BEANS
Bean (Phaseolus vulgaris) is an annual herbaceous plant species from the Phaseolus genus of the legume (Fabaceae) family, originating from Central America. Today, beans; It has been reported by various researchers that it has two gene pools: Central America (Mesoamerica) and South America (Andean).
Haricot bean
Similar to other beans, beans are rich in starch, protein and dietary fiber and are an excellent source of iron, potassium, selenium, thiamine, vitamin B6 and folate.
If dried beans are stored in a cool and dry place, they will keep indefinitely, but as time goes by, their nutritional value and taste deteriorate and the cooking time increases. Dried beans are almost always boiled and cooked, usually after soaking in water for several hours. Although soaking is not necessary, it shortens the cooking time and results in grains with a more even texture. Additionally, soaking beans removes 5% to 10% of the gas-producing sugars that can cause bloating in some people.[2] The method is overnight soaking and vigorous soaking of the beans by boiling them for three minutes and then keeping them aside for 2-4 hours. Before cooking, this soaking water is drained and poured. Dried beans take longer to cook than most legumes: cooking time varies from one to four hours, but pressure cooking in a pressure cooker reduces the time considerably.
The traditional spice used with beans in Mexico, Central America and South America is epazote, which is also said to aid digestion. In East Asia, kombu, a type of seaweed, is added to beans while cooking for the same purpose. Salt, sugar, and acidic foods like tomatoes can toughen uncooked beans, making them spicy at the expense of slightly longer cooking times.
CHICKPEAS
They are the dried grains of cultivated plants of the Cicerarientinum L species from the legume family.
Chickpeas, which have high calorie value, contain A, C, E, K and B group vitamins and phosphorus, potassium, calcium, iron and magnesium minerals. Chickpeas are rich in carbohydrates and contain the most protein among legumes. Chickpeas, which are rich in nutritional values, also have many benefits.
The most important benefit of chickpeas, which is the ingredient of the most consumed dishes during the winter months, is that it increases resistance to diseases. It is one of the legumes that can provide the energy the body needs in the shortest time. Chickpeas, a fiber-rich food, lower bad cholesterol and ensure healthy functioning of the digestive system.
Chickpeas, which have many benefits, also relieve mental fatigue. Thanks to the protein it contains, it also strengthens the muscles. Chickpeas, which are anti-aging thanks to the vitamin E they contain, also delay the skin from losing its elasticity.
Chickpea, which is frequently preferred among legumes, can be consumed fresh or dried. The roasted chickpeas, which we generally use in dried form in our kitchens, are consumed as roasted chickpeas. Chickpeas, which are widely used especially in India and Pakistan, are also frequently used in Turkish cuisine.
One of the main ingredients of hummus made in the Mediterranean region is chickpeas.
Chickpeas, which are generally used in meat dishes, are also preferred in making soups and salads.
LENTIL
Lentils (Lens culinaris) are one of the four species in the Lens genus in the legume family (Fabaceae). Although all species in the Lens genus are collectively referred to as "lentils" due to their lens shapes and edible seeds, Lens culinaris is the type of lentil that comes to mind most and is the most frequently consumed when "lentils" are mentioned.
brown lentils
These brown lentils have very small grains and have a sweet aroma. It does not soften much while cooking and has the ability to absorb aromas. It is necessary to cook 35 minutes for salads and 50 minutes for soups.
Red lentil
These shellless lentils have a high starch content. It should be cooked for 8 minutes for salads and 10 minutes for purees and soups.
yellow lentils
These shellless lentils have a taste reminiscent of hazelnuts. It will fall apart when cooked for more than 8 minutes. It is very suitable for making puree.
green lentils
Even if it is cooked a lot, its form does not deteriorate. It tastes like hazelnuts and absorbs flavors very well. It is cooked for 30 minutes for salads and 40 minutes for meals. The shells burst quickly while cooking. It is suitable for cooking and pureeing.
YELLOW PEAS
Yellow peas, which have high vitamin C and fiber content, are an extremely healthy food and their recognition in the pulse category is increasing day by day. Consumed as soup, main course or appetizer, this product, which strengthens the immune system with its anti-oxidant properties and prevents many diseases, especially cancer, from entering the body, is among the food options frequently recommended by doctors and alternative medicine scientists. It provides great benefits to the human body in many areas, including balancing blood sugar, lowering bad cholesterol, regulating sleep and increasing appetite thanks to the vitamin B1 it contains.