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Biblical Pulse

This is a very mix and match recipe and it has evolved in our house over the years.  You can change any of these ingredients to suit your family's tastes as long as you keep the ratio of dried beans and grains to liquid about the same.  The add-ins and add-ons are completely optional and you can come up with your own.  I've tried to keep the suggestions here as Biblically accurate as possible.  However, dinner isn't scripture, so feel free to experiment and find what will nourish your body tonight.  In fact, feel free to eat this for breakfast, if you're looking for a non-sugary meal!
Course Main Course
Cuisine Mediterranean
Keyword beans, biblical food, big family meal
Servings 6

Ingredients

  • 12 oz usually about one bag or 1 1/2 cups mixed dried beans like pinto, black and navy
  • 12 oz lentils and/or split peas
  • 1 cup whole barley and/or wheat an ancient variety like spelt or kamut, if you want to stay authentic
  • 1/2  cup millet amaranth or even quinoa
  • 1 tbsp whole mustard or 2 teaspoons powdered mustard
  • 1 tsp tumeric
  • 1 tbsp minced garlic
  • 1 tsp coriander
  • 2 bay leaves
  • 1 tsp cumin
  • Water
  • Sea Salt
  • 2 cups Bone broth or vegetable broth optional
  • Toppings like chopped leeks sliced olives, sautéed garlic, freshly chopped dill or mint, chopped nuts, chopped dates, fresh pomegranate, dried figs, raisins, fresh milk cheeses like feta, grilled or sautéed meats
  • Unleavened bread like naan or tortilla for scooping

Instructions

  • The first step is to pre-soak all grains and legumes the night (or at least six hours) before meal preparation.  I recommend keeping the legumes in one bowl and the grains in another.  If you're using quinoa or amaranth, I suggest you soak them in separate bowls.
  • After soaking, rinse the contents of each bowl and place into a slow cooker insert or a large soup pot - reserve the quinoa or amaranth, if using.  Be sure to rinse the legumes and grains until the water runs clear and there are no longer bubbles (especially on the quinoa and amaranth).
  • Pour the broth over the beans and grains, if using.
  • Cover beans and grains in water and add a pinch or so of sea salt.  Cook on low heat until the beans and grains begin to soften.  Cook times will vary, but plan on several hours.  I like to use my slow cooker so that I don't end up scorching the pulse mixture as it cooks.
  • Add the mustard, turmeric, garlic, coriander, cumin and bay leaves.  Feel free to play around with the amounts - I often change them depending on my mood and even the season of the year.  Sometimes I even add a cinnamon stick or some anise.  Go crazy.
  • Add the quinoa and amaranth, if using, and another cup of water or broth.  Simmer a half hour to an hour.  Stir occasionally and keep your eye on the moisture level.  You may like your pulse a little on the dry side, or you may enjoy eating it more like soup.  If you prefer it dry, strain (if needed) and serve your pulse when the beans have reached the desired consistency.  If you prefer the pulse more like soup, keep your liquid level just above the pulse and simmer until the spices have mingled well and the pulse has reached the desired consistency.
  • Serve hot and top with any of the above ideas.

Notes

You can prepare this recipe in a slow cooker (my preferred method) or on the stove top. 
Please be sure to read the notation in the recipe about PRE-SOAKING your beans and grains.   You can also add rice to this mixture but it can mess up your moisture and be a pain in the pattooty.  If you want to eat rice with your pulse, I suggest you prepare it separately.  You may also prepare the wheat and barley on the side, if you prefer.  You can also omit the grains altogether if you want to go gluten free. 
If you want a vegetarian evening, don't use bone broth.