In recent months, the Legumes have taken center stage In the public discourse in Spain, on the one hand, they have become one of the fresh products with the highest price increases in the shopping basket; on the other, they are gaining importance in healthy eating policies in schools and in the gastronomic advocacy of regions like Ciudad Real. All this in a context where experts have been insisting for years that we should eat them more often.
While official data confirms that the Green legumes lead the price increases Within the realm of fresh foods, the government has approved a new framework for school menus that reinforces their weekly presence, and some city councils, such as Ciudad Real, are placing them at the heart of their culinary calendars. At the same time, science communicators and registered dietitians remind us that they remain one of the most affordable options for filling our plates with good plant-based protein.
Green legumes are among the foods that are becoming most expensive.
According to the most recent data from the Consumer Price Index (CPI) from the National Institute of StatisticsAccording to data from March 2025 to March 2026, green legumes are among the foods whose cost has increased the most in Spain. This category includes products such as green beans, fresh peas, broad beans, snow peas, white beans, fresh soybeans, and soy and alfalfa sprouts, even though Legume production reached a historic record.
In year-on-year terms, the price of these Fresh legumes have increased by around 19,6%.This places them just behind eggs in the ranking of price increases. This rise comes on top of a general trend of higher prices for other vegetables, such as fruits and vegetables and fresh berries, and has been particularly noticeable in the first quarter of the year, when green legumes have seen price increases exceeding 20%.
Looking only at the start of 2026, the INE places the Green legumes among the products with the largest quarterly increaseabove most fruits and vegetables. In March, they also led the monthly price increase compared to February, with a rise of nearly 2,5%, ahead of other vegetables and potatoes.
This price behavior places the legumes in a striking positionThey remain, in absolute terms, a relatively inexpensive food compared to animal proteins, but their price increase is especially noticeable in households that frequently use them to reduce the cost of the weekly menu.
New Royal Decree: more legumes in school cafeterias
In parallel with the evolution of prices, the Government has launched a New Royal Decree regulating food in educational centers This initiative covers all schools in Spain, including public, state-subsidized, and private schools, from the second cycle of preschool through high school and basic or intermediate vocational training. The goal is clear: to make school menus healthier, more sustainable, and in line with current nutritional recommendations.
The regulation gives a leading role to plant-based foods, and among them, to... Legumes as a fixed element of the weekThe text stipulates that cafeteria menus should prioritize fresh, seasonal products sourced from short supply chains. This list includes vegetables, legumes, whole grains, fruits, nuts, and olive oil, while fish, eggs, dairy, and meat are relegated to a secondary role, with moderate consumption and a preference for white meats such as poultry or rabbit.
Regarding menu planning, the Royal Decree establishes a minimum serving frequency of legumes For first courses: these should be offered once or twice a week, at the same level as vegetables as a starter and above other rice or pasta dishes, which are reserved for only once a week. Furthermore, the option is open for second courses to include preparations based on plant protein between one and five times a week, an option that is especially important in centers with a vegetarian menu, where the entire selection of second courses can be designed using legumes and other protein-rich vegetables.
The regulation also specifies other changes designed to improve the overall nutritional quality of the menu: They limit fried foods to one serving per week.Pre-cooked dishes (such as pizzas or croquettes) are minimized, and cooking techniques like baking, steaming, boiling, or grilling are favored. Dressings should be made with virgin or extra virgin olive oil, and it is recommended to reduce the amount of salt, using iodized salt instead.
Another relevant aspect is that of beverages: the Royal Decree establishes that the water is the only drink available in the school cafeteriaThis measure aims to reduce consumption of sugary drinks and packaged juices, both served at tables and from fountains in common areas. It is complemented by regulations for vending machines and cafeterias, which prohibit the sale of products exceeding certain limits for calories, saturated fat, added sugars, or salt.
With these guidelines, the Ministry intends that the legumes go from being an occasional dish to a regular one in school cafeterias, something that fits with the recommendations of organizations such as the WHO or the FAO, which have been advocating for at least two or three weekly servings in the general population for years.
Ciudad Real turns legumes into a source of local pride
Beyond the figures and state regulations, some local administrations are taking advantage of the popularity of legumes to to reclaim their own agri-food heritageThis is the case of the City Council of Ciudad Real, which, within its 2026 Gastronomic Calendar, has dedicated the month of April to this group of foods and related activities. World Pulses Day, with educational activities and tastings.
Among the proposals, the conference entitled "Legumes in Ciudad Real, a source of pride" stands out, held in the Old Casino of the capital and framed within a municipal program that each month focuses attention on a quality product of the province, similar to initiatives such as the 9th Week of LegumesAfter dedicating previous days to such emblematic foods as Manchego cheese, wine, olive oil or saffron, the focus has now shifted to the native legumes, such as the Pinesa bean from Malagón or the chickpeas from Alcolea.
