Beans are “having a moment”, said Andrew Ellson in The Times. “Small, dry and often flavourless”, the humble legumes have never been particularly “glamorous”. But bean sales are “soaring” amid growing recognition of their “versatility and health benefits – not to mention affordability”. Canned beans sales are up by 122% year-on-year at Waitrose, with demand for chickpeas and butter beans increasing the most.
A major “culprit” for the bean renaissance is a newcomer to the market, Bold Bean Co, said Charlotte McCaughan-Hawes in House & Garden. The brand’s butter beans are “fat, creamy, wonderful nuggets of joy”.
But “versatility” is what makes beans really stand out in general. They can be “an excellent foil for fatty meats like hunks of pork or as a purée with lamb”, but they also make a good pasta substitute. And you can happily “chop and change” ingredients depending on what’s in the fridge – “there is, simply, no right way to cook a bean dish and the fun, for me at least, has been in the process”.
The simplest recipes can pack the biggest punch. Charred tomato beans, for example, are quick and easy to make: just add stock and pan-softened tomatoes with chilli and garlic to a tin of beans for a “hot, tasty, nourishing bowl of food on the table in 15 minutes”.
There are multiple reasons to make beans a “bedrock” of your cooking, Jenny Chandler, author of “Super Pules”, told The Guardian. “Salads, soups, purees, curries, stews and even puddings”; all sorts of dishes can be heightened by the addition of legumes, which are also packed with protein and minerals.
And beans can be good for the environment too, food writer Eleanor Maidment told the publication. Growing them can be beneficial for other crops, as many beans are “nitrogen fixers”, converting nitrogen from the atmosphere into the ground, which ends up making the soil “more fertile”.
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