Beans Giveaway From PNW Co-op Specialty Foods!

We have our winners! Kayla who said “”I’d make split pea soup! Its the only thing I’m sure my little brother will eat.” And Bianca who said “It’s been far too long since I’ve made split pea soup, so I’d go with their green split peas and cook ‘em up with some vegan bacon, barley, and lots of sriracha!” Looks like the winners were split peas, huh? Thanks for playing everyone!

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From cutlets to stews to meatballs to baked, us vegans love our beans! I don’t know that a more versatile, affordable and tasty form of protein exists. And judging from some of our VeganMofo blog titles, you all agree. We’ve got The Snarky Chickpea, The Vegan Chickpea, Body By Chickpeas and Hot Vegan Chick…peas. And of course there’s love for the quick cooking legume from Kittens Gone Lentil and Pea Soup Eats.

Moroccon Chickpea & Quinoa Salad from The Vegan Chickpea

Now take all that love, times it by a million and add to it a company committed to non-GMO beans grown on family farms in the United States’ Pacific Northwest. Your chickpea can be traced right back to the field where it was grown! I don’t know about you, but that sounds like a great roadtrip idea.

Gumbo

I was able to try a few of PNW Co-op Specialty Foods‘ varieties over the past few months and it was fun to have brand new textures and colors in such a familiar ingredient! I used their garbanzos in both Gumbo and Chana Masala and the results were fantastic.

Today’s giveaway is for enough beans to get you through winter – or if you’re like me and eat beans like they’re going out of style, at least a month or two of it. Two lucky winners will receive a 2lb bag each of Pedrosillano chickpeas, Spanish Pardina Brown Lentils & Green Split Peas. The beans come in a nifty reusable linen bag and they are all verified by the Non-GMO Project.

Spanish Pardina Brown Lentils

To enter this contest, just pick one of their bean varieties and tell us what you’d cook with it! You’ll need a US mailing address and make sure to leave a valid email address so that we can contact you if you win. Contest closes this evening at 9pm Central time, good luck everyone!

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About isachandra

Isa Chandra Moskowitz blogs at ThePPK.com and is the author of 7 cookbooks, including Veganomicon, Appetite For Reduction and the brand new Vegan Pie In The Sky.

72 Responses to Beans Giveaway From PNW Co-op Specialty Foods!

  1. Dawn says:

    It’s fall so that means one thing:lentil and split pea soups.

  2. Lori says:

    I live in New England and green split pea soup all winter would make me not only happy but toasty!

  3. Michelle Davis says:

    I would use the garbanzos to make hummus, of course! I always keep a container of homemade hummus in my frig for emergency snacking.

  4. Lacey says:

    I’d choose the York White Garbanzo chickpeas, because i’ve never heard of such a thing! I’d make roasted chickpeas first for sure.

  5. Liz Jones says:

    Mmmm. Lentils and linguine ….

  6. Amber Shea says:

    Beans are literally my favorite food. ‘Specially chickpeas…I’d try those Pedrosillano café garbanzo beans!

  7. Rachael says:

    chickpeas! Ive alwyas wanted to make chana masala, so i just might have to make that!

  8. Anna says:

    I love lentils in a slow cooker stew!

  9. Christine Hansen says:

    I would make hummus with the chickpeas, of course. Lentil soup with the lentils. Dal with the split peas. Now I’m hungry. :)

  10. Adrea says:

    Hummus of course plus this amazing salad I make with chickpeas, artichoke hearts, olives, vegan cheese, spices and homemade dressing. And for winter I must have lots and lots of bean soups!

  11. Megan Hall says:

    Green peas for split Pea soup! LOTS of crackers mixed in so it’s more of a mush. Favorite!

  12. rachel says:

    chickpeas are the best. i’d roast them, because that’s my favorite way to eat them.

  13. Cadry says:

    I’d use the chickpeas for a spicy plate of chickpea tacos!

  14. Bethany says:

    I would take the chickpeas and make the awesome recipes from Appetite for Reduction, such as chickpea piccata and Moraccan chickpeas and zucchini.

  15. Marlene Stein says:

    Split pea soup is the best!

  16. karmalily says:

    I’d use the split peas to make one of my favorite cold-season soups: chipotle split pea soup. Yum!

  17. Sophie says:

    Ooh definitely some sort of three bean vegan chili using their red, yellow and brown lentils.

