Culture, Contribution, Cooking, Consommation, Preparation, Beautiful Beans, Recipes 1, 2
Leguminous plants include: lima beans, several varieties of beans in many colors: black, yellow, mottled, green, white)… lentils: beluga, blonde, coral, green, small lentils… as well as peas: chick peas, and split… and soybeans.
© Lionel Maucuit
Culture Peas and beans are able to grow in poorer soil and can prepare and enriching the soil with more nitrogen for the next harvest.
Contribution Peas and beans bring a lot of vegetable protein, but as they do not contain enough essential amino acids, it’s important to eat them with cereal to get to get an optimum nutritional combination as traditional dishes all over the world have shown for a long time: red beans and corn, soybeans and rice, chick peas and couscous semolina.
Cooking Leave beans to soak overnight because they take a long time to cook. Don’t cook them in the same water as they soak. Add aromatic herbs, for example, savory, to help digestion.
Consommation All organic leguminous vegetables can be eaten dried except lima beans and most other beans can be eaten fresh too.
Preparation Organic pulses are very good in soups, main hot dishes, salads, vegetable spreads, waffles, sugared cake, puree, sauce, flour, sprouts (sprouted). Soy products can take many different forms :milk, oil, yogurt, waffles; sausage, spreads, tofu.
Beautiful Beans Take some chick pea flour, in a small cup, mix it with yogurt or use it dry, without anything, rub it all over your body, then rinse off, and you’ll get a satin exfoliated skin !
Recipe 2 – Salad with beluga lentil and quinoa (Inca’s rice)
Brown one finely chopped onion with olive oil in a pan, adding a lot of cumin. Then add beluga lentils, 100 to 200 grammes, depending on how many guests you have and how hungry they are. Let the onions incorporate the taste of the olive oil and cumin. Add enjoyable water to cover, salt, and then cover and let boil for a short time.. When the lentils are softened, add quinoa (cereal) in the same proportion, some laurel leaves and a handful of dry raisins. Let boil again and then finish cooking in the Norwegian pot. Drain the vegetables well, but keep this water for the next soup, Put vegetables in a big salad-bowl, add golden linseed, brown linseed, and hempseed, so surprising crunchy, one tablespoon olive oil and finally, with patience and whilesavoring the smells, cut finely a good handful of lemon melissa and add it to your salad.
Extract 1 : Cereals and beans, Natural History
« Then come the study of beans, among which the place of honor is for the fava bean because we have even tried to make some bread with it. The flour of the fava bean is named « lomentum» and like the flour of all vegetables, and also like fodder, it is used to make the bread we sell heavier. »
Pliny the Elser, 23 -79 A.D
Recipe 1 – Small lima-beans puree from my girlfriend from Tunisia
We find small yellow lima-beans in Asian and Arabic groceries. Leave half a kilo to soak overnight and cook them in two times their volume of water, adding one glove unpeeled garlic. Drain them well and pass through a vegetable mill, then season with a coffee spoon crushed cumin and two tablespoons of olive oil.