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Borlotti beans, cannellini beans, azuki, chickpeas, lentils, broad beans, peas, grass peas: legumes, the so-called 'green meat' , are a concentrate of proteins with a high biological value; they are free of saturated fat and cholesterol, excellent in the child's diet since weaning. When cooking them (or already soaking them, if you choose dried legumes), you can add a small piece of kombu seaweed and a few bay leaves, sage or rosemary, or fennel or anise seeds: doing so will make them more digestible and will prevent the formation of annoying intestinal gases. Avoiding salt during cooking also helps soften the skins.
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