Beans: The use of dried legumes predates written history. We do know that many dried beans were popular by the time of ancient Egypt, but we cannot even trace the beginnings of garbanzos (chick-peas) or lentils. There is a grand story of Esau in the Bible in which he sells his birthright for a bowl of pottage, and I have the original recipe. You will find it here, and thus you that I go to all ends to do research for you … and for me.

The word legume comes from the French word for vegetable—any vegetable. In this country, however, the word refers to beans and seeds from bean-like pods. The following recipes will be helpful not only in terms of your budget but in terms of your creativity.”

The Frugal Gourmet by Jeff Smith (1984)

“Harriett, my friend from Texas, is a great cook, and she loves this dish. When she makes it, however, she puts in so much red pepper flakes that I can feel the heat of the Texas summer sun. You adjust it to your liking.”

HARRIETT’S TEXAS BLACK-EYED PEAS

Serves 4

½ lb black-eyed peas, soaked for 4 hours in water to cover, drained
2 stalks celery, chopped
1 yellow onion, peeled, chopped
1 tsp crushed red pepper flakes
Salt, pepper, to taste
½ lb smoked ham, cubed
Water or stock

Place all ingredients in a pot, “do not quite cover” with water or stock and simmer covered for about 30 minutes or until tender.