Dry Peas, Beans, Chickpeas & Lentils - Sounds like a dry topics - but it's not!

LMKID
LMKID Posts: 8 Member
in Recipes
Found this wonderful new site, https://pulses.org/nap/ Some of the best recipes in this category.

Pulses. Help maintain a healthy body weight Rich in protein and fiber and low in fat, pulses can help you feel fuller longer. I could go on and on and on and on - however this website also provides links for the US and global - Hope you enjoy all the new easy Peezy recipes, the black bean burger is now one of my favourites.
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  • LMKID
    LMKID Posts: 8 Member
    https://pulses.org/nap/pulse-recipes/
    https://pulses.org/us/
    https://pulses.org/global
  • Corina1143
    Corina1143 Posts: 4,139 Member
    Looks like a good website.
    I like chickpeas, but I have no imagination when it comes to using them in recipes.
    Looks like this could help. Thanks!
  • springlering62
    springlering62 Posts: 8,997 Member
    edited December 2024
    Thanks. Will check this out. I’ve been looking for ways to incorporate some more beans.

    I’ve got a pantry full of dried ones that just seem to hang around forever.

    I like them, but they take so much precooking, I just never think of them. And the husband has been obsessed with soft, flavorless canned green beans since childhood. Sometimes I want to hurl the can at him. Not again?!!!

    That’s what I get for asking “what do you want for dinner?” knowing full well he’ll inhale anything I put in front of him.
  • AnAbsoluteDiva
    AnAbsoluteDiva Posts: 193 Member
    edited December 2024
    Soak the beans overnight in salted water in the fridge. They'll be as ready to use as canned by morning. Make sure you have enough water in the pot in which they're soaking (two inches above the beans at least) as beans will absorb all that water and plump out. Garbanzos (chickpeas) are the bomb! I grow black garbanzo beans from Afghanistan and it makes for the best hummus I've ever made. I also make chickpea pasta and use chickpea flour. Chickpeas are the best bang for the buck in the world of beans, in my opinion. It is a staple in Spain and I can make a mean Potaje de Garbanzos. With English being my second language, I still struggle with the concept of "beans" in English. You have snap beans, beans, green beans, dry beans, runner beans..... heck if I know. I just grow hundreds of plants every spring and let them sit there in the garden. End of season, I harvest and shell them for my Ball jars. I have grown Jade and a few others that say they're "green" beans and I do harvest those early and often and use them when I'm braising meats. Get friendly with chickpeas..... you won't be disappointed.
  • springlering62
    springlering62 Posts: 8,997 Member
    Have you tried using the aquafaba?

    I made aquafaba meringues. They worked out to under 5 calories each, and I actually liked them.

    I served them at a woman’s group and they were gobbling them up til I told them what they were. If the ladies could have turned green, I’m sure they would.

    They wouldn’t touch them after that. 🤣

    I liked them. They taste like cotton candy to me.

    I ought to make some soon. Hmmm……

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