02/09/2026
Sales of beans are up. 7.3% in the first half of 2026 according to reports. Sales of dried beans are up 23%, and posh ones (organic or jarred), they are up over 30%.
Even better sales of fake meats are down!! š„³š„³ And beans with meat sausages in are down too! ā¤ļø To a Registered Nutritionist this is wonderful news. Higher bean consumption has been reported in many studies to decrease risk of almost every cause of death!!
They have ābeanā found to lower cholesterol, blood pressure and risk of stroke. Plus they full of fibre for gut health and satiety, and protein for muscle repair and hormone health.
They are amazing. So hereās one of my latest favourites to celebrate, my version of a Mexican favourite - Mollete, made using my favourite bean, the black bean. Bean tacos in the last pic recipe coming soon, I do love Mexican food ā¤ļø
My Mollettes - Serves 2
~15g fibre per serving
~25g protein per serving
Simple salsa:
A few fresh tomatoes
A few slices of jarred jalapeƱos
Small handful of fresh/frozen coriander leaves
Refried beans:
Small onion, finely diced
Tin black beans
Cold pressed rapeseed or olive oil
1 tsp smoked paprika
0.5 tsp garlic granules
2 thick slices of wholemeal bread
40g grated cheddar
Side salad optional
Salsa: Chop all salsa ingredients (use a steak knife for the tomatoes to make it easier). Add more or less jalapeƱos to taste. Mix together in a small bowl and set aside.
Refried beans: heat a little oil in a small saucepan, add onion and fry to soften for 5 min. Drain beans and add to pan reserving liquid from tin. Add spices to pan and stir. Begin to mash with a potato masher until smooth and creamy. Add some of the reserved liquid if gets too thick. When ready take off the heat.
Under a grill, or in an air fryer, lightly toast the bread. Then spread half the beans on each slice, cover with cheese and grill, or air fry, until cheese is melted and begins to brown.
Serve topped with salsa and enjoy!!
