[Sca-cooks] soooooo...

[Johnna Holloway]

Maybe this entry will help:

http://www.cliffordawright.com/caw/food/entries/display.php/topic_id/6/id/103/

mentions t he Mediterranean legumes are: carob or St. John’s bread  
(Ceratonia siliqua);  grasspea or India pea (Lathyrus sativus);  
chickpea (Cicer arietinum) ; and  lentils (Lens esculenta).

Then  fava beans (Vicia faba), also known as the broad bean, Windsor  
bean, horse bean,
Scotch bean, and English bean.

  The lupine bean (Lupinus albus);  bittervetch (Vicia ervilia) ; the  
cultivated pea (Pisum sativum); the field pea, used mostly for dried  
peas and forage,
and the garden pea with its high sugar content.
from Africa, such as the hyacinth bean (Lablab niger),
and the cowpea (Vigna unguiculata), also known as the aspargus bean or  
yard-long bean, native to West Africa.

Johnnae

Sent from my iPad

On Feb 3, 2012, at 12:58 PM, Honour Horne-Jaruk wrote:
> Please list them! I joined in the days when "only Favas survive" was  
> Gospel. If that's wrong I _so_ want the names of the others!