Delicious, cheap, healthy and sustainable, legumes are a versatile staple – so why aren’t we eating more of them? From fagioli-eating peasants to lentil-loving hippies, legumes have quietly endured – in fact, they’ve been around since before 6000 BCE, filling the plates and bellies of people from cultures as diverse as Greece, Italy, Morocco, Lebanon, Ethiopia, Egypt, Mexico and India. Yet legumes have often been maligned as bland food for vegans and the down at heel – a cliche that does a disservice to both people and plants. Still, less than one in three Australians eat them regularly. Some people aren’t even sure what they are, let alone how to cook them. Whether it be for health, the environment, animal ethics or simply tapping into their diverse potential for simple, scrumptious meals, the time has come to shake some more cobwebs off the humble beans and restore them to their rightful glory. Continue reading...
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