Spring legume recipes - Spelt spaghetti with broad beans, rocket and goats cheese
RECIPES

Super filling spring legume recipes

Legumes are ZeroPoint™ foods, versatile and pair well with many fresh spring ingredients. Here you'll find 9 tasty ways to enjoy legumes this spring.

Reasons to love legumes and beans

 

Legumes are lower in fat and packed with protein, fibre, vitamins and minerals. They are low GI which means they will keep you feeling fuller for longer, are cheap to buy and a tasty meat-free protein alternative. Legumes are also a ZeroPoint food - need more reasons to eat them this spring?

Legumes come in a variety of shapes, sizes and colours and can be consumed in many forms including split, ground into flours or dried, canned, cooked or frozen whole legumes.

 

5 legumes to keep in your pantry


1. Cannellini beans can be bought either dried or in a can. They have a fluffy texture and a slightly nutty, mild flavour and work well in soups, stews and even dips. Try our Cannellini bean, cumin and yoghurt dip>

2. Kidney beans are a good source of fibre, like most other beans and legumes. Check out our recipe for Quick chilli con carne>

3. Black beans have a rich earthy flavour and an ideal pantry item to add to soups, patties, salsas and even brownies. Check out our recipe for Gluten-free black bean brownies>

4. Chickpeas come in both dried and canned form. Their rich flavour makes them a favourite in hearty soups, stews and hummus.

5. Dried lentils unlike few other dried legumes, don’t need to be soaked prior to cooking. Lentils can also be bought in cans. Common varieties include; brown, yellow, red, green and French. Used in a variety of dishes, lentils work well in soups, Indian curries, slow cooking, burgers, salads and side dishes.