11 Potatoes & Grains

11.3

Legumes

Objective

• Outline methods to select, receive, and store legumes

• Described physical properties of legumes and

• Distinguish between various forms of legumes

• Using a variety of recipes and cooking techniques, prepare legumes

Terms

• Aflatoxin

• Beans

• Hummus

• Legume

• Lentil

• Peas

Legume

• Plant with double seemed pod containing a single row of seeds, (when eaten with pod, considered a vegetable)

• 3 types– Beans: longer than round– Peas: round– Lentils: disk shaped

Navy Great Northern

Red

Lima Black

Peas Chick

Yellow Lentil

Split Pea

Black-eyed pea

Kidney Pinto

Small white

Storage

• Cool, dry, well ventilated

• Best within 6 months (smooth skinned)

• Dampness can cause mold, producing the dangerous toxin aflatoxin

Preparation

• Method: boiling

• Rinse, discard floaters

• Quick-soak: bring to a boil, soak 1 hour, cook

• Long-soak: cover by 3 inches, soak refrigerated overnight, cook

Application

• Dip (Hummus/chickpea), appetizer, salad, soup, main course

• Reflected in many cuisines

• High protein, high fiber, vitamin B