The difference between beans and legumes lies in their classification and culinary usage. Both terms refer to plants that produce fruits encased in a pod, but while beans are the seeds of certain legume plants, legumes encompass a wider variety of plants that may not be beans.
Beans: Beans are the seeds of variety of plants known as legumes, which include lentils, chickpeas, and pigeon beans. They are typically harvested when they are young and tender, and they have a round shape. On the other hand, legumes are plants that bear fruits in pods. This includes a broader range of plants such as beans, lentils, peas, and peanuts. Legumes can be consumed as is, sprouted, or cooked and crushed.
In terms of culinary use, beans are often used as a staple in many cuisines around the world, while legumes can be used in a similar manner or made into various dishes after cooking. Beans are generally more nutritious and have a longer shelf life than legumes.
For example, chickpeas are both a type of bean and a type of legume. They can be eaten raw or cooked and are often used as a stand-in for beans in many recipes. Green peas, on the other hand, are a type of pea, and they are primarily consumed as a dessert or in salads.
It's important to note that there is no clear-cut difference between beans and legumes, as the term 'bean' can sometimes refer to any member of the legume family, while 'legume' is more specifically used for plants in the families fabaceae. In practical terms, the distinction is often based on usage and culinary tradition.
When shopping for beans and legumes, it's important to consider the specific type of food you are purchasing. While both can be found in most grocery stores, beans are typically sold in canned form, while legumes may be sold in dry or fresh form., while there is a technical distinction between beans and legumes, the terms are often used interchangeably in everyday conversation, and they can both be enjoyed as healthy, plant-based proteins in a variety of dishes.
