Good news for budget minded cooks! Pulses, or dried beans and peas, are cheap, easily prepared, and wonderfully nutritious.
Combined with rice, they are a complete protein food, making them a tasty alternative to meat.
Cooking dried peas and beans is so easy that you really don't even need a recipe, although recipes are always to be found in basic cookbooks.
And, they have a long shelf life, so you can keep several varieties on hand for convenience.
With the exception of lentils and black-eyed peas, all need to be soaked overnight, so you do need to plan ahead a bit.
Black-eyed peas, lentils, pinto beans, and red kidney beans can all be cooked with one basic "recipe.
" Chick peas (garbanzo beans) make a delicious, nutty tasting snack without cooking, just soak them overnight and drain.
Great after-school snack for youngsters and better than popcorn for the whole family at TV time.
They are not suitable for cooking according to this "recipe.
" Here's the "recipe" Start with a moderate quantity of common sense, noticing the frequent use of "appropriate.
" Decide how much you want to cook (remember that beans increase in volume; one-half the package is a good place to start and would serve up to four people).
Chop some onion, bell pepper, and celery (and garlic, if you like it) moderately fine.
Use an appropriate amount for the amount of beans you are cooking; be generous.
In an appropriate size saucepan, saute in an appropriate amount of oil (olive oil recommended, 2nd best is canola) until vegetables are soft.
Add beans and water to cover well.
Do not add salt now as the beans won't become tender; add it to taste after they have softened.
For beans that have been soaked overnight, simmer until tender (this will vary with the age of the beans (beans that have been stored longer cook more slowly.
Black eyed peas and lentils do not require soaking and will usually cook in less than an hour.
Watch carefully and stir frequently as beans stick and burn easily.
Add more water as needed.
If you want a thickened gravy (nice when you serve over rice), when beans have finished cooking you can mash some against the side of the pot with a spoon to the desired thickness.
Now is the time to add the salt.
Other good seasonings, while cooking, are a little ground thyme, black or cayenne pepper, or fresh herbs of your choice.
Serving suggestions All are good with some scallion (green onions) tops chopped and sprinkled over - and a splash of olive oil, too.
Black eyed peas are delicious with chopped tomato and lettuce on top.
Beans are good for older babies and toddlers.
Try tossing them with a tiny bit of olive oil and serve as finger food, introducing two highly nutritious foods early on.
Be prepared to clean up an oily mess!
Combined with rice, they are a complete protein food, making them a tasty alternative to meat.
Cooking dried peas and beans is so easy that you really don't even need a recipe, although recipes are always to be found in basic cookbooks.
And, they have a long shelf life, so you can keep several varieties on hand for convenience.
With the exception of lentils and black-eyed peas, all need to be soaked overnight, so you do need to plan ahead a bit.
Black-eyed peas, lentils, pinto beans, and red kidney beans can all be cooked with one basic "recipe.
" Chick peas (garbanzo beans) make a delicious, nutty tasting snack without cooking, just soak them overnight and drain.
Great after-school snack for youngsters and better than popcorn for the whole family at TV time.
They are not suitable for cooking according to this "recipe.
" Here's the "recipe" Start with a moderate quantity of common sense, noticing the frequent use of "appropriate.
" Decide how much you want to cook (remember that beans increase in volume; one-half the package is a good place to start and would serve up to four people).
Chop some onion, bell pepper, and celery (and garlic, if you like it) moderately fine.
Use an appropriate amount for the amount of beans you are cooking; be generous.
In an appropriate size saucepan, saute in an appropriate amount of oil (olive oil recommended, 2nd best is canola) until vegetables are soft.
Add beans and water to cover well.
Do not add salt now as the beans won't become tender; add it to taste after they have softened.
For beans that have been soaked overnight, simmer until tender (this will vary with the age of the beans (beans that have been stored longer cook more slowly.
Black eyed peas and lentils do not require soaking and will usually cook in less than an hour.
Watch carefully and stir frequently as beans stick and burn easily.
Add more water as needed.
If you want a thickened gravy (nice when you serve over rice), when beans have finished cooking you can mash some against the side of the pot with a spoon to the desired thickness.
Now is the time to add the salt.
Other good seasonings, while cooking, are a little ground thyme, black or cayenne pepper, or fresh herbs of your choice.
Serving suggestions All are good with some scallion (green onions) tops chopped and sprinkled over - and a splash of olive oil, too.
Black eyed peas are delicious with chopped tomato and lettuce on top.
Beans are good for older babies and toddlers.
Try tossing them with a tiny bit of olive oil and serve as finger food, introducing two highly nutritious foods early on.
Be prepared to clean up an oily mess!
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