Legumes are plants in the pea or bean family (Fabaceae), many of which produce edible seeds inside pods. In culinary use, the term commonly includes beans, lentils, chickpeas, peas and soybeans. Dried edible seeds are often called pulses, although the terms are sometimes used interchangeably in kitchens.
Many dried legumes are sorted, rinsed and simmered in fresh water until tender. Some varieties benefit from soaking to reduce cooking time and promote even hydration, while others can be cooked without soaking. Cooking time depends on the variety, age, storage conditions and water chemistry. Acidic ingredients such as tomatoes or vinegar can slow softening in some legumes, so they are often added after the beans have become tender.
Legumes provide plant protein, fibre, complex carbohydrates and minerals. They are used in soups, stews, salads, purées, dips, curries, braises and meat-free main courses. Examples include lentil dal, white beans in cassoulet and chickpea hummus.
Chef’s tip: Salt can be added during cooking; it does not automatically prevent beans from softening. If beans remain stubbornly firm, check their age, water hardness and whether acidic ingredients were added too early.
Key distinction: Legume is the broad plant family and food category; pulse usually refers specifically to the dried edible seeds of certain legumes.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
