What Cultures Consume Legumes? A Global Culinary Tour

December 15, 2025 •

4 min read

Archaeological evidence suggests that legumes were among the first crops cultivated by early farmers, dating back as far as 8,000 BCE in the Near East. Today, countless cultures consume legumes, incorporating these nutritious and versatile foods into a wide array of savory and sweet dishes worldwide.

Quick Summary

This article explores the widespread consumption of legumes across different cultures, highlighting their roles in Indian, Middle Eastern, Latin American, Asian, and Mediterranean cuisines. It details specific dishes and cultural significance, offering a comprehensive look at how these versatile foods are prepared and enjoyed globally.

Key Points

Indian Cuisine: Features a wide variety of dals (split pulses) like lentils, chickpeas, and kidney beans, serving as a primary protein source in flavorful curries and stews.
Latin American Cuisine: Heavily relies on black, pinto, and kidney beans, often paired with rice in staple dishes like feijoada and gallo pinto.
Middle Eastern Cuisine: Emphasizes chickpeas, lentils, and fava beans in classic preparations such as hummus, falafel, and ful medames.
Asian Cuisine: Utilizes soybeans for products like tofu and soy sauce, and adzuki beans for sweet applications like red bean paste in desserts.
Mediterranean Cuisine: Integrates legumes like chickpeas, lentils, and white beans into soups, salads, and stews, as seen in Greek gigantes plaki and Italian pasta e fagioli.
Economic and Environmental Role: Legumes are valued globally for being an inexpensive and sustainable source of protein that enriches soil through nitrogen fixation.
Symbolic Meaning: In some traditions, such as the Italian custom of eating lentils on New Year's, legumes carry symbolic meaning for luck and prosperity.

Legumes in Latin American and Caribbean Cuisine

Legumes, particularly black, pinto, and kidney beans, form the backbone of many Latin American diets, providing a vital source of plant-based protein and fiber. These beans are frequently paired with rice, a combination that forms a complete protein and a foundational dish known by various names across the region.

Notable Latin American and Caribbean Legume Dishes

Mexico: Frijoles de la olla, a simple bean stew, and refried beans (frijoles refritos), a versatile side dish, are Mexican staples featuring pinto or black beans.
Brazil: Feijoada, a rich and hearty stew typically made with black beans and pork, is considered the national dish.
Cuba: Moros y Cristianos (Moors and Christians) is a classic rice and black bean dish.
Puerto Rico: Rice and pigeon peas (arroz con gandules) is a traditional holiday dish.
Central America: Gallo pinto is a traditional breakfast dish of rice and beans, particularly popular in Costa Rica and Nicaragua.
Caribbean: In Louisiana Creole cuisine, the classic red beans and rice dish demonstrates the Caribbean influence in North America.

Legumes in Middle Eastern and North African Cuisine

The cuisines of the Middle East and North Africa are celebrated for their use of legumes, especially chickpeas, lentils, and fava beans. These ingredients are central to many mezze platters and traditional meals.

Iconic Middle Eastern and North African Legume Preparations

Falafel: A popular street food and mezze, these deep-fried patties are made from ground chickpeas or fava beans and a blend of herbs and spices.
Hummus: A creamy dip or spread made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic.
Ful Medames: A hearty breakfast staple in Egypt and across the region, consisting of cooked fava beans seasoned with olive oil, cumin, and other fresh ingredients.
Mujaddara: A comfort food dish of lentils and rice topped with caramelized onions, found throughout the Levant.

Legumes in Indian Cuisine

Legumes are an indispensable component of Indian cuisine, serving as a primary protein source for a large vegetarian population. The term dal refers to dried, split pulses, and thousands of preparations exist using various lentils and beans.

Examples of Indian Legume-Based Dishes

Dal: A broad category of lentil stews, including dal makhani (made with black lentils and kidney beans) and moong dal (made with yellow split lentils).
Chana Masala: A spicy, flavorful curry made with chickpeas (chana), tomatoes, and a variety of spices.
Rajma: A rich and creamy curry made with red kidney beans, a staple in North India.
South Indian preparations: Legumes like lentils are used in dishes like sambar, a vegetable stew, and idli, a steamed lentil and rice cake.

