Legumes 2018-12-05T16:48:56+00:00

LEGUMES

lentils | chickpeas | beans | peas | broadbean | soybean | cicerchia – chickling

HISTORY

Legumes are annual herbaceous plants belonging to the Fabaceae family, whose seeds are rich in protein and represent, since the dawn of civilisation, a primary source of sustenance for humans.

Widespread throughout the world, the origins of human-made Legumes are to be found in different regions of the planet: the beans of the genus Phaseolus come, in fact, from Central America while those of the genus Vigna are native to the Mediterranean regions and Asia. The broad beans, peas, chickpeas and lentils, on the other hand, have been domesticated in ancient times in the area of the Fertile Crescent to spread rapidly throughout the Mediterranean basin; finally, soya finds its origins in the Far East.

In Italy, Legumes are grown mainly in central and southern regions, where, especially in organic farming, they represent principal crops in rotations as the ability of the legumes to fix nitrogen in the soil in the soil makes them improving plants that increase the soil fertility.

OUR LEGUMES

Our Italian Legumes come exclusively from controlled supply chains, and over 75% of the product is commissioned to trusted farmers with which we maintain direct collaboration. The processes of transformation of Legumes take place integrally in our factory in Spoleto, where we process only the sorting, hulling and milling of gluten-free products.

To obtain Hulled Legumes is necessary to remove the outer part of the seed through a mechanical process. In this case, the amount of fibre decreases thus making hulled Legumes easier to digest and faster to cook. Moreover, through an innovative process, we can provide whole hulled Legumes, which preserve the integrity of the seed.

Legume Flours are the final result of natural stone milling of the seeds: thanks to the low temperatures maintained during the process, the nutritional and organoleptic qualities of the products remain intact in the flour.

NUTRITIONAL FACTS

Legumes are naturally gluten-free and high in protein, which is why are often present in vegetarian and gluten-free diets; besides, the low fat and sugar content, makes them particularly suitable for low-calorie diets.

Their nutritional properties include the presence of antioxidants, B vitamins, C, E, PP and essential minerals such as iron, manganese, copper, calcium, potassium and magnesium. Finally, besides being fundamental in the regulation of digestive functions, Legumes are rich in fibres, which contribute to the control of cholesterol and glucose levels in the blood.

Legumes also contain unsaturated fatty acids (omega-3), particularly beneficial for the cardiovascular system as they prevent the accumulation of triglycerides in the blood.

Borlotti Beans

Borlotti Beans

ORIGIN: Italy

[also available non-EU “Pinto” & “Cranberry” varieties]

Borlotti beans are typical of Piedmont and are characterised by a cream colour with reddish striations. Their full taste and robust consistency are perfectly combined with pasta and rice and make them suitable for salads.

Cannellini Beans

Cannellini Beans

ORIGIN: Italy
[also available in different sizes and non-EU]

Originally from Argentina, but now grown in Italy for several centuries, cannellini beans are entirely white and have an elongated shape. The soils reserved for them in the Italian regions confers to this variety its delicate flavour and consistency, characteristics that make it ideal for both cold and hot salads and soups and veloutés.

Red Beans

Red Beans

ORIGIN: not UE [also available from Italy]

They are amaranth reddish beans of medium-large calibre and oblong shape. During cooking, the outer part of the bean remains crispy, while the inside tends to become more floury; for this reason, this variety is super popular in the kitchen. Besides, they are a common ingredient of the traditional Mexican cuisine in typical dishes such as enchiladas and burritos. In Italy, they represent a small niche product.

Black Beans

Black Beans

ORIGIN: non-UE [also available from Italy]

Characterised by the small size and an almost round shape, these beans have a black shell with a little white eye. This variety presents a delicious spicy flavour that is well suited to rice dishes accompanied by spicy sauces. Also, they can also be used in traditional Creole dishes such as Moros y Cristianos and Feijoada. In Italy, they represent a small niche product.

Bean Flour

Bean Flour [only on request]

ORIGIN: Italy

*Also Available Gluten-Free*

Naturally gluten-free, the main feature of bean flour is an excellent protein balance, that makes it a great ingredient to integrate into vegetarian and vegan diets.

Black-eyed Peas

Black-eyed Peas

ORIGIN: Italy, Italy Supply Chain

Originating from the Mediterranean regions, in Italy they can be considered the real traditional beans, as they were cultivated already by the Italic peoples before the Roman Empire. Characterised by the light colour of the skin and the small black eye, they have a very delicate taste. They are excellent in soups or just boiled and seasoned with a drizzle of olive oil.

Regional Typical Beans

Regional Typical Beans

Risina Beans and other typical varieties from Umbria
Purgatorio Beans and other typical varieties from Lazio
Zolfini Beans and other typical varieties from Tuscany
Lamon Beans and other typical varieties from Piedmont
Tovagliedda Beans and other typical varieties from Basilicata

Thanks to the twenty-year experience of B.M.S. in the field of legumes and the relationships established over time with the protagonists of the various supply chains, we can offer our customers a whole selection of beans to meet specific needs.

