What can I make with mixed pulses?

Question

Like kidney beans, lentils, black eyed peans etc. etc.

They are dried by the way, but you can soak them overnight to make them soft.

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Answer 1

You could make a simple bean stew.

Soak beans overnight.  Throw away water.  Boil up next day for at least 10 minutes to destroy toxins in red beans.

Mix with pulped tomato, chopped or dried onion and a stock cube (vegetable if for a vegetarian), plus anything else you fancy like dried or tinned mushrooms, tinned corn kernels, etc.

Cook gently on hob or in oven till tomato looks more orange.

Serve with chunks of garlic bread.

Answer 2

Soup, chili, beanburgers, beans and rice, refried beans, etc.

Yes you can soak them overnight.

Answer 3

I way over did the amount for pulses.I have a pan of them that would give a meal to every vegan in the country.If not the world.All i can suggest is do as i did and take your pick.

Put recipe for pulses in search.BBC have some good ones.

Answer 4

Soups and stews

Answer 5

i like mixed pulses on a cold winter's day!

soak the lot overnit to soften them! rinse well! get a wok out & throw in some chopped garlic,onion &carrots.put in some olive oil & fry til they're cooked!add some minced meat & simmer!! throw in a tin of tomatoes(chopped or just juice!) pu the flame on low!add the pulses & make sure u add water 2d mixture!!!!!keep stiring as otherwise ingredients mit stick to the pan!!!!

enjoy

Answer 6

Three Bean Vegan Chili

Ingredients (use vegan versions):

    1 can kidney beans (drained)

    1 can black beans (drained)

    1 can great northern beans (drained)

    1/2 package frozen burger-style crumbles

    1 small onion, chopped

    1 small green bell pepper, chopped

    1 med. jalepeno, chopped

    2 teaspoon minced garlic

    2-3 tablespoon chili powder

    1 teaspoon oregano

    2 16 oz. cans whole tomatoes, chopped and drained

    1 16 oz.can crushed tomato

    1 bay leaf

Directions:

Spray large saucepan with cooking spray, sautee onion, pepper jalepeno, garlic, and crumbles over medium heat until vegetables are tender. Add oregano and chili powder and cook 1-2 minutes longer.

Add tomatoes, beans, and bay leaf. Heat until boiling and simmer for 30 minutes. Stir occasionally, and season to taste with salt and pepper. Add more chili powder or oregano to suit your tastes. Remove bay leaf.

Serve with fresh whole grain vegan bread or corn bread.  About 400 calories, and 6 grams of fat per 1 1/4 cup serving.

Serves: 4

Preparation time: 45 minutes to 1 hour

Black Bean Falafel with Red Onion Salad and Tahini Dressing

Legumes - Black bean -  -

INGREDIENTS

4 slices white bread, crusts removed

450 grams / 1 pound chickpeas soaked in cold water for 24 hours

25 grams / 1 ounces plain flour or chickpea flour

225 grams / 8 ounces onion, roughly chopped

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh coriander

2 large garlic cloves, crushed

1 teaspoon cayenne

1 teaspoon ground cumin

200 grams / 7 ounces dried black beans, soaked overnight, rinsed, brought to a boil and simmered for 1 hour (or just use canned black beans)

Vegetable oil for frying

Red Onion Salad with Tahini Dressing

2 red onions

300 grams / 10 ounces young spinach

6 tablespoons water

3 tablespoons white wine vinegar

3 tablespoons tahini

2 tablespoons coarse-grain mustard

1 tablespoon barley syrup, golden syrup, or corn syrup

1 garlic clove, crushed

125 milliliters / 4 fluid ounces olive oil

METHOD

Place the bread in a bowl. Pour 150 milliliter / 1/4 pint of cold water over the bread. Leave to soak for 10 minutes.

Drain the chickpeas and mince to a fine pulp in a blender or food processor. Transfer to a bowl with the flour.

Mince the onion, parsley, and coriander in a blender or food processor, then add the garlic, cayenne pepper and cumin. Blend again, them mix with the chickpeas and flour.

Squeeze the excess water from the bread with your hands and add to the mixture. Work all the ingredients together until well blended, then stir in the cooked black beans and mix until thoroughly incorporated.

Shape into small cakes approximately 2 inches / 5 centimeters in diameter and 3/4 inch / 19 millimeters thick. Leave to rest in the refrigerator until the mixture has firmed up.

Heat the oil in a large frying pan and shallow fry the falafel for 3-4 minutes on each side over a medium heat until golden. Drain the excess oil on kitchen paper. Serve on a bed of the red onion salad with tahini dressing.

Red Onion Salad with Tahini Dressing

For the dressing, whisk together all but the first two ingredients in a bowl until smooth.

Peel the onions without removing the roots, then cut the onions into separate wedges (the root holds the wedges intact). Place in a baking dish and cover with half the dressing. Leave to marinate for 2 hours then bake in 200C/400F oven for 30 minutes until tender.

Place the spinach in a bowl, add the onions and the remaining dressing, reserving just a little to serve. Toss until the salad is well coated. Divide the onion salad equally between four serving plates, drizzle with the remaining dressing.

Or fry onion,garlic, courgettes until soft. Add tin of tomatoes, mixed herbs, then add your beans, and serve with rice or pasta and crusty garlic bread and side salad.

Answer 7

Make an "ifit". If it's in the cupboard, fling in the saucepan.

Be careful about your kidney beans as they contain strychnine. Make sure they're soaked overnight and change the water before cooking them and boil them for about an hour.

Answer 8

make them soft by soaking overnight. cook them in pressure cooker and eat with chat masala or prepare vegetable with gravy.

Answer 9

You can use them to thicken up soups (not the kidney beans though)