Organic legumes

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  • Country Origin: Italy
IMAGE 1 - Organic boiled Cannellini beans Alce Nero organic boiled Cannellini beans are sourced exclusively from Italian farms. Cannellini beans feature an almost cylindrical shape, a white colour and are extremely good for being dried. Perfect for soups, purées and broths, beans are a balanced foodstuff which is free from cholesterol and particularly rich in protein. ( 300 g) IMAGE 2 - Organic lentils Alce Nero organic lentils are sourced exclusively from Italian farms. The lentil plant is extremely ancient and comes from Asia, from where it then spread throughout the entire Mediterranean. When using them, we recommend that you soak the lentils in cold water for 6 hours, taking care to change the water at least once. To help soften the skin, add salt after cooking. Meanwhile, use bay leaves or wild fennel when cooking to avoid bloating. Rich in fibre and protein, they’re perfect for soups, purées and broths. ( 400 g) IMAGE 3 - Organic Boiled peas Alce Nero organic boiled fine peas are sourced exclusively from Italian farms. Peas belong to the legume family and probably originated in Central Asia, going on to then spread from there to the Middle East and Europe. They’re excellent when eaten au natural and are a traditional ingredient for soups and potages. ( 300 g) IMAGE 4 - Boiled Borlotti beans Alce Nero organic boiled Borlotti beans are sourced exclusively from Italian farms. The Borlotti variety is a plant with fruit featuring a slightly yellow pod which is streaked with red. The seeds, when raw, are ivory in colour with burgundy-brown mottling. They take on a dark colour when cooked and the interior becomes floury. Perfect for soups, purées and broths, beans are a balanced foodstuff which is free from cholesterol and particularly rich in protein. ( 300 g) IMAGE 5 - Organic chickpeas Alce Nero organic dried chickpeas are sourced exclusively from Italian farms. The chickpea plant is extremely ancient and comes from Asia, from where it then spread throughout the entire Mediterranean. When using them, we recommend that you soak the dried chickpeas in cold water for 8 hours, taking care to change the water at least once. To help soften the skin, add salt after cooking. Meanwhile, use bay leaves or wild fennel when cooking to avoid bloating. Rich in fibre and protein, they’re perfect for soups, purées and broths. ( 400 g) IMAGE 6 - Organic Borlotti beans Alce Nero organic dried Borlotti beans are sourced from Italian farms. The Borlotti variety is a plant with fruit featuring a slightly yellow pod which is streaked with red. The seeds, when raw, are ivory in colour with burgundy-brown mottling. They take on a dark colour when cooked and their interior becomes floury. We recommend soaking dried Borlotti beans in cold water for 8 hours, taking care to change the water at least once. To help soften the skin, add salt after cooking. Meanwhile, use bay leaves or wild fennel when cooking to avoid bloating. Beans are a balanced food source, free from cholesterol and particularly rich in protein.( 400 g) IMAGE 7 - Organic Cannellini beans Alce Nero organic dried Cannellini beans are sourced exclusively from Italian farms. Cannellini beans feature an almost cylindrical shape, a white colour and are extremely good for being dried. We recommend that you soak the dried Cannellini beans in cold water for 8 hours, taking care to change the water at least once. To help soften the skin, add salt after cooking. Meanwhile, use bay leaves or wild fennel when cooking to avoid bloating. Beans are also a balanced food source, free from cholesterol and particularly rich in protein. ( 400 g)