Mediterranean Savor: Dried legumes.

Beans, chickpeas, broad beans and lentils are very popular in the cuisines in the Mediterranean Basin; besides, there is a great variety both in size and colors what allows a lot of combinations.


We can prepare dried legumes alone or combined with other vegetables like spinach, turnip greens, kale, potatoes, carrots, tomatoes, etc.; or cereals like rice.

Season with herbs and spices; only with salt (to taste) for the cooking and serve with a drizzle of extra virgin olive oil in raw, etc.

We have very varied recipes ranging from Spanish chickpea stews, stocks, cream soups to vegetable purées (like hummus) and mixed salads, in which we combine the cooked legumes with raw vegetables, ideal for summer  times.

Since in summer, we lose more fluids and nutrients than in other times of the year, so we have to replenish them, not only drinking more water, but also through more nutritious dishes.




And if, besides, we accompany the legumes by cereals, then, we have dishes with a high nutritional value. 

For this reason, cereals like rice, bread (wheat /oat/ kamut/ rye /...), couscous and pasta have to be always whole-wheat, whole grain. 

Both in Spanish cuisine and Portuguese one

 is a tradition to accompany the meals by bread.