Red Azuki Beans

Red Azuki Beans [only on request]

ORIGIN: Not EU

Red Azuki beans – from Japanese小豆 – are native to eastern Asia, where cultivated since prehistoric times. Currently, they represent the most consumed legume after soy in the regions of East Asia, especially in China.

Green Mung Beans

Green Mung Beans [only on request]

ORIGIN: No EU

Green Mung beans, originating in India, have found widespread throughout Asia, where, for millennia, have been both an excellent ingredient in the kitchen and an effective natural detoxifier. They are excellent for enriching grain soups and preparing oriental dishes.

Yellow Soy

Yellow Soy

ORIGIN: Italy, Italy Supply Chain

Yellow soybean is one of the most cultivated agricultural species in the world; its composition in nutrients makes it, in fact, an interesting product for transformations and commercial preparations. Unfortunately, towards the end of the 20th century, intensive cultivation and the growing interest in this legume led to manipulating the genome of this plant to obtain agronomic advantages such as resistance to herbicides. In B.M.S. we believe in nature, so we select our seeds carefully and analyse them every year before sowing, to guarantee a 100% GMO-free product. Compared to other legumes, soy has an even richer nutritional profile: this legume boasts, in fact, a complete amino acid framework and a high content of unsaturated lipids. Soy also contains isoflavones, useful for controlling the level of cholesterol and phytoestrogens (estrogens).

Black Soy

Black Soy [only on request]

ORIGIN: non-EU

Black soy is much rarer: it is grown in small quantities and distinguished by the black pigmentation of the seed and lower fat content. On a par with yellow soy, it has a high protein content, unsaturated lipids and lecithin. In the kitchen, black soy can represent an excellent ingredient for salads, soups or stews, for the creation of vegetable burgers or meatballs and in the preparation of traditional Japanese dishes.

Roveja

Roveja [only on request]

ORIGIN: Italy supply chain

Legume of very ancient origin from the coloured seed that goes from dark green to brown-grey, before being tamed by man, it grew wild a little everywhere. Precisely for this reason, some researchers claim that it is a progenitor of the common pea. In past centuries it was cultivated on the whole Umbrian-Marche Apennine ridge, in particular on the Sibillini Mountains, also found at high altitudes. Today the cultivation of the roveja has been almost abandoned everywhere, and only a few purist farmers of the Val Nerina resist.

Small Lentils from Central Italy

Small Lentils from Central Italy

ORIGIN: Italy Supply Chain

Typical of the central Apennines, the seeds of this lentil are small, mottled in colour, ranging from dark green to pink, and present unique striations. The composition of the land where grown confers them a quick cooking and excellent organoleptic characteristics. Very popular in the kitchen, these lentils remain whole during preparation and have a delicate taste.

Small Green Lentils [Eston]

Small Green Lentils [Eston]

ORIGIN: Italy [non-UE on request]

Characterised by a small size and green hue with yellow cotyledon, this legume is similar to the traditional varieties of central Italy, but more homogeneous in colour and cultivated mainly in the south. Its consistency after cooking makes it particularly suitable for soups and salads.

Big Green Lentils [Laird]

Big Green Lentils [Laird]

ORIGIN: Italy (not EU only on request)

This variety of lentils is typical of the Tavoliere delle Puglie and Murge areas but also cultivated throughout Southern Italy. Characterised by a seed of large calibre and flattened shape, it has a rather delicate and aromatic taste.

Black Lentils

Black Lentils

ORIGIN: Italy Supply Chain

This variety, only produced in small quantities in the central regions, has been selected for several years before being finally grown for commercial purposes. Very popular for its quick cooking and delicate flavour, it presents tiny black seeds, particularly suitable for fish and seafood dishes.

Brown Lentils

Brown Lentils

ORIGIN: Italy, Italian Supply Chain

Typical of the eastern Mediterranean islands, this variety has quickly adapted to different Italian lands and – thanks to its rusticity – has been successfully cultivated by our farmers. Characterised by a strong taste, it goes very well with exotic dishes, in particular with the recipes of Middle Eastern or Asian cuisine.

Red & Yellow Hulled Lentils

 

Red & Yellow Hulled Lentils

ORIGIN: Italy [also available non-EU]

Thanks to the lower fibre content compared to the whole seeds, it is a perfect choice for those suffering from bloating. In the kitchen, it is excellent for preparing creams and exotic dishes.

 

Gluten-Free Hulled Lentils

Gluten-Free Hulled Lentils

ORIGIN: Italy

By further selecting hulled lentils and separating whole seeds from the broken ones we can obtain hulled seeds cut in half, also known as “split”: for the split hulled lentils, we can guarantee the absence of gluten in cross contamination.

Red Lentil & Yellow Lentil Flour

Red Lentil & Yellow Lentil Flour

ORIGIN: Italy  [non-UE on request]

*Also available Gluten-Free*

Lentil flour presents a soft and pleasant flavour and in the kitchen is usually mixed with other flours, both in the preparation of savoury dishes – such as meatballs, falafel, dumplings and fresh pasta – and different desserts, like biscuits, doughnuts and muffins.

