Dried legumes are beans, peas, lentils, and peanuts that grow in pods and which can be eaten fresh but often are dried for storage and convenience. They are used is soups, stews, as sides dishes, or in salads and are re-hydrated through cooking in liquids.

Dried legumes account for about 25% of farmed plant production in the world. Legumes are high in protein, iron, potassium, magnesium, and vitamin B and low in fat and calories. They are a cheap yet valuable source of protein that are eaten in cultures around the globe.