The talk, given by dietitian-nutritionist and food technologist Aitor Sánchez, addressed the Nutritional, cultural and environmental value of legumesThe speaker noted that it is one of the most interesting sources of plant-based protein within the Mediterranean diet, with a relatively affordable cost and a lower environmental impact than most animal-based proteins. He also emphasized its role in promoting healthy eating patterns at all ages.
The day also included a porridge tastingThis dish, one of the most traditional in the local cuisine, has served to demonstrate how legumes have been part of the popular recipe book for generations. The Councillor for Tourism took the opportunity to emphasize the importance of continuing to promote local products as a driving force for gastronomy and a tourist attraction, strengthening the link between producers, the hospitality industry, and the community.
The speaker's profile is not insignificant in this context. Aitor Sánchez, known for his educational work on projects like "My Diet Limps" and for his presence in national media, combines the research in human nutrition and sustainability with a busy schedule of conferences. Her participation in this municipal activity fits with a broader trend: using legumes as an example of a healthy and sustainable food in talks, campaigns, and educational materials.
Why legumes remain key in a healthy diet
Behind the renewed prominence of pulses lies a solid scientific basis. International organizations such as the World Health Organization and FAO For years they have been considered among the pillars of a balanced and sustainable diet, and the main Spanish food guidelines recommend consuming them several times a week, whether in the form of stews, salads, creams or vegetable pâtés.
Legumes are notable for their High content of vegetable protein, dietary fiber, minerals and bioactive compoundsCompared to other protein sources, they provide very little saturated fat and no cholesterol, making them a particularly interesting option for preventing cardiovascular diseases and helping to control parameters such as LDL cholesterol or blood glucose.
In addition, its fiber content contributes to improve intestinal transit and increase the feeling of satietyThis can facilitate weight control on high-calorie diets. Their high nutritional density relative to their cost makes them a valuable resource for families seeking affordable options without compromising on diet quality.
From a sustainability perspective, legumes have another advantage: leguminous plants are able to fix nitrogen in the soilThis reduces the need for synthetic fertilizers and promotes more environmentally friendly crop rotations. This is especially relevant in rural areas like the province of Ciudad Real, where its cultivation is part of the traditional agricultural structure.
However, actual consumption in Spain is still below the recommended level. In many homes, they are still associated with very specific spoon dishesThese are typical winter foods and are used less in cold dishes or quicker preparations. Hence the insistence of nutritionists and chefs on showing that they can be adapted to all kinds of recipes, from a classic stew to a warm salad or a creamy spread for bread.
How to make the most of legumes in your daily life
Modern cuisine has revived some traditional ideas that help to get even more out of legumes. One of the most talked-about in recent times is the combination of legumes with cereals in the same dish or throughout the day. This combination, very common in recipes around the world, allows for a more complete amino acid profile, comparable to that of animal proteins.
The reason is simple: Legumes are rich in lysine but somewhat poorer in methionineWhile in cereals, the opposite occurs. When eaten together, the deficiencies of some are compensated for by the strengths of others, resulting in a protein of higher biological quality. Examples abound: lentils, for instance, are a good source of protein. brown lentilwith rice, chickpeas with noodles, beans with rice, couscous with chickpeas or even toast with hummus as a quick option for breakfasts and snacks.
In practice, this combination doesn't have to be complicated. Chefs specializing in culinary education recommend add a small handful of pasta or rice For legume stews, adjust the amount of broth so that the result is creamy but not dry. In Italy, for example, it is common to use small, hollow pasta that is cooked directly in the stew; in Spain, orzo, rice, or even thin noodles have become popular.
Another common barrier to consuming legumes during the week is preparation time. Dried versions require pre-soaking and longer cooking timesThis doesn't always fit with tight schedules. That's why many nutritionists insist on normalizing the use of pre-cooked canned legumes, whose nutritional profile is very similar to that of dried legumes once cooked, provided they are rinsed well under running water to remove excess salt or brine.
When adapting traditional recipes to the modern pantry, a good rule of thumb is to keep in mind that Dried legumes almost double or even multiply their weight by 2,5 after cooking. Thus, a standard jar of about 400 grams drained would correspond approximately to 200 grams dry, enough for a couple of generous servings. This equivalence makes it easy to reinterpret soups, stews, or legume salads without the dish turning into mush.
In terms of logistics, legumes lend themselves very well to the advance preparation and freezingOnce cooked and cooled, they can be divided into individual portions and stored in the freezer for several weeks. To reheat them, simply let them thaw in the refrigerator and then warm them gently over low heat or in the microwave, adding some broth or water if they have become too thick from absorbing liquid from the rice or pasta.
In a scenario where the Legumes are rising in price but gaining ground in school menusAs they become a culinary symbol of regions like Ciudad Real and continue to be recommended by health organizations and nutritionists, all indications suggest that their presence in daily life will continue to grow. The challenge lies in integrating them more creatively and frequently into home cooking, taking advantage of both local varieties and ready-to-use preserves, and ensuring that, despite price pressures, they remain an affordable option for everyone.
