Beans/Legumes Recipes

Legumes come under the class of vegetables that encompasses peas, beans and lentils. They are among the most nutritious and versatile foods. Legumes are low fat products, having no cholesterol, but rich in minerals and fibres such as; potassium, folate, magnesium, calcium, zinc, B vitamins and iron, also contains soluble and insoluble fiber and beneficial fats for your body. Legumes could be a healthy substitute for meat as it provides equal amount of protein as meat but prevents you from fats and cholesterol. They also contain the nutrients that prevent your body from chronic diseases like heart disease and cancer.

Legumes are widely available in food stores and supermarkets, both canned and dried. They are usually used in recipes of soups and salads and other cuisines like Japanese, Indian, Southern, Spanish and Chinese food etc. All lentils, beans, chickpeas, baked and refried beans, soy milk, tempeh etc. are included under the same category legumes, but used differently in different recipes.

Adding legumes in your diet several times a week encourages bowel regularity and aids your body in keeping your blood sugar levels in check. They are actually satiating food which means that low amount of intake makes you feel fuller for long time and prevents your hunger that could lead to unhealthy snacks and unwanted pounds.