Kidney Beans

Deeply earthy with a mild sweetness. They have a dense, creamy interior once cooked and a slightly nutty finish.

Because they are relatively neutral, they act as a sponge for bold spices, citrus and vinegars.

Plenty of protein and fibre for your gut. You'll also get iron for moving oxygen around and magnesium for energy — useful for when you've had a long day.

Look for shiny, unbroken skins if buying dried. For tinned versions, check the label for 'no added salt' to keep control over your seasoning.

Avoid cans with deep dents or bulging lids. Quality matters less if you’re mashing them into a dip, but for salads, you want a brand that holds its shape without turning to mush.

Keep dried beans in an airtight container in a cool, dark cupboard. They will last for years, though older beans take much longer to soften.

Once a tin is open, move any leftovers to a separate container. Don't store them in the open tin in the fridge, or they'll pick up a metallic taste.

Absolute staples for chilli con carne, minestrone and taco fillings. They have a sturdy texture that holds up well during long, slow simmers.

Don’t be afraid to mash them into burgers or blitz them into a smooth, earthy dip with some olive oil and cumin. They are also brilliant at soaking up the juices in a cold bean salad.