Beans are the overachievers of the store cupboard: cheap, versatile, and filling, they also happen to be some of the richest sources of fibre and plant-based protein around. So, whether you want to bulk up a stew or add protein and texture to a zingy salad, beans should be your go-to ingredient. Read on for some of our favourite bean recipes . . .
Vegetable Chilli from Rachel Ama’s Vegan Eats by Rachel Ama
With black beans, kidney beans, AND lentils, this spicy, protein-packed vegetarian chilli is ideal for feeding a crowd. Serve with brown rice, a dollop of crème fraîche, and some sliced avocado if you've got it.
From the book
Rachel Ama’s Vegan Eats: Tasty plant-based recipes for every day
Tasty vegan food inspired by Rachel's Caribbean, West African and British roots.
With bold, mouthwatering recipes, fresh twists on old favourites, and delicious bakes.
Full of clever tips and hacks to help you create exciting, flavourful vegan dishes.
Mung Beans with Caramelised Onions and Nigella Seeds from Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean by Silvena Rowe
Mung beans are often overlooked, but here they play a starring role accompanied by a tangy dressing and some deliciously savoury sun-dried tomatoes.
Get your copy of Purple Citrus & Sweet Perfume here.
Tomato and Gigante Bean Bake / Pizza Beans from Smitten Kitchen Every Day by Deb Perelman
Pizza. Beans. Need we say more?
Get your copy of Smitten Kitchen Every Day here.
Brixton Baked Beans from Slow Cooked by Miss South
This one's for the slow cooker enthusiasts out there: a homemade twist on baked beans flavoured with tangy pomegranate molasses, smoky paprika, and mustard powder.
Get your copy of Slow Cooked here.
One-Pot Cajun Rice and Beans from Veganeasy: Delicious Food in 5 Ingredients by Denise Smart
A hearty, Cajun-inspired one-pot, this vegan recipe can be easily adapted to make use of whatever beans you happen to have in your store cupboard and whatever vegetables happen to be in the fridge.
Get your copy of Veganeasy: Delicious Food in 5 Ingredients here.
Three-Bean Tagine with Almond and Lemon Couscous from Fertile by Emma Cannon
A flavourful tagine with a side of zingy lemon couscous, this dish would also be great served with a fried egg on top.
Get your copy of Fertile here.
Chorizo Baked Beans from Student Eats: Fast, Cheap, Healthy – the best tried-and-tested recipes for students by Rachel Phipps
Rachel Phipps's take on baked beans is guaranteed to become your new go-to store cupboard comfort food. The beans are infused with the mouthwatering flavour of chorizo, and are especially good served on toast.
Get your copy of Student Eats: Fast, Cheap, Healthy – the best tried-and-tested recipes for students here.
Three Bean Paella from Power Pulses by Tami Hardeman
A colourful, vegetarian take on the Spanish classic, paella, this dish features a trio of beans along with saffron-scented rice, roasted red peppers, and olives.
Get your copy of Power Pulses here.
Double Bean Roasted Pepper Chilli from Good Food Eat Well: Healthy Slow Cooker Recipes by Jo Scarratt-Jones
A classic chilli containing kidney beans, black beans, and refried beans, this would make an excellent filling for a fluffy baked potato.
Get your copy of Good Food Eat Well: Healthy Slow Cooker Recipes here.
