It’s no secret that the members of the TASTE team love a legume.

Beans on toast? Don’t mind if we do. A bowl of spicy cauliflower-and-chickpea curry? You’re on. A tuna salad with a fancy (beany) upgrade? Bring it.

You get the idea: we think legumes are luscious! Which is why Woolies' new, expanded range of canned beans and pulses is really worth checking out.

Because the humble legume, as Fatima Saib (head of commercial content at TASTE) demonstrates so well in this video, can make for a complete meal. Not a side, not a substitute – the main attraction. Just look at this moreish dish of creamy whipped butter beans, topped with a crunchy charred red kidney bean, pepper and corn mix with black chickpeas, drizzled with olive oil, dusted with lemon zest and fresh herbs. What more could you want?

Whipped and charred beans on toast

[recipe video]

Beans on toast get an upgrade in this recipe with a five-bean and goat’s cheese topping that becomes creamy and luxurious when blended with cream. Top your toast with the beans and finish it off with charred black chickpeas and a can of cannellini beans, soya beans and vegetable mix for the perfect crunch.

Whipped and charred beans on toast

More protein, you say? Both the lentil and greater bean family contain some of the highest concentrations of protein of all plants – that’s around 9 grams of protein per cooked 100 grams. They’re also loaded with fibre (good for gut health), are low GI (no sugar spikes for you), naturally free of cholesterol and low in fat. Sounds like a win, all round.

Want to get to know the range a little better? Here’s a peek of what you can expect from Woolies if you're stocking up on legumes:

• Black beans in brine: with their smooth texture and earthy flavour, black beans do really well in Mexican dishes – they’ll go down a treat in a spicy chilli con carné.
• Canned black Beluga lentils in brine are new at Woolies. They’re small and glossy, with an earthy, nutty taste that’s still mild enough to really soak up any dressings or herbs you want to throw their way.
• For your next braai salad, you need to make a mental note of the 5-bean mix in brine. Expect a tasty mix of four types of beans (butter, cannellini, red kidney and haricot), plus chickpeas. Add a tangy dressing and some fresh herbs and off you go.
• Also new to Woolies: get a load of these black chickpeas in brine! Thanks to their robust, nutty taste and firm texture, these striking legumes will really add a punch to your next grain salad or veg curry.
• We’re already fans of the mixed can of red kidney beans, peppers and corn – add some steamed rice, chopped tomato, red onion, avo, feta and fresh coriander and you’ve got one super-delicious Mexican salad on your hands... It’s also a great addition to your weekend shakshuka or frittata.
• And don’t forget about the combo of cannellini beans, soya beans and veggies (including corn, carrots and pitted olives), which is great for all kinds of salad shenanigans.

Producer: Fatima Saib

Recipe and production: Marcelle van Rooyen

Food assistant: Chevonne Fourie

Videography: Barry de Villiers

Photography: Shavan Rahim

Find more bean recipes here

A great source of protein, fibre and low GI, broaden your bean (and pulse) horizons at Woolies.

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