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Dried Beans & Lentils

Dried beans and lentils are also called legumes or pulses. They are a great source of nutrients, including protein, iron, zinc, fibre and B-group vitamins. Other than soybeans, they are all very low in fat. Eating them can help lower cholesterol as well as help control blood sugar levels.

Cooking Legumes

Lentils can be cooked wih little or no soaking, and other beans are best soaked for 8 hours before boiling in water to cook. Soybeans are the exception: they require 24 hours soaking before cooking. Legumes freeze well once cooked, so cook up a big batch and then freeze in meal sized quantities for later use in soups, dips, stews, casseroles, curries and burgers.

Nutritionist's Tip

Try eating some legumes every day. Consider beans on toast for breakfast, a bean burrito or bean salad at lunchtime, or a chickpea curry or lentil dhal at dinner time. They are filling without being fattening, so ideal for people watching their weight.

Adzuki Beans

Adzuki beans were cultivated in China and Korea before 1000 BC. They are very popular in Japan. In East Asian cuisine the adzuki bean is commonly eaten sweetened. In particular, it is often boiled with sugar, resulting in red bean paste.

Borlotti Beans

Borlotti beans are a variety of cranberry bean bred in Italy to have a thicker skin. They are very popular in Italian, Portuguese and Turkish cuisine.

Chick Peas

Chick peas are one of the earliest cultivated vegetables. Chick peas are good in salads, stews and curries. They are also used to make hommus or roasted and eaten as a snack, or sprouted and eaten raw.

Kidney Beans

The kidney bean is a red kidney-shaped bean, rich in protein, fibre and antioxidants. Red kidney beans are an important part of the cuisine in the south of India. They are good in Mexican dishes, in salads and in chilli NON carne (using TVP mince).

Lentils - Green

Lentils have been cultivated by humans since Neolithic times. They are very rich in protein and iron, and can help lower cholesterol levels and control blood sugar levels. Green lentils are good in soups and pasta sauces, and of rnaking dhal and vege-burgers. They can easily be sprouted and used in salads.

Lentils - Red

Red lentils turn mushy when cooked and are a good addition to soups and can be used to thicken stews. They are used widely in India to make dhal, a nutritious soup served with rice or flatbread.

Mung Beans

Mung beans (also known as green beans) are native to Bangladesh, India, and Pakistan. The split bean is used to make moong dhal in India and soaked mung beans are also used to make pancakes in India, after being ground into a paste. Mung beans are used widely in China to make both sweet and savoury dishes. They are also commonly sprouted and used in stir fries, salads and Vietnemaese rolls.

Mung Beans - ORGANIC

Navy Beans

The navy bean got its current name because it was a staple food of the United States Navy in the early 20th century. These small white beans are used for making baked beans. They are very low in fat and rich in protein, fibre and folate.

Pinto Beans

Pinto beans are mottled in appearance and are the most common bean in the United States and northwestern Mexico, where they are most often eaten whole in broth or mashed and refried. Pinto beans are commonly used as a filling for burritos or served with corn tortillas.

Organic Soy Beans