Whether you are scouring for bargains on the grocery shelf, or have tins of cheap legumes lurking in the cupboard with nothing to do, these recipes are ideal to use up leftover foods in these lean times. Good for you and your pocket, the planet and local farmers, rather than buying ready-meals from big food brands and supermarkets. Three Bean Vegetable Soup (Crowded Kitchen) is made with different varieties for a nourishing dinner. A nice chilly evening recipe, extras can be frozen.
Many foods are toxic to animal friends, so keep these recipes away from nosey paws. Keep fresh dough away from pets (it can expand in the stomach) and never use xylitol (a sweetener that can be lethal).
Beans come in all shapes and sizes. Recipes tend to use any beans in water, as baked beans will have tomato sauce, which will affect the taste, but it’s up to you! If cooking beans from scratch, be safety-aware (kidney beans have to be boiled for 10 minutes before normal cooking, to get rid of their toxin – especially if using slow cookers that cook at low temperatures.
Quick Chilli with Homemade Baked Beans (The Veg Space) can of course be quickened up and simplified, by using cans of baked beans. Serve with rice or steamed veggies, leftovers are good in baked potatoes.
Butter Bean Stew (The Veg Space) is made with lemon and sun-dried tomatoes and walnuts. You can batch-cook this and freeze leftovers.
Vegan Sausage Casserole with Borlotti Beans (The Veg Space) is served with cooked carrots in a tomato gravy. Moving Mountains make good vegan sausages, in plastic-free packaging (sold in the frozen aisle of most supermarkets). Slice sausages lengthwise and lengthwise again for children and swallowing difficulties, to reduce risk of choking.
Vegan Dumpling Stew (Short Girl, Tall Order) is packed with vegetables and cannellini beans, for a warming filling meal. The dumplings are homemade (keep fresh dough away from pets).