Accessible and tasty recipes, with a pinch of science
There are so many fascinating legume-y topics. Until I have more posts for sub-categories, I’m grouping all the research that is not related to health benefits or sustainability here.
Bean pasta can provide more dietary fiber, protein, and minerals than wheat pasta. Plus, it is delicious, fun to experiment with, and gluten-free!
Beans and other pulses do not have to take a long time to cook! Here are 5 ways to shorten bean cooking time to get them on your table faster!
Wondering what motivates or discourages people to eat beans? Because who wouldn’t be curious about this?? Doma and colleagues provide some answers!
Do you live above sea level? That may be part of why your beans are taking a long time to cook!
Mattson cookers are a great way for laboratories to measure pulse cooking times, with the (obvious) added bonus that they look cool.
Have you ever thought about how pulse cooking time is actually measured objectively? (If your answer is yes, definitely reach out – we need to be friends.) Let’s explore what affects cooking time together.
Enjoy many types of beans to reap the benefits different cultivars have to offer.
Soaking dried legumes is a great way to shorten cooking time, although the percent reduction in time can vary with factors like the type of legume.
Hello, I’m Chelsea (aka Legume Lady), a PhD student researching legumes. I love to cook - and eat! - and want to share some of my favorite recipes here, with a pinch of the science behind legumes. Read More »