World Pulses day is celebrated on 10th February each year. It is a day to celebrate the importance of these vital crops that contribute towards health and nutririon in a sustainable way and form part of many staple diets around the world.

Peas, haricot beans, kidney beans, lentils, black beans, broad beans, borlotti beans, chick peas…to name just a few of the fabulous protein packed pulses available to us to add to all sorts of dishes. Not only are they nutritious, they are also cheap and highly versatile. You can make your meals more cost effective by using a little less meat but then stir in some tinned or frozen pulses to add back the volume to the dish bringing with them nutrients, flavour and texture. They are brilliant store cupboard standbys to reach for whenever you need. Brimming with protein, low in fat, but good sources of iron, fibre, potassium and B Vitamins.

So sling them into soup, chuck them into chilli, share them in a Shepherds Pie. Hummus only takes minutes to whizz up and lentils fried with potatoes, onions and carrots then blended up with a vegetable stock makes for a delicious warming bowl of goodness.

Here is a free recipe featuring a mix of beans, written by our Ferry Project Cookery School tutor, Alison Crouch. 

BBQ style Beans with Chicken

1 tbsp oil

1 red onion, diced

1 clove garlic, crushed

1 rasher smoked bacon, chopped

2 chicken breasts, each cut in half

1 tin (400g) mixed bean salad

200ml passata

1tsp dark brown sugar

1 tsp balsamic vinegar

2 tsp paprika

2 tsp Worcestershire sauce

50g cheddar, grated

Chopped parsley

1 slice crusty wholemeal bread

Fry the onion and garlic for 2 minutes in the oil. Add in the bacon and chicken. Fry for 3 minutes, stirring. Add the beans and passata. Stir well. Add the sugar, vinegar and paprika. Stir in the Worcestershire sauce. Simmer on a low heat for 15 minutes. Add a little water if it becomes too dry. Stir from time to time.

Sprinkle the cheese and parsley over the top. Place the lid back on to melt the cheese.

Serve on top of the crusty wholemeal slice.