Legumes
White beans, red beans, chickpeas or specialities like garrofon beans or fabes beans, and like always the best quality.
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Which Spanish legumes are ideal for vegans and vegetarians?
Legumes are an essential source of plant-based proteins, fiber, and minerals, making them a cornerstone of vegan and vegetarian diets.
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Chickpeas
Chickpeas are probably the best-known legumes in Spain, prized for their mild flavor and creamy texture. They are an excellent source of plant-based protein, iron, and fiber, ideal for maintaining a balanced diet.
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Lentils
Spanish lentils, such as Pardina or La Armuña lentils, are highly valued for their quick cooking time and mild flavor. They are a good source of plant-based protein, fiber, and minerals like iron and magnesium.
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Beans
Spanish beans, such as Tolosa or La Bureba beans, are traditional legumes with an intense flavor and firm texture. They are rich in plant-based protein, fiber, and B vitamins, essential in diets without animal products.
What is the difference between dried legumes and canned cooked legumes?
Dried legumes and canned cooked legumes are two popular ways to consume legumes, but they differ in preparation, flavor, and nutritional value.
Dried legumes
Canned cooked legumes
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Preparation: Ready to eat, making them convenient for quick meals.
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Flavor and texture: May have a milder flavor and softer texture due to cooking and preservation.
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Nutritional value: May lose some nutrients during the preservation process.
