For centuries, legumes have been one of the pillars of our diet: broad beans, chickpeas, lentils, and beans have been part of every household's pantry. Legumes were the main source of protein for many families, especially the poorest. Cooked with aromatic herbs and seasonal vegetables, or with a piece of meat or sausage, they became dishes that were filling and comforting. Legumes are not very demanding; they can grow in poor, dry soils, and they don't need much fertilizer or overwatering. They can be dried and stored easily. Despite their benefits, legumes were not always well regarded. In the well-to-do circles of medieval society, they were considered flatulent and inflammatory, and were also a food destined for the poor, convents, and those who practiced fasting. They were eaten dry and tender and boiled with almond milk or meat, accompanied by other ingredients that added flavor to the dish. It is very common to find it mentioned in the recipe books of religious communities. In the book The kitchen of the Carmelites In the work of Francisco del Santísimo Sacramento, a Discalced Carmelite originally from the city of Reus and a cook in the late 18th and early 19th centuries, we find a whole chapter dedicated to escudillas: how to prepare legumes, especially chickpeas, broad beans, dried peas and beans. Another more recent example can be found in The hermits' kitchen From Miguel de Binifar. The author explains that cooking was a common dish in the community's diet. They usually cooked an average of twice a week, and enough was made to be eaten with rice or noodles the second day.