Our recipes
Baked lentils with cheese
60min
Fácil
This is an easy, nutritious, and very economical recipe, made with simple ingredients, including red lentils, although you can also prepare it with the variety of lentils from Legumbres Arroyo that you like most. It is so tasty, perfect for lunch or dinner, serve it with whatever you prefer and you’re good to go!
60min
Fácil
Carbonara chickpeas
40 min
Fácil
This dish combines the creaminess of the cream with the smoky touch of bacon and the intensity of cheese. Furthermore, it is an economical and easy-to-make recipe, ideal for any day. Its ingredients are simple to find and allow for adaptations according to taste.
40 min
Fácil
Beans fit salad
10 min
Fácil
A grandmother’s recipe, in its fit version, fresh and very nutritious, for when you have unexpected guests or for those days when you haven’t prepared the tupper for tomorrow.
10 min
Fácil
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.