About trying new foods: I like to sample a small amount of something new, so I don't have to choose between choking down a lot of food I don't like and wasting it.
Different legumes sometimes have somewhat different flavors. Most do have a "beany" taste: kidney, pinto, black I would say are rather strong-tasting; navy and Great Northern somewhat milder (but I think navy are more popular than Northern). I expect that if you don't like one of these, you won't like any of them- so you're probably not missing out on anything if you cross them off you list at the start. But chickpeas are a standout: they do have a unique, almost "chickeny" flavor. The lemon and tahini flavor of hummus is distinctive; not all chickpea dishes taste like that- but it does give you an idea of what they taste like. They're cheaper and lower in salt if you cook them from scratch, but they take a long time, although all you have to do is let them simmer covered and make sure they don't boil/foam over and make a mess.
Lentils have their own taste, as do split peas- and on second thought, lentils are okay when I'm in the mood for them- but only just okay- I can't remember ever thinking, "OH MAN- IT'S BEEN SOOOO LONG SINCE I'VE HAD LENTILS!!!!". You know you don't like them, and I can't think of a dish that includes them but doesn't taste like it. So, no lentils for you- and that's fine!
Somewhat off-topic: although I'm good with legumes of every kind, my personal Kryptonite is... (DUN DUN
DUUUNNNNN).... SOAPY-TASTING, STINKY-SMELLING CILANTRO!!!!!! (cue the sounds of the audience at a horror movie screaming when Freddy Kreuger or Mike Meyers start doing what they usually do) And the thing is, I know I'd love it if it tasted to me the way people who like it describe how it tastes to them.
OK- back to beans: Some people have physiological allergies/problems with soy, which is why foods which contain soy have it listed as an ingredient to warn them. But I'm fond of soybeans (including tofu, and also non-dairy "milks" made from soy): their taste is un-assertive enough so that they can be anything from a main course to dessert. I like to cook plain dry soybeans, but of all the legumes, they take the longest to cook from scratch- and that's really saying something!
ETA:
@silva I'm surprised that someone's taste can change that dramatically. All the foods I love, hate, or am indifferent to have remained the same to me my whole life; I'm pretty sure I would still enjoy meat and fish if I chose to start eating them again (which ain't gonna happen). I just hope I never start hating oats, or I will NOT be a happy camper. I give cilantro another try every now and then.... so far, always with the same result.
