Legumes are packed with protein and fiber. Let’s get to know those beans, peas and lentils.
Great Northern Beans
Small, mild flavored white beans that are delicious in soups, stews, and casseroles.
Red Beans
These lovelies have a hearty flavor and texture and are a must in chili. The also pair well with rice.
Cannellini Beans
These are also called white kidney beans and have a more neutral flavor than the red kidney beans.
Garbanzo Beans
Also known as chickpeas, are firmer than most cooked beans and have a nutty flavor. They are the main ingredient in hummus and can be found in soups like minestrone.
Black Beans
Their nickname is turtle beans. They have a creamy white inside and are a staple in Latino and Mexican dishes. Oh, and who doesn’t love black bean soup!
Pinto Beans
Another mainstay in Latino and Mexican cuisine they also form the base for bean dips and refried beans.
Brown Lentils
These nutrient packed legumes are available in any supermarket and inexpensive. Brown lentils can get mushy if overcooked, so be careful and only cook them until tender. Lentils do not require presoaking.
Red and Yellow Lentils
Don’t be distressed when the red lentils lose the reddish orange color after cooking…that is supposed to happen! Red lentils cook faster than any other lentils and are also have a sweeter taste.
Green and Yellow Split Peas
These are also called field peas and grown specifically for drying. The name comes from the fact that the pea splits in half along a natural seam. They cook more quickly than other beans and do not require presoaking.
Extra Bonus, here’s an easy recipe for you!
Yummy Black Bean Pan Stew
- ¼ cup vegetable broth
- 1 medium onion, cut into thin wedges
- 1 15 oz. can black beans, rinsed and drained
- 2 TBS fresh cilantro
- 2 cloves garlic, minced
- 3½ cups vegetable broth
- 12 cups chopped collard greens
- 2 TBS lime juice
- Roasted pumpkin seeds (for topping)
- Lime wedges (for topping)
- In an extra-large skillet heat ¼ cup vegetable broth over medium heat.
- Add the onion and sauté until soft.
- Add beans, cilantro, and garlic.
- Cook and stir until thoroughly heated.
- Add vegetable broth, bring to boil then reduce to low-medium heat.
- Boil gently, uncovered until reduced by half.
- Gradually add the collard greens, stirring until wilted before adding more.
- Cook and stir until all greens are slightly wilted and tender.
- Add the lime juice and heat through.
- Serve hot topped with salted roasted pumpkin seeds and lime wedges.
Enjoy, and please tell me how you like the stew!
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