Spicy bean cheese toasties
Heat the beans with ½ tsp cayenne. Set a frying pan over a medium heat, butter 4 slices of bread, place 2 buttered-side down on a board and add the beans and cheese. Cover with the other slices, buttered-side up, and cook for 3 minutes each side, until golden.
Lemony kidney bean dip
Put the drained kidney beans, 2 tbsp tahini, the juice from half the lemon and 1 tbsp olive oil in a blender. Season generously and blend well. Serve the dip with toasted Arabic bread and garnish with coriander leaves, if you like.
Cannellini bean, almond and pesto salad
Coat 150g almonds in 2 tbsp olive oil, 1 tsp sea salt and ½ tsp brown sugar. Toast in a hot pan until golden. Leave to cool. Mix the drained cannellini beans with 3 tbsp pesto, parsley leaves and
the almonds. Drizzle with olive oil, season and serve.
Looking for more on canned beans and pulses in store? Learn more about our favourite storecupboard staples here.