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£1.13/250g
Best known in their sprouted form as bean sprouts. They are Most often used in curries but also in many sweet or savory dishes.
Soak the beans in plenty of cold water for at least 8 hours or overnight. Rinse well and cover with fresh water, bring to the boil, reduce heat and simmer until tender (around 45 minutes). Drain and season to taste, or add to your favourite recipe.
Also known as green gram, maash, mūng, monggo, or munggo
In stock
Ingredients: mung beans
Allergens in bold
Suitable for Vegans and Vegetarians
Nutritional Information Typical per 100g
ENERGY KJ 1167 kJ
ENERGY KCAL 279 kCal
FAT 1.10g
OF WHICH SATURATES 0.30g
CARBOHYDRATES 46.30g
OF WHICH SUGARS 1.50g
FIBRE 10.00g
PROTEIN 23.90g
SODIUM 0.008g
SALT 0.02g
Please note: This product is sold loose and packed to order.
| Dietary | Vegan / Vegetarian |
|---|
Perfect for curries, mash with onions and spices for savoury rissoles and falafels.
Soak the beans in plenty of cold water for at least 8 hours or overnight. Rinse well and cover with water, boil rapidly for 15 minutes, discard this water, then add fresh water and simmer on a low heat until tender (around 1 hour). Drain and season to taste, or add to your favourite recipe.
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Our Carlin peas, also known as Black Badgers or Grey Peas and popularly served as Parched Peas in Lancashire, simply boiled up and eaten with vinegar and salt. With their firm texture and delicious nutty flavour, Carlin Peas make an excellent British substitute for chickpeas.
Ingredients: Organic carlin peas
Nutritional Information
Typical composition per 100g
….energy kJ………………… 1205 kJ
….energy kCal…………….. 288 kCal
….protein…………………….. 23.50g
….carbohydrates………… 32.20g
……..of which sugars….. 3.00g
….fat…………………………….. 2.10g
……..of which saturates. 0.40g
….fibre…………………………. 22.90g
….sodium…………………….. 0.000g
….salt…………………………… 0g
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These beans are delicious in soups, salads and with vegetables and stews.
Soak the beans in plenty of cold water for at least 8 hours or overnight. Drain and rinse, cover with fresh water and bring to the boil. Simmer until tender (around 1hour). Drain and season to taste, or add to your favourite recipe.
Also known as Lima beans, sieva beans, double beans, Madagascar beans, chad beans, or wax beans.
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Plump and creamy, mild, and with a smooth texture, these little friends are used to make baked beans. Widely used in French, Spanish and Portuguese cookery.
Soak the beans in plenty of cold water for at least 8 hours or overnight. Rinse well and cover with water, boil rapidly for 15 minutes, discard this water, then add fresh water and simmer on a low heat until tender (around 1 hour) Drain and season to taste, or add to your favourite recipe.
Also known as navy beans, pearl haricot beans, Boston beans, white pea beans, or pea beans
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