Lady Bean and Family

By Gerald Stribling

Lady Bean and Family, the follow-up to Gerald and Usanna Stribling’s Mr Cabbage and Family, is an in-depth exploration of the world of leguminous plants, presenting a blend of historical, botanical, and culinary perspectives. This book details the development of beans throughout history, examining their botanical structure, emphasizing their nutritional importance and even discussing their sometimes surprising cultural role. The authors share expert knowledge on various aspects of bean cultivation and storage, highlighting different methods of preservation and discussing the health benefits and diverse uses of beans.
The narrative takes readers on a global journey, culminating in an extensive collection of recipes that showcase beans in various forms. From savoury snacks popular in the Americas to traditional soybean-based dishes from China and Japan, and even classic French culinary delights, the book provides a wide array of options for cooking enthusiasts and food lovers.
Ideal for readers with an interest in food history, botany, and gastronomy, Lady Bean and Family is an informative resource that offers a comprehensive look at one of the world’s most versatile and nutritious plant families.

• Language: English
• Publisher: Austin Macauley Publishers
• Release date: Apr 26, 2024
• ISBN: 9781398463455

Gerald Stribling

Gerald Stribling travelled far and wide in his professional working life, appreciating good food prepared in various ways. After retiring, he decided to look a little more closely at cabbages and the cruciferous vegetables. As he dug into the subject, he realised the field was very large and would keep him out of trouble for some time. Usanna Stribling has always had a love affair with food. She feels she was lucky enough to raise her family on a smallholding, growing their own vegetables. Life has afforded her opportunities to travel and enrich her mind and palate along the way, a love which she continues to nourish by living in France. From offering her humble help as a five-year-old on her grandfather’s vegetable plot and now helping her father compiling this book, they’ve continued on their culinary adventures together.

Book preview

9781398463431.jpg

About the Authors

Gerald Stribling travelled far and wide in his professional working life, appreciating good food prepared in various ways. After retiring, he decided to look a little more closely at cabbages and the cruciferous vegetables. As he dug into the subject, he realised the field was very large and would keep him out of trouble for some time.

Usanna Stribling has always had a love affair with food. She feels she was lucky enough to raise her family on a smallholding, growing their own vegetables. Life has afforded her opportunities to travel and enrich her mind and palate along the way, a love which she continues to nourish by living in France. From offering her humble help as a five-year-old on her grandfather’s vegetable plot and now helping her father compiling this book, they’ve continued on their culinary adventures together.

A layman’s handbook on Nutritive Leguminous vegetables

Lady Bean

and

Family

Gerald and Usanna Stribling

Copyright © Gerald and Usanna Stribling 2024

The right of Gerald and Usanna Stribling to be identified as authors of this work has been asserted by the author in accordance with Sections 77 and 78 of the Copyright, Designs and Patents Act 1988.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior permission of the publishers.

Any person who commits any unauthorised act in relation to this publication may be liable to criminal prosecution and civil claims for damages.

A CIP catalogue record for this title is available from the British Library.

ISBN 9781398463431 (Paperback)

ISBN 9781398463448 (Hardback)

ISBN 9781398463455 (ePub e-book)

www.austinmacauley.com

First Published 2024

Austin Macauley Publishers Ltd®

1 Canada Square

Canary Wharf

London

E14 5AA

Acknowledgements

All the images used are either taken by ourselves, have been added by the publishers from their stock library or were bought from 123RF (https://fr.123rf.com)

Contents

Chapter 1 Introduction

Why Beans and Peas?

