BEANS, PEAS & EVERYTHING IN BETWEEN

A staple in plant-based dishes and beyond, legumes are not only satisfying to eat but they are also cheap, sustainable, and readily available. Taking her inspiration from all around the globe, Vicky Jones showcases all the best uses of beans, peas, and lentils in these deliciously healthy recipes. Over half of the recipes are vegetarian—while the rest make creative use of modest amounts of fish, poultry, or meat. The highlights are Armenian Lentil Soup with Apricots, or Indian Lentil & Rice Dosas with Mint Raita. Also included are stunning salads, including Black Bean Salad with Avocado & Lime. Rediscover classics like Cassoulet or try more unusual dishes such as Valencian Paella. Desserts will also surprise you with heavenly creations like Black Bean Brownies. Complete with information on the history and botany of legumes, advice on buying, storing, soaking, and cooking them and a summary of their nutritional benefits, this is the go-to cookbook for anyone who is ready to embrace these protein-rich and diverse ingredients.