legumey

From legume +‎ -y.

legumey (comparative more legumey, superlative most legumey)

1. Resembling or characteristic of legumes.
   • 1973, Andrew J. Offutt, The Galactic Rejects, Lothrop, Lee & Shepard Company, →ISBN, page 32:

     And there were birds, mostly brown and gray with some black and drab, although once Cory saw one that was as green as the broad field of legumey stuff on their right.

   • 2002, Smithsonian, page 95:

     The shells turn soggy, and the peanuts take on a fresh, legumey flavor and texture more reminiscent of, say, a salty kidney bean than a traditional roasted goober.

   • 2002, Wine Enthusiast, page 78:

     Weedy, legumey notes on the nose are offset slightly by cream and flour.

   • 2004, Victoria Jenanyan Wise, The Armenian Table Cookbook: 165 Treasured Recipes that Bring Together Ancient Flavors and 21st-Century Style, Clairview Books, published 2013, →ISBN, page 14:

     I heartily recommend buying dried chickpeas and cooking them at home (page 35): the ready-cooked canned ones don’t have the same legumy taste.

   • 2013, Maureen Hardegree, Haint She Sweet, Bell Bridge Books, →ISBN:

     As I approached the Commons, I detected the foul legumey odor of cooking peas, my most hated vegetable, unless it’s in a pod and crunchy, and I’m eating Chinese food, like beef with snow pea pods.

   • 2016, Mary Hughes, Bite My Fire, Entangled Publishing, →ISBN:

     Peanuts flew everywhere, little legumey pellets spitting into patrons, mirror, and floor like machine gun bullets.

   • 2016, Ian Giesbrecht, Sprouts: Live Well with Living Foods, Portland, Ore.: Microcosm Publishing, →ISBN:

     Because of the unpleasant “legumey” taste of raw beans, it is best to pulse in a food processor and rinse off the starch.