By Devi Poojari
Perhaps the most popular bean in India, the classic rajma-chawal has an unbeatable fan following. You could spin things up a little and make a delicious rajma dip with cumin and garlic to eat with pita bread.
Eat them raw or use them in a salad, these crunchy beans have a wonderful texture that is hard to miss. Similar to sugar snap peas, these bright green beans also work beautifully in a quick stir fry with garlic and chillies or as stuffing for flatbread.
The classic hummus, chhole and ragda pattice; chickpeas are as versatile as they can be. But did you know that you can make an amazing meringue for pavlova or vegan marshmallows with the water in which they have been soaked? Interesting right?
Largely used in Mexican food for toastadas and taco filling, black beans combined with a hunk of ham, makes a wonderfully salty stew. You could also make a thick bean soup garnished with a dollop of sour cream for a cosy weeknight meal.
Yes, the music group derived their name from the actual variety of beans, rich in folic acid. Normally used for sabzis and curries, black eyed peas also make a great substitute for your canned breakfast beans.