Black Beans

Mild, earthy and slightly sweet. Their texture is what really shines—creamy and velvety on the inside with a firm, thin skin.

They are a fantastic canvas for bold, punchy aromatics like cumin, garlic and lime.

Fibre for a healthy gut. Iron to move oxygen around the body and keep you from getting tired. Protein for building muscle. Beans do it all, frankly. Soak and boil them yourself; tinned ones are fine in a pinch, but the flavour and texture of home-cooked are unbeatable.

If you are buying canned, look for a 'no added salt' version so you can control the seasoning yourself.

For dried beans, look for skins that aren't overly wrinkled or cracked. They should look shiny and deep black, not dusty or grey. Freshness matters even with dried goods, as really old beans take an eternity to soften.

Keep dried beans in an airtight container in a cool, dark cupboard. They will last for ages, but try to use them within a year for the best texture.

Canned beans are fine in the pantry until their use-by date. Once opened, move them to a sealed container in the fridge and use within three days.

A staple for stews, chillies and tacos. They hold their shape better than kidney beans, making them great for chunky salsas or salads.

Don't toss the liquid from the can or the pot. It is liquid gold for thickening sauces or making a quick soup base. Bulk out a burger patty with mashed beans or bake them into brownies for a fudge-like texture.