Beans, Peas & Everything In Between
More than 65 delicious, nutritious recipes for beans, lentils, and other legumes that are as wholesome as they are tasty.
A staple in plant-based dishes and beyond, pulses are not only satisfying to eat but they are also cheap, sustainable and readily available. Taking her inspiration from all around the globe, Vicky Jones showcases all the best uses of beans, peas and lentils in these deliciously healthy recipes. Over half of the recipes are vegetarian, while the rest make creative use of modest amounts of fish, poultry or meat. Highlights include Armenian Lentil Soup, or an Indian Lentil & Rice Dosas with Mint Raita. Also included are stunning salads, including Black Bean Salad with Avocado & Lime. Rediscover classic dishes like Cassoulet or try more unusual dishes such as Valencian Paella. Desserts will also surprise you with heavenly creations like Black Bean Brownies. Complete with information on the history and botany of pulses, advice on buying, storing, soaking and cooking them and a summary of their nutritional benefits, this is the go-to cookbook for anyone who is ready to embrace these protein-rich and diverse ingredients.
Vicky Jones was formerly the wine and food editor of House & Garden magazine and travelled extensively collecting recipes and cooking techniques, as well as absorbing the food culture of many different countries. She has written a number of articles in national newspapers and wrote Dordogne Gastronomique for Octopus Publishing.