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Home   Whole Foods from Hodmedod & Guest Producers   Pulse
Black Bean Quesadillas Black Bean Quesadillas
Black Bean Brownies Black Bean Brownies
Pulse - Hodmedod's British Pulses & Grains
Pulse - Hodmedod's British Pulses & Grains

Pulse

Free UK delivery on all orders over £50

Buy Jenny Chandler's seminal collection of bean, pea, lentil, chickpea and other pulse recipes and we'll throw in a free £5 gift voucher.

Jenny Chandler's book Pulse has quickly established itself as a classic book of pulse dishes. So much so that it's earned Jenny the position of United Nations Food and Agriculture Organisation Special Ambassador for the International Year of Pulses for Europe!

Here's what Jenny says about it: "Legumes, along with whole grains really are the way forward. They’re delicious, infinitely versatile, nutritious and an absolute bargain too.

"Here are all the recipes that I love to cook: some traditional, some new-wave, some veggie, others meaty, food for quick suppers and splendid feasts."

We love to cook Jenny's recipes too, some of which feature British pulses including fava beans, marrowfat peas or split peas, while others lend themselves to substitutions like carlin peas for chickpeas.

Category: Beans , Books , British Dal Festival , Pulses

Black Bean Quesadillas Black Bean Quesadillas
Black Bean Brownies Black Bean Brownies

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Recipes using Pulse

Black Bean Quesadillas
View Full Recipe
Black Bean Quesadillas
The Tex-Mex answer to stuffed crêpes, quesadillas are wheat-flour tortillas stuffed with cheese and whatever else comes to hand. American recipes call for Monterey Jack cheese, or sometimes Cheddar, but Wensleydale works wonderfully. Meaty black beans make these quesadillas more substantial, great for a brunch with guacamole, salsa and sour cream trimmings.

Black "turtle" beans are a variety of Phaseolus vulgaris or common bean that's very popular in the Americas, where the species originated. The beans are now popular around the world and known as karuppu kaaramani in Tamil, frijoles negros in Spanish and feijão preto in Portuguese.

This recipe is featured in Jenny Chandler's books Pulse and its condensed sibling Super Pulses, her seminal collections of bean, pea, lentil, chickpea and other pulse recipes and essential reading for anyone already obsessed with pulses or just keen to cook more.

Serves 4 as a main, 8 as a starter or snack

Ingredients

  • 150g Wensleydale cheese, or Cheddar at a pinch, crumbled
  • 6 Spring Onion, sliced
  • 500g Cooked Black Beans
  • 4 to 5 Pickled Jalapeno Peppers (from a jar), sliced (optional)
  • Small Handful of Coriander Leaves, finely chopped
  • Salt and Pepper
  • 8 Soft Tortillas
  • Olive Oil
Tomato Salsas
  • 6 Medium Tomatoes or 12–15 Cherry Tomatoes, roughly chopped
  • ½ Red Onion, finely diced
  • 1 Red or Green Chilli, finely diced (optional)
  • ½ to 1 Lime, juice
  • Small Bunch of Coriander, finely chopped
  • 2 to 3 tbsp Extra-Virgin Olive Oil
  • ½ tsp Salt
  • Pinch of Sugar (optional)
Guacamole
  • ½ Red Onion, very finely diced
  • 1 to 2 Chillies, diced very finely
  • 1 to 2 Limes, juiced
  • 2 to 3 tbsp Ripe Avocados (depending on size)
  • 3 Tomatoes, diced
  • Handful of Coriander Leaves, roughly chopped
  • Salt and Pepper
To Serve
  • 150ml Sour Cream

Method

For the Tomato Salsas
  1. Combine all the ingredients and set aside.
For the Guacamole
  1. Place half of the onion and chilli in a bowl and tip over the juice of 1 lime.
  2. Now peel and roughly chop the avocados, add them to the bowl and mash roughly with the back of a fork.
  3. Stir in the tomatoes, most of the coriander and some salt and pepper.
  4. Taste and balance the guacamole with more onion, chilli, lime juice, salt and pepper as required.
  5. Mix everything together except the sugar. Taste and season with more chilli, lime juice and salt if necessary. You may not need sugar if the tomatoes are very sweet.
For the Quesadillas
  1. Mix together the cheese, spring onions, beans, jalapenos and coriander leaves. Season to taste with salt and pepper.
  2. Divide the mixture among the tortillas and fold them over to form a half-moon shape. You can do this ahead of time.
  3. Heat a ridged griddle or heavy-bottomed frying pan, no oil required, and then cook the quesadillas two at a time.
  4. Serve immediately or keep warm in the oven while you finish cooking the remaining quesadillas.

