Pulses Recipes: Cooking With Beans, Peas, Lentils, Chickpeas

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Pulses Recipes: Cooking With Beans, Peas, Lentils, Chickpeas

Here are 12 delicious recipes using pulses—lentils, peas, beans, and other dried legumes.

What are Pulses?

Pulses are a subcategory of legumes that are dried seeds, including black-eyed peas, chickpeas, lentils and dried beans. The U.N. declared 2016 The Year of the Pulses. Not only do pulses have amazing nutritional benefits, but they also create healthier soil for sustainable food production. This means better food security and nutrition.

Why Eat Pulses?

Great for our Bodies: Pulses are plant-based sources of protein, and much healthier than most meat products. They are nutritional powerhouses that are packed with vitamins, minerals and amino acids, not to mention a great source of fiber. All of this means that we live healthier lives, with less diabetes, heart disease, and cancer—as well as better weight control because pulses fill you up better!

Great for our Planet: Pulses are excellent crops because they give life to the soil by providing nitrogen. Many people around the world are depleting the health of the soil, but pulses would be a better choice because they actually enrich the soil! Pulses are a great choice for healthy crop rotation.

Inexpensive: Did you know that the protein sourced from pulses costs one-fifth as much as protein from milk? Pulses are inexpensive to buy and last a long time, too.

Taste: Pulses add a rich taste, creamy texture, or a fresh crunch to foods. Plus, pulses make meals more filling for a satisfied tummy!

In addition, pulses are an ancient grain long associated with good luck! For example, In the southern U.S., a dish called ”Good Luck Hoppin’ John,” made with black-eyed peas, grants prosperity and abundance for the coming year. Since pulses are indeed good for the people and planet, it’s no surprise there is this positive association!

Truly, pulses are the pulse of life.