Black beans and chickpeas-bagged, dated and awaiting the freezer. |
I keep a selection of cooked pulses packaged in zip lock sandwich bags in the freezer and just pull them out as needed. Being small, they defrost quickly but you can throw them frozen into any hot dish or into a pan to saute. If you're in a real hurry you could defrost them in a microwave or under some hot water.
A tip I've picked up recently from the Arthur Street Kitchen cook and author of two of my favourite cookbooks, (Community and Neighbourhood) Hetty McKinnon is that it is OK to add salt to the cooking water. It is a myth that salting the water makes the beans tough, but it definitely makes them tastier...as does the addition of sliced garlic.
I never bother cooking lentils prior to using them as they don't take long to cook anyway. On the contrary, in my experience you have to watch them closely lest they turn to mush, especially red and yellow ones....which isn't an issue if you're making soup or dahl.
One pulse I've discovered recently is lupins. When
I say 'discovered' I mean in terms of human consumption as opposed to sheep
feed. Last year I catered for a ladies long table lunch and wanted to feature
local produce; a quest that led me to lupin flakes. Then of course I had to figure
out what to do with them as, being relatively new on the human food scene,
there are not too many published recipes using lupins. After I bit of
experimenting I developed a recipe for lupin hummus and it must be alright
because I've since had a number of requests for the recipe. For the lunch
I served it under chargrilled lamb ribs with a yogurt dressing which was pretty
yummy, but eating it with raw veggie sticks and crackers works for me too!
You can buy lupin flakes here.
Lupin Hummus
2 cups
water
2 cloves
garlic, peeled and roughly sliced
Bring all of the above to
boil and simmer 6-7 minutes, lid off, until the water is absorbed.
Cool a bit
then place in a food processor with:
2 teaspoons
ground cumin
1 teaspoon
paprika
1/3 cup
tahini
1/3 cup
olive oil
2 ½ - 4 teaspoons salt (start with 2 1/2 and add to your taste after blending
4-6 tablespoons
lemon juice (start with 4 and add to your taste after blending)
Blend until
smooth. Or you can put all the ingredients in a wide jug and blend with a stick mixer.
Serve in a flat bowl and sprinkle with toasted cumin seeds and a drizzle of good olive oil.
Serve in a flat bowl and sprinkle with toasted cumin seeds and a drizzle of good olive oil.
Store in the fridge.
Do you have any great pulse recipes to share?
Do you have any great pulse recipes to share?