Chapter 2 Classification and Description of Peas and Beans

2.1 General Description of Leguminous

2.2 Leguminous Family

2.3 Classification of Leguminous Plants

General Description

Leguminous Trees and Shrubs

2.4 Full Description of the Plants

2.4.1 Leaves

2.4.2 Roots and Nitrogen Fixation

2.4.3 Flowers

2.4.4 Fruit

Dry Beans

2.4.5 Grains

Bean Seed Size

2.5 List of Species by Group

2.5.1 Peas and Mangetout

2.5.2 Broad Beans

2.5.3 Chickpeas

2.5.4 Fresh Beans

2.5.5 Dry Beans

2.5.6 Lentils

2.5.7 Lupins

2.5.8 Peanuts and Groundnuts

2.5.9 Carob Tree Ceratonia siliqua

2.5.10 Tamarind Tamarindus indica

2.5.11. Mesquite

2.5.12 Fenugreek Trigonella foenum-graecum

2.5.13 Liquorice Glycyrrhiza glabra

2.5.14 Rooibos Aspalathus linearis

2.5.15 False Acacia Robinia pseudoacacia

2.5.16 Mimosa Abacia dealbata

2.5.17 Animal Food and Fodder Leguminous Plants

Chapter 3 Introduction to the History of Peas and Beans

3.1 Pre-history of humans and plants

3.1.1 The Big Migration

3.1.2 Settlement and Domestication

3.1.3 Geographical Origin of the Leguminous Plants

3.1.4 The Result and Present Place of the Bean Family

3.1.5 Effects of Domestications

3.2 History of the Early Civilisations

3.2.1 Mesopotamia: the Fertile Crescent (About 9000 BC – 100 AD)

3.2.2 Egypt: The Nile Valley (6000 BC-300 AD)

3.2.3 India (9000 BC – Present)

Ganges Valley

3.2.4 East Asia China (8000 BC – Present)

3.2.5 Early Mexican Civilisation (8000 BC – 1521 AD)

3.2.6 Early Andean Civilisation (8000 BC – 1574 AD)

3.2.7 The African Continent other than Egypt (4000 BC – 1000 AD)

3.2.8 Australasia (40000 BC): Papua New Guinea, Australia, Vanuatu, New Caledonia, New Zealand

3.2.9 Europe (6000 BC – Present)

3.2.10 The Greek Empire 700 BC – 300 AD

3.3 Evolution of Agriculture and Plants Since A.D.0 1 ....

3.3.1 Roman Civilisation

3.3.2 The Arab World 700-1200 AD

3.3.3 Medieval Europe

3.3.4 Christopher Columbus and the Discovery of the Americas

3.3.5 Colonisation and the Slave Trade

3.3.6 Asia 0-2000 AD

3.3.7 European and American and Modern

Times

3.4 Historical Dates of the Leguminous Plants in Early Civilisations

Knowledge of Food Plants at the End of Early Civilisations

3.5 List of Plants and their Geographical Origin

3.5.1 Peas

3.5.2 Broad Beans

3.5.3 Chickpeas

3.5.5 Beans

3.5.6 Lentils

3.5.7 Lupins

3.5.8 Peanuts and Groundnuts

3.5.9 Carob Tree (St John bread, Locust bean Ceratonia siliqua)

3.5.10 Tamarind (Tamarindus indica)

3.5.11 Mesquite

3.5.12 Fenugreek (Trigonella foenum-graecum)

3.5.13 Liquorice (Glycyrrhiza glabra)

3.5.14 Rooibos (Aspalathus linearis)

3.5.15 False Acacia

3.5.16 Mimosa

Chapter 4 Leguminous Plants and Folklore...

