Mixed Legumes

Mixed legumes are a versatile and nutritious blend of legumes and grains, known for their numerous health benefits and ease of preparation. Used in many cuisines, mixed legumes are easily incorporated into various recipes.

Nutritional Benefits

Mixed legumes are rich in fiber, making them excellent for digestion. They're also a good source of vitamins and minerals like iron, magnesium, and vitamin B6. Therefore, consuming them regularly can contribute to a balanced diet.

Preparation and Cooking

To cook mixed legumes, simply rinse them thoroughly under running water and then cook them in boiling water. Cook over medium heat for about 45 minutes, until the mixed legumes are tender.

Uses in the Kitchen

Mixed legumes can be used in a variety of dishes, such as soups, salads, and side dishes. For example, adding them to vegetable soups makes the dish more filling. They can also be an excellent base for cold salads, mixed with fresh vegetables and a light vinaigrette.

List of Important Information

• Origin: mix of cereals and legumes grown all over the world.
• Nutrients: High in fiber, vitamins and minerals.
• Cooking time: Approximately 45 minutes.
• Uses: Soups, salads, side dishes.
• Benefits: Improves digestion and provides essential nutrients.

Conservation

To preserve mixed legumes, it's important to keep them in an airtight container in a cool, dry place. This way, they will stay fresh for several months. Alternatively, they can also be stored in the refrigerator, especially during the warmer months, to best preserve their quality. Cooked legumes can also be frozen to have them ready to use at any time.

Conclusion

Mixed legumes are an exceptional food that offers numerous nutritional and practical benefits. Easily incorporated into many dishes, they're an excellent choice for those who want to improve their diet without sacrificing flavor and variety. Try them in your daily recipes and discover how delicious and beneficial they can be!

INGREDIENTS: Pearled barley, hulled spelt, hulled lentils, kidney beans, black beans, brown beans, black-eyed peas, green adzuki beans, red lentils, shelled broad beans, green lentils, split peas.