They are legumes of small size and green with yellow cotyledon; similar to the traditional varieties of central Italy, but more homogeneous in color and cultivated mainly in the south. Their consistency after cooking makes them particularly suitable for soups and salads.

Chickpeas

Sultan & Pasha Chickpeas

ORIGIN: Italy, Italy Supply Chain

These chickpeas are a particularly nutritious and versatile food perfect for dishes such as salads, soups, stews, and pasta recipes or just plain flavoured with a drizzle of oil and a few sprigs of rosemary. The smooth chickpeas are of calibre 7-8 mm and have thinner skin, while the rough chickpeas are of 8-9 mm and remain crisper after cooking.

Black Chickpeas

Black Chickpeas

ORIGIN: Italy Supply Chain

Characterised by the black colour, a more intense taste and consistency always al dente, this variety of chickpeas needs longer cooking and soaking times than the classic chickpea. However, a beautiful presentation of the dishes and the enchanting taste of this delicacy will amply reward efforts in the kitchen.

Gluten-Free Chickpeas

Gluten-Free Chickpeas

ORIGIN: Italy, Italy Supply Chain

Characterised by a more delicate flavour than the whole chickpea, they are particularly suitable to accompany soups and pasta or to be transformed into creams and purées. The cooking time varies from 40 to 60 minutes, depending on the desired consistency; you can save some time by a short pre-cooking soak, about half an hour.

Chickpea Flour

Chickpea Flour

ORIGIN: Italy, Italy Supply Chain

*Also Available Gluten Free*

Chickpea flour has a unique taste, and in the kitchen, it can be used to prepare traditional dishes of regional cuisine such as Sicilian “panelle” and Ligurian “farinata”, but also more exotic dishes such as vegan curry and falafel.

Cicerchia [Chickling]

Cicerchia [Chickling]
[only on request]

ORIGIN: Italy Supply Chain

The Romans defined this legume with the term cicercula and, at the time, there were about twenty cultivated species. Over time, production has progressively declined until it disappears and only recently, few farmers in central and southern Italy have started to cultivate this ancient plant again. All our Circerchia grows in farms with which we maintain direct collaboration. The Cicerchia is much appreciated by gourmets for its intense taste and by farmers for its rusticity. Able to grow even in the most impoverished soils, Circerchia is a plant resistant to drought and disease.

Gluten-Free Hulled Cicerchia

Gluten-Free Hulled Cicerchia

ORIGIN: Italy Supply Chain

In addition to cooking more quickly, the hulled Cicerchia tends to soften more after cooking; for this reason, it lends itself better to the preparation of creams and purèes. In the various central-south Italian regions, this legume is used mainly in traditional dishes, such as soups and stews. The hulled Cicerchia can be further selected by separating the biggest fraction and, for the final product obtained, we can ensure the absence of gluten in cross contamination.

Cicerchia Flour

Cicerchia Flour

ORIGIN: Italy Supply Chain

*Also Available Gluten Free*

The Cicerchia flour has a strong taste and in the kitchen can be used in mixture with other varieties made of cereals and legumes to obtain sweet and savoury baked goods. Moreover, this flour with a high protein content can be used to increase the biological value of homemade pasta. The Cicerchia is characterised by extremely high protein content, comparable to that of soy, and by the almost total absence of sugars, thus presenting a low glycaemic index.

Gluten-Free Hulled Green Peas

Gluten-Free Hulled Green Peas

ORIGIN: Italy, Italy Supply Chain

Characterised by a more delicate taste compared to whole peas, they are particularly suitable to accompany soups and pasta or to be blend into creams and purées, moreover, they are perfect for the preparation of vegetable hamburgers and flans. The cooking time varies from 40 to 60 minutes, depending on the desired consistency; you can save some time by a short pre-cooking soak, about half an hour.

Green Pea Flour

Green Pea Flour

ORIGINE: Italy, Italy Supply Chain

*Also Available Gluten-Free*

Pea flour has a slightly bitter aftertaste, and in the kitchen, it can be used to prepare vegetarian and vegan dishes. It represents an excellent food since it contains many proteins and lends itself to various preparations such as fresh pasta, gnocchi, omelettes and supplies, combined with other flours in the amount of 10-30%.

Gluten-Free Broad Beans

Gluten-Free Broad Beans

ORIGIN: Italy

Since whole fava beans require a long soak, it is preferable to use hulled split broad beans where you want to save time and look for a more delicate flavour. In addition to cooking more quickly, the hulled beans tend to soften more after cooking; for this reason, they lend themselves well to the preparation of creams, purèes and velouté.

Broad Bean Flour

Broad Bean Flour

ORIGIN: Italy

*Also Available Gluten-Free*

Broad bean flour can be used for the preparation of a large number of recipes, from classic velouté to fresh pasta, without forgetting timbales, bread and other savoury dough. Finally, since it is a more protein product compared to cereal flours, it is often used by vegans to compensate for the quantitative and qualitative deficiencies of essential amino acids in the diet.