4.1 Expressions

4.2 Fairy Tales and Legends

4.2.1 Jack and the Bean Stalk

4.2.2 The Beans of Soissons

4.2.3 Lyrics

4.2.4 Lyrics: Beans and Cornbread

4.3 Music

4.3.1 Beans, an American Rapper

4.3.2 Louis Armstrong’s Creole Beans and Rice

4.3.3 Red Beans & Rice Jazz Band

4.3.4 Beans on Toast

4.3.5 Les Haricot Rouges (The Red Beans)

4.3.6 Black Beans and Jazz

4.3.7 Bread and Beans Line Dancing

4.4 Comic Strips and Films

4.4.1 Beano

4.4.2 Peanuts

4.4.3 Mr Bean

4.4.4 Tintin

4.5. Other Uses

4.5.1 Carat

4.5.2 Michael Lotito (Monsieur Mangetout)

4.5.3 Peashooter

4.5.4 Blowgun or Blowpipe

Chapter 5 Cooking and Recipe Codes

5.1.1 Codes

5.1.2 Notes on the Use of Leguminous Plants and their Cooking

5.1.3 Use of Leguminous Derived Products

5.1.4 Sprouting Grains of Leguminous Plants

5.1.5 New Nutritional Values, Diet and Health

5.1.6 Evolution of the Use of Leguminous Grains and Gluten-Free Food

Chapter 6 Index for Recipes

6.1 Soup and Consommé Recipes

6.1.1 Pea and Mangetout Soups

6.1.1.1 Green Pea Soup

6.1.1.2 Green Pea and Shrimp Soup

6.1.1.3 Split Pea Soup

6.1.1.4 Mangetout Soup with Garlic Bread

6.1.1.5 Pease Pudding

Making Pease Pudding

6.1.2 Broad Bean Soups

6.1.2.1 Broad Bean Soup with Harissa

6.1.2.2 Dry Broad Beans with Lamb Soup

6.1.2.3 Cream of Broad Bean Soup

6.1.2.4 Broad Bean and Potato Soup

6.1.2.5 Broad Bean and Courgette Soup

6.1.2.6 Broad Beans with Red Peppers and Rice Soup

6.1.2.7 Cream of Broad Bean Pod Soup

6.1.2.8 Syrian Foul Soup with Dried Fava Beans (Broad Beans)

6.1.3 Chickpea Soups

6.1.3.1 North African Chickpea Soup

6.1.3.2 Chickpea Soap Served with Spare Ribs ....

6.1.3.3 Chickpea and Onion Soup

6.1.3.4 Mexican Chickpea Soup

6.1.3.5 Chickpea Soup for Good Thursday

6.1.4 Fresh Bean Soups

6.1.4.1 Green Beans Fresh Dill Soup

6.1.4.2 Fresh Shelled Beans Soup

6.1.4.3 Fresh Flageolet Bean Soup

6.1.4.4 Pesto Soup with Pesto Sauce

6.1.5 Dry Bean Soups

6.1.5.1 White Bean and Red Pepper Soup

6.1.5.2 Black Beans and Mushroom Soup

6.1.5.3 Cream of White Bean and Boletus Soup ...

6.1.5.4 Mexican Chilli Bean Soup

6.1.5.5. Japanese Napa Cabbage and Tofu Soup .....

6.1.5.6 Bok Choy and Shrimp Soy Milk Soup .....

6.1.6 Lentil Soups

6.1.6.1 Red Lentil Soup

6.1.6.2 Lentil Coconut Milk and Lemongrass Soup

6.1.6.3 Egyptian Red Lentil Soup

6.1.6.4. Lentils and Swiss Chard Soup

6.1.7 Lupin Soups

6.1.7.1 Sweet Lupin Pumpkin and Sweet Potato Soup

6.1.8 Peanut Soups

6.1.8.1 Equatorial Peanut Soup

6.1.8.2 Ghanaian Peanut Butter Soup

6.1.8.3 West African Peanut Soup

6.1.8.4 Indian Peanut Chaat

6.1.10 Tamarind Soups

6.1.10.1 Fish Soup with Tamarind

6.1.12 Fenugreek Soups

6.1.12.1 Pumpkin Soup with Fenugreek and Alfalfa Sprouts

6.2 Salads, Starters, Snacks, Breads and Sauces Recipes ...

6.2.1 Peas and Mangetout

6.2.1.1 Green Pea Salad

6.2.1.2 Mangetout Salad

6.2.1.3 Green Pea and Bacon Salad

6.2.1.4 Green Peas and Vegetable Salad

6.2.1.5 Mangetout, Beetroot and Orange Salad .....

6.2.1.6 Erbswurst German Green Pea Flour and Sausage Meat

