Healthy Eating tips and cooking tips with Beans and Lentils
Healthy Eating tips and cooking tips with Beans and Lentils
Some facts on Beans and Lentils
Wide variety available tinned (read label) and dried
Legumes include pulses and beans
Great source of protein, fibre and folate, potassium, iron and magnesium
Add to stews, salad, curry or chilli
Puree for dips
Use instead of meat or with it
Cooking with legumes
Add to pot of boiling water and leave for 1-2 minutes
Turn off heat and leave overnight
Drain off liquid and cook for 1 hour
Add Kombu, spices, bay leaf to cooking
Add salt or acidic flavours afterwards
Quickies: lentils, split peas and black eyed peas don’t need soaking
I have a number of recipes in my newsletter.