Beans

Whether tinned or dried, beans are also little protein powerhouses, and I love using them. I cook with tinned versions if I can find them, as they are a lot easier and don’t require as much pre-planning. But if you own a pressure cooker and so can cook dried beans quite quickly, you may prefer to use them. You can also pop dried beans in some water in a slow cooker in the morning, go about your day and then have them ready by dinnertime. I also use some beans you may be less familiar with, such as adzuki beans and mung beans. Adzuki beans are small, maroon beans that are commonly cooked down in sugar, then mashed and used in Japanese desserts. Mung beans are common in South-East Asian cooking, both in savoury and sweet dishes. Look for them in the whole foods sections of supermarkets – and if you live near a health-food store, you might find some in the bulk bins, and they may well be cheaper too.