At Naturally Good Food we sell a great range of organic pulses. For the traditional vegetarian, pulses are a mainstay, while for non-vegetarians, pulses offer a great way to a more healthy and a cheaper diet.
We are pleased to offer a full range of organic pulses, most of which are to Soil Association organic standard. We pack many of the organic pulses ourselves, and can offer various size combinations, with a standard 10% case discount on all purchases.
Included in our range of organic pulses are:
|Aduki beans||Haricot beans|
|Black-eyed beans||Mung beans|
|Butter beans||Red kidney beans|
Our range of organic lentils can be seen in our specific Lentil and split pea section, while the full list of other organic pulses can be viewed below. For a quick result, you can also try our range of tinned beans.
Pulses are nutritious, tasty and an important part of your diet! They include peas, beans and lentils, all plants belonging to the 'Leguminosae' plant group, which gets its name from the pod, or legume, that protects the seed. There are some 13,000 species in this plant group. Pulses or legumes generally prefer warmer climates, but there are varieties that are grown in temperate regions.
As organic farming was the norm until relatively recently, man has been eating organic pulses for many thousands of years. Indeed, lentils were one of the first plants ever to be domesticated by man.
There are a number of good reasons to choose organic pulses. These include the following:
Organic pulses are a valuable part of your diet, as they have a higher protein content than most other plants. For the full benefits, see the guide below to individual pulses.
Many whole pulses, such as aduki beans, chickpeas, whole lentils, mung and soya beans, can be sprouted, increasing their nutritional value.
We sell a wide range of organic pulses, including:
Aduki beans (Adzuki beans): a great little bean, renowned for its health properties. Aduki beans are small, reddish-brown beans, rounded in shape, with a point at one end. Our organic aduki beans have a strong, nutty, sweet flavour. Aduki beans are a good addition to your store-cupboard, as they are smaller than many beans and so have a shorter cooking time.
These beans are similar to most beans in that they are high in soluble fibre, as well as a good source of magnesium, potassium, iron, zinc, copper and B vitamins. Aduki beans are packed with protein and have been seen as a 'weight loss' bean by some nutritionists, being low in calories and fat, but high in nutrition. Our Crazy Jack organic aduki beans come from the USA.
Black-eyed beans: black-eyed beans (or black-eyed peas) have a smooth texture and a pea-like flavour. They are good mixed with other vegetables. Our organic black-eyed beans are a great source of soluble fibre, and contain many essential minerals, including potassium, copper, phosphorous and manganese.
Black-eyed beans are not only low in fat, but, when combined with grains, supply high-quality protein that provides a healthy alternative to meat or other animal protein.
Butter beans: a flat white bean, our organic butter beans are a good store-cupboard line, working well in numerous dishes. Butter beans have a high soluble fibre content, which is associated with lower cholesterol levels.
Butter beans are also known as Lima beans.
Butter beans are a very good source of the trace mineral manganese, and boost the enzymes important for energy production and antioxidant defense. Butter beans also contain the trace mineral molybdenum. As with all beans, you should not eat them raw.
Chickpeas: chickpeas (also known as garbanzo beans, Indian peas, ceci beans and Bengal gram) are among the earliest cultivated vegetable; man has eaten organic chickpeas for some 7,500 years. Organic chickpeas are a very versatile vegetable: not only are they the basis for hummus, but they can be eaten as a simple accompaniment or as the basis of a high-protein curry.
Chickpeas are a rich source of iron and, as with other pulses, of soluble fibre. They are also low in fat, and a fine source of tryptophan, which converts to the 'feel good' neurotransmitter serotonin in the brain.
Flageolet beans: flageolet beans are rightly popular in France. A small, kidney-shaped bean with an attractive light green colour and a creamy texture, these are a great source of fibre, protein and carbohydrate. Flageolet beans are a very versatile bean, going well with lamb, fish and chicken.
Haricot beans: our organic haricot beans are oval shaped and flattened, with a pure white skin. Haricot beans are relatively mild in flavour, but can add to and enrich many dishes. As with all beans, they make an excellent addition to a healthy diet. Haricot beans have many other names, including Boston beans, navy beans and pearl beans. In common with other beans, they are not only good for you, but good for the soil, as they fix nitrogen into the earth and enrich it.
Mung beans: our organic mung beans are small, cylindrical beans with a bright green skin. Mung beans are often sprouted, tasting like young peas, and are great in stir fries - just take care not to over-cook these delicate beans! Mung beans are very low in calories, so are ideal if you want to lose weight.
Pinto beans: pinto beans are part of the red kidney family and make an excellent replacement for kidney beans in a chilli. Our organic pinto beans are beige with light brown streaks, but when cooked, will turn a uniform brown. Pinto beans are often used to make refried beans.
Red kidney beans: as you would expect from their name, these are kidney-shaped beans and are perhaps best known as an ingredient in chilli. They are also great in numerous simmering dishes, where their ability to absorb flavours and keep their shape is valued. Our organic red kidney beans provide an good source of folate, dietary fibre, manganese, protein, thiamin (vitamin B1), phosphorus, iron, copper, magnesium, potassium and vitamin K. As Crazy Jack point out on their site, dried red kidney beans MUST be cooked properly before eating. It is simple to do, but takes a little time – soak the beans in cold water for five to eight hours, then discard the water and rinse the beans in fresh water. Cover again in water and bring to the boil. Boil for ten minutes then continue to simmer for 45-60 minutes. The beans will then be cooked and ready to eat! Our organic red kidney beans come from Crazy Jack.
Soya beans: we sell Crazy Jack organic soya beans from the USA. Soya beans are small and white, and are very popular and versatile. They absorb flavours well and can be added to any dishes with strong sauces or flavour to provide texture and added protein. Soya beans must be cooked thoroughly before eating. Soak the beans in cold water for 12 hours, then discard the water and rinse the beans in fresh water. Cover again in water and bring to the boil. Boil for one hour, then continue to simmer for two to three hours.
We offer both dried organic pulses and organic pulses in tins. Each have their place and each have their advantages and disadvantages:
Our full range of tinned organic pulses can be seen in our tinned bean range.
Don't forget that pulses are gluten-free, so if you are gluten-intolerant, eating pulses is not a problem.
Here is a list of tips and hints on pulses that we have picked up over the years. With the help of some of these tips, you can use organic pulses without paying a great price premium over conventional pulses.
There are many reasons for including beans as part of your regular diet:
For an all-round store-cupboard item, beans and pulses make the ideal choice. They can be used in soups, stews, casseroles and, of course, salads.
In a study of almost 10,000 men and women in the USA, those who ate pulses four or more times a week had a 22% lower risk of coronary heart disease and an 11% lower risk of cardiovascular events than those who ate pulses less than once a week. It appears that this health benefit was independent of other health habits, as adjustments of other important elements of cardiovascular disease resulted in minimal change in the risk estimates. (Source: Bazzano L. A., He J., Ogden L. G., Loria C., Vupputuri S., Myers L., Whelton P. K., 2001; Legume consumption and risk of coronary heart disease in US men and women; Arch Intern Med. 161: 2573-2578.)
There are a huge number of recipes that use organic pulses:
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