We have lentil or bean or chickpea (garbanzo) soup at least twice a week as main course during winter. Leftovers maybe cooked again with rice (not a soup any more) for next day's lunch. Baked giant beans (look like lima beans) are considered to be a delicacy (don't know why). We might have black eyed peas or other types of beans in the place of salad when vegetables is the main course. Split peas are a all-season delicacy here.
Since we are talking about legumes in general:
To my knowledge, only peanuts and soy are considered to cause serious allergic reactions (peanuts technically are legumes). Lentils and split peas are considered to be more easy to digest. Broad beans can cause death to individuals that have a particular enzyme deficiency. (more info if you look up "favism")
In the traditional greek cuisine, bean soup is a national dish, most of the legumes need overnight soaking and animal protein(meat, fish) should not be consumed on the same day with legumes. Monks (who don't eat meat) serve lentils with walnuts to increase iron absorption. Legumes here get "harvested" in late summer/fall so people prefer to consume the fresh harvest during winter when it is easily cooked (and also fresh, organic vegetables are less available). Women may avoid cooking bean soup for dinner in order to have a peaceful sleep
Some people combine beans with grains in order to get "good" protein but some scientists believe that when one has a diversity of foods, this combination can provide too much protein. This link might trigger some searching on this: http://www.goaskalice.columbia.edu/2467.html
Well, I didn't mean to sound like lecturing, I just like legumes too much and got enthusiastic