Discover Beans
Beans and pulses come in many different shapes, colours and sizes, but they all have one thing in common: they’re affordable, filling, and easy to use from a tin or dried.
As part of our Bang in Some Beans campaign, our expert bean champions show you how to add more beans, lentils and chickpeas to family meals without starting from scratch. Watch their quick videos and try a simple swap this week.
Beans and pulses come in many different shapes, colours and sizes, but they all have one thing in common: they’re affordable, filling, and easy to use from a tin or dried.
As part of our Bang in Some Beans campaign, our expert bean champions show you how to add more beans, lentils and chickpeas to family meals without starting from scratch. Watch their quick videos and try a simple swap this week.
Beans & Pulses are packed with protein and fibre, and they count as one of your 5-a-day. Add them to casseroles, stews, spag bol, chilli and curries to make meals healthier, cheaper and more filling, without changing the dishes your family already loves.
Black beans
Great in tacos, chilli or burrito bowls, black beans also work well in soups, salads and casseroles. Mild in flavour and rich in iron and fibre, they’re an easy meat swap in hearty dishes.
Registered nutritionist Catherine Lippe shares why black beans are a staple in her kitchen.
Kidney beans
Mild and meaty, kidney beans are perfect for chilli con carne but just as good in rice dishes, tacos or wraps. They add colour, fibre and protein to everyday favourites.
See how chef and broadcaster Shivi Ramoutar builds flavour with kidney beans.
Cannellini beans
Creamy and mild, cannellini beans are delicious in soups, pasta and salads, and can be mashed into dips or blended into sauces for extra richness.
Cannellini beans are one of Ali Honour’s go-to ingredients – here’s how she uses them.
Butter beans
Large, soft and creamy, butter beans are perfect in stews, traybakes and warm salads. They’re an easy way to add fibre and plant protein to family meals.
Charlotte Radcliffe, RNutr. explains why she believes these beans are so wonderful!
Haricot beans
Best known as the bean in baked beans, haricots soak up flavour beautifully. Try them in soups, stews and slow-cooked dishes for a simple, sustainable protein boost.
Eco chef Tom Hunt explains how he uses haricot beans in everyday cooking.
Chickpeas
Nutty and firm, chickpeas are true all-rounders – perfect in curries, salads or roasted as a snack. You’ll know them from hummus, but they’re just as good tossed straight into everyday meals.
Food writer Melissa Hemsley talks us through her favourite ways to cook chickpeas.
Lentils & split peas
Lentils and split peas are budget-friendly and quick to cook. Brown and green lentils hold their shape for Bolognese or shepherd’s pie, red lentils thicken sauces and dals, and split peas make creamy, comforting soups. Try swapping half the meat in a favourite dish for lentils, no one will notice!
Lentils and split peas are a family favourite for Charlotte Stirling-Reed – discover why.
Do you have a question you’d like one of our experts to help you with?
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