Legumes in Asian Cuisine

Beyond India, other parts of Asia also have a rich history with legumes, utilizing a diverse range including soybeans, mung beans, and adzuki beans.

Diverse Legume Use Across Asia

East Asia: Soybeans are used to make tofu, soy sauce, and soy milk. In China, red bean paste made from adzuki beans is a common sweet filling for pastries and desserts. In Japan, soybeans are used to make edamame, while fermented soybeans are used for nattō.
Southeast Asia: Mung beans are used in dishes like Bubur kacang hijau, a sweet dessert soup popular in Indonesia.

Legumes in Mediterranean and European Cuisine

The Mediterranean diet is celebrated for its health benefits, with legumes being a cornerstone. European countries have also long incorporated beans and pulses into their traditional meals.

Regional European Legume Specialties

Italy: Pasta e fagioli (pasta and beans) is a classic dish, and lentils are traditionally eaten on New Year's for luck.
Greece: Giant baked beans (Gigantes plaki) and lentil soup (Fasolatha) are beloved staples.
France: Cassoulet, a rich white bean casserole often with various meats, is a famous dish from the Southwest.
Spain: Fabada asturiana is a hearty bean stew from the Asturias region.

Global Legume Consumption Comparison


Feature	Indian Cuisine	Latin American Cuisine	Middle Eastern Cuisine
Staple Legumes	Lentils (dal), chickpeas (chana), kidney beans (rajma), mung beans	Black beans, pinto beans, kidney beans, pigeon peas	Chickpeas, fava beans, lentils
Common Preparations	Curries, stews, flatbreads, rice dishes	Rice and bean dishes, stews, refried beans	Mezze dips, patties (falafel), soups
Flavor Profile	Often spicy, earthy, and aromatic with spices like cumin, turmeric, and ginger	Savory and often enhanced with chiles, cilantro, and garlic	Rich, savory, and nutty; seasoned with lemon, cumin, and tahini
Primary Role	Main protein source, particularly for vegetarians	Staple food, paired with rice or tortillas	Staple ingredient in appetizers and stews

Conclusion

Legumes have transcended geographical boundaries, becoming a fundamental part of the human diet in virtually every culture that has cultivated them. From the nutrient-dense dals of India to the communal pots of feijoada in Brazil, and the ancient Egyptian breakfast of ful medames, these versatile foods are celebrated for their nutritional value, affordability, and ability to adapt to a vast range of culinary traditions. The global popularity of legumes underscores their significance in fostering sustainable food systems and providing balanced nutrition, a testament to their enduring legacy in our shared human heritage.

Visit the Bean Institute for more information on the benefits and types of legumes.

Frequently Asked Questions

While legumes are consumed worldwide, India consistently ranks as one of the largest consumers and producers of pulses globally, with lentil and bean-based dishes being central to its cuisine.

No, legumes are not a staple food in every culture, but they are a significant part of the diet in a vast number of cultures around the world, particularly in developing countries where they provide an affordable and nutrient-dense food source.

Soybeans are the most widely grown and produced legume globally, used for oil, animal feed, and a vast array of food products like tofu and soy milk.

Legumes are culturally significant for their role in providing sustenance, their use in traditional dishes, and their symbolic associations, such as representing prosperity and luck in some traditions.

While many cultures have traditions involving legumes, and they are consumed in most countries, not all have explicit customs. Their significance varies, from being a primary protein source in India to a ceremonial food in Italy.

Preparation methods for legumes vary greatly by culture, including boiling for stews and soups, mashing for dips, frying for patties like falafel, and even fermenting, as with soybeans in East Asian cuisine.

Several Asian cultures, particularly in East Asia, use legumes in sweet dishes. For instance, red bean paste made from adzuki beans is a popular ingredient in Chinese and Japanese desserts.