Food Ingredients - Legumes

a round yellowish seed that resembles a pea, used in cooking

a type of edible legume characterized by its round shape and nutty flavor

the small, triangular nut produced by the beech tree, known for its smooth outer shell and delicate, edible kernel

a legume with edible seeds, commonly used in various culinary dishes, known for its mild flavor and nutritional valuet

a type of plant in the legume family that is high in protein and used in a variety of foods such as tofu and soy milk

a large, flat legume with a creamy texture and mild, buttery flavor

a seed growing in long pods on a climbing plant, eaten as a vegetable

a small, drought-tolerant legume known for its nutty flavor and nutritional value

a small, reddish-brown legume known for its slightly sweet flavor and versatile use in both savory and sweet dishes

a small, green legume with a tender texture and a slightly nutty flavor

a small, round, and often dried seed that is high in protein and is used for cooking soups, stews, etc.

a large, flat legume with a buttery texture and a slightly earthy flavor

a large flat bean that is green in color and comes in a pod, eaten raw or cooked

a long and slender legume that resembles asparagus in appearance and taste

a legume with a distinctive cream-colored skin and a small black mark resembling an eye

a long brown edible pod with a sweet chocolatey flavor that grows on a small evergreen tree

a legume with a cream-colored skin and a kidney-shaped appearance

a variety of legume with a distinctive kidney shape and a robust, nutty flavor

a variety of legume with a speckled appearance and a creamy texture when cooked

a type of legume derived from dried peas that have been split in half for cooking purposes

a tropical seed pod that bears very acidic and brown fruits, used in Asian cuisine

a legume with edible pods that have distinctive wing-like protrusions along their length

a variety of edible pod pea that can be eaten whole, including the crunchy and sweet pod along with the peas inside

a small, shiny, and black-colored bean that has a somewhat oval shape and is commonly used in Latin American, Caribbean, and Asian cuisine

a variety of legume with creamy-colored seeds that have a mild flavor and a smooth, buttery texture

a small, white legume commonly used in soups, stews, and baked bean dishes

a legume with a red and white shell, prized for its creamy texture and nutty taste in culinary applications

a small, black bean with a dense and meaty texture, commonly used in Latin American cuisine

the edible seeds of some plants such as peas, lentils, etc.