Consumption of legumes - Page 2 of 2 - The Global Bean Project

Behind the Seeds: Jugo Beans and Black Cowpeas with Melissa Le Court de Billot (South Africa)

2022-10-31 by Grégoire Duffal

In this second “Behind the Seeds” interview, Melissa Le Court de Billot shares her knowledge about two underrated South African legumes.

2022-10-24 by Anne Moïta

The Global Bean team was lucky to receive the KBean project form South Korea, in Berlin for a 3-day visit.

2025-05-052022-09-26 by heldenküche

Until now the Global Bean Project has been a digital network for me. Enthusiastic people —some might say nerdy :)) — work together to share knowledge through online meetings and publications to promote the wonderful and diverse family of legumes. This time however, thanks to our yearly cooking event „Give peas a chance“ in collaboration

2022-09-26 by Anne Moïta

Ever heard of “Updrögt beans”, mysterious name for a traditional method of preserving beans? Michael Recktenwald – Chef of the SlowFood Chef Alliance and resident of Langeoog, one of the seven Islands in East Phrygia where those beans originate – shared the story of the beans with the Global Bean team, and now, with you.

2022-07-27 by Anne Moïta

Maybe you have heard of Edamame, these soybeans that are harvested before they arrive to maturity, with a mild and buttery flavour once boiled or roasted. What are the challenges and opportunities of edamame cultivation in Europe? Is it suitable for gardening? How does one consume it?

Behind the Seeds: Jugo Beans and Black Cowpeas with Melissa Le Court de Billot (South Africa)

Welcoming the Kbean Project from South Korea

Global Bean at Terra Madre

Behind the Seeds: The Updrögt Bean with Michael Recktenwald (Germany)

Edamame: pathway towards increased soybean consumption in Europe