How to combine legumes, the organic twist

One of the most frequent questions that often occurs when we are cooking is: how to match legumes? Banal for some, really enigmatic for others. The perfect biological combination, for many does not exist. In truth, however, understanding how to approach two dishes, even seemingly distant, is interesting not only for the palate but also for the view. The kitchen is a triumph of senses, an immersive experience that involves mind and body that is why it is important to carefully analyze all the steps. When we ask ourselves how to match legumes surely the first association that comes to mind is that with cereals. But you’re sure that’s all there is?

What to combine with legumes: the secrets for ingredients always at the top

Understanding how to associate one taste with another, choosing how to make our dishes even more appetizing, inviting and organic is not difficult. After all, our well-being starts from the table! In fact, legumes are some of the most versatile and tasty foods as well as rich in properties. They are considered a real source for our cuisine and equally important for our body. We talk about foods of plant origin protagonists of our tables. But let’s start from the beginning: the varieties of legumes are really many:

• boiled legumes;
• dried legumes;
• flavoured legumes or even;
• soup of legumes and cereals.

Each of these is prepared in a specific way: understanding how to cook dried legumes rather than boiled legumes is important for a complete, healthy and organic cuisine. Cooking is also accompanied by different combinations. But let’s analyze step by step how to match legumes in the best way. We assume that these lend themselves to many combinations. Not infrequently we have seen the combination of meat legumes that, although unusual, is equally appreciated. Everything also depends on tastes. Legumes, combined with pasta, are a timeless classic. We can bring them to the table with salad or tomatoes, creating a completely natural dish but above all perfect for our body. This combination gives a genuine and local flavor and is definitely preferred by those who love to mix colors and natural scents. Very often, however, we have heard of legumes as "unique dishes", that is, full and fast meals. The perfect combination does not exist but undoubtedly the dishes that alternate in the kitchen are closely related not only to their tastes but also to the seasons. We all know that the climate also influences not only the desire to cook but also what we put inside our dishes. That’s why we talk about cooking as a true all-encompassing experience. But let’s see together how the combinations change in relation to the season in which we serve them.

With what to combine legumes in winter

In winter we tend to prefer to eat hot and steaming dishes. This is because the hot and simple dishes counteract the cold climate. We talk about dishes that fight low temperatures and if we talk about cold and legumes, our mind goes straight to soups. The soup of organic legumes, goes down in history as the poor recipe of the Italian tradition. With time the variations were really many. Each dish, including soup, has over the years adapted to the region of reference and personalized palate on the palate. The same applies if the season in question is the summer season.

With what to combine legumes in summer

Have you ever tried to pair legumes in summer with other dishes? Well even in summer, it seems trivial but you need to counteract high temperatures. We certainly do not imagine the steaming dish of legume soup... It would be too much!
But what if we serve them cold?
You never tasted them?
The recipes are really many because the range of legumes we have is varied. Although often associated with the winter season, let’s not forget about legumes in summer. The recipes are fast and very practical; here are some ideas: organic chickpea salad; salad of organic beans; lentil salad. And the list could be very long because, despite the clichés, legumes lend themselves very well to every season. It’s all about matching right.

What not to combine with legumes

However, there are foods that do not properly approach legumes. Often to promote digestion it is preferred not to approach legumes:

• meat;
• fish;
• dairy products;
• eggs.

One thing is certain: legumes are among the most popular foods. Shakes, whole, organic and natural, cold or warm, each has its favorite legume. First of all respect your tastes, prefer the flavors that are closest to your palate and serve legumes in the best possible way, playing with the scent, colors and their intensity.