Cooking with Pulses
Pulses, a staple of diets the world over, are in the spotlight now as excellent meatless sources of protein, fiber, and other nutrients. Pulses are a group of foods that includes lentils, chickpeas, mung beans, kidney beans, lima beans and more.
Pulses are extra versatile and their mild flavor makes them suitable for all cuisines, which means you can enjoy pulses in a different way, every day of the week! From soups to salads, snacks to side dishes, pulses add heartiness to any recipe.
Many pulses are available pre-cooked and packaged, making them a delicious contributor to easy recipes. Be sure to rinse any packaged bean well to remove excess sodium and the film that develops in the can. Dried beans should also be rinsed after soaking and before cooking to remove any debris or shriveled beans.
Pulse recipes are budget-friendly weeknight dinner solutions, especially if you use dried beans. Remember to soak them overnight for quicker cooking time, and consider using a slow cooker or pressure cooker to cook large batches of dried pulses. Cooked pulses can be portioned and frozen for last-minute meal needs.
For even more inspiration on using pulses, check out our favorite lentil recipes.