Beans & Pulses

Showing all 12 results

  • Australian Adzuki Beans

    From: $2.00
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    If you’ve ever had red bean ice cream at a Japanese restaurant, you’ve eaten adzuki beans. Also called azuki beans, they are russet-coloured with a strong, nutty, sweet flavour. They’re common in Japanese cooking. The cooked beans are healthy additions to salads, veggie burgers and dips.

    The beans must be cooked prior to eating. Soak 1/2 cup of beans overnight in ample water. Drain and simmer in 2 cups of water for 40 minutes to an hour. Alternatively, pressure-cook the soaked beans in 2 cups of water for 5-9 minutes at high pressure. If you don’t have time to soak the beans, pressure cook for 15-20 minutes.  Once cooked they can be used as in salads, mashed and used as a flour replacement great for cooking pancakes, brownies and many Asian sweets. Cooked beans can store up to 1 week in the refrigerator and up to 6 months in the freezer.

    Ingredients:

    Adzuki beans


  • Broad Beans

    From: $3.50
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    Broad beans are one of the oldest cultivated vegetables known to man. They have been eaten as a staple food since medieval times. Broad beans can be used in soups, stews, casseroles and salads, and served with couscous, vinaigrette or turned into falafel. Broad beans are also called fava beans, particularly in the US.

    How to Use: 

    Soak overnight. Drain water. Fill a pot with fresh, cold water for cooking. Place on stove and bring to a boil in a pot with a lid. Once boiling, reduce to a simmer, tilting the lids slightly to allow steam to escape, and leave to cook for one to two hours, until tender or desired consistency.

    Ingredients:

    Broad Beans

     


  • Lentils Green Whole Organic

    From: $3.10
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    Organic Whole Green Lentils are legumes, not beans. They are small ‘lens’ or disc shaped legumes sometimes called pulse, Dahl, and Daal, which are native to the Middle East. They have been an important staple food for over 8,000 years.They are a delicious addition to soups, stews and salads.

    How to Use:

    To cook, add lentils directly into your soups or stews or cook 1 cup of lentils with 3 cups of liquid between 20 to 30 minutes for salads and other recipes or seasoned on its own.

    Ingredients:

    Organic Whole Green Lentils


  • Lima Beans

    From: $7.75
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    Sometimes called ‘butter beans’ because of their starchy yet buttery texture, lima beans have a delicate flavour that complements a wide variety of dishes.

    How to Use:

    Soak overnight. Drain water. Fill a pot with fresh, cold water for cooking. Place on stove and bring to a boil in a pot with a lid. Once boiling, reduce the heat and simmer for 1 hour. When the beans are soft, they are ready for use.

    Ingredients:

    Lima Beans

     


  • Organic Black Beluga Lentils

    From: $5.50
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    Because they hold their shape and chewy texture once cooked, black beluga organic lentils are a smart choice for salads, stews and soups. They pair particularly well with salmon, pork, mushrooms, roasted root vegetables, walnuts and mustard-infused vinaigrettes.

     How to Use:

    Black beluga lentils (named after the glistening beluga caviar they resemble when cooked) have a striking jet-black skin and a slightly nutty, less earthy taste than green lentils. Black Beluga lentils take only 20 minutes to cook in a pot of simmering water until they are slightly tender. No soaking required. Just rinse prior to use.

    Ingredients:

    Organic Black Beluga Lentils

     

     

     


  • Organic Cannellini Beans

    From: $6.95
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    When cooked cannellini beans have a fluffy texture and a slightly nutty, mild flavour. Add to vegetable soups, including the classic Italian minestrone.

    Soak dried beans in lots of cold water for a minimum of 5 hours (they’ll expand, so make sure your bowl is big). Drain and rinse, then put them in a large pan, cover with 5cm of cold water, bring to the boil, scoop off any foam, then boil for a further 10 minutes. Scoop the foam off again, then add just a little salt (too much salt before they’re cooked will harden the skin), and simmer gently with the pan lid half on for 1 to 1 1/2 hours, until tender. Keep an eye on the water level, and add more if necessary.

