In spring, young and tender, beans are the perfect vegetable. In winter, when fresh produce is harder to come by, dry beans reign in the kitchen.

Bean Gallery

Beans and pulses have been part of the human diet for thousands of years, still a staple food in many parts. A careful hand can transform beans into delicious specialties. Indeed, some of the most famous dishes in the world have beans as their main ingredient, surely not haute cuisine recipes, but those in the splendid home cooking repertoire. Dry beans are the base ingredients for hearty, warming soups and casseroles, nutritious salads and exotic dips. They can be shaped into patties or meatballs.

Although beans are considered simple food, they are difficult to cook. Not because they need a special technique to prepare –just soak and simmer- ore serve. However, beans need wise seasoning and artistic presentation to make them interesting.  One thing is sure, beans and pulses never fail to bring the flavors of the country to the table.

Beans are healthy

• Beans are rich in protein minerals and fiber.
• Naturally low in calories and cholesterol.
• A helping of beans is considered as one of the five a day servings of vegetables.
• Beans have and enzyme that inhibits tumor growth and makes chemotherapy more effective in certain types of cancer.

How many beans and pulses are there?

There are a lot of varieties. Some of them are well known –peas, lentils, haricot beans, white, red kidney, pinto, garbanzo beans or soy- while others are less famous –black eyed peas, black beans, aduki or adzuki, mungo or gunga beans.

Bean gallery