The Bean Cook Book
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The Bean Cook Book. Creative recipes for every meal of the day.
Beans, lentils, peas, and chickpeas (collectively called pulses) are a nutritious, sustainable, and an integral part of many cuisines. Not only do they taste delicious, but they’re also a smart choice for both your body and the world.
PULSES: A KITCHEN S TAPLE
Beans, lentils, peas, and chickpeas are a tasty and versatile type of legume called pulses. Unlike other legume pods that are fresh-harvested or fatty (such as fresh beans, fresh peas, peanuts, and soybeans), pulses are harvested after they’ve dried on the plant, within their pods. The dehydrated seeds are an inexpensive protein source you can store for years, making them a pantry staple. Once rehydrated and cooked, they can be enjoyed in a host of applications, from sweet to savory. Whether they’re braised, roasted, sprouted, or puréed, pulses are embraced by vegetarians, vegans, and omnivores alike for their nutrition, convenience, and flavor.
THEY’RE GOOD F OR YOU
High in essential vitamins and minerals but low in fat, dried legumes are widely considered to be a superfood that can help to prevent disease and contribute to a long, healthy life. They are particularly good sources of fiber and protein, a pairing that provides sustained energy but keeps cholesterol levels low. Beans, chickpeas, peas, and lentils contain between 20 and 25 percent protein by weight, much more than other popular plantbased protein sources, such as spinach and quinoa. This makes them an attractive alternative to meat-based proteins, particularly for vegans and vegetarians. Dried legumes are also rich in key minerals such as iron, potassium, zinc, and manganese, all of which play important roles in maintaining health.