Posts Tagged ‘legumes’
Black-Eyed Peas
George Washington Carver promoted the planting of black-eyed peas because, as a legume, they add nitrogen to the soil and have a high nutritional value. Black-eyed peas are an excellent source of calcium (211 mg in a 1 cup serving), folate (209mcg), and vitamin A (1,305 IU), among other nutrients.
Read MoreBeans
Blue Lake Green Beans: Blue Lake Green Beans are tender, tasty and are delicious raw as well as cooked. Cover in a pan with water and bring to a boil for just a few minutes. Drain water and cool with cold water. These beans can be eaten as is or drizzled with vinaigrette, pomegranate seeds…
Read MorePeas
Sugar Snap Peas: A tasty treat and a healthy snack. Can be eaten raw, cooked, or used in a stir-fry. Great on a crudités’ platter. The shells should be eaten too. English Peas: The common garden pea, also known simply as green pea. Black-eyed Peas: Although called a pea, it is actually a bean. Both peas…
Read MoreFava Beans
Also called English bean, Windsor bean and horse bean, good-quality fava beans will be firm, smooth-skinned and very pale to medium green in color. The tough skin must be peeled and discarded. Use cooked or raw in salads or with dip.
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