Everything you need to know about preparing, cooking and serving legumes.
Packed with fiber, protein, and carbohydrates, legumes are a great component to any diet.
They come in many shapes, sizes, colors and variations, which can often cause a bit of confusion when attempting to prepare a dish with them.
Dried legumes, in particular, are often a mystery to most people. “What exactly are they? How do you cook them?” and “What’s the difference between legumes and beans?” Are just a few of the many questions we frequently hear on the subject.
Here we’ll address them all and give you the details you need so you know exactly what to reach for and how to cook them the next time you need to!
How To Cook Legumes
Legume is essentially the overarching term for all bean-like food items. Lentils, beans, peas, chickpeas, soybeans and even peanuts are all technical members of the legume family.
Each of these variations greatly differs from one another in terms of taste, texture, and nutrition.
While we love peas, chickpeas, soybeans, and peanuts, for our purposes today we’re going to mainly focus on beans and lentils.
What’s The Deal With Canned Beans?
First and foremost – canned beans are great too! We’re not knocking canned beans by any means. They’re inexpensive, convenient and still packed with nutrition. But, they really only taste OK. Hear me out.
When prepared well, dried legumes have a far superior taste and texture as opposed to canned beans. There
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