Many of the beans, peas, and nuts we eat come from plants in the same family called legumes. Read on to learn more.
We use the word legume when we talk about the whole plant from the leaves to the root. The word pulse refers to just the edible seeds that grow in pods on the plant. Pulses has been grown and eaten by humans across the globe for over 11,000 years!
Examples of pulses include dried beans like black or pinto beans, dried peas like spit peas, guandules, or black eyed peas, lentils, soy beans, and even peanuts.
Pulses have many health benefits
- May lower blood pressure & cholesterol
- Rich in fiber and can help with digestion
- A low-fat, plant-based protein source
- Can improve blood sugar levels
- Great source of minerals like iron and calcium
Storage Tips
- Uncooked: store in clean, dry, airtight container in a dark, cool place.
- Cooked: store in an airtight container in the fridge for 4-6 days.
Cooking Tips
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Canned pulses are already cooked, no need to soak. Just drain and rinse to remove excess salt.
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Sift through dried pulses before cooking and throw away any debris. Soak for 8 hours (or overnight) to soften and make cooking quicker. Pressure cooking is a quick way to skip the soaking step. Depending on the pulse, this can take between 25-40 minutes.
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Combine pulses with whole grains for a complete protein, for example black beans and brown rice.