What is your favourite pulse?

[Suthseaxa]

Just out of interest and why? I think mine is the black-eyed bean (also known as cow pea?) because it's easy to cook with, very tasty and I have some wonderful recipes which use it.

 

[di reston]

I don't think I have a particular 'favourite' bean, and I've never used black-eyed beans. I'd love to do that, so your thread is, to me, a wake-up call to try them!

I'm not sure we can get them in Italy though, but it's worth a look. Thanks for the idea!

di reston

Enough is never as good as a feast Oscar Wilde

 

[PrincessFiona60]

Garbanzo Beans. Chick Peas...whatever you call them in your part of the world.

 

[CraigC]

Black beans done Cuban style or red beans NOLA style with rice.

 

[Andy M.]

Black beans done Cuban style or red beans NOLA style with rice.

This!

 

[dragnlaw]

Have to go along with Andy and Craig! The Cuban style first for me, then New Orleans.

 

[GotGarlic]

Mexican refried pinto beans with salsa, lime juice and Monterey Jack cheese.

 

[Suthseaxa]

Garbanzo Beans. Chick Peas...whatever you call them in your part of the world.

I love these, too Soaked and ground into a falafel mixture or cooked up in a chana masala. Wonderful!

 

[LPBeier]

Refried black beans (or in a vegetarian mix I make with corn and veggies); pintos, either refried or in chili; cannelli beans in a mash.

 

[skilletlicker]

Opened this thread to find out what a pulse was.

So far, haven't found a bean I don't like. Buy more pintos than anything else but sometimes get hungry for butter beans, navy beans, split peas, chickpeas, black-eyed peas, small red beans, kidney beans, black beans or fava beans and nothing else will do.

Grandpa, from Pennsyltucky, liked a bowl of navy beans with bean juice and milk. So I did do too.

 

[CWS4322]

Garbanzo beans and black beans are tied neck and neck.

 

[Suthseaxa]

There is a recipe which I cook often, favoured by the women at the Mughlai courts of India. It's five types of beans/pulses. It varies for me depending on what I have, but I usually use mung beans, yellow split peas, black-eyed beans, lentils (green/brown/red, whichever I have) and urad dal (apparently known in English as "black gram" or "urad bean"). The original recipe I have says to use toor dal (pigeon peas), but I have never bought them.

 

[larry_stewart]

My favorite is whatever bean Im eating that day. Chickpea for hummus, pintos for rice and beans, dark red kidneys in soup... and the list goes on.

That being said, a few years ago I was at some restaurant in Newport Rhode Island. I had a lentil soup that was so good, I ordered a second bowl for dessert.