Best bean, legume and pulse recipes

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This post is for all the vegetarians out there, or for anyone who wants to eat more meatless meals. It’s also a post for anyone who wants to keep the budget in check, as beans, pulses and legumes are a lot cheaper than meat.

What are beans, pulses and legumes?


Hopefully you know what beans are, but in case you don’t they are the protein packed vegie alternative to meat. Instead of coming from an animal, they come from plants. There are many different varieties of beans, but you probably know them best in those tins of baked beans you get at the supermarket. Today I’m hoping to show you that beans can be eaten in a lot of better ways than just as baked beans.

Varieties of beans are:

  • Kidney (large red ones)
  • Black (small black ones)
  • Borlotti (large splotched white and red ones)
  • Navy
  • Butter (very large white creamy beans)
  • Fava (the dried version of green broad beans)



After beans the most common type of vegetarian protein source are the pulse. Pulses include dried peas, edible beans, lentils and chickpeas.

Varieties of pulses:

  • Green lentils
  • Brown lentils
  • Red lentils
  • Puy lentils – also called French lentils
  • Split yellow peas
  • Split green peas
  • Chickpeas – also called garbanzo beans.



Legumes are great for you too and are eaten in many traditional cultures. Legumes include:

  • Soy
  • Peanuts
  • Fresh peas
  • Alfalfa and clover leaves.

Generally, the word legumes are used to describe the seed and the pulses describe the edible version, so you’ll see some overlap. Therefore, don’t get too hung up on which category its called, just know that lentils, chickpeas, soy and peanuts are all vegetarian versions of protein along with beans, and that they’rea ll good for you to eat regularly.

Best bean, legume and pulse recipes


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