6.2.1.7 Fresh Pasta with Green Pea Flour

6.2.1.8 Arancini: Rice Balls Stuffed with Bolognese and Green Peas

6.2.1.9 Grass Peas and Tomatoes on Drum Bread Toast

6.2.1.10 Green Pea and Chickpea Fritters

6.2.2 Broad Beans

6.2.2.1 Young Broad Beans and Olive oil

6.2.2.2 Broad Bean Salad

6.2.2.3 Broad Bean Dip

6.2.2.4 Grilled Broad Beans

6.2.2.5 Fried Dried Broad Beans

6.2.2.6 Stir-Fried Fresh Broad Beans

6.2.3 Chickpea

6.2.3.1 Socca, Farinata, Chickpea Pancake

6.2.3.2 Genoese Pesto Sauce

6.2.3.3 Chickpea Fries (Panisse)

6.2.3.4 Chickpeas Polenta Fries

6.2.3.5 Chickpea and Chestnut Crackers

6.2.3.6 Bread Rolls with Chickpea Flour

6.2.3.7 Fresh Pasta with Chickpea Flour

6.2.3.8 Chickpea Crackers

6.2.3.9 Hummus (Chickpea Dip)

6.2.4 Fresh Bean Salads and Starters

6.2.4.1 Fresh Slender Green Beans and Basil Salad

6.2.4.2 Fresh Yellow Bean, Red Peppers and Anchovy Salad

6.2.4.3 Flat Green Bean and Feta Salad

6.2.4.4 Salad of Fresh Cranberry Beans, Cockles and Mussels

6.2.4.5 Green Bean and Bacon Bundles

6.2.4.6 Edamame Soybean Aperitif

6.2.5 Dry Bean Salads

6.2.5.1 White Bean and Green Pepper Salad

6.2.5.2 Black Bean and Sweet Corn Salad

6.2.5.3 Red Bean, Rice and Shrimp Salad

6.2.5.4 Sushi with Mung Bean Sprouts Salad

6.2.5.5 Korean Style Mung Bean Sprouts Salad ....

6.2.5.6 Salad of Coco Beans with Cockles and Mussels

6.2.5.7 Peppers Stuffed with Black Beans

6.2.5.8 Tofu

6.2.5.9 Grilled Tofu and Vegetables

6.2.5.10 Soy Sauce

6.2.5.11 Coco Beans with Cod Paste (Brandade De Morue)

6.2.6 Lentil Salads

6.2.6.1 Puy Lentil Salad

6.2.6.2 Coral Lentils and Pepper Salad

6.2.6.3 Beluga Lentil Basil Salad Sauce

6.2.6.4 Sprouted Lentil Salad

6.2.6.5 Roast Lentils

6.2.6.6 Sprouted Green Lentil Burger

6.2.7 Lupin Salads and Starters

6.2.7.1 Sweetening of Traditional Lupins

6.2.7.2 Lupin Beans as Aperitif

6.2.7.3 Lupin Houmous

6.2.7.4 Low Carb Pancake with Lupin and Plain Flour

6.2.7.5 Low Carb Pizza with Sweet Lupin Flour

6.2.8 Peanut Salads and Aperitifs

6.2.8.1 Roasted Peanuts

6.2.8.2 Peanut Butter

6.2.8.3 Sugar-Coated Peanuts

6.2.8.4 Potato and Beetroot Salad with Peanut Sauce

6.2.8.5 Indian Peanut Chaat Salad

6.2.16 Mimosa Aperitifs

6.2.16.1 Mimosa Eggs

6.3 Main Dishes

6.3.1 Peas/Mangetout Main Dishes

6.3.1.1 Rice with Green Peas and Broad Beans

6.3.1.2 Gratin of Peas and Spinach with Brandade

6.3.1.3 Mangetout with Rice and Shrimps

6.3.1.4 Lamb Stew with Green Peas

6.3.1.5 Greek-Style Peas and Potatoes with Chicory

6.3.1.6 Goat’s Meat Stew with Peas

6.3.1.7 Chickpeas and Chorizo

6.3.1.8 Pork Fillet with Coco Beans and Mangetout

6.3.2 Broad Beans Main Dishes

6.3.2.1 Broad Bean Risotto

6.3.2.2 Gratin of Broad Beans

6.3.2.3 Whole Broad Beans with Pork

6.3.2.4 Stir-Fried Broad Beans and Vegetables

6.3.3 Chickpeas

6.3.3.1 Lamb with Chickpeas

6.3.3.2 Andalusian Chickpeas with Spinach

6.3.3.3 La Cocido Spanish Chickpea Stew

6.3.3.4 White Shark with Chickpeas

6.3.3.5 Chickpeas with Beef

6.3.4 Fresh Bean Main Dishes

6.3.4.1 Coco Beans and Black Cabbage

6.3.4.2 Fresh Green Bean Gratin

