Because they are a foundation of many traditional cuisines, it’s not so hard to find delicious ways to cook pulses, be it white beans marinated in a salad or garbanzo beans simmered in a silky North African harira.
Pulse flour is another new way to experiment with these plant proteins. At a recent cooking workshop for media at the Culinary Institute at Greystone in St. Helena — hosted by the USA Dry Pea and Lentil Council — baking instructor Steven Isaac showed off Pulse Sourdough Breads that he had made by adding black bean, green lentil and garbanzo bean flours to sourdough starters. The resulting loaves still had great structure from long fermentation, with the pulses adding extra nutrition and flavor, not to mention subtle color.
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