Black Beans
Black beans are oval beans with a black skin, cream-coloured flesh and a sweet flavour. The black bean has a dense, meaty texture, which makes it popular in vegetarian dishes and is also popular as a soup ingredient.
Black Eyed Beans
Black Eyed beans are small, creamy textured beans with a black ‘scar’ where they were joined at the pod. Despite differences in colour and taste all legumes have a similar nutritional value.
Dark Red Kidney Beans
Dark Red Kidney beans are true to their name. These popular beans are kidney shaped and are especially good in simmered dishes where they absorb the flavours of seasonings and the other foods with which they are cooked.
Desi Chickpea
‘Desi’ chickpea is lighter-coloured, smaller, and with a smoother coat. These chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into flour, ground and shaped in balls and fried as falafel.
Green Split Peas
Green split peas are part of the legume family. Split peas are de-hulled and split in half. The split peas have a mild flavour and soft texture. The split pea has more of an earthly flavour than whole dried pea and is similar to lentils in versatility and nourishment.
Kabuli Chickpea
‘Kubuli’ chickpea is lighter-coloured, larger, and with a smoother coat. These chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into flour, ground and shaped in balls and fried as flafel. Chickpeas are a nutrient-dense food, providing rich content of protein, dietary fibre, foliate and certain dietary minerals.
Maskam Beans
Maskam beans were originally grown in the Western Cape, South Africa. It is a medium size oval shape bean. Half of the beans are white and the other halve has a unique brownish/red colour.
Mung Beans
Mung beans are part of the legume family and are a good source of protein. When sprouted, Mung beans contain Vitamin C which isn’t found in the bean itself. Mung beans are also high in fibre, contain no cholesterol and have a low GI.
Red Speckled Sugar Beans
The Red Speckled beans commonly known as the sugar bean is a legume. It is grown for it’s seed, which is eaten as a vegetable. It has a high soluble fibre content. Soluble fibre absorbs water in the stomach forming a gel that slows down the absorption of the bean’s carbohydrates.
Red Split Lentils
Red split lentils are made from removing the outer skin of a red football lentil and splitting it in two. They are low in fat, high in fibre and protein and are very quick and easy to cook.
White Kidney Beans
These large White kidney beans have a firm creamy texture and mellow flavour when cooked. The high fibre content prevents blood sugar levels from rising too rapidly after a meal, making them an excellent choice for individuals with diabetes or people who are insulin resistance.