6.3.4.3 Indian Cluster Beans and Potato Curry

6.3.5 Dried Bean

6.3.5.1 Brazilian Feijoada

6.3.5.2 Cassoulet

6.3.5.3 Garbure

6.3.5.4 Chilli Con Carne

Cooking in Louisiana

6.3.5.5 Dry White Beans and Sweet Corn

6.3.5.6 Creole Beans and Rice with Sausages

6.3.5.7 Oven Dish with Borlotti Beans and Chorizo

6.3.5.8 Savoy Beans with Diots

6.3.5.9 Baked Beans On Toast

6.3.5.10 Loubia White Beans with Beef and Calf’s Feet

6.3.5.11 Stir-Fried Tofu and Vegetables

6.3.5.12 Stir-Fried Chicken with Cellophane Noodles

6.3.5.13 Stir-Fried Shrimps and Bean Sprouts

6.3.5.14 Akra with Dry Black-eyed Beans

6.3.5.15 Akra with Black-eyed Beans

6.3.5.16 Cornbread and Beans

6.3.6 Lentils

6.3.6.1 Lentils with Herb Sausages

6.3.6.2 Beef Sausages with Lentils

6.3.6.3 Wild Duck with Lentils

6.3.6.4 Lentils with Fresh Pasta

6.3.6.5 Rice with Lentils ‘Mujadara’

6.3.6.6 Confit of Duck with Lentils

6.3.8 Peanuts

6.3.8.1 Beef with Peanuts and Noodles

6.3.8.2 West African Pork with Beans in Peanut Sauce

6.3.8.3 Fish with Dried Peppers Sichuan Pepper and Peanuts

6.3.8.4 Spicy Lamb and Peanut Sauté

6.3.8.5 Chard, Sweet Potato and Peanut Stew

6.3.8.6 West African Chicken Peanut Stew

6.3.8.7 Mafe Senegalai with Two Meats

6.4 Side Dishes

6.4.1 Peas and Mangetout

6.4.1.1 Fresh Peas with Lean Gammon

6.4.1.2 Mushy Peas

6.4.1.3 Pea Fritters

6.4.1.4 Green Peas with Capers and Braised Chicory

6.4.1.5 Mangetout with Sesame

6.4.1.6 Mangetout Sautéd with Shallots

6.4.1.7 Mangetout with Carrots

6.4.2 Broad Beans

6.4.2.1 Plain Boiled Fresh Broad Beans

6.4.2 Broad Beans and Tomatoes

6.4.3 Chickpeas

6.4.3.1 Chickpeas with Tomato and Harissa

6.4.3.2 Chickpeas with Peppers

6.4.3.3 Chickpeas and Spinach

6.4.3.4 Galettes of Lentils and Chickpeas

6.4.4 Fresh Beans

6.4.4.1 Boiled Fresh Beans

6.4.4.2 Boiled Beans with Onions and Garlic

6.4.4.3 Beans and Beans

6.4.4.4 Green Beans with Tomatoes

6.4.4.5 Green Bean Relish

6.4.5 Dry Beans

6.4.5.1 White Lima Beans Sauté with Coriander ...

6.4.5.2 Kidney Beans with Peppers

6.4.5.3 Beans and Sauerkraut

6.4.5.4 Dry Black Beans with Potatoes and Bok Choy

6.4.5.5 Refried Beans

6.4.6 Lentils

6.4.6.1 French Lentils with Pork Belly

6.4.6.2 Black Beluga Lentils with Rice

6.4.6.3 Brown Lentils with Swiss Chard and Za’atar (Spices)

6.4.7 Lupins

6.4.7.1 Low Carb Spätzle

6.4.7.2 Low Carb Gnocchi with Herbs

6.4.7.3 Gluten-Free Gnocchi with Pesto

6.5 Sweets, Desserts and Drinks

6.5.3 Chickpeas

6.5.3.1 Chickpea and Pistachio Biscuits

6.5.3.2 Fried Churros

6.5.3.3 Gluten-Free Canistrelli with Chestnut and Chickpea Flour Buns

6.5.3.4 Canistrelli with Chickpea Flour

6.5.5 Dry Beans

6.5.5.1 Adzuki Bean Sweets

6.5.5.2 Korean Sweet Bean Paste Bread

6.5.5.3 Japanese Red Bean Paste Pancakes

6.5.5.4 Making Soy Milk

6.5.5.5. Chocolate Cake with Soy Milk

6.5.5.6 Soy Yoghurt

6.5.5.7 Kudzu Japanese Starch Cake

6.5.6 Lentils

6.5.6.1 Lentil and Chocolate Brownies

6.5.6.2 Lentil Granola Bars

6.5.7 Lupins

6.5.7.1 Low Carb Pancake with Lupin and Plain Flour

6.5.7.2 Lupin Spice Biscuits

