Italian dried beans "Origin Puglia"

• one of the richest legumes in fiber and protein
• it contains mineral salts, especially iron, potassium, magnesium, copper and selenium

How to cook it: formerly considered the food of the poor, today they are used for the preparation of excellent traditional southern dishes such as macco di fave, broad bean soup and dried broad bean pesto

Raw chickpeas 9 mm from Italy

The chickpeas must be placed in cold water for about 12 hours, before being cooked. After that, the chickpeas can be boiled and then crushed, then eaten as a puree. Excellent beneficial properties

Italian dried beans "Origin Puglia"

• one of the richest legumes in fiber and protein
• it contains mineral salts, especially iron, potassium, magnesium, copper and selenium

How to cook it: formerly considered the food of the poor, today they are used for the preparation of excellent traditional southern dishes such as macco di fave, broad bean soup and dried broad bean pesto

SMALL Lentils "Eston"

The Eston lentils they are considered the oldest cultivated legume, they have a good digestibility and a high caloric and nutritional value. They are characterized by a high protein content, a good amount of sugar and a low amount of fat. Eston lentils do not need long soaking times to prepare and remain compact after cooking.

How to use:
They can be used alone or in combination with other legumes or cereals.
Soaking: no need
Cooking time: 20 min
Quantity of water / legume: 2/1