One reason beans are so popular in poorer countries, is that they are cheap and an excellent source of protein and can provide a great deal of variety.

Many people in the west are familiar with only a few ways of using the pulses we eat: mushy peas, split pea soup and baked beans, but there are many more meals to be made from peas, beans and lentils of different kinds. They are simple to prepare. All you have to do is wash them, soak them overnight, bring them slowly to the boil in fresh water and simmer until tender.

The cooking time varies greatly and depends on when the pulses were harvested and how long they have been in storage. As a general rule, lentils take 1hr 35mins, beans take 1 1/2hrs, chick peas may take 3hrs or longer.

Soya Beans
These are the most nutritious beans of all. A cup of soya beans is equivalent to a medium sized steak. They can be boiled like Mung beans.

Sprouting Seeds
Sprouting your own seeds is a job that’s fun for all the family, especially children. In as little as five days, even in Winter, you can grow your own food packed with goodness. As soon as the sprouting begins, the level of many vitamins and minerals increases by as much as 1000%, especially vitamin C. The carbohydrate content drops and the protein value improves. So these are among the healthiest foods you can eat. You can get sprouting seeds with instructions on how to sprout from almost any health shop.

Butter Beans
These are the familiar beans of school meals and are very unattractive if served simply boiled. Instead, serve them in fresh tomato sauce, flavoured with celery. This is very popular in Greece.

Mung Beans
These are primarily sprouting beans. To sprout them, soak the beans overnight in cold water. Drain them on a tray so that the air can circulate freely. Then cover them with a wet cloth and put them in a dark place. Sprinkle the beans, tray and cloth, with water every morning and evening to keep them moist. In five or six days you will have bean sprouts. These beans are available from health food shops.