Affordable, tasty and filling, this Lesley Waters dish will become a family favourite
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Cannellini, flageolet, borlotti, red kidney, black, pinto, aduki, haricot – there are so many types of beans available now. They all have more or less the same uses, cooked in soups and stews, dressed in salads or mashed and served instead of potatoes. One simple rule when using canned beans is to make sure you rinse them really well.
I love pulses – they are real flavour absorbers and work well in a whole variety of dishes. They’re also cheap, satisfying and a delicious way to add protein and fibre to your diet. Most pulses are available in cans, so there’s no need to soak them – and some lentils can be cooked very quickly. If you’ve never used pulses before you’ll be amazed at how they can become so much a part of your everyday meals