Those of you who follow my vegetarian recipes will have noticed that I get through a lot of beans, generally Napolina brand canned beans. In terms of cost these work out around the same as soaking and cooking my own beans on the hob, and vastly cheaper than cooking them in the oven.
And yes, I know I’ve said that before, but I have a bit more info now.
Though not a vegetarian, of late lots of pulses (beans, lentils, chickpeas, etc), have been finding their way into my diet, the more so since I started tinkering with food that has a pronounced Spanish influence (the flavourings, rather than the actual recipes, though my home-made versions of chorizo and morcilla are rather good).
The trouble with pulses, though, is Continue reading