With a few tins of beans in the store cupboard, you're on your way to an easy meal. Beans are nutritious, high in protein and fibre.
The secret ingredient is peanut butter, which is whizzed up with tinned black beans, garlic, chipotle, cumin, lime zest and chestnut mushrooms.
Fry celery and garlic, before adding smoked paprika, cumin, oregano, chipotle paste (essential to the soup's warm, rounded heat) and vegetable stock.
Traybakes are perfect for midweek meals, requiring minimum preparation time and washing up.
The base is onions, garlic, smoked paprika, tomato purée and fish stock, to which you add sliced peppers, beans and herbs.
Tinned tomatoes are cooked with kale and Savoy cabbage, plus drained and rinsed cooked cannellini beans from a tin.
Ranchers' eggs, as the name of this Mexican dish roughly translates to, are perfect for a weekend breakfast or brunch – warm flour tortillas topped with spicy beans, avocado, feta and fried eggs.
Adding puréed black beans to roasted sweet potato patties adds a lovely smokiness to these tasty burgers.
You can serve it with whole-grain rice, grated cheese, sour cream and guacamole. Or spoon on top of a baked jacket potato.
Shakshuka is a Middle Eastern breakfast dish, usually made with tomatoes and eggs. Here's a nourishing vegan version, where the eggs are replaced with plant-based yogurt.