Following the government's shock closure of the Sustainable Farming Incentive this week, the PGRO is reminding growers that peas and beans should be drilled as soon as possible to avoid a late harvest ...

Grown in fuzzy little pods, vibrant green in color, and effortlessly easy to incorporate into a slew of recipes -- we're ...

Whether they come from the grocery store or the farmers market, dried beans and peas are a suppertime staple in Southern ...

Peas are wonderfully versatile, are just as good frozen as fresh and have a surprisingly high amount of protein. We love to add peas to pasta and risotto for a pop of bright, colorful flavor any ...

According to chef Dan Barber, "Everyone should be eating more beans." They also help create nutrient-rich soil by storing nitrogen in their roots. "Peas and peanuts perform this neat trick as well ...

Smoky grilled cabbage meets creamy white bean and pea hummus in this nutrient-packed dish. Made on the Ninja Grill, it’s a ...

Different types of peas also make great additions to soups or casseroles. There are many varieties of beans: black, white, pinto, heirloom, and more. All bean types have high amounts of protein.

Add the cornflour and stir to combine. Pour into the pan along with the beans and tomato purée. Bring to a gentle simmer for 5 minutes. Add the peas and simmer over a low heat for another 5 minutes.

To make the spread, place the edamame beans and peas in a saucepan of boiling water and simmer for 3 minutes to soften. Scoop out with a slotted spoon and transfer to a blender or food processor.

To assemble salad, mix the zucchini, peas, beans, mint leaves, garlic with lemon juice and drizzle with olive oil. Season and taste (you might like to add more lemon juice or olive oil).