Extract credit: Pulse by Jenny Chandler (Pavilion Books). Image credit Clare Winfield.

Black Bean Brownies
View Full Recipe
Black Bean Brownies
This recipe, from Jenny Chandler's brilliant cookbook Super Pulses, uses black beans to create fudgy, indulgent chocolate brownies. Beans are used in place of flour to add more nutrition and also make this recipe suitable for gluten-free bakers.

Our black "turtle" beans have glossy crow black skin, creamy inside and hold their shape when cooked with a delicate texture and nutty flavour. You won't find better than these black beans grown by Jérémy and Jonathan Desforges at the Ferme des 3 Rois in the Beauce region of central France.

Jenny Chandler's book Pulse - and its condensed sibling Super Pulses - has quickly established itself as classic collection of pulse dishes. So much so that it earned Jenny the position of United Nations Food and Agriculture Organisation Special Ambassador for the International Year of Pulses in 2016!

Buy Pulse or Super Pulses from our selection of books and we'll throw in a free £5 gift voucher.

Makes 12–16 brownies

Ingredients

  • 200g Dark Chocolate, broken into pieces
  • 140g Unsalted Butter, cut into small cubes
  • 1 tbsp Unsweetened Cocoa Powder
  • 2 tsp Vanilla Extract
  • 250g Cooked Black Beans
  • 3 Eggs
  • 85g Walnuts, Pecans, Pistachios or Almonds, roughly chopped
  • 200g Caster Sugar
  • 1 tsp Salt

Method

  1. Preheat the oven to 180°C/350°F/Gas mark 4. Butter a 24-cm/9½-in square baking tin or line with baking parchment.
  2. Melt the chocolate and butter together in a large bowl placed over a pan of simmering water or in the microwave on low. Leave to cool a little, then add the cocoa and vanilla.
  3. Meanwhile, blend the beans with the one of the eggs in a food processor or using a hand-held blender. The mixture should be as smooth as possible, otherwise the brownies will have a mealy texture. Gradually stir the bean mixture and the nuts into the chocolate.
  4. Beat the remaining eggs with the sugar until light and creamy, and then fold into the brownie mixture.
  5. Pour into the tin, sprinkle with salt and bake for about 25–30 minutes, until just set but still a little wobbly.
  6. Place the tin on a wire rack and leave to cool completely before attempting to cut up into small squares. (If the brownies seem very gooey, placing them in the fridge for half an hour will make them easier to slice.) In the unlikely event of leftovers, you can keep the brownies in an airtight container for up to 5 days.

Extract credit: Pulse by Jenny Chandler (Pavilion Books). Image credit Clare Winfield.

View all recipes
  • Black Bean Quesadillas

    Black Bean Quesadillas

    View Full Recipe
    The Tex-Mex answer to stuffed crêpes, quesadillas are wheat-flour tortillas stuffed with cheese and whatever else comes to hand. American recipes call for Monterey Jack cheese, or sometimes Cheddar, but Wensleydale works wonderfully. Meaty black beans make these quesadillas more substantial, great for a brunch with guacamole, salsa and sour cream trimmings.

    Black "turtle" beans are a variety of Phaseolus vulgaris or common bean that's very popular in the Americas, where the species originated. The beans are now popular around the world and known as karuppu kaaramani in Tamil, frijoles negros in Spanish and feijão preto in Portuguese.

    This recipe is featured in Jenny Chandler's books Pulse and its condensed sibling Super Pulses, her seminal collections of bean, pea, lentil, chickpea and other pulse recipes and essential reading for anyone already obsessed with pulses or just keen to cook more.