  18. Kelly says:

    Hey, thanks for the mention!!!

    Okay, obviously, I love chickpeas. I could eat them for days. The next thing I plan to make with them is the Baked Falafel from Appetite for Reduction – I just bought this book not too long ago and I need to seriously set some time aside and make ALL THE THINGS.

    Just a note on chickpeas: If you can buy them in bulk dry, I totally recommend doing it. They are super easy to cook (soak for about, oh, 8 hours, and then cook/simmer for about 45 minutes-ish.. every stove is a bit different), and then you’ve got about 5 million times as many as you get from a can of them for about 1 billionth the price (totally exaggerating maybe?) and you don’t have that icky BPA fear from canned food. Win. WIN.

  19. Rhea says:

    I would like the Spanish Pardina Brown Lentils to make lentil meatballs and lentil meatloaf.

  20. My favorite way to make split pea soup is in the pressure cooker. Instead of using water or broth I juice vegetables until I get about 4 cups of liquid. Mmm Mmm. That’s what I will do with those split peas!

  21. allularpunk says:

    Chickpeas! I would use them to finally make falafel from scratch, the right way.

  22. Lizzie says:

    I found a recipe recently that makes some burger crumbles style stuff, that uses lentils and brown rice. Definitely been wanting to try that one out, so would use the lentils for that!

  23. Angie says:

    I’ve never heard of Sunrise Lentils!
    I love to make lentils and then pan fry them in olive oil and eat them like popcorn! I pan fry with garlic, red and white onion, and capers. It’s like popcorn only so much more flavor and much easier for your body to digest!

  24. Kate says:

    I think I’d have to go for those York white garbanzo beans. I love me some chickpeas. I’d probably make some tacos with them, because I also love me some tacos.

  25. Jessie says:

    York White Garbanzos for sure – they’d be rapidly converted into eight-thousand different flavors of hummus, healthier versions of my favorite desserts, and some classic, spicy roasted chickpeas to keep on hand for snack time. Mmmm.

  26. Tiffany says:

    I love lentils. I’d use the Spanish Pardina brown lentils in a hearty, spicy stew.

  27. Angela says:

    I would make the PPK lentil taco “meat” with the brown lentils!! Om nom nom.

  28. ReneeB says:

    There’s so much to make with chickpeas…hummus, African peanut stew, cookie dough dip…you name it!

  29. Helen says:

    Lentils. I am crazy about lentil shepherd’s pie.

  30. Carrie says:

    Chickpeas are my all-time favourite legume! Everything about them is delicious, but I guess my favourite chickpea dish would be the infamous chickpea cutlets.

  31. leslie says:

    Chickpeas! I ‘d roast some, make some into hummus, and use the rest in soup. Yum!

  32. It’s been far too long since I’ve made split pea soup, so I’d go with their green split peas and cook ‘em up with some vegan bacon, barley, and lots of sriracha!

  33. Nanette says:

    There is a recipe from Julia Della Croce’s Italy: The Vegetarian Table for Anna Amendolara’s Pasta and Lentil Soup that would be wonderful with those gorgeous lentils.

  34. VeganLinda says:

    I would use the chickpeas for curried chickpea and kale patties. The lentils would turn into lots of lentil soup from Veganomicon to feed our family and neighbors who can never get enough.

  35. kawani says:

    I would make hummus, hummus and more hummus! It’s a fav around here :)

  36. JL says:

    Chickpea cutlets!

  37. Jennifer Licata says:

    I would make one of our family favorites: Sloppy Lentils in the crockpot. Think Sloppy Joes without the nasty bits. So good!

  38. Kim says:

    I would make the PPK curried split pea soup with the spilt peas. It’s one of my favorite recipes and I’m so glad I tried it (I had always been wary of split pea soup based on having read George and Martha books when I was a kid). Thanks for such a great giveaway!

  39. jennifer says:

    i want them all, but especially the shasta yellow lentils. they would be great for making patties and empanadas!

  40. joyfulgirl says:

    I’d use the chickpeas for falafel! BEST!

  41. my favorite would be the lovely chickpea, because it is SO versatile! I make cookies (from chocolate chip to rosemary apricot!) with them so I always need to have them on hand. not to mention the hummus, oh, the hummus! :D

  42. Thom H. says:

    Garbanzo!! Hummus!! Falafel!!

