September 2, 2016
from Chef Christopher Britton
The United Nations designated 2016 as the ‘International Year of Pulses’ according to a recent article on www.WTOP.com. Pulses, for the uninitiated, are the edible seeds of plants (such as dried peas, lentils and chickpeas) in the legume family. This global superfood serves many purposes. Their high fiber and protein count makes them an excellent nutritional choice; they are nitrogen-fixing crops that improve the soil and help boost the yield of other crops; and they are cheap to harvest at only pennies per serving. These reasons combined are why experts believe dried beans can bridge the gap between hunger and obesity worldwide. If ever there was a perfect food, pulses are it.
As these wide varieties of dried beans makes their way from simple side dishes to mainstream entrees— like stews, doughs and curries—Chefs are eager for new ways to feature them on menus. The beauty of pulses is they take on flavors brilliantly. Try cooking them in Minor’s Sautéed Vegetable Base or pureeing them with one of our many flavor concentrates. Not only are you doing your customers’ waistlines a favor, but you are improving the environment and your bottom-line as well.