Although at least one can of baked beans is likely sat in most of our cupboards, that is often where the relationship many people have with pulses ends. It's a shame, as making use of peas, beans and lentils can open up a whole host of possibilities. Unlike most other veg, they're packed full of protein, so can be used as an alternative to any animal products at a meal. Pulses work well in soups, stews, curries, chillis, bolognese, potato topped pies - just think of any dish where you have meat in a sauce and substitute with pulses. If the thought of not having any meat in a meal is a bit daunting, try starting off by replacing half of the meat in a dish with pulses - not only will you cut down on your fat intake and fill up on fibre, but you'll save yourself a packet too.
Aside from garden peas, broad and green beans, can you name some pulses? Most of us will be familiar with kidney beans, maybe chick peas and butter beans. However, on the bean score, haricot, borlotti, cannellini, adzuki, pinto and black-eyed varieties are all readily available in supermarkets; health food stores and delis are also a good bet.
Canned pulses are increasingly popular, as they don't require pre-soaking and cook very quickly, though are not quite so economical and are more heavily packaged. Whether you decide to use canned or dried pulses, they're certainly a must for any store cupboard.
If you've got a favourite meal that involves pulses, please share them here!
Butter Beans seem to be my new sweetcorn. I add them to most things ! :)
ReplyDeleteI never used to be that keen on butter beans, but now use them quite frequently - I particularly like them in curries and salads. I think what started me off on them was I read that they were one of the pulses highest in iron, though when I just checked the official composition of foods data now, it appears that isn't the case. Shows that you can't believe everything you read!
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