Typical Elaboration and Preparation Methods
Throughout the Spanish geography, although both with regional variations, there are dishes prepared from legumes used in various stews and soups.
Legumes are often kept dry (dried) and need to be soaked and cooked, with vegetables and processed meat slices (chorizo), before they can be eaten.

Recipes

1-Madrilenian Stew
2-Andalusian stew
3-Catalan escudella.
4-Lentils with chorizo.
5-Galician stew.
6-Pea soup
7- White bean salad with dressing