The Cinderella of the supermarket shelves, we should all make more of beans and pulses in our diet. Not only are they excellent value – none of these cans costs more than £1 – they are packed with plant protein and other nutrients, as well as being low in fat and high in fibre. Much of Italy’s traditional regional cooking has these humble foods at its heart – the Tuscans love beans so much they are fondly known as the mangiafagioli, the bean eaters. From salads and soups to hearty stews and pasta e fagioli, beans and pulses are the real deal. By all means, soak and cook them from scratch if you have the time, but stash a few cans away for simple supper solutions too. (And do try our Italian bean recipes on page 69.)
EDITOR’S CHOICE