pea bean

American  

noun

Chiefly New England and New York State.

1. a variety of kidney bean having a small, white seed, used dried for food.

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Etymology

Origin of pea bean

First recorded in 1885–90

Example Sentences

The strong lands of other places are occasionally much infested with them in the pea, bean, and rye crops and stubbles, as well as clover roots, when a wheat crop is put in upon them.

From The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families by Eaton, Mary, fl. 1823-1849

The former comprise pea, bean, lentil, rice, and onion; the latter, all others.

From Camp and Trail by White, Stewart Edward

Croûtons or crusts are used in pea, bean, and all cream soups, for garnishing all kinds of stewed dishes, and for any dish with which toast would be acceptable.

From The Century Cook Book by Ronald, Mary

Turnip seed, too, mangel-wurzel and swedes, onion, pea, bean, carrot, parsnip, radish, and beet seeds could be grown here by the same skill, care, and training as they are grown abroad.

From Three Acres and Liberty by Hall, Bolton

Roux added to pea, bean, and potato soups prevents their separating.

From The Century Cook Book by Ronald, Mary