The use of beans as an ingredient has been trending strongly lately. And, while a lot of this interest has to do with their being a primary source of plant proteins, they also are well-known sources of fiber and gluten-free/non-GMO carbohydrate.
A chef's perspective on beans, pulses and plant-based proteins
January 10, 2018
Prepared Foods talks with Christine Farkas, a chef consultant and founder of IHeartFood Consulting, a food product and culinary consulting firm in Vancouver, B.C.
New USDA Certified Organic baked and refried beans from Pacific Foods are made with non-GMO ingredients.
May 16, 2013
The organic refried beans can be used in traditional Mexican dishes, as a meat alternative for lasagnas and pizzas, and even for thickening up creamy soups.
The 2010 Dietary Guidelines recommend consuming 25g of fiber per day. Typically, however, Americans consume around 12-18g per day, making fiber incorporation a challenge for food scientists.
Pulses are the edible seeds of legumes and include peas, beans, lentils and chickpeas. The word pulse is derived from the Latin words puls or pultis, meaning thick soup.