The general name for most dried leguminous seeds used for their protein content, such as beans, peas, lentils, etc. Cooking Tips: If they are too salty add some brown sugar and some vinegar or stir in some more legumes boiled but unsalted. If there is no time to soak them, then boil with a little baking powder for approximately 40 minutes, rinse and bake normally. To examine their quality, place them in water, the ones that float are not good.