Bean Beat was launched in 2013 to raise awareness of beans and other legumes as an important, versatile and climate friendly food. In Germany, pulses had been completely disappeared from the daily diet for a long time. On Bean Beat you will find modern and simple recipes, background information on individual legume varieties, nutritional values as well as basic tips on proper storage, cooking, and planting in your kitchen garden.
Global Bean projects we are involved in:
A wide range of recipes and information on cultivation. Organic gardening and cooking classes for children.
Traditional recipes and preparation methods, exchange of legumes seeds.
Legumes are grown and eaten in nearly every country and culture around the world. Most regions and cultures have developed unique traditional methods for cooking and preparing dishes with pulses. The following provides a select insight into some of these enduring traditional practices, which continue to be employed today and have also been adopted in other parts of the world.
Pulses like beans, peas, lentils and chickpeas are a simply delicious, naturally nutritious food. Because of this, most national and international dietary guidelines recommend eating more pulses. The suggested amount varies between at least one portion of 25 g dry/80 g cooked pulses per day - like in Portugal - up to 3 cups (720 mL) in the US per week.
Fermentation is one of the oldest and most straightforward methods of food preparation. Enzymes produced by microorganisms like bacteria, yeasts, and mold, have long been used by humans to produce food that is both delicious and nutritious. Commonly eaten foods produced through fermentation include bread, dairy products, sauerkraut, and kimchi. In this online event, we
Watch the recording of the baking class here: Find here the recipes – Swiss Dreikönigskuchen (Bean-Based Version) – Galette Des Rois With Sweet Azuki Bean Puree Filling Summary We started 2023 with GOOD LUCK! Older even than the Princess on the Pea is the Bean King across Europe. This ancient custom ends the dark cold
Yellow, spotted, eaten leaves, discoloured seeds and pods. Weevils and other insects, mosaic viruses, mould and drought. These, among many others are problems you might encounter in your legume garden.
During its two fruitful first years, The Global Bean Project has been funded by the German environment ministry (BMUV) and we were able to carry out a variety of activities with a central coordination amongst a growing global network of experts and enthusiasts. The network now counts above 100 partners from 37 countries. From now
The SlowBeans event, a meeting with local and international legume farmers was held for the second time, this year in Polizzi Generosa in Sicily from August 19-21, 2022.
The SlowBeans event, a meeting with local and international legume farmers was held for the second time, this year in Polizzi Generosa in Sicily from August 19-21, 2022.
The SlowBeans event, a meeting with local and international legume farmers was held for the second time, this year in Polizzi Generosa in Sicily from August 19-21, 2022.
The SlowBeans event, a meeting with local and international legume farmers was held for the second time, this year in Polizzi Generosa in Sicily from August 19-21, 2022.
The SlowBeans event, a meeting with local and international legume farmers was held for the second time, this year in Polizzi Generosa in Sicily from August 19-21, 2022.
The SlowBeans event, a meeting with local and international legume farmers was held for the second time, this year in Polizzi Generosa in Sicily from August 19-21, 2022.
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