Beans & pulses recipes

Beans, peas, chickpeas, lentils – they all count as pulses. Compared to many animal-based protein sources, pulses generally require fewer natural resources to produce and have a much lower environmental footprint. From protein-rich chickpeas, butter beans, split peas and lentils to their high-fibre cousins – kidney beans and black beans – there’s a different pulse to enjoy every day of the week. And that means new recipes to liven up your kitchen karma. 

Roast them with spices, add them to homemade houmous, sprinkle over salads, simmer into soups, stews and curries, or air-fry with olive oil and seasoning for a high-fibre, low-hassle snack. Canned beans can be just as healthy as dried beans – once cooked, they’re very similar nutritionally – but they may have added salt, so check the labels. Some contain added stock, which can add extra seasoning to your dish.

FAQs: Everything you need to know about beans

Ali Honour (aka the Bean Queen) is a Cork-based chef and author of BEANS: Recipes for a Pulse-Powered Future. Follow Ali @honouryourfood...

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