To hold a can of beans is to be confident in its ability to inflict serious injury and survive eternally – despite the label’s declaration of a two year expiration. The Mexican chili bean looking up at me, personified by a truly fabulous poncho/sombrero combination, seems totally unphased by his residence on this can of vacuum-packed comatose.
Upon opening it, I’m hit with the distinctive smell any can contains no matter the contents and I have to double check I didn’t grab the cat food by mistake. But once drained and plated, these perpetuated legumes are deceivingly delightful. Whether they are the main attraction or a bit of something something on the side, they are a quick, healthy protein fix and the possibilities for sprucing up your feast with them are endless.
Here are a few ideas to get you going:
Aubergine with Peppers and Beans Sandwich
Create a tasty spread by mashing cannellini beans with garlic, tahini and lemon juice.
Pork Cutlets with Sautéed Peppers and Beans
Olives, parsley and red wine vinegar give it an additional hit of bright flavour.
White Bean and Escarole Soup with Chicken Sausage
Brown the sausages first to add extra depth then add the rest as you would any soup.
Beef & Bean Enchiladas with Sautéed Courgette
Want to make them vegetarian? Use an additional can of beans (we recommend pinto or black beans) in place of the beef.
Couscous with Beans, Avocado, and Scallions
Turn plain couscous into a filling side with kidney beans, chopped avocado, scallions and fresh lime juice.
Crispy Quinoa and Bean Cakes with Salad
Form the patties out of quinoa, sweet potatoes, kale, and kidney beans for a healthy alternative to hamburgers.
Salmon, Black Bean, and Corn Tostadas
For a change from tacos, serve crunchy tostadas topped with an unexpected mixture of salmon, black beans, corn, lettuce and salsa.
Butternut Squash and Chickpea Stew
Similar to a Moroccan tagine, this meat-free stew is filled with veggies- we love to use courgette, butternut squash, tomatoes and onion.