Beans, Peas & everything in between

60 delicious, nutritious recipes for beans, lentils, and other legumes that are as wholesome as they are tasty.

A staple in plant-based dishes and beyond, legumes are not only satisfying to eat and a low-fat source of protein, fiber, vitamins, and minerals, but they are also cheap, sustainable, and readily available. The term "legume" includes all beans, dried peas and lentils, including red, green, yellow, and brown lentils, black-eyed peas, chickpeas (garbanzos), fava, kidney, navy, borlotti, and lima beans. Taking her inspiration from all around the globe, Vicky Jones showcases all the best uses of legumes in deliciously healthy recipes. Over half of them are vegetarian—while the rest make creative use of modest amounts of fish, poultry, or meat. Try Armenian Lentil Soup with Apricots, or Indian Lentil & Rice Dosas with Mint Raita. Also included are stunning salads, including Black Bean Salad with Avocado & Lime. Rediscover classics like Cassoulet or try more unusual dishes such as Valencian Paella. Desserts will surprise you with heavenly creations like Black Bean Brownies. Complete with information on the history and botany of legumes, advice on buying, storing, soaking, and cooking them and a summary of their nutritional benefits, this is the go-to cookbook for anyone who is ready to embrace these protein-rich and diverse ingredients.