Beans Peas and Lentils
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Azuki beans (formerly adzuki) are a small popular Asian bean with a sweet nutty flavour, also rich in fibre and nutrients. In Asia azuki beans are often eaten as a bean paste in desserts, buns and biscuits. They also make a great sprout or addition to soup and casseroles...
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The black bean is a legume that originates from Mexico and is one of the most favoured beans in much of Latin America. It is a meaty textured bean with a flavour reminiscent of mushroom. Black beans are rich in nutrients and fibre and great cooked in chillies and soups...
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Borlotti beans are a large traditional Italian bean with distinctive streaked markings. The high fibre and nutrition of bean make them an ideal addition to your diet. Borlotti beans cook quicker and softer than many other beans making a delicious Italian soup, a stew or a salad...
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Cannellini Beans are a white bean popular in Italy, in particular Tuscan cooking. They have a nutty flavour and a smooth fluffy texture. The delicate taste of cannillini beans makes them ideal with fish or chicken or as their substitute in vegetarian cooking. Great in a minestrone soup...
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Chana Dhal, a split baby chickpea with the outer seedcoat removed, is used in Indian, Nepali, Pakistani, Sri Lankan and Bangladeshi cuisine to make dhal. This thick easily digested bean stew is a staple of vegetarian cooking. Ideal for a very smooth hummus...
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Chickpeas are one of the most versatile of legumes through the Mediterranean, Middle East and India, with their nutty flavour and firm starchy texture. They are a rich source of many vital nutrients, protein and fibre. Add chickpeas to soups and salads or use in curries and dips...
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Four bean mix is a blend to 4 quick cooking beans. Lima , cannellini, red kidney and borlotti beans are the ideal compliments. This blend is a good source of protein, fibre and other nutrients. Four Bean Mix is an easy to cook blend that is the ideal base to a bean salad, any soup or a delicious veg..
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Black beluga lentil is one of the smallest of all lentils. They are a shiny deep brown-black lentil that is a very good source of protein, fibre and other nutrients. Their firmer skin texture and soft centre makes them ideal in salads and curries as they do not fall apart when cooked...
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Lentils, the instant legume! They are rich in fibre and vital nutrients. They are the quickest of all legumes to cook. French 'Puy' Lentils hold their shape well being perfect in salads for added texture in meals...
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Lentils are one of the most ancient of all cultivated crops. They are rich in fibre and vital nutrients. Needing no soaking, they are the quickest of all legumes to cook. Green lentils are milder and softer textured than most other varieties...
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Lentils have a near cult following in India with over 50 varieties. Rich in fibre and vital nutrients and the quickest of all legumes to cook, these reds are the fastest of all. Red lentils are soft when cooked, best in purées and soups...
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