Pulses: Lentils, Peas & Beans | |
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Aduki beans are a little red bean popular in China and Japan. They are high in protein, Iron and folate. They taste similar to kidney beans and would go well in chilli con carne, curry and stir-fry.
Cooking time: Approximately 30 minutes (less if soaked first). | Black-eye peas (or black-eye beans) are pale coloured with a distinctive black dot. They come from the cow pea family.They are either cooked in sauces with vegetables and meats, or served in salads with a light dressing.
Cooking Time: Approximately 20 minutes. | Black Turtle Beans are a general-purpose bean. They are slightly smaller than haricot beans and high in minerals, as well as protein, vitamin B6 and folic acid. |
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Borlotti beans are a type of kidney bean and are a light brown mottled colour. These beans are used in Italian cooking.
Cooking time: Approximately 45 minutes. | Young broad beans are tender and sweet. We currently sell jarred beans - cooked and ready to eat. | A light brown, plump lentil
Slightly nutty and earthy in flavour and holds a firm shape. Can be seasoned with herbs & spices. |
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Butter beans are large, flat yellow-white beans, with a creamy texture; popular in the British diet. They are high in fibre, protein and low in fat.
Cooking time: Approximately 40 minutes | The Cannellini Bean (also known as the White Kidney Bean or the White Alubia bean) is from the haricot bean family. It is an off white bean which is long and oval in shape. These are used often in Italian cooking.
Cooking time: Approximately 1 hour. | Chickpeas are yellow, medium sized round peas which have multiple uses. They can be added into soups and curries but are famously used for making hummus.
Cooking time: Approximately 40 minutes (tip: pre-soak in the morning, to shorten cooking time in the evening)
Cooking time: Approximately 20-25 minutes |
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Soy beans straight from the pod. Popular in Japan with noodle dishes. | A Dark, Speckled Lentil
French Type lentils have a very mild peppery and slightly meaty flavour. They remain quite firm once cooked and are also suitable for sprouting.
Cooking time: Approximately 30 minutes | Bigger & almost "meaty" in texture Lots of flavour - compliments warm meat and vegetable dishes & adds depth to salads.
Cooking time: Approximately: 30 minutes. |
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Green Peas are full of protein and have a very mild sweetness. They can be added to soups, stews and other savoury meals. | Haricot beans are small off-white oval beans which cook to a fluffy, creamy consistency inside. These are the beans used in baked beans.
Cooking time: Approximately 1 hour - 1 ½ hours. | Kidney beans are long, curved red beans which are high in fibre, iron and magnesium. They release carbohydrates slowly making these a great source of energy.
Cooking time: Approximately 20-40 minutes
Cooking time: 15 - 25 minutes. |
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Mung beans are very small greeny-yellow beans. They can be cooked into curries and soups or sprouted (like bean sprouts). Moong Dal is the split mung bean which makes it like a lentil. These cook quicker than the whole ones.
Cooking time: Approximately 20-25 minutes. | Pinto beans are a bit like a kidney bean in size, flavour and texture. It is brown and mottled in colour and is used in Mexican and American dishes, such as refried beans and chilli con carne. | Soya beans are very hard, ivory coloured round beans. These are a fantastic source of protein and are very versatile. These can take a long time to cook. We advise you soak these first.
Cooking time: Approximately 3 hours (it takes half the time when using a pressure cooker). |
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Red lentils are a good place to start if you are new to trying pulses. They are slightly sweet and nutty in flavour. They are quick to cook as they have had their husks removed and have been halved.
Cooking time: Approximately 10-15 minutes | Yellow Split Peas are also known as yellow lentils. Theyare typically used in soups and Indian cuisine.
Cooking time: Approximately 25 minutes | |
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Cooking PulsesPeas, Beans and Lentils are easy to cook. Add to boiling water and boil as you would boil rice.
Many pulses take on average 35 minutes to cook, depending on their size. Red lentils, chana dal and smaller peas take 15 - 25 minutes. Harder or larger beans such as kidney beans, butter beans, soya beans and chickpeas can take between 40 minutes - over an hour. These do better when pre-soaked the night or morning before you want to cook them. Long cooking time is ok. You can leave them alone to simmer whilst you do other things. (We specify cooking time on each product page).
Pre-soaking is not always necessary. Pre-soaking simply shortens cooking time. This is good if you plan ahead, otherwise you'll pre-soak for the same amount of time that you could be boiling them for.
Beans for Beginners
If you are new to pulses, we recommend trying out the following to get you started;
Red Split Lentils (the quickest to cook & are easy to digest), Haricot Beans, Mung Beans and Aduki Beans. | | |
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