Our recipes

Ensalada de lentejas y brotes verdes

60min
Difícil

Ensalada fresca de lentejas, crujientes verduras y vinagreta de limón. Rica en proteínas y fibra, perfecta para una cena ligera.

See
60min
Difícil

Alubias con chorizo

40 min
Difícil

Un plato lleno de sabor con judías blancas y chorizo, perfecto para un día frío. Disfruta de la tradición y la autenticidad en cada cucharada.

See
40 min
Difícil

Lentejas pardinas guisadas con verduras

25 min
Medio

En esta receta, nos proponemos llevar las lentejas pardinas de Legumbres Arroyo a otro nivel, combinándolas con una variedad de verduras frescas y sabrosas.

See
25 min
Medio

Basic tips about legumes

Soaking legumes

Soaking legumes

It is not a negotiable step: dry legumes have to go through a soak. We recommend to use not very hard water

The reason for spices

The reason for spices

Spices to be used in legumes have a very important function: make them more digestive, specially thinking about less accustomed or sensitive stomachs. Cumin or bay leaf are indispensable to lighten digestion

Always over low heat

Always over low heat

Legumes should be cooked over low heat. By cooking them in this way, we will also make them less aggressive on the stomach, because we finish breaking down their oligosaccharides.

How long does each legume take?

How long does each legume take?

An indicative guideline should be: 1. ½ for lentils 2. One hour for beans and peas 3. One hour and a half for chickpeas

Boiling in hot or cold water

Boiling in hot or cold water

Ideally it should be done with water still fresh and reaching a boil with legumes already submerged, except with chickpeas, in which it is more advisable to add them directly to boiling or very hot water.

Other ways to eat legumes

Other ways to eat legumes

There is not any inconvenience in eating legumes three times a week, even more. Nowadays there are many ways to consume them in order to vary the recipe book.