"What could be nicer on a dark autumn evening than a comforting pot of beans? These genuine superfoods are environmentally friendly and an excellent source of protein and fibre. But most importantly they are absolutely delicious. So, in honour of a fantastic new campaign to double UK bean consumption by 2028, we've rounded up some amazing recipes from our favourite chefs, all for your delight."
"Yotam Ottolenghi? He has some excellent recommendations. This is a lovely quick one to make for lunch: Ottolenghi's cheesy curried butter beans on toast. Locked-down lunch: Yotam Ottolenghi's cheesy curried butter beans on toast. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Or if you want to be a bit more fancy and prep overnight, try his spicy baked beans on toast with apple and cucumber salsa."
"The Guardian's Rachel Roddy is a huge bean fan, and Italians have been doing wonderfully tasty things with them for generations. Her bean stew with herbs is particularly delicious. Rachel Roddy's bean stew with lots of herbs. Photograph: Matthew Hague/The Guardian. Food and prop styling: Lucy Turnbull. Food styling assistant: Katie Smith. Another lovely recipe suggestion: her white beans with tomato and sage."
Beans are described as genuine superfoods that are environmentally friendly and rich sources of protein and fibre. Multiple chefs provide a range of recipes from quick lunches to overnight-prepped dishes. Yotam Ottolenghi offers options such as cheesy curried butter beans on toast and spicy baked beans with apple and cucumber salsa. Rachel Roddy highlights Italian-inspired bean stews and several cannellini preparations for batch cooking and varied meals. Additional vegan recipes include bean stews, braised artichoke with butter beans, and pasta e ceci, showcasing beans' versatility across diets and meal types.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]