Campaign Promotes Doubling UK Bean Consumption by 2028 to Boost Health and Reduce Costs
The 'Bang in Some Beans' campaign, led by Jamie Oliver and Hugh Fearnley-Whittingstall and supported by major UK supermarkets, aims to double the country's bean consumption by 2028. The initiative highlights beans as a sustainable, plentiful, and nutritious alternative to meat that can help lower both food bills and carbon footprints.
Cost comparisons reveal that a 400g can of red kidney beans costs about 49p and provides 36% of the daily protein and a quarter of the daily fiber for women. Similarly, 200g of butter beans deliver 14g of protein for roughly 50p, whereas a 150g sirloin steak costs between £6 and £8 while providing about 25g of protein. The article notes that dried beans are the most economical and flavorful option compared to canned or jarred alternatives and have a long shelf life. Around 100 to 125g of dried beans equate to the contents of a 400g tin, with jars being the most expensive.
Practical advice encourages cooking a large pot of beans weekly and freezing them in 250g portions. Beans can be stored in their cooking liquid when frozen, allowing for easy thawing and cost-effective meal preparation. The campaign recommends replacing one to two meat meals per week with beans to reduce expenses and environmental impact, suggesting recipes such as spaghetti bolognese, shepherd’s pie, and chili con carne, where beans can mimic meat textures.
Nutritional insights from Rebecca Tobi of the Food Foundation emphasize that beans contain no cholesterol, are low in fat, and high in fiber, making them an excellent protein source for balanced diets. Additionally, Veg Power and various chefs highlight creative ways to incorporate beans into meals, including desserts like black bean brownies and chickpea blondies, as well as bean-based spreads. Recipes and contributions from culinary figures such as Prue Leith, Tom Aikens, and Joe Wicks showcase the versatile uses of beans.
