This category can be daunting in its enormity. I use five types of lentils (red, vertes du Puy, beluga/black, green, and brown) alone. Some beans are available canned; some (black-eyed peas) frozen, and every so often you’ll come across fresh ones at a farmers’ market. For the most part, though, these are the dried beans, peas, and lentils you keep on-hand in the pantry. Since their flavors and uses vary dramatically, I will address individual types along with their appropriate recipes.
Here are some recipes that include this ingredient