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Ahead of World Pulses Day, we take a deep dive into three versatile varieties. Chef Ali Honor guides you through how to turn “magic” beans into a delicious dinner.
What kind of dishes can you make using beans? Dedicated to Ali Honor, who spent 30 years with us.‘ My experience as a chef is‘Wrong question. “what Can not Do you do it with beans? We haven’t found the answer to that yet,” she says. “And I hope that never happens. I wish I could die eating beans and asking the same questions.”
For Honor, join the campaign how do beans The plan, which aims to double global consumption of beans as well as other legumes and legumes by 2028, was a natural fit. She has been interested in all of the above ever since she can remember, as her grandparents and her parents harvested peas, beans and fava beans in their backyard. “They are‘“It’s easy to grow,” Honor says.‘It is a very good bulking ingredient. ”
Beans and legumes are “We win for people and the planet,” she says. “They are‘It’s an amazing plant protein.‘It’s very cheap, rich in dietary fiber, and highly nutritious. It requires less water to grow than other crops,‘It is very good for the soil because it fixes nitrogen and reduces the need for synthetic fertilizers. ”
Long live the Bean Queen! Chef Ali Honor is on a mission to get us eating legumes.Image: Jolene Cronin
Honor, who has been working in kitchens since she was 13, now uses her culinary expertise to win over even the most bean skeptics.when we talk she‘Preparing for ‘bean acquisition’ at Google’s London headquarters world pulse day – This year it will land on February 10th and will feed more than 3,500 employees. In the coming weeks, he hopes to spice things up with a fancy dinner for about 20 people at Fortnum & Mason in the capital. Her would-be converts have audiences of all sizes and ages. She recently led a workshop at her daughter’s place.‘At school, we read Jack and the Beanstalk to a class of 4-year-olds and nibbled on mangeout and snap peas.
When asked to choose her favorite legume, Honor stammers like a stranger.‘I was asked to choose my favorite child. “I love them all dearly,” she says. But she’s willing to spill the beans about her three go-to choices…
1. Lentils
To my credit, lentils are a timeless comfort food. “One of my favorite meals when I went‘Feeling depressed or things aren’t going well‘Dahl is exactly that. “Because she feels like she’s getting a big hug in a bowl,” she says. “I love making a spicy dhal base using red lentils and adding coconut or whatever vegetables I have in the fridge.‘It’s the season. ”
Green and brown lentils are useful for her.‘I make cassoulet and mushroom rissoles. “Lentils are very versatile and like beans‘It’s rich in polyphenols, which have antioxidant and anti-inflammatory properties,” explains Honor. Lentils are easy and relatively quick to prepare from scratch. Just wash the lentils thoroughly, bring to a boil, then simmer for 20-25 minutes or until boiling.‘Re-bid.
Lentils, like beans, are rich in polyphenols, which have antioxidant and anti-inflammatory properties.Image: Betty Sbrizi
2. Butter beans
“Butter beans are basically meaty, luxurious chunks,” says Honor, who says they’re perfect for introducing avid carnivores to the deliciousness of beans and legumes. “Butter beans are so meaty that I always think they’ll be happy to give them to meat lovers. They have that nice creaminess to them. The giant ones pack a punch in texture and are very high in potassium. It is abundant in
One of her favorite dishes is to prepare giant butter beans “with a very smooth, red-wine reduced tomato sauce, with lots of parmesan, feta, or vegan equivalent, and toast them in oil. It’s cooked with really delicious bread.
Honor added that dipping bread and scooping in sauce makes for a delicious, comforting meal, and an easy introduction for those who don’t yet have their finger on the pulse, so to speak.
According to the Food and Agriculture Organization of the United Nations, growing kidney beans is far less demanding than raising livestock, which produces more greenhouse gas emissions than transportation combined. “The world would benefit greatly if meat-eaters could reduce their meat intake and incorporate legumes into their diets,” Honor added.
3. Borlotti beans
Honor likes to pair these speckled beauties with roasted vegetables – “Pumpkin or squash and roasted cauliflower, really roasted and lots of charred flavor. ” and then drizzle a fresh green herb dressing on top. You can use canned borlotti beans for a quick weeknight dinner, or you can soak them dry overnight. To speed up soaking time, add a little baking soda or kelp to the water.
Honor also suggests blitzing borlotti beans and baking them into protein-packed brownies or chocolate fudge cakes (kidney beans and black beans are also good for this, she notes).
Beans and legumes are great plant proteins.‘Cheap, rich in dietary fiber, and highly nutritious
According to Honor, beans are a very versatile ingredient, whether savory or sweet, and she eats them every day.For too long they‘She has suffered from an unappealing reputation in the UK, where many of us confine ourselves to having baked beans on toast.‘We are determined to change that. For her they are‘It’s a blank canvas for experimentation. She also makes cheesecake and baked Alaska with beans.‘Also perfect when you‘I’m in a hurry. “With a can of beans, you can have dinner ready in 10 minutes. ”
These days, she says, she rarely meets people who claim to hate beans. “But when they put a bean brownie in their mouth, you don’t.‘I don’t hear any complaints. ”
Find out more about the European Food Information Council’s work on World Pulses Day here. here
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