Butter Beans (Organic)

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  • Use in soups, stews and curry. Make your own jumbo baked beans or delicious bean dip.

    They have a rich mellow flavour and soft mealy creamy texture.

    Recipes

  • Rich in protein offering 9g per 100g.

    Good source of potassium, calcium, phosphorus, magnesium, sodium, vitamin B6 and iron.

    Information from The Vegan Kitchen Rose Glover and Laura Nickoll.

  • Sold package free. Bring your own containers to refill!. Or delivered in a recycled paper bag.

    Delivered to us in a plastic bag which is recycled with either Terracycle or ReFactory.

  • China.

    Delivered via sea and land.

  • Organic, GM free

    Sold plastic free

Soya Beans (Organic)

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  • Instructions: Soak 8-12hrs. Rinse and then place in saucepan with water, bring to boil and boil for 1 hr and then simmer for 3-4 hrs until soft.

    Great to use to make your own soy milk or tofu without the added plastic packaging and the benefit of making use of two nutritious by-products okara and whey. Beans can also be cooked and used in curries, tagines or roasted for crunchy snack.

    Recipes

  • Allergen: Soy

    Soya beans have been a staple food in China, Japan and Southeast Asia for millennia.

    Highly nutritious, a rich source of calcium, iron, phosphorus, beta-carotene, amino acids, vitamins A,B and C, omega-3 essential fatty acids and protein. They supply almost as may essential amino acids as animal proteins and contain twice as much protein as other pulses.

    The process of transforming soya into tofu and milk unlocks proteins and essential amino acids and increases their nutritional value.

    Source: The Vegan Kitchen by Rose Glover and Laura Nickoll

  • This item is delivered to us in a plastic bag which we recycle with either Terracycle or ReFactory.

  • China. Our suppliers use land, rail and sea to deliver their goods to the UK. Delivered to us in Cornwall via land.

  • Soya has a bad reputation when it comes to the environment so we had to choose carefully how and where we sourced it from.

    Firstly, at least 75% of all soya produced goes to feed industrially farmed livestock, it takes a high volume of soy as animal feed to produce only a small amount of meat. Poultry is the number one livestock sector that consumes soy beans, followed by pork, dairy and beef. If we want to reduce the impact of soya monocrops we need to curb our consumption of grain-fed meat.

    Most soya comes from Brazil where its production has contributed to deforestation which is why we sourced from China.

    Most soya is genetically modified (GM) to make it resistant to strong herbicides for easy weed control; as the weeds become resistant to the chemicals sprayed on them, farmers use stronger chemicals, compounding environmental impacts. This is why we have made sure our soya in non-GM (as are all our products) and also organic.

    Source: Is it really green? Georgina Wilson-Powell and Future 50 Foods Report.

Bean Mix

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Bean Mix

Organic.

A mix of Chickpeas, Red Kidney Beans, Pinto Beans, White Kidney Beans, Aduki Beans, Black Turtle Beans and Mung Beans.

Instructions: wash and soak for 8-12 hrs before cooking. To cook place in water, bring to boil and then simmer until soft (around 90mins).

Zero Waste Tip: keep cooking water - great to use in stocks or to cook pastas, grains etc. Can also be used as aquafaba, an egg substitute in baking.

Great in salads, soups, pies, chillis, as a meat substitute as burgers. Can be sprouted, but as mix contains kidney beans sprouts must be thoroughly cooked before eating. A great biodiverse addition to your plate!

Recipe ideas

Dark Speckled Lentils (Puy)

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  • Great added to salads, soups, pastas. These lentils hold their shape well so great to use as a meat substitute in burgers, bolognaise, shepherds pie. Can be sprouted.

    Instructions: No need to soak, rinse well before placing in a pan with water, bring to the boil and then simmer for 15-20 mins until soft.

    Recipes

  • A good source of protein, calcium, magnesium, phosphorus, potassium, zinc, folic acid and vitamins A and B.

    Good to sprout which improves the bio-availability of the proteins and nutrients and makes them more digestible. Soak overnight in water, rinse and then place in jam jar covered with muslin cloth, keep returning to the jar every 24 hrs to rinse and return until you see small sprouts appear. Once sprouted rinse and store in jar in fridge. Eat raw in salads or cook once sprouted.

    Source: The Vegan Kitchen by Rose Glover and Laura Nickoll.

  • Sometimes in a large paper sack (yay!) or a woven plastic sack (small yay).

    The large paper sack is either reused for our home delivery service or recycled. The woven plastic sacks are kept for upcycling projects such as making bags and bottle holders. If you would like a sack for your own upcycling project get in touch!

  • Usually from Canada (which is why they’re not sold as Puy as they’re not from France).

  • Requiring little water to grow, lentils have a carbon footprint 43 times lower than that of beef.

    Source: Future 50 Foods