Built on Beans: Why Spanish pulses deserve a place in your kitchen

We want to make pulses a big part of your life - a beloved and essential staple in your kitchen, just as they have been for generations in Spain. Let’s celebrate the humble bean’s incredible diversity, flavour and rich heritage.

January 20, 2025 | Monika Linton

Brindisa's commitment to pulses began in the year 1990: I hand-typed letters to the bean growers of El Barco de Ávila then hopped on a train from Madrid to tour smallholdings. When I returned to my desk, I received a call from chef Sally Clarke, asking for new season's pulses - Judión, Arrocina and Alubia del Barco - they were on the lorry already, and I had a customer for them. Happy me! - Monika Linton.

Our Spanish colleagues in Brindisa are not fazed by pulses at all; they have been Built on Beans, nourished on them daily from childhood. I love that pulses have no hierarchy in Spain: everyone eats them regularly, from the landed aristocrat to the hard-working villager, all while nourishing the land and humans who eat them. In contrast, here in the UK, they lack that widespread appeal and status, thanks to recipe 57!

Here, we are brought up on baked beans for their convenience and low price. Across the world, however, people nourish themselves on diets of truly delicious lentils, chickpeas and bean dishes. Despite their importance in global cooking, the UK is still hesitant to embrace them.

Spanish bean stew

Since 1990, Brindisa has predominantly sold new-season dry beans to chefs but rarely beyond. Our dried heirloom beans are not cheap, but they are supremely creamy, delicate, fresh and full of flavour. While they may seem expensive initially, good pulses plump up in size as they soak and then as you cook them. For instance, judión butter beans double their size after soaking and cooking and have an incredibly creamy and velvety texture. Even our rarest bean, priced at £14 for 500g, becomes the centrepiece of a cost-effective dish when paired with a good stock and modest additions like pancetta, chorizo, vegetables, or fish. The bean is the true star here, soaking up all the wonderful flavours you add.

While chefs may have the confidence to cook these high-value beans, many home cooks are yet to discover the pure pleasure of cooking and eating high-quality pulses from scratch.

We’ve put together our best tips and tricks to help you get started. Visit our cooking page for expert advice!

a pot full of pulses, vegetables and fish - Spanish stew recipe

Why We Should All Be Eating More Pulses

Pulses—like lentils, beans, and chickpeas—are nutritional powerhouses. Packed with protein, fibre, and essential nutrients like iron, zinc, and vitamin B, they're great for gut health and help lower cholesterol, manage weight, and support strong bones.

Not only are they good for you, but they're also good for the planet, improving soil health and requiring less water than other crops. Plus, they're incredibly versatile, perfect for everything from hearty stews to refreshing salads.