The bean craze isn’t over yet—five comforting Veganuary recipes

SecondIans Had a very good year. as gut health, fiber and slow calculations for ultramachining food Pulses have been dominating food conversations in 2025 because the sensible answers are hiding in plain sight. Not flashy, not new, but quietly doing what we are told to do: filling our bellies, filling our bellies, and asking for nothing in return. and as Vegetarian January As the post-Christmas swell takes hold, they feel less like a trend and more like common sense catching up.

Beans are effective because they solve several January problems at once. They’re naturally plant-based, comforting, and affordable enough to make “eating better” feel achievable rather than performative. The British Heart Association states clearly: “Cholesterol-lowering legumes are nutritious and well-documented”, noting that eating as little as four servings a week can have a real impact on heart health. Diabetes UK highlights its low glycemic index and high fiber content – which is great news for blood sugar, digestion and that sluggish, overeating feeling many of us are now aware of.

Then there’s the long-term view. professor Tim Specter Describing beans as “extremely high in protein and fiber” and “really good for the planet,” and praising their anti-inflammatory benefits and tricks for making food taste better, not worse—a rare feat in a January diet.

This brings us to these five recipe. Smoky BBQ beans, silky white bean hummus, fennel burritos and Mediterranean butter beans take pride of place on toast. Turns out, beans aren’t about denial—they’re about eating well, eating right, and carrying that habit well beyond January.

Quick Fire BBQ Beans

This quick and easy recipe is much greater than the sum of its parts. It really has just the right amount of smoky, spicy, rich flavor to leave you feeling satisfied and – dare we say – happy.

raw material:

A little oil (unless you are using a non-stick pan)

1 small white onion, peeled and diced

1 green chili, chopped (leave the seeds if you like it spicier)

2 cloves garlic, peeled and thinly sliced

¼ teaspoon oregano

¼ teaspoon fennel seeds

½ teaspoon smoked paprika

½ teaspoon black pepper

pinch of salt

1 x 400g tin kidney beans, drained and rinsed

75g BBQ sauce

green onions, chopped for garnish

method:

1. Heat a nonstick pan over medium-high heat. If you don’t have a non-stick pan, you can use a little oil.

2. Add the onions, peppers and garlic to the pan, then add the herbs and spices, pepper and salt. Cook for a few minutes. Continue stirring.

3. Pour in a little water (or beer!) to loosen and sauté for 3 minutes.

4. Add beans and barbecue sauce to pan. Add 50 ml water and bring to boil. Cook over medium-low heat for 15-20 minutes, stirring occasionally. (If it looks quick to dry or sticky, pour a little more water on it.)

5. Remove from the heat and place on a large piece of toasted wholemeal bread.

Derek Sarno’s Recipes

Greens and beans with paprika

It’s the perfect pick-me-up after a long night or whenever you need nourishment for body and soul. Don’t be alarmed by the amount of vegetables in beans! They do shrink so you get all the benefits without adding bulk.

raw material:

150g spring greens (or kale or savoy cabbage), rinsed and cut into bite-size pieces

1 clove garlic, peeled and minced

1 red chili pepper, diced (remove seeds unless you want more heat)

1 medium tomato, diced

1 tablespoon olive oil

1 onion, peeled and diced

1 x 400g can cannellini beans, rinsed and drained

1½ tablespoons tomato paste

½ teaspoon smoked paprika

salt and pepper

100g baby spinach

A handful of parsley, chopped

method:

1. Bring a pot of water to a boil. Add the chopped vegetables and immediately remove the pan from the heat, leaving the vegetables in the hot water and cook gently. Set the pot aside.

2. Meanwhile, combine garlic, red pepper and chopped tomatoes in a bowl. Set aside.

3. Heat a little olive oil in a large pan on the stovetop, making sure the bottom of the pan is coated with olive oil. Add the onions and beans, then add the tomato paste, smoked paprika, salt and pepper and half the chopped tomatoes. Cook, stirring occasionally, until it begins to brown and stick to the pan – about five minutes.

4. Then add 125 ml of water, bring to a boil, turn to low heat and cook for another 4-5 minutes. Remove from heat and transfer beans to another plate. Set aside.

5. Drain vegetables and squeeze out excess water. Set aside.

6. Now put the pan you cooked the beans in back on the heat (no need to clean!). Add a little more olive oil, the remaining tomatoes, garlic and chilli, and more salt and pepper. Cook for a minute or two, then add the drained vegetables. Saute for a few minutes and add 2 tablespoons of water.

7. Add spinach to pan and stir for a few minutes until wilted. Place vegetables and some beans on toasted malt bread. Sprinkle with parsley.

Derek Sarno’s Recipes

White Bean Fennel with Harissa Sauce

Well, it’s pretty fancy, but it can be in your belly within 15 minutes. Mild Italian flavors combine with the kick of harissa to create a plate of comforting food.

raw material:

2 tablespoons olive oil

1 small onion, peeled and diced

1 bulb of fennel, cut into small pieces

1 clove garlic, peeled and minced

1 x 400g can cannellini beans

100ml vegetable stock

a handful of spinach

A handful of parsley, chopped

1 teaspoon vegan butter

2 tablespoons harissa

method:

1. Heat olive oil in a pan and add onion and fennel. Add some salt and sauté over medium-high heat for 5-6 minutes, stirring occasionally, until both are soft. Add garlic and cook for another minute.

2. Add the beans to the pan with the stock and simmer for 4-5 minutes, until the fennel is soft and most of the water has disappeared.

3. Remove from the heat, add the spinach to the pot, and cover the pot again until the spinach is wilted. Add parsley and vegan butter.

4. Place on toasted sourdough bread.

5. Top with a tablespoon of harissa.

Derek Sarno’s Recipes

White Bean Hummus

Oh, look! We’re out of left field! There are so many ways to serve beans on toast, and we believe that rustling up a delicious, tangy homemade dip is a delicious act of self-care. It only takes a few minutes to make, so you can pop the bagel in the toaster and have the sauce ready when it pops out.

raw material:

1 x 400g can cannellini beans, drained and rinsed

Juice and zest of half a lemon

1 clove garlic, peeled and roughly chopped

1 teaspoon tahini

¼ teaspoon ground cumin

2 tablespoons olive oil

pinch of salt

1 tablespoon chopped parsley

method:

1. Place all ingredients except parsley in a blender and blend, adding a little water if a looser consistency is desired.

2. Spread on toasted bagels and sprinkle with parsley on top.

Veganuary Recipes

Mediterranean Butter Beans

Rich sun-dried tomatoes and savory olives elevate this classic bean toast to a higher level of soul food. Staying true to the theme, serve beans on toasted olive bread, focaccia or ciabatta.

raw material:

2 tablespoons olive oil

1 small onion, peeled and chopped

2 cloves garlic, peeled and minced

¼ teaspoon dried chili flakes

1 x 400g tin butter beans, drained and rinsed

3 tablespoons sun-dried tomato paste

2 tablespoons green olives, sliced

100ml vegetable stock

pinch black pepper

1 tablespoon basil or dill, chopped

method:

1. Heat olive oil in a pan, add onions and sauté for 5-6 minutes, then add garlic and chili flakes and cook for another 2 minutes.

2. Add butter beans, sun-dried tomato paste, olives, vegetable stock and black pepper. Cover the pot and cook over low heat for 5 minutes.

3. Remove from the heat and place on toast and sprinkle with fresh herbs.

Veganuary Recipes