    Serves 4 as a main, 8 as a starter or snack

    Ingredients

    • 150g Wensleydale cheese, or Cheddar at a pinch, crumbled
    • 6 Spring Onion, sliced
    • 500g Cooked Black Beans
    • 4 to 5 Pickled Jalapeno Peppers (from a jar), sliced (optional)
    • Small Handful of Coriander Leaves, finely chopped
    • Salt and Pepper
    • 8 Soft Tortillas
    • Olive Oil
    Tomato Salsas
    • 6 Medium Tomatoes or 12–15 Cherry Tomatoes, roughly chopped
    • ½ Red Onion, finely diced
    • 1 Red or Green Chilli, finely diced (optional)
    • ½ to 1 Lime, juice
    • Small Bunch of Coriander, finely chopped
    • 2 to 3 tbsp Extra-Virgin Olive Oil
    • ½ tsp Salt
    • Pinch of Sugar (optional)
    Guacamole
    • ½ Red Onion, very finely diced
    • 1 to 2 Chillies, diced very finely
    • 1 to 2 Limes, juiced
    • 2 to 3 tbsp Ripe Avocados (depending on size)
    • 3 Tomatoes, diced
    • Handful of Coriander Leaves, roughly chopped
    • Salt and Pepper
    To Serve
    • 150ml Sour Cream

    Method

    For the Tomato Salsas
    1. Combine all the ingredients and set aside.
    For the Guacamole
    1. Place half of the onion and chilli in a bowl and tip over the juice of 1 lime.
    2. Now peel and roughly chop the avocados, add them to the bowl and mash roughly with the back of a fork.
    3. Stir in the tomatoes, most of the coriander and some salt and pepper.
    4. Taste and balance the guacamole with more onion, chilli, lime juice, salt and pepper as required.
    5. Mix everything together except the sugar. Taste and season with more chilli, lime juice and salt if necessary. You may not need sugar if the tomatoes are very sweet.
    For the Quesadillas
    1. Mix together the cheese, spring onions, beans, jalapenos and coriander leaves. Season to taste with salt and pepper.
    2. Divide the mixture among the tortillas and fold them over to form a half-moon shape. You can do this ahead of time.
    3. Heat a ridged griddle or heavy-bottomed frying pan, no oil required, and then cook the quesadillas two at a time.
    4. Serve immediately or keep warm in the oven while you finish cooking the remaining quesadillas.

    Extract credit: Pulse by Jenny Chandler (Pavilion Books). Image credit Clare Winfield.

  • Black Bean Brownies

    Black Bean Brownies

    View Full Recipe
    This recipe, from Jenny Chandler's brilliant cookbook Super Pulses, uses black beans to create fudgy, indulgent chocolate brownies. Beans are used in place of flour to add more nutrition and also make this recipe suitable for gluten-free bakers.

    Our black "turtle" beans have glossy crow black skin, creamy inside and hold their shape when cooked with a delicate texture and nutty flavour. You won't find better than these black beans grown by Jérémy and Jonathan Desforges at the Ferme des 3 Rois in the Beauce region of central France.

    Jenny Chandler's book Pulse - and its condensed sibling Super Pulses - has quickly established itself as classic collection of pulse dishes. So much so that it earned Jenny the position of United Nations Food and Agriculture Organisation Special Ambassador for the International Year of Pulses in 2016!

    Buy Pulse or Super Pulses from our selection of books and we'll throw in a free £5 gift voucher.

    Makes 12–16 brownies

    Ingredients

    • 200g Dark Chocolate, broken into pieces
    • 140g Unsalted Butter, cut into small cubes
    • 1 tbsp Unsweetened Cocoa Powder
    • 2 tsp Vanilla Extract
    • 250g Cooked Black Beans
    • 3 Eggs
    • 85g Walnuts, Pecans, Pistachios or Almonds, roughly chopped
    • 200g Caster Sugar
    • 1 tsp Salt

    Method

    1. Preheat the oven to 180°C/350°F/Gas mark 4. Butter a 24-cm/9½-in square baking tin or line with baking parchment.
    2. Melt the chocolate and butter together in a large bowl placed over a pan of simmering water or in the microwave on low. Leave to cool a little, then add the cocoa and vanilla.
    3. Meanwhile, blend the beans with the one of the eggs in a food processor or using a hand-held blender. The mixture should be as smooth as possible, otherwise the brownies will have a mealy texture. Gradually stir the bean mixture and the nuts into the chocolate.
    4. Beat the remaining eggs with the sugar until light and creamy, and then fold into the brownie mixture.
    5. Pour into the tin, sprinkle with salt and bake for about 25–30 minutes, until just set but still a little wobbly.
    6. Place the tin on a wire rack and leave to cool completely before attempting to cut up into small squares. (If the brownies seem very gooey, placing them in the fridge for half an hour will make them easier to slice.) In the unlikely event of leftovers, you can keep the brownies in an airtight container for up to 5 days.

    Extract credit: Pulse by Jenny Chandler (Pavilion Books). Image credit Clare Winfield.

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