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–+ servings
Biblical pulse in a bowl with toppings like sprouts

Biblical Pulse

Homestead Lady Tessa Zundel
Healthy beans and ancient grains mix called "pulse" in the Bible. Pre-soak for better health and quicker cooking. Top with fermented veggies, simple cheese, sprouts, and more. Adapt to vegetarian or non-grain diets easily.
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Course Main Course
Cuisine Mediterranean
Servings 6

Ingredients
  

  • 1 1/2 Cup Mixed Dried Beans Fava, pinto, black
  • 1 1/2 Cup Lentils and/or Split Peas
  • 1 Cup Whole Barley and/or Wheat Einkorn, spelt, or kamut, to stay authentic
  • 1/2  Cup Millet Amaranth or quinoa
  • 1 Tbsp Whole Mustard, Toasted or 2 tsps powdered mustard
  • 1 Tbsp Tumeric, Chopped
  • 1 Tbsp Minced Garlic
  • 1 tsp Coriander
  • 2 Bay Leaves
  • 1 tsp Cumin
  • 3 Tbsp Sea Salt
  • 2 Cups Bone Broth or Vegetable Broth, optional
  • Water See notes for water amounts
  • Pinch of Baking Soda

Additions

  • See Notes for Toppings
  • Unleavened Bread See article for Sourdough Naan recipe

Instructions
 

  • Pre-soak 1 1/2 cups mixed beans, 1 1/2 cup lentils, 1 cup barley, and 1/2 cup millet in enough water to cover each group by 3 inches. If you're using quinoa or amaranth, soak it in separate bowls. Cover and soak for six hours or overnight.
  • After soaking, rinse the contents of each bowl in a collander or fine mesh sieve. 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). Place into a slow cooker or instant pot insert.
  • Pour the broth over the beans and grains, if using.
  • Cover beans and grains in water and add 3 Tbsp of sea salt and a pinch baking soda. Add the 1 Tbsp. of toasted mustard seeds, 1 tsp. chopped turmeric, 1 Tbsp. minced garlic, 1 tsp. coriander, 1 tsp. powdered cumin and 2 bay leaves. 
  • Slow cook for 4-6 hours on high, or until desired consistency is achieved. Cook in an instant pot cooker for 30 minutes.
  • Serve hot with butter and toppings. See suggestions in notes.

Notes

Please be sure to read the notation in the recipe about PRE-SOAKING your beans and grains. 
  • If you want soup-like pulse, add 2 cups of water per cup of soaked beans.
  • If you want drier, filling-type pulse, add 1 1/4 cup of water per cup of soaked beans.
If you want to use broth, integrate it into your total water amounts.
  • So, for a soup-like pulse, use 2 cups of broth and 6 cups of water. For a drier pulse, use 2 cups of broth and 4 1/2 ish (37 oz.).
The smaller grains like millet can be ignored in all this liquid since their water absorption is comparatively negligent.
If you want to eat rice with your pulse, I suggest you prepare it separately. 
  • You can also omit the grains altogether if you want to go gluten free. 
If you want a vegetarian evening, omit bone broth and use vegetable broth.
Baking soda will turn the broth a bit alkaline which will help the beans soften faster.
Feel free to play around with the spices. I often change them depending on my mood and even the season of the year.  For a Mediterranean flair add a cinnamon stick or some anise. 
Suggested Toppings:
  • Olive oil, butter, or ghee
  • Sliced olives
  • Sautéed garlic
  • Freshly chopped dill, mint, or parsley
  • Fermented veggies like kraut
  • Fresh pomegranate
  • Chopped nuts
  • Chopped dates
  • Chopped dried figs
  • Raisins
  • Fresh milk cheeses like feta
  • Grilled or sautéed meats
Keyword beans, biblical food, big family meal
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