Credits: Unsplash
1. Black Eyed Peas This nutrient-rich legume is a staple in Southern cooking and is renowned for its distinctive flavour.
Credits: Unsplash
2. Chickpeas This adaptable legume, which has a nutty flavour, is a staple in Middle Eastern and Mediterranean cuisines and is used to make hummus, salads, and stews.
Credits: Unsplash
3. Kidney Beans Often used in chilli and bean-based dishes, this vibrant red legume is a powerhouse of protein, fibre, and vital minerals.
Credits: Unsplash
4. Pinto Beans These speckled beans have a creamy texture and are perfect for refried beans, stews, and dips. They are frequently used in Mexican and Southwestern cuisines.
Credits: Unsplash
5. Fava Beans Often roasted, pureed, or added to salads and pasta dishes, these nutty-flavoured beans with a buttery texture are a favourite in Mediterranean cooking.
Credits: Unsplash
6. Adzuki Beans Small red beans with a high protein content are frequently used in East Asian sweet dishes like pastes, mochi, and pancakes.
Credits: Unsplash
7. Edamame These young soybeans are frequently boiled or steamed and lightly salted to make a popular snack or appetiser.
Credits: Unsplash
8. Mung Beans Small green beans are a staple in Asian cooking, especially when sprouted. They go great in stir-fries, soups, and curries.
Credits: Unsplash
9. Soybeans This adaptable legume is a significant source of plant-based protein and is used to make a variety of soy-based products like tofu, soy milk, and soy sauce.
Credits: Unsplash