109 results found for “legumes*”

Green lentils are a kitchen staple for cooks who value texture and nutrition. Their firm bite holds up beautifully in salads, grain bowls, casseroles, and stuffings—even after simmering. With a subtle peppery note and exceptional fibre content, they deliver both flavour and wholesome nourishment...

Parsley has been used around the Mediterranean since at least the 2nd Century. It has a mild subtle taste and dries well. Parsley goes well with poultry, beef, rice, legumes, vegetables and rice.

Flageolet beans originate in France and are pale green in color. They are a mild European heirloom bean excellent with lamb and or just with roasted tomatoes. Soak overnight and follow cooking instructions

Beluga lentils are a the of small, black lentil which get their name from the resemblance of Beluga caviar. They are grown in Canada and America’s northern plains. Beluga lentils are paired with other proteins or hearty vegetables and are full bodied and earthy...

Navy beans are a versatile pantry staple perfect for soups, salads, and classic baked bean dishes. These small, oval white beans cook quickly and have a mild, slightly sweet flavour that complements both savoury and traditional recipes. Soak overnight before cooking for best results....

Red split lentils cook faster than any other lentil variety, making them ideal for quick weeknight meals. Their vibrant salmon-orange hue adds visual appeal to soups, curries, dal, and fritters. Rich in plant-based protein, folate, and B vitamins, they support sustained energy and overall...

Chickpeas (garbanzo beans) are a versatile pantry staple packed with protein and fiber. Available in two varieties—larger Kabuli chickpeas common in Mediterranean cuisine and smaller desi chickpeas favored in Indian cooking—both deliver a rich, nutty flavor. Perfect for hummus, falafel, curries, salads, and snacking...

The black turtle bean is a small black bean very popular in Latin American, Cajun and Creole cuisines. It is also used in a very popular Indian dals, Spanish and Portugal cuisines. Black turtle beans are great in salads, soups, casseroles and tacos. They...

Soy beans are generally good for the heart and blood vessels if they replace less healthful choices like red meat, and because they deliver plenty of polyunsaturated fat, fibre, vitamins and minerals and are low in saturated fat.. Follow cooking instructions. Note* Limit 3...

Organic Red split lentils are a salmon orange colour and the quickest to cook in the lentil family. Red split lentils are high in protein and folate, vitamin B1 minerals and dietary fiber. These are used frequently in soups, stews, Indian curries and fritters.

The black turtle bean is a small black bean very popular in Latin American, Cajun and Creole cuisines. It is also used in a very popular Indian dals, Spanish and Portugal cuisines. Black turtle beans are great in salads, soups, casseroles and tacos. They...

Alfalfa is an herb grown as leaves, sprouts and seeds from the legume family. Alfalfa is high in vitamin K, including vitamin c, copper, manganese and folate. Studies show that alfalfa lowers blood cholesterol, benefits metabolic health, menopause symptoms and have antioxidant effects. Steep...

Romano beans are also known as Italian string beans and very popular in the Italian cuisine. They are an Italian flat bean and pinkish with gorgeous dark-red speckles. Cranberry beans are also known as Romano beans. Soak Romano beans and follow cooking instructions. Note*...

Great northern beans are a white medium sized bean and often mistaken for cannellini or navy beans. They are packed full of calcium. These beans are ideal for use in soups, stews, purees and great addition to pastas.Soak overnight and follow cooking instructions.

Chana dal are split brown chickpeas with their skin removed, delivering the same earthy, nutty flavour as whole chickpeas. Also called Bengal gram or desi chickpeas, they cook faster than whole varieties and work beautifully in curries, dals, and traditional Indian dishes. A versatile...