The pantry.

Dried black beans for soups, rice bowls, and stews.

Dried chickpeas for hummus, curries, and roasting.

Earthy green lentils for salads and hearty soups.

Dried red kidney beans for thoroughly cooked chilies and stews.

Dried pinto beans for slow-cooked pots and refried beans.

Split red lentils that soften into soups and dal.