dal/daal.
https://en.m.wikipedia.org/wiki/Dal
by weight and volume, the most beans I own are red lentils for making masoor dal.
I just realized I was going more for layers on layers of bean permutations as per the question but didn't make that clear, so Dal absolutely counts and now that I see it I want to add Mercimek
what if I created a layered bean dip where every layer was a different bean prepared in a different style?
a tomato-acidic masoor dal layer, a sharp mustard-based toor dal, a refried kidney bean layer, a mejicano savory black bean layer, a caliente Cubano red bean layer.
the dipping implement was a flat bread made from bean flour.
what then? where is your god now?
I think maybe you're right with Asian countries. The soybean is so versatile - soy milk, tofu, edamame, bean sprouts are four regularly used staples from the same crop. Then you've got the various uses for mung beans and red beans. So the same crop can be utilized for a variety of breakfast, lunch, dinner, and dessert.
Lots of world cuisine have a legume staple - Indian, Ethiopian, Mediterranean, Latin American - but they tend to be a savory legume puree, whereas Asian cuisine expands the realm of use for the simple bean
I think Mexican. There's tons of Asian dishes without any beans but so many Mexican ones have beans
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