    Ingredients: 

    Organic Cannellini Beans

     


  • Organic Chana Dahl

    From: $6.45
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    Chana Dahl is made from splitting a chickpea in half. A nutritious, quick to make comfort food. They look and taste like small kernels of sweet corn and work well in soups, salads, and rice dishes.

    How to Use: It is important to rinse and clean Chana Dahl thoroughly to remove any debris. Then you can soak it in cold water to reduce the cooking time. Once rinsed again it is ready to put into a dahl or stew recipe. It needs some time to soften.

    Ingredients:

    Organic Chick peas

     


  • Organic Moong Dahl

    From: $3.00
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    A split hulled mung bean. The Mung Bean is the easiest bean to digest. They are great in dahl & soups. Mung beans originated in India, but are also traditionally used in Chinese and other Asian cuisine.

    How to Use:

    Ideally, all beans should be soaked in cold water overnight or for at least ten hours. Make sure you cover the beans with a large volume of water because they will swell up considerably. This also reduces cooking time .When ready to cook, discard the soaking water and briefly rinse the beans under running water. Mung dahl cooks quickly and is easy to digest, making Indian dahl dishes perfect for the summer season or anytime that you need to whip together a meal in a short amount of time. Popular Indian dahl dishes include soups, stews, grain dishes and more.

    Ingredients:

    Split Mung Beans

     


  • Organic Mung Beans

    From: $5.50
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    Mung beans are part of the legume family

    How to Use:

    Mung beans can be used in a variety of ways.  They can be sprouted, cooked, or ground to make flour.  In some Asian countries, it is made into a paste, sweetened, and used as a filling in pastries, and in some countries it is even made into ice cream and lollipops.  Mung beans should be washed well to remove impurities.

    Ingredients:

    Organic Mung Beans

     

     


  • Organic Red Split Lentils

    From: $6.47
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    Red split lentils are fast cooking lentils that cook down into a creamy, hearty stew. Dried red lentils are actually orange in colour. Most popular uses are in red lentil curry, or dhal a traditional Indian red lentil soup.

    Lentils are a great substitute for meat, or can be eaten plain by boiling them in water with lemon.

    How to Use:

    Unlike other legumes, lentils cook quickly without pre-soaking. Just make sure to rinse away any dirt, dust or debris before adding them to recipes. Lentils work well in soups, stews and salads. Or you boil them for 15 to 30 minutes, add turmeric, ginger or other seasonings, and serve over rice or mix with other vegetables and enjoy.

    Ingredients:

    Organic red Split Lentils

     


  • Organic Soup and Legume Mix

    From: $4.50
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    A great hearty, warming and colourful mix of legumes and barley. The mixture is intended to be used as an addition to soups.

    How to Use:

    Soak thoroughly overnight and refresh before cooking. Place drained soaked soup mix in a saucepan and cover with cold water (5 parts water for 1 part soup mix), bring to the boil, simmer gently until cooked (approximately 35 minutes).

    Ingredients:  Organic Barley, Organic Green Lentils, Organic Yellow Split Peas, Organic Green Split Peas, Organic French Green Lentils, Organic Red Split Lentils, Organic Mung Beans


  • Red Kidney Beans

    From: $4.95
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    Dried kidney beans are available throughout the year. True to their name, these popular beans are kidney shaped and are especially good in simmered dishes where they absorb the flavours of seasonings and other foods.

    How to Use:

    Soak dried kidney beans for at least eight hours before draining and rinsing the beans. To speed up the soaking process, add a teaspoonful of bicarbonate of soda to the soaking water. Alternatively, bring the beans to the boil in a pan, then turn the heat off and soak the beans for about an hour, covered.  To cook, place the soaked kidney beans in a pan and cover with water, then bring to the boil. The beans must boil for ten minutes to destroy the toxin. After this, simmer until cooked (approximately 45 to 60 minutes), when they should have an even, creamy texture throughout. If the centre is still hard and white after this time, they require more cooking. Do not add salt when cooking kidney beans, as it toughens their skins. .

    Ingredients:

    Red Kidney Beans

     


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