A major new campaign is urging families across the United Kingdom to stock up on a humble kitchen staple costing as little as £1.50 per kilogram. The drive, backed by celebrity chefs and food experts, highlights the significant savings and health benefits of eating more beans.
The 'Bang in Some Beans' Campaign Launches
Spearheaded by figures like Jamie Oliver and Hugh Fearnley-Whittingstall, the 'Bang in Some Beans' initiative has an ambitious target: to double the consumption of beans such as black, borlotti, butter, cannellini, fava, haricot, and kidney beans in the UK by 2028.
Chef and author Ali Honour, who wrote the recipe book 'Beans', champions their value. "While meat prices float into the stratosphere, humble beans remain the quiet overachievers of the food world: cheap, filling, nutritious, and ready to save your dinner and your bank account," she says. Honour describes beans as the "quietly brilliant" cornerstone of a thoughtful, affordable diet.
Nutritional Powerhouses and Cultural Staples
Rebecca Tobi, Head of Food Business Transformation at the Food Foundation, points out that while baked beans on toast is a British classic, many people are unfamiliar with the wider culinary uses of beans. "When you look to other cultures and countries, beans are in a huge array of really tasty dishes," she notes, citing Mexican enchiladas and Asian dals.
Tobi emphasises their nutritional profile: "Beans are absolute powerhouses of nutrition. They contain no cholesterol. They’re naturally low in fat and they are absolutely packed full of fibre, which we don’t talk about enough in this country."
The campaign has also gained support from Grace Foods UK, which highlights beans as a cornerstone of Caribbean cooking. Kimberley Lue Lim, their Head of Marketing, stated the campaign shines a light on what the Caribbean community has known for generations—that beans are "nutritious, delicious and adaptable."
Practical Tips for Saving Money
Experts provide clear, cost-effective advice for incorporating more beans into weekly meals. A tin of beans costs roughly £1.50 per kilogram, while dried beans work out to between 70p and 90p per kilogram after cooking.
The recommended strategy is simple:
- Cook one large pot of beans each week.
- Freeze the cooked beans in handy 250g portions.
- Add them to stews, soups, and dals, which can also be frozen for later.
"Bulk-buying beans isn’t just budget-friendly, it’s inflation-proof," asserts Ali Honour. This approach makes a nutritious, plant-based protein source accessible year-round, helping households manage food bills while eating well.