6.5.7.3 Gluten-Free Lupin Pancakes

6.5.7.4 Lupin Carrot Cake

6.5.9 Carob

6.5.9.1 Carob Cake

6.5.9.2 Carob Sauce

6.5.10 Tamarind

6.5.10.1 Tamarind Sweet Balls

6.5.10.2 Tamarind Date Cake

6.5.11 Mesquite

6.5.11.1 Mesquite Bean Jelly

6.5.11.2 Mesquite Syrup

6.5.11.3 Mesquite Tortillas

6.5.13 Liquorice

6.5.13.1 Liquorice Root Extract

6.5.13.2 Black Liquorice Caramels

6.5.13.3 Liquorice Cake

6.5.14 Rooibos

6.5.14.1 Rooibos beverage

6.5.15 False Acacia

6.5.15.1 Acacia Flower Fritters

6.5.16 Mimosa

6.5.16.1 Mimosa and Lemon Jelly

6.5.16.2 Crystallised Mimosa Flowers

Chapter 1 Introduction

This is a sequel to our book Mr Cabbage and Family, a review of the crucifer family of edible and useful plants including cabbage, cauliflower, kale, mustards and many other edible plants. (The crucifer plants are plants in which the flower is in the form of a Maltese cross.) That book was a general description of the edible crucifer and their origin history and how they are used, ending with a series of recipes to illustrate the great diversity of their use. We enjoyed the research and discovery. The book was published by Austin Macauley Publishers in 2019.

This book inspired us into writing another book. Again, great discoveries with a lot of historical interest.

The object of the present book, Lady Bean and Family, is to examine the edible and useful leguminous plants. The leguminous plants are a vast family with many species, from small plants to vines, rooted plants shrubs and trees. The family comprises thousands of species. The edible leguminous plants are eaten all over the world in one form or another. Peas, broad beans and beans are one of four principal foods and also have many uses. Peanuts are found everywhere as an aperitif accompaniment or in food. Lentils are widespread. Certain beans are used for making cakes in Asia. Rooibos, a South African shrub, is used as a drink and used worldwide. The fermented products are used all over the world; there are few houses worldwide where there is not a bottle of soy sauce.

The leguminous plants are of the Fabaceae family (peas and beans family). Most of the edible leguminous plants belong to the Papilionaceae sub-family comes from the French word for ‘butterfly’, papillon, as the leaved flower that resembles a butterfly in flight. Most of the leguminous plants generally have a capacity to fix atmospheric nitrogen and therefore fertilises the soil. Peas and beans are also gluten-free, which these days has become very important.

The book begins with a description of the edible and useful leguminous plants, their positions in the plant family, a general description of them as they grow from small herbaceous plants to vines, roots shrubs and trees. It shows the family tree of the plants concerned and a more detailed description of each. Equally, there is a description of the derived products. The family tree of the plants is followed by an illustration of the leaves, the flowers, pods and fruit. This is a complete detailed description of each member with a number of illustrations.

