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Canned Pulses

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By Nigella Lawson

Published 1998

  • About

Canned pulses are obviously useful for fast-food preparation. If you want to heat them up you can, though they will need some help. Just put onion, garlic, a stick of celery, parsley (I don’t even bother to remove the stalks), some bacon or pancetta in the food processor, blitz and throw the green-flecked, fragrant mound into a pan with 1–2 tablespoons olive oil.

When this mixture is really soft (remember you’re not going to cook the pulses, just heat them up) stir in white beans, borlotti, lentils or chick peas. If I’m using lentils (which aren’t quite as satisfactory as other tinned pulses) I add a carrot to the pulped mixture; chick peas can take the fierce rasp of a dried, or fresh, red chilli. And if you have lying around herbs other than parsley, then use them: rosemary and sage work particularly well with cannellini and borlotti, but you will need, especially with the rosemary, to make sure they are well minced.

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