Beans and lentils are among the most nourishing foods you can build a diet around, offering plant protein, fibre, and essential minerals in a single, simple ingredient.
What most people do not realise is that in conventional farming, herbicides are routinely sprayed directly onto pulse crops shortly before harvest to accelerate drying, leaving residues that can remain in the final product. Organic certification prohibits this practice entirely.
At Elevare, we apply the same standards to what goes on your plate as we do to everything else we stock.
If you are looking for a range you can trust, explore our Beans & Grains collection, curated to the same standard of purity and provenance as everything we carry.
In this guide, we cover the main varieties, their nutritional benefits, why organic matters, and how to prepare and store them well.
Types of Beans and Lentils
The variety within this category is broader than most people realise, and each type has its own character, texture, and best use.
Butter beans are large, creamy, and velvety. They mash beautifully with olive oil and hold up well in slow-cooked dishes where you want something substantial. Biona Organic Butter Beans are a reliable kitchen staple.
Black beans are earthy and slightly sweet, holding their shape through long cooking. They suit soups, stews, and South American-inspired dishes. Biona Organic Black Beans are ready to use straight from the tin.
Red kidney beans have a robust, dense texture that works well in chillies and slow-cooked curries. Clearspring Bio Kitchen Organic Red Kidney Beans are a dependable option here.
Haricot beans are small, mild, and excellent at absorbing flavour. Biona Organic Haricot Beans are the classic choice for homemade baked beans or simple slow-cooked broths.
Broad beans have a more assertive, grassy flavour that pairs naturally with mint, lemon, and fresh herbs. Clearspring Demeter Organic Broad Beans carry Demeter biodynamic certification, one of the most rigorous organic standards available.
Azuki beans are small, red, and gently sweet, used widely in East Asian cuisines in both savoury and sweet applications. Clearspring Organic Azuki Beans are a versatile addition for anyone broadening their repertoire.
Red split lentils cook quickly and break down into a smooth, creamy texture, making them ideal for dals and soups. Like all lentils, they require no soaking, which makes them one of the most practical pulses you can cook with. Biona Red Split Lentils Organic come in plastic-free paper packaging.
Green and brown lentils hold their shape and have a more defined, earthy flavour, better suited to salads, grain bowls, and stews. Clearspring Demeter Organic Lentils are excellent here.
Nutritional Benefits of Beans and Lentils
Few plant foods offer the same nutritional return per serving. A cooked half-cup provides around 7 to 9 grams of protein, making beans and lentils one of the richest plant-based protein sources available. Soya beans sit considerably higher than this.
They are also a good source of fibre, iron, magnesium, potassium, and folate. Research suggests that soluble fibre may help manage cholesterol levels, while insoluble fibre is thought to support healthy digestion and regularity. Beans and lentils are naturally gluten-free too, which makes them a useful staple for those avoiding gluten.
Because they are low glycaemic index foods, they release energy slowly and steadily rather than causing sharp spikes. Research suggests this quality may help support blood sugar management as part of a balanced diet. Studies also suggest that regular pulse consumption has been associated with improved cardiovascular outcomes, including more favourable cholesterol levels.
Why Choose Organic Beans and Lentils
The organic argument goes further here than it does for most foods.
The desiccation issue is the most important thing to know. In standard practice, herbicides including glyphosate are sprayed directly onto crops shortly before harvest to speed up drying. This is not about weed control. Because it happens so late in the growing cycle, studies suggest residues may remain in the final product. Organic certification means this practice is prohibited entirely.
Organic certification also guarantees no synthetic pesticides or fertilisers are used at any stage. EU Organic and USDA Organic standards verify this from seed to shelf. Both Biona and Clearspring carry these certifications, with several Clearspring products holding the additional Demeter biodynamic mark.
Soil health is the final piece. Beans and lentils are nitrogen-fixing crops, meaning they naturally enrich the soil as they grow. Research suggests organic farming builds further on this, reducing reliance on synthetic fertiliser inputs over time.
How to Prepare and Cook Beans and Lentils
Most of the Elevare range is jarred or tinned and pre-cooked. Simply drain, rinse, and add to your dish. Clearspring Organic Mixed Beans and Clearspring Unsweetened Baked Beans need nothing more than opening the tin. They are easy to use and require no soaking. These pre-soaked beans may also be better for iron digestion and absorption.