  43. debbie says:

    I just can’t choose one. There’s hummus, lentil meatballs, soups, I could go on and on.

  44. Melody says:

    I love love love split pea soup.

  45. Nick says:

    Lentil Sloppy Joes, of course. I’ll made them extra sloppy for ya!

  46. mariser says:

    I’m of Basque descent, and if there is something we Basques like is CHICKPEAS! in soups, in stews, in composed salads, and my favorite, roasted and salted.

  47. Amberle says:

    How the hell are you actually supposed to choose just one of those, I had like a zillion ideas pop into my head for all 3 of those the second I read what they were! Ummmmm….errrrrrr….aaaaaaa…..I guess I choose the spanish brown LENTILS! I’m stuck without an oven/stove right now but I do have a crock pot, a hot plate, and a dutch oven so soups, sauces, and stews are my saving grace. I’m a die hard Indian food lover who is always trying to learn to make more from scratch and I think having these would keep my and all the other bellies I could then feed veeeeeerrrrryyyyyyy happy : )

  48. Alex says:

    Probably chickpeas to make hummus but my niece loves lentils just sort of cooked until they’re really soft. It’s adorable, have you ever seen a >1 year old eat lentils?

  49. Megan says:

    I’d use the red lentils to make dal!

  50. Jen says:

    Lentils to make enchilada filling.

  51. Kristin says:

    Soup, soup, and more soup! I love a good split pea soup, so that would be first on my list!

  52. Annie says:

    I would use the sunrise-red zero tannin lentils to make a migraine-free spread for fried french bread rounds. yum!

  53. Katie Mae says:

    I would use the brown lentils for ‘meatballs’ to put on pizza! Yum

  54. Ali Seiter says:

    I’d cook up a pot full of chickpeas and puree them into a huge batch of sweet potato hummus! Tis the season, after all.

  55. esme says:

    yellow lentils means yellow dal means happy dinner

  56. Lacey says:

    Lentil soup! Nom!

  57. Haley says:

    Chickpeas to make Chana Masala – that picture made me drool on my computer

  58. MizzB says:

    The students at one of our community school gardens just harvested a big beautiful crop of okra, so I’d use the chickpeas to make the Okra Gumbo with Chickpeas and Kidney Beans from the ppk recipe archive.
    The brown lentils would be used for lentil “sniffle” soup, since it’s getting to be the season and that’s my go-to soup to stay well through winter.
    Thank you for the giveaway!

  59. Megan says:

    I would make so many hummuses with the chickpeas.

  60. Colleen says:

    Oooh, I’d love a pot of rich stew with those Pardina lentils, made extra-savory with smoked paprika, thyme, onions, garlic, wine, &c. (and some nice greens added in near the end). Thanks! =)

  61. Sue says:

    A big pressure cooker pot worth of lentil soup to last the week and to hide well-chopped root veg that I normally can’t get the family to eat.

  62. Z.Grimm says:

    MMMMM Chickpeas, I’d want to make a nice super-garlicky hummus!

  63. Tanya says:

    The garbanzos!! I make a mean hummus. And…..you can add them to pretty much anything :) Though a sweet potato and lentil soup sounds good too (when it gets colder).

  64. Mary says:

    I am dying to veganize my Grandma’s split pea recipe!!!

    marygouthro (at) gmail (dot) com

  65. Laura Beth says:

    I am a HUGE fan of Split Pea soup with split peas, carrots, and some May Wah Ham kinda chunked small. So, I would love to try their split peas in it, especially in this fall season.

  66. Rachel says:

    Mmm…Lentil rice casserole or curried split peas or lentil burgers or a chickpea dip of some sort. So many options!

  67. Kayla says:

    I’d make split pea soup! Its the only thing I’m sure my little brother will eat.
    He’s rather picky. (:

  68. Annie says:

    Lentil burgers with homemade hummus. BEANTASTIC!!!

  69. Michelle says:

    Chickpeas! I’d make a big greek plate with kalamata olive hummus.

  70. Thomas says:

    You’ve gotta try these fresh-picked green garbanzos…. you’ll never go back!

  71. Jarvis Dieng says:

    Lentils are also commonly used in Ethiopia in a stew-like dish called kik, or kik wot, one of the dishes people eat with Ethiopia’s national food, injera flat bread. Yellow lentils are used to make a nonspicy stew, which is one of the first solid foods Ethiopian women feed their babies.:”…

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