Get the low-down on these beautiful legumes, their intricate differences as well as some tasty ways to enjoy them.
1. Sugar snap peas
With a rounded, thick casing, sugar snap peas can be eaten whole – whether that’s raw or cooked. They can also be sliced open to reveal pearls of smaller round peas, making them a beautiful addition to a salad. These peas are juicy and crunchy with a bright sweetness.
2. Snow peas or mangetout
Compared to sugar snaps, these have thin and flat casings that contain immature, flat peas. The whole pea can be eaten raw or cooked. With a peppery taste, these do well fried off with oil, garlic and lemon.
3. Edamame beans
These are immature soybeans harvested before fully hardening. Edamame beans can be enjoyed in poke bowls, salads, mashed or simply snacked on. They can be bought while still inside a furry casing, or shelled. To get a taste of its warm, savoury nuttiness, the casing needs to be removed before eating.
Also read: Know your beans
4. Green beans or string beans
Long, thin beans which are more commonly found and are more affordable than the previous three due to easier growing conditions, labour used to harvest them and year-round availability. Healthy and full of fibre, they are light and fresh with a subtly sweet flavour. Boil or steam until tender, then toss in a pan with sautéed onions.
Also read: Healthy chicken à la king with green beans
5. English or garden peas
These peas have been shelled before being packaged. Garden peas are sold fresh but often found in abundance in the frozen section. Add to pies, stews, pastas and salads. These provide pops of lovely sweetness and earthy flavour.
6. Mung bean sprouts
Enjoyed raw on veggie bowls or cooked along with stir fries, mung bean sprouts are versatile and provide a much-enjoyed crunch on any dish. These have a light, savoury flavour that keeps its freshness even when cooked.
Words: Sjaan Van Der Ploeg
Photography: Donna Lewis
Also read: Crispy chicken schnitzel with mushy peas
