Legumes Recipes

Beans and legumes are an important source of protein for us! They’re frugal, healthy, and rich in fiber. I like to stock my pantry with beans, peas, and lentils. You can store dried beans in pretty labeled glass jars or food-grade buckets for years!

I mainly make homemade canned beans for all my taco needs. For lentils I like to make soups, meatballs, and meatless sloppy joes. Green split peas, black-eyed peas, and lentils don’t have to soak so making this Ukrainian Split Pea Soup is easy. Kidney beans get added to many Ukrainian salads like this Vinegret Beet Salad. I mostly use white navy beans for making canned baked beans. It’s important to note that dried beans and whole peas should be soaked before cooking. Always rinse beans and slow-soak overnight or quick-soak. Soaked beans take around 40 minutes to cook whereas lentils are done around 20 minutes. Remember dried beans always yield more by about double.