Legumes

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Adukibeans*
Aduki beans are small and red-brown of color. They are especially popular in the Asian kitchen and are often used for desserts and other sweet dishes.
Beans* - black
These relative small and shiny beans are especially popular in the Latin-American kitchen. The black beans have a strong texture, and are loved as meat substitute.
Beans* - white
White beans are a versatile addition to every kitchen. They remain relative strong after soaking and cooking, making them suited all kind of dishes, like stews and soups.
Calypso Pilaff*
Calypso Pilaff is a healthy mix of brown basmati rice, green and dupuy lentils and finally yellow split peas. You can simply make a delicious, nutritious meal with this healthy mix. Pilaff (or pilav) comes originally from the Middle-East.
Chickpeas*
The chickpea is maybe the most eaten boon in the world. It is an highly versatile boon that, for example, forms the base for falafel and humus.
Harvest pilaff*
Harvest Pilaff is a healthy mix of brown basmati rice, red and brown lentils, wild rice, yellow and green split peas. You can simply make a delicious, nutritious meal with this healthy mix. Pilaff (pilav) comes originally from the Middle-East.
Kidneybeans* - red
Red kidney beans thank their name to its shape. These popular beans are especially nice in slow cooked dishes, like chili.
Lentils* - black (beluga)
Beluga lentils thank their name to the round form and the fact that they shine after cooking. because of this, they look like beluga caviar. These lentils have a deep, terrestrial taste and keep their form well during cooking.
Lentils* - brown
Brown lentils are the most common lentil variant. They have a mild taste and are suited for all kinds of dishes at which the lentils have to keep their solidity.
Lentils* - green
Green lentils have a strong, characteristic taste. These lentils have the longest cooking time, but they remain solid. That is why they are well suited for use in salads or other side dishes.
Lentils*- Dupuy
Lentils are edible seeds of lentil bushes. They are legumes, just like beans and peas. They occur in all kinds of colors and variants.
Lima beans*
Lima beans are big, flat white beans. These beans are called butter beans in the United States, because of the creamy texture and rich, buttery taste. They are really good in bean salades or stews.
Mung beans*
Mung beans are small, green beans that are especially used in the Asian kitchen. The beans are both used in savory as sweet dishes. Many dishes have a pasta of cooked mung beans as base.
Pinto beans*
Pinto beans can be recognized from their light brown color with dark brown spots. This is also where the name comes from, the Spanish word 'Pinto' means literally 'speckled. They are especially popular in the United States and Mexico.
Split lentils* - red
Red split lentils have a relative sweet, nutty taste and give a beautiful red-orange color to dishes. They don't remain so solid during cooking, and are especially suited for curry's and soups.
Split lentils* - yellow (dahl)
Yellow split lentils have a relative sweet, nutty taste and give a beautiful red-orange color to dishes. They don't remain so solid during cooking, and are especially suited for curry's and soups.
Split peas*
In the Netherlands, split peas are especially known as the main ingredient of split pea soup. These green peas become deliciously creamy if you boil them, and are perfect for a wintry meal.
Sunset Soup mix*
Sunset Soup mix is a combination of ingredients to prepare a delicious, nutritious soup. The mix consists of barley, red kidney beans, green split peas, Dahl lentils, green lentils, white beans, pinto beans, black beans and red split peas.
Vitafood - lentils* - potato* - Stew - 9 x 58 gr.
Green lentils have a strong, characteristic taste. The combination with potatoes and thyme as seasoning makes this a surprising stew.
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