The next section is about the history and the origin of these leguminous plants. This has been somewhat difficult to research due to the fact that early evidence is rare and often disputed in rival academic schools. There are things that are easy to understand like the fact that the North American beans were not known before the voyages of Christopher Columbus. However, what is strange is that Asian and Chinese beans were not known through the silk road and all the exchanges with the east. Perhaps this was in the same way that beans never came to Europe from West Africa, although coastal trading between West Africa and Europe was active well before Columbus.

The next section we are concerned by discusses the legends and stories about the leguminous plants, like Jack and the Bean Stalk and other stories, songs, musicians and groups, comic strips and films, and others. (We had fun writing this!)

The final section is dedicated to the use of leguminous plants in cooking and in the preparation of derived products. We start by an explication of the set-out and coding of the different recipes. This is followed by a general idea about the culinary use of leguminous plants and derived products. This is completed with a section on the sprouting of the same plants. Next comes a description and nutritive values of these plants and their dietary use. The principal part of this section is the different recipes for the use of leguminous plants; this is divided into five groups. This is followed by some mouth-watering recipes, showing the diversity with which you can cook with them from recipes worldwide.

Why Beans and Peas?

(Gerald:) The following words give the reasons for my interest in beans that seem to have been with me all my life. I spent my youth in England, and beans were very important during and after the war. Baked beans with sausages and beans on toast: a still important, cheap and nutritious food.

After working in Africa, my work took me to the South of France where beans are very important all along the Mediterranean coast. Pistou soup is a soup that is found from Genoa Italy to Marseille in France. This soup is based on the herb ‘pistou’ (basil in English) and is made basically from cocoa beans and basil. from Genoa to Nice it tends to be a light soup with onion, garlic and carrot with some pasta; around Marseille, it appears as a heavier soup with meat and pasta. Another bean stew, cassoulet, is a famous dish from Toulouse.

Latterly my work took me to the Americas, where beans originated from. Today, from the southern states of the United States to Peru and Brazil, beans and rice are the basic food staples.

At about the same time, part of my work was in Asia. Here I found very different varieties of beans. From India to Japan and from Southern Asia to Indonesia, there was a completely different world of beans: sprouted, cooked, caramelized, and fermented.

***

In this book, we have tried to illustrate these different varieties of beans and their vast differences, from soybeans to peanuts. Beans and peas are very popular today, as they are gluten-free.

(Usanna:) As far back as I can remember, I have had a love affair with food. I was lucky enough to raise my family on a smallholding where we grew vegetables, fruits and kept beehives. Our livestock included sheep, goats, geese, chickens, ducks, a turkey and a pig a real menagerie. We grew a variety of vegetables, from the mainstream to the exotic. We would often have gluts of something or other which helped to force my hand in creating new recipes that would help stretch our yields to feed a family and avoid ‘marrow fatigue’, the inevitable feeling of eating the same thing night after night. Life has afforded me opportunities to travel and enrich my mind and palate along the way, introducing me to spices, techniques and ingredients the world over. Travel has certainly helped keep my love of food, good ingredients and experimenting with new tastes alive. A love that I continue to nourish by living in France. Eating delicious food in other people’s homes and my own has been a lifelong pursuit. From Finnish venison or Spanish tapas to North African tagine to stir the senses, and still a whole world’s worth to discover!

From offering my humble help as a five-year-old on my grandfather’s vegetable plot and now helping my father compile this book, we’ve continued on our culinary adventures together. After writing Mr Cabbage, which we really enjoyed, we then started to look for beans and peas. This offers an even wider variety and is so diverse and interesting. I hope you enjoy the book as much as we have written it.

Chapter 2 Classification and Description of Peas and Beans

2.1 General Description of Leguminous

The Fabaceae or Papilionoideae, normally called ‘leguminous’ plants, are a family of flowering plants that grow as trees, shrubs, vines, perennial or annual herbaceous plants. They are very widely spread and grow all over the world in many climates, from cold to tropical rain forests and the arid forests of America and Africa.

The name Papilionoideae comes from the flowers, whose five drooping, irregular petals