Beans & Pulses

Showing 1–12 of 18 results

  • Australian Adzuki Beans

    From: $2.23
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    These small reddish-brown dried Adzuki Beans are grown and processed in Australia. They are non GMO and have no added preservatives. Adzuki beans have a sweet nutty flavour and natural savoury aroma.  Adzuki Beans originate in Asia, where they are found in sweet and savoury recipes. In Japanese cooking Adzuki beans are used to make Red Bean paste and in traditional celebration dishes for New Years. Delicious in a variety of sweet or savoury dishes.

    How to Use:

    To cook Adzuki beans, pre-soak in cold water for 2-4 hours. Drain and place beans in a pot of cold water. Bring to the boil, reduce to medium heat and simmer until tender – about 30-40 minutes. Do not add salt while cooking, as this can make outer skins of legumes tough. Drain and use, or refrigerate for up to 2 days.                                                                                                                                                Yummy cooked Adzuki beans beans can be added to salads, warming soups and hotpots. For delicious vegetarian burgers, combine lightly fork-mashed beans with grated veggies such as carrot and zucchini. Mix with batter of besan flour, spices and cold water. A thinner batter can be used to make fritters. Adzuki Beans are often used in Asian cooking including stir fries, curries and desserts. In Japan they are used to make a sweet red bean paste, Anko; or combined with mochi rice in a porridge called Zensai. Smashed beans are great in dips; mix with pureed beetroot, sumac spice or chilli. Versatile and convenient dried Adzuki beans are a handy pantry stand-by.

     

    Ingredients:

    Adzuki Beans.

     

    Preservative Free, Non GMO.


  • Black Eye Beans

    From: $2.23
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    These small dried Black Eye Beans are white or cream coloured with a distinctive black spot where the fresh pea was joined to the pod. Also known as black eye peas or goat peas, these beans are eaten all over the world and popular in Portuguese, South & North American, African and Indian cuisine. They have a soft texture when cooked and a creamy flavour that takes on the tastes of spices & sauces beautifully. Quick and easy to cook, these versatile black eye beans have no added preservative and are non GMO. Use them in salads, soups, fritters and spicy dishes.

    Dried Black Eye Beans will almost double in size when cooked. To prepare the beans soak 1:4 in cold water for 2 hours (if you wish to remove the outer skin for fritter recipes soak beans overnight, then gently rub most of the skins off). Drain and rinse beans well, place in a saucepan with plenty of fresh cold water and bring to the boil. Do not add salt at this stage of cooking, as this may make beans tough. Reduce heat and simmer for 20-30 minutes (or until soft). Drain and use, or refrigerate for up to 2 days.                                                                                                                                                Black eye beans are great in salads – try a Portuguese ‘Migas’ with kale, breadcrumbs and pinenuts; or a mixed bean salad with olive oil, garlic and fresh herbs. Lovely in lunchbox wraps, or smash beans for delicious, smooth dips.   These beans are used all over the world in soups, hot pots and spicy vegetarian dishes – very popular in Africa where it is often cooked with plantain. Or make scrumptious veggie burgers and fritters, like wonderful fried Acarje balls from Brazil.

    Ingredients:

    Black Eye Beans.

    Preservative Free, Non GMO.


  • Black Turtle Beans

    From: $3.45
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    Black turtle beans are a common ingredient in soups, stews, sauces and in the popular burrito.

    How to Use:

    One cup of dried beans will become two cups when cooked.  To prepare the beans soak 1 cup beans in 4 cups of water for 12 hours.  Drain the beans then place in saucepan with 3 cups of water, bring the beans to boil then reduce heat and simmer covered for 1-1 ½ hours (or until soft) then use in recipe as instructed.

    Ingredients:

    Black Turtle Beans

     


  • Borlotti Beans

    From: $2.98
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  • 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: $2.98
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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 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 Chick Peas

    From: $9.47
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    Organic chick peas have a mild nutty flavour and are great for hummus, soups, curries, salads & pasta dishes.

    How to Use:

    To cook these organic chick peas, soak overnight in water. Add 1 cup of  peas to 3-4 cups of water bring to the boil for 2-3 mins, reduce heat, cover & simmer for 2 hours or until soft.

    Ingredients:

    Organic Chick Peas

     


  • Organic French Green Lentils

    From: $5.95
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    Considered the gold standard in lentils, these small, deep olive green and black speckled lentils provide an excellent accent to any dish. Easily seasoned, they add an earthy, peppery flavour which complements rich stocks and sauces.

    French Green Lentils (or Puy Lentils) are prized above other lentils for their strong peppery flavour and their firmness, even after cooking, making them an excellent salad ingredient.

    How to Use:

    Rinse in cold water to remove stones and other debris. No need to soak. Cooking these lentils in salted or acidic water will take longer, so cooking them in plain water will reduce cooking time which is around 20 minutes. Drain and use in your favourite soup, salad or use as an alternative carbohydrate.

    Ingredients:

    Organic French Green Lentils

     


  • Organic Moong Dahl

    From: $3.00
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    Mung beans, also known as green gram, are a legume widely used in Asia. The small green Mung beans are rubbed to split the bean and remove most of the skin to create this flat yellow Mung Dahl. Sometimes there is a small amount of skin adhering which floats off when cooked. This premium Mung Dahl is Certified Organic and is grown and processed without any artificial inputs. It has no added preservatives and is non GMO. When cooked Mung Dahl has a soft golden colour and a subtle sweet flavour. With no need to pre-soak and quick to prepare; they are great in salads and burgers, or can easily be cooked a little more to a lush creamy consistency perfect for traditional Indian recipes.

    How to Use:

    As Mung Dahl cooks much more quickly than whole lentils, it is not necessary to pre-soak before cooking. Uncooked Mung Dahl can be well rinsed and then added directly to curries and hotpots, simmering for 20-25 minutes or until soft. Perfect for traditional Indian Dahl’s and thick lentil soups; cook with spices and vegetables, adding water or stock as needed, till creamy and luscious – about 25-30 minutes.

    Ingredients:

    Organic Mung Beans.

     

    Preservative Free, Non GMO.

    Allergens:

    No Known Allergens. This product may contain traces of Allergens.

    Storage:

    Store in an air tight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.

    Shelf Life:

    Up to 18 months when stored as above. See Best Before date.

     


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