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With over 90 recipes and packed with information on nutrition and cooking tips, Superlegumes dispels the myth that beans and legumes make for stodgy, hippy, vegetarian food. Like many of the ancient grains (quinoa, chia) now so omnipresent in today’s healthy kitchen, legumes, beans and pulses have been bypassed in favour of highly processed, unhealthy ‘convenience’ foods.
With Superlegumes, all that has changed. These fresh, delicious and health-bringing recipes are a mix of vegetarian, meat and fish-based recipes, for every meal and every season. They use legumes and pulses – cannellini beans, broad beans, lima beans, kidney beans, adzuki beans, borlotti beans, lentils, chickpeas — not only a high-protein food source and kinder on the earth to produce than meat protein, but also healthier to eat and cheaper to buy.
From breakfast through to after-dinner treats, from Pulled pork black bean sliders with green chilli salsa, Masala beef and red kidney bean curry or Duck breast with pancetta, braised lentils and balsamic or Piri piri chicken with smashed chickpeas to Peanut carob button cookies, Double choc bean brownies or Mandarin, pistachio and chickpea cake – who said beans were boring?
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