Thanks to my friend Bob, I was able to provide this information for you.   Here is a list of legumes.  It should prove helpful.

legume n 1: an erect or climbing bean or pea plant of the family Leguminosae [syn: {leguminous plant}] 2: the fruit or seed of any of various bean or pea plants
consisting of a two-valved case that splits along both sides when ripe and having the seeds attached to one edge of the valves 3: the fruit or seed of a leguminous plant such as peas or beans or lentils

1. Legumes are the seeds of plants of the family Fabaceae, previously known as Leguminosae. The family is large and contains species that can grow in most soils and climates. Legumes include: dried beans, dried peas, lentils, peanuts, soya beans, bean sprouts.

2. Beans, properly called "legumes" have been a source of good nutrition for more than 10,000 years. Some common types are chickpeas, lentils, black, red and navy beans. They’re a good source of fiber, protein, iron, folic acid, and other B vitamins. Legumes can be used in soups, stews, casseroles or even as dips.

3. LEGUMES: Beans, Peas, Peanuts

4. Bean Sprouts, Tofu, Soymilk, Bean Curd

5. Dried Broad Fava Beans

6. Beans: Fagioli

7. Peas: Chick Peas, Snow Peas

8. Beans:
Baked beans
Black beans
brown, or Bayo beans
Chickpeas, cooked (Include garbanzos)
Cowpeas, (Include blackeye peas, field peas)
Curd cheese (soybean product)
Fava beans
Lentils
Lima beans (Include butter beans)
Mongo beans
Mung beans
Pink beans
Pinto, calico, and red Mexican beans (Include October beans, Shellie beans)
Red kidney beans

9. Soy: Soy nuts
Soybean curd (tofu)
Soybean flour (include soybean meal)
Soybeans, cooked
Vermicelli, made from soybeans
White beans, cooked (Include Navy (pea), Great Northern)

10. Peas: Legumes:
Chickpeas, (Include garbanzos)
Cowpeas, (Include blackeye peas, field peas)
Split peas, green or yellow
Couscous: Traditional French Dry