Légume is the French word for vegetable. But if you remove the accent, the English word legume refers to thousands of plant species -- including beans, peas, lentils, soybeans and peanuts -- whose seed pods split when they ripen. Dried legume seeds are called pulses. Legumes are a high source of protein and have been a staple at mealtimes around the world for thousands of years.

Recipe: Soybeans With Yogurt And Basil (Cookthink)
Reference: Cannelini beans vs. Great Northern beans vs. Navy beans (Cookthink)