Dried beans benefit from soaking for 6 to 12 hours before cooking, which reduces cooking time and research suggests it may help improve digestibility. Short on time, a quick soak works well: bring to a boil for two minutes, rest for an hour, then drain and cook. Lentils need no soaking at all.
Cooking times vary by variety. Red lentils take around 15 to 20 minutes, green and brown lentils around 25 to 30, and most dried beans between 45 and 90 minutes. Add salt after cooking rather than before, and hold back acidic ingredients such as tomatoes or lemon juice until the beans are fully tender.
Storage is simple. Dried beans and lentils keep for up to a year in an airtight container. Once opened, tinned beans should be refrigerated and used within two to three days. Cooked beans freeze well for up to three months.
Frequently Asked Questions
What are organic beans and lentils?
Beans and lentils grown without synthetic pesticides, herbicides, or fertilisers, independently certified to verify this. The key difference from conventional is the removal of synthetic chemical inputs at every stage, including the pre-harvest herbicide spraying common in conventional pulse farming.
Which beans and lentils are the healthiest?
All varieties offer meaningful nutritional value. Soya beans and edamame are particularly high in protein, while lentils are among the richest plant sources of folate and iron. Research suggests that including any variety regularly is associated with positive health outcomes.
What is the difference between organic and regular beans?
Mainly what is applied before harvest. Conventional beans and lentils are commonly sprayed with herbicides to accelerate drying. Studies suggest this can leave residues in the final product. Organic certification prohibits this entirely.
Are pulses good for heart health?
Research suggests regular pulse consumption has been associated with improved cardiovascular outcomes, including more favourable cholesterol levels and reduced coronary risk markers.
Conclusion
Beans and lentils are one of the simplest and most rewarding improvements you can make to your everyday eating, offering meaningful nutrition for very little cost or effort.
Choosing organic removes the chemical residues associated with conventional production, including the pre-harvest herbicide spraying that most people are entirely unaware of.
We encourage you to explore our Beans & Grains collection. The same standard of purity and provenance we apply to everything at Elevare applies here too.
References
Becerra-Tomás, N., Papandreou, C., Hernández-Alonso, P., Ruiz, J. D., Alberti-Espadé, L., Lamuela-Raventós, R. M., & Salas-Salvadó, J. (2022). Intake of legumes and cardiovascular disease: A systematic review and dose-response meta-analysis. Nutrition, Metabolism and Cardiovascular Diseases, 33(1), 22-35. https://pubmed.ncbi.nlm.nih.gov/36411221/
Mudryj, A. N., Yu, N., & Aukema, H. M. (2014). Nutritional and health benefits of pulses. Applied Physiology, Nutrition, and Metabolism, 39(11), 1197-1204. https://pubmed.ncbi.nlm.nih.gov/25061763/
Viguiliouk, E., Kendall, C. W., Blanco Mejia, S., Cozma, A. I., Ha, V., Mirrahimi, A., Jayalath, V. H., Augustin, L. S., Chiavaroli, L., Leiter, L. A., de Souza, R. J., Jenkins, D. J., & Sievenpiper, J. L. (2014). Effect of dietary pulse intake on established therapeutic lipid targets for cardiovascular risk reduction: A systematic review and meta-analysis of randomized controlled trials. Canadian Medical Association Journal, 186(8), E252-E262. https://pubmed.ncbi.nlm.nih.gov/24710915/
Prata, J. C., da Costa, J. P., Lopes, I., Duarte, A. C., & Rocha-Santos, T. (2021). Glyphosate use, toxicity and occurrence in food. Foods, 10(11), 2791. https://pmc.ncbi.nlm.nih.gov/articles/PMC8622992/
Thompson, L. A., Darwish, W. S., Ikenaka, Y., Nakayama, S. M. M., Mizukawa, H., & Ishizuka, M. (2019). Analysis of glyphosate residues in foods from the Canadian retail markets between 2015 and 2017. Journal of Agricultural and Food Chemistry, 68(10), 2867-2880. https://doi.org/10.1021/acs.jafc.9b07819
