Pulses

Different ways to use dried pulses

Dried pulses are the seeds contained in the pods of plants belonging to the Leguminosae family.

They are a staple food, typical of Mediterranean cuisine and available in many varieties: fresh, dried, frozen or cooked, in tins or jars. On our portal you will find different types, such as

• cooked chickpeas
• White round beans
• Castelluccio di Norcia PGI lentils

Legumes are a valuable source of protein, iron and mineral salts, ideal for a rich and healthy diet. 

Once cooked, they can be used in many different ways:

• Soups or velvety soups: whole or pureed, with a little oil and salt, they can be a perfect warm meal for the winter.
• Pasta, rice or muesli: they can accompany excellent first courses to make a complete meal for adults and children.
• Legume flour: when ground, dried legumes can produce a completely gluten-free legume flour.
• Pies and cakes: they can be used to make savoury pies, and the sweet-tasting beans can be used to make spoonable creams.  

Properties of pulses

Pulses are rich in health-promoting properties and should be eaten 2 to 4 times a week:

• improve cholesterol levels
• improve iron levels 
• reduce cardiovascular disease
• promote satiety and intestinal transit

Legume soups and creams

The quickest and tastiest way to cook pulses is certainly in soups or creams.

Creamy legume soups can be used to accompany main courses or as a starter with toasted bread. It is very easy to prepare: simply soak the chosen pulses for a few hours (the time varies according to the thickness of the skin), boil them and, when they are cooked to the desired consistency, puree them in a blender or mixer.

For the soup, you can start by sautéing the carrot, onion, garlic and some fresh tomatoes. Then add the soaked legumes with water or vegetable broth and cook. It can be served with toasted bread or on its own. 

Legume soup has a more liquid consistency than cream soup.