Some of Britain's most famous chefs are spearheading a major new campaign to persuade the nation to double its consumption of beans by 2028. The 'Bang in Some Beans' initiative, fronted by Jamie Oliver and Hugh Fearnley-Whittingstall, highlights the substantial cost savings, health benefits, and environmental advantages of incorporating more legumes into our diets.
The Humble Bean: A Nutritional and Budget Powerhouse
With meat prices continuing to climb, campaigners are pointing to beans as a sustainable and affordable alternative. Ali Honour, a chef and author of the recipe book 'Beans', describes them as the "quiet overachievers of the food world." She states that while a 150g sirloin steak can cost between £6 and £8, 200g of butter beans provides a significant protein hit for about 50p.
Rebecca Tobi of the Food Foundation emphasises their nutritional value: "Beans are absolute powerhouses of nutrition. They contain no cholesterol, are naturally low in fat and are absolutely packed full of fibre." Figures from the foundation show a 400g can of red kidney beans (49p in Tesco) provides 36% of a woman's daily protein and a quarter of her fibre, compared to 100g of chicken breast (72p) which offers 48% protein but no fibre.
Simple Swaps for Family Meals and Big Savings
The campaign encourages a 'half and half' approach, suggesting families blend beans into minced meat dishes to stretch their budgets. Adding a 400g can of kidney or black beans to a chilli con carne or spaghetti bolognese can reduce the amount of expensive meat required while maintaining texture and flavour.
For families with cautious eaters, the non-profit Veg Power advises starting with small amounts of soft beans like butter or cannellini in creamy dishes such as mac 'n' cheese, gradually increasing the quantity. The potential savings are significant: Honour notes that a pot of home-cooked beans averages just 8p to 12p per high-protein serving, which is cheaper than a single chicken nugget.
Buying, Cooking, and Storing for Maximum Value
How you purchase beans greatly affects their cost. While tinned and jarred beans offer convenience, dried beans provide the best value. Honour explains that tinned beans cost around £1.50 per kilogram, whereas dried beans work out at 70p to 90p per kg once cooked. She recommends bulk-buying dried beans, cooking a large pot weekly, and freezing portions in 250g batches in their cooking liquid to keep them plump.
The campaign is backed by major UK supermarkets committed to increasing legume sales. With recipe ideas ranging from Prue Leith's cannellini beans with chorizo to bean-based brownies, the message is clear: thoughtful, bean-centric cooking can dramatically cut food bills, improve health, and benefit the planet. The target is to double the consumption of varieties like black, borlotti, and kidney beans within the next four years.
