Consumption of legumes - The Global Bean Project

Behind the Seeds: Fagiolo di Sorana with Sara (Italy)

2024-09-252024-01-30 by Global Bean

In the latest episode of our Behind the Seeds series, we meet Sara from the Buggiano region of Tuscany. She shows us Fagiolo di Sorana, a very delicate bean with a thin skin. It’s traditionally cooked in a carafe and must be cooked slowly in soft water to preserve its structural integrity.

Meet the Global Bean Partners: Linsenlena

2024-03-242023-10-02 by Robert Hattaway

Please introduce yourself and tell us about how your work relates to legumes. How did you first fall in love with legumes? My name is Lena, I’m from Switzerland, and although I come from a completely different field (law!), I started giving baking and cooking classes for legumes a few years ago because I am

2024-03-242023-02-22 by Zutini

Have you ever made pea balls? Good old Latvian dishes are good ideas for eating peas in a tastier way. It is very important for Latvians to honor the traditions. As Latvians live according to the Solar calendar, every holiday in the year has an important ritual meaning. Just like the food that is brought

2024-03-242023-01-13 by Zutini

Big Grey peas with bacon are a “must have” on Latvians Christmas table. When you ask a Latvian “What is the national dish of your country?”, Big grey peas with bacon is usually the first thing that comes up. Peas with bacon are both the food with which we identify ourselves as a nation, and

2022-12-31 by Grégoire Duffal

Do you know why Italians eat lentils on New Year’s Eve? Have you heard of the Colline Ennesi Black Lentil? Discover lentils from a whole new angle in this article describing the traditions of lentil dishes and how to cook them with a special recipe of Orange lentil salad with fennel from Cecilia Antoni (Bean Beat)!

2024-03-242022-12-27 by Slow Food International

Have you ever thought about what they cook in school cafeterias (and how)? The cost of good, healthy food doesn’t have to be unsustainable. The case of Qualità & Servizi, which prepares 9,000 meals a day for schools on the Florence plain, is a good practice example. Today instead we address a different aspect, in certain respects even more striking: namely the fact that this model may be replicated everywhere.

2024-03-242022-12-27 by Seed Savers Network

In Kenya many types of legumes are grown in various parts of the country. The common bean is the legume most commonly incorporated in different cropping systems (10 % of the proteins consumed in the country!). Discover in this article all about the important legumes that grow in Kenya.

2024-03-242022-11-13 by KBean Project

Green Food Lab is a Dutch food consulting and communication agency, aimed at spreading awareness and popularization of plant-based and eco-friendly foods.

Beandeal is a solidarity organization established in July 2022 by 43 institutions nationwide to promote the production, processing and consumption of Dutch beans.

2024-03-242022-11-08 by Zutini

The Fava beans have been known for centuries in traditional Latvian cuisine. They were the first ones brought to Latvia and Baltics, and were the main food (along with brown peas) until potatoes arrived and took the first place. Nowadays, boiled Fava beans are the Latvian traditional summer meal. In this article, I’m gonna show

2022-10-31 by Grégoire Duffal

In this second “Behind the Seeds” interview, Melissa Le Court de Billot shares her knowledge about two underrated South African legumes.

2022-10-24 by Anne Moïta

The Global Bean team was lucky to receive the KBean project form South Korea, in Berlin for a 3-day visit.

2024-03-242022-09-26 by heldenküche

Until now the Global Bean Project has been a digital network for me. Enthusiastic people —some might say nerdy :)) — work together to share knowledge through online meetings and publications to promote the wonderful and diverse family of legumes. This time however, thanks to our yearly cooking event „Give peas a chance“ in collaboration

Behind the Seeds: Fagiolo di Sorana with Sara (Italy)

Meet the Global Bean Partners: Linsenlena

Pea balls – let’s give peas a tasty second chance!

Big grey peas in Latvian national Christmas dish

Lentil Mania & a happy new year!

Legumes In School Canteens

Discover the tremendous legume diversity in Kenya

Discovering the Dutch Bean deal and the Green food Lab through the eyes of KBean

The Latvian way to eat Fava beans

Behind the Seeds: Jugo Beans and Black Cowpeas with Melissa Le Court de Billot (South Africa)

Welcoming the Kbean Project from South Korea

Global Bean at Terra Madre