Beans & Pulses

Lima Beans have flattened semi-circle pods which house an average of two to three roughly oval squat seeds which are referred to as beans. The fresh immature beans are lean, starchy and slightly grassy. Once cooked, the beans develop a swollen, dense and meaty consistency and a sweet almond aftertaste.

Lingot Beans are oval white beans, that are somewhat flattened. The plant is a bush-type bean plant and they are grown for use as a dried bean. There are 5 to 6 beans per long pod, The beans are grown primarily in France, but also in Argentina, China and Madagascar. Lingot Beans are a great addition to any cassoulet.

Long White Kidney Beans a generic term for ivory-white skinned kidney-shaped beans. Varieties include , great Northern bean, navy bean, and pea bean and haricot.

Marrowfat peas are green mature peas that have been allowed to dry out naturally in the field, rather than be harvested whilst still young like the normal garden pea. They are used to make mushy peas and also the snack food wasabi peas.

Whole cooked Mung beans are generally prepared from dried beans by boiling until they are soft. Mung beans are light yellow in colour when their skins are removed. Mung bean paste can be made by dehulling, cooking and pulverizing the beans to a dry paste.

Navy beans are small, pea-sized beans that are creamy white in color. They are mild-flavored beans that are dense and smooth. Combined with whole grains such as rice, navy beans provide virtually fat-free high quality protein. It is said to be known as the Navy Bean due to its use as a staple of United States Navy rations in the 19th century.

Also known as’Spanish Brown’ the Pardina Lentil is a small brown lentil with a yellow interior. IThe Pardina Lentil is the lentil of choice in Spain and the Mediterranean. The Pardina lentil has a distinctive nutty flavor, and it holds its shape well after being cooked, making it perfect for lentil salads and for soups that will be reheated. Recommended for pasta-based dishes and any recipe of Mediterranean cuisine.

A Pea Bean is a heirloom bean, which has been recorded in the UK since the 16th century. A great all rounder with many uses. The plants climb just like a runner bean or climbing french bean and produce flat pods similar to a large mangetout pea. The can be picked young and used whole as a french bean or left on to mature and shelled like peas, or they can be left to mature fully and dry and then used as any other dried beans.

The Pigeon Pea is a perennial legume from the family Fabaceae. Since its domestication in India at least 3,500 years ago, its seeds have become a common food grain in Asia, Africa, and Latin America. It is consumed on a large scale mainly in south Asia and is a major source of protein for the population of that subcontinent.

Pinto beans served with cornbread or corn tortillas are often a staple meal where meat is unavailable; the amino acids in this combination make it a complete protein source.