THE legumes they are seed vegetables. Very nutritious, rich in proteins of medium biological value, carbohydrates and important mineral salts such as iron and calcium, legumes are second only to grasses in the role they play in human nutrition.
Dried they can be kept quite easily and for a long time. They are spread all over the world and have an ancient history dating back thousands of years. The list includes the different types of lentils, chickpeas, chickpeas, lupins, beans, peas, the numerous varieties of beans, green beans, soybeans, peanuts. In our kitchen they are mainly used as an important side dish for main dishes and in particular for meats, as the main ingredient of numerous and well-known soups and in other cases as an ingredient for mixed cold salads or to prepare tasty and characteristic dishes such as chickpea porridge .
How to prepare fresh legumes
Fresh legumes are treated like other vegetables by cooking them mostly boiled in water that is already boiling and slightly salted or steamed and completing the recipe by cooking them with a fatty dressing and fragrances to taste such as garlic and chilli pepper, or stewing or braising them on low heat .
How to prepare dried legumes
In the preparation of the dried vegetables instead some simple precautions should be kept in mind:
the preliminary soaking of a few minutes for the lentils or of many hours in the case of the chickpeas necessary to hydrate and cook them better ensuring their final softness.
They are cooked in abundant cold and unsalted water to prevent the skin from remaining hard, on a low heat and with a lid: salt is added at the end of cooking.
Dried legumes are chosen from the vintage and are generally on sale in late autumn.
Portions
To make a portion of side dish, 50/100 grams of product are calculated while to complete soups and soups, 30/60 grams are calculated.
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