The United Nations has proclaimed 2016 "The International Year of Pulses," celebrating the foods (peas, beans, lentils and chickpeas) that have been a cornerstone of global nutrition for centuries. All this makes new book, The Power of Pulses: Saving the World with Peas, Beans, Chickpeas, Favas and Lentils, by Dan Jason, Hilary Malone, and Alison Malone Eathorne, a particularly timely release.

The Power of Pulses is a DIY guide to growing and eating pulses, a gardening guide and recipe book at once, created by experts (Jason is the owner of Salt Spring Seeds and a long-time advocate of pulses as a healthy and environmentally responsible alternative to meat and tofu; foodie experts Malone and Eathorne are behind the recipes), featuring fabulous recipes like this one for delicious brownies that are packed with protein. 

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Black Bean Brownies with Espresso Ganache

MAKES 12 BROWNIES

Even the most dedicated brownie connoisseurs will be shocked to find out that this decadent dessert contains a hefty quantity of black beans, which are inherently mild in flavour. Lovely on their own, these brownies are taken to the next level with espresso ganache.

2 cups (475 mL) cooked black beans

6 oz (170 g) semi-sweet

chocolate, melted

3 eggs

⅓ cup (80 mL) melted butter

¼ cup (60 mL) cocoa

1 Tbsp (15 mL) espresso powder (optional)

Pinch of salt

2 tsp (10 mL) vanilla

1 cup (250 mL) granulated sugar

ESPRESSO GANACHE

8 oz (225 g) semi-sweet chocolate

½ cup (120 mL) 35 percent cream

1 Tbsp (15 mL) maple syrup

1 tsp (5 mL) espresso powder

(or instant coffee granules,

dissolved in cream)

1 Tbsp (15 mL) unsalted butter

Preheat oven to 350F (180C).

Pulse beans in a food processor to form a paste. In a large bowl, combine beans and melted chocolate. Add remaining brownie ingredients and stir until combined. Pour batter into a greased 9-inch (22.5-cm) square pan and bake for about 25 minutes, or until a toothpick inserted into the centre comes out clean. Place pan on a rack and allow to cool completely before cutting.

For the ganache, melt chocolate over a double boiler. Add remaining ingredients and remove from heat. Allow mixture to cool before spreading over brownies.

From the book The Power of Pulses: Saving the World with Peas, Beans, Chickpeas, Favas & Lentils – Including 50 Vegetarian Recipes, ©2016, by Dan Jason, Hilary Malone and Alison Malone Eathorne. Published by Douglas & McIntyre. Reprinted with permission of the publisher.