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.<\/p>\n
But most importantly they are absolutely delicious. So, in honour of a fantastic new campaign<\/a> to double UK bean consumption by 2028, we\u2019ve rounded up some amazing recipes from our favourite chefs, all for your delight.<\/p>\n Yotam Ottolenghi? He has some excellent recommendations.<\/p>\n This is a lovely quick one to make for lunch: Ottolenghi\u2019s cheesy curried butter beans<\/a> on toast.<\/p>\n Locked-down lunch: Yotam Ottolenghi\u2019s cheesy curried butter beans on toast. Photograph: Louise Hagger\/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay.<\/p>\n Or if you want to be a bit more fancy and prep overnight, try his spicy baked beans on toast <\/a>with apple and cucumber salsa.<\/p>\n Yotam Ottolenghi\u2019s spicy baked beans on toast with apple and cucumber salsa. Photograph: Louise Hagger\/The Guardian<\/p>\n Or, for another Ottolenghi option, you can try his 30-min Yotam bean dinner: Spicy cannellini beans, leeks and eggs<\/a>.<\/p>\n The Guardian\u2019s Rachel Roddy is a huge bean fan, and Italians have been doing wonderfully tasty things with them for generations. Her bean stew with herbs<\/a> is particularly delicious.<\/p>\n Rachel Roddy\u2019s bean stew with lots of herbs. Photograph: Matthew Hague\/The Guardian. Food and prop styling: Lucy Turnbull. Food styling assistant: Katie Smith.<\/p>\n Another lovely recipe suggestion: her white beans with tomato and sage<\/a>.<\/p>\n And here she suggests four cannellini recipes<\/a>: you cook up a batch of beans at the beginning of the week and then turn them into a soupy-stew (pasta e fagioli), a hearty main (creamy cannellini beans with sage and sausages); a quick dip (cannellini bean and lemon puree); and a delicious light lunch (cannellini bean, tuna, red onion and parsley salad).<\/p>\n Finally, here are four wonderful bean recipes<\/a> for vegans: Patience Gray\u2019s bean stew; Braised artichoke and butter beans; the celebrated Pasta e ceci \u2013 pasta and chickpea soup; and a delicious idea for white beans and wilted greens.<\/p>\n skip past newsletter promotion<\/a><\/p>\n Recipes from all our star cooks, seasonal eating ideas and restaurant reviews. Get our best food writing every week<\/p>\n Privacy Notice: Newsletters may contain information about charities, online ads, and content funded by outside parties. If you do not have an account, we will create a guest account for you on theguardian.com<\/a> to send you this newsletter. You can complete full registration at any time. For more information about how we use your data see our Privacy Policy<\/a>. We use Google reCaptcha to protect our website and the Google Privacy Policy<\/a> and Terms of Service<\/a> apply.<\/p>\n after newsletter promotion<\/p>\n Rachel Roddy\u2019s borlotti beans. Photograph: Elena Heatherwick\/The Guardian<\/p>\n Georgina Hayden has a couple of delicious suggestions too, such as her brothy braised gigantes<\/a> (butter beans) with \u2018nduja, or the very quick brothy braised chicory and beans<\/a> (30 mins).<\/p>\n Georgina Hayden\u2019s gigantes with \u2018nduja. Photograph: Emma Guscott\/The Guardian. Food styling: Ellie Mulligan. Props styling: Louie Waller. Food styling assistant: Alice Earll.<\/p>\n And Rukmini Iyer suggests two lovely budget meals<\/a>: a mouthwatering lime-spiked black bean, avocado and rice taco bowl, or her orange, butter bean, spinach and olive salad.<\/p>\n Rukmini Iyer\u2019s lime-spiked black bean, avocado and rice taco bowl. Photograph: Ola O Smit\/Photograph: Ola O Smit\/The Guardian, Food Stylist: Sam Dixon, Prop Stylist: Anna Wilkins<\/p>\n Her pesto-topped white bean, kale and tomato cassoulet<\/a> is another lovely winter idea.<\/p>\n Meera Sodha has a recipe for creamy butter beans with salsa verde<\/a>, or Tahini beans with basil and pinenuts<\/a>. Enjoy!<\/p>\n Meera Sodha\u2019s butter beans in salsa verde. Photograph: Louise Hagger\/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay.<\/p>\n","protected":false},"excerpt":{"rendered":"What could be nicer on a dark autumn evening than a comforting pot of beans? 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