Learn all about these hero pantry staples
Beans and lentils can be found in almost every pantry, and with good reason. The versatile legumes are nutritious, easy to cook with and can be used in a wide variety of recipes. Discover more about beans and lentils below.
Types of beans & lentils
Lentils
Lentils are small legumes that can be stored for long periods and, in turn, are often a staple in many pantries. Lentils can be purchased dry in packets or ready-to-go in cans. They come in a variety of colours including yellow, red, green and brown.
Cannellini beans
Cannellini Beans are white in colour, have a fluffy texture and provide a mild, nutty flavour. They can be served cold or hot. Why not try them in a salad or blitzed into a pasta sauce?
Black beans
Black beans are hugely popular in Mexican-inspired dishes — with good reason, they’re delicious! They have a soft and creamy texture and a slightly sweet flavour that pairs well with the acidity of lime and tomato.
Red kidney beans
Red kidney beans have a mild flavour and are an easy addition to salads or soups. They work perfectly in chilli con carne.
Butter beans
Butter beans are also known as lima beans. They’re large, white and creamy, making them perfect for mashing. They also work well in soups.
Borlotti beans
Also known as cranberry beans, borlotti beans are a medium-sized legume. Similar to cannellini beans, they have a mild, nutty flavour and are creamy in texture.
How to cook lentils
Canned lentils are convenient, but you can also use dried. Here’s how easy it is!
Step 1 of 4
Using a colander, rinse lentils under running water until the water runs clear.
Step 2 of 4
Transfer to a saucepan or pot and add one cup of lentils to two cups of water.
Step 3 of 4
Bring to boil and simmer until tender, about 20 minutes.
Step 4 of 4
Drain using a sieve and dispose of any excess water.
Tinned beans and lentils need only be drained and rinsed under cold water before eating or cooking.
Leftover tips
- You’re in luck — there are so many ways you can use leftover beans and lentils. Add them to salads, pastas, pies, tacos, enchiladas or soup.
- Blend them with vegetables (sweet potato and carrot both work well) to create a tasty dip or pasta sauce.
Swaps
Don’t have any beans or lentils on hand? Here are some simple swaps:
- Chickpeas
- Broad beans
- Couscous
Storage tips
- Beans and lentils in cans and packets can be stored for long periods of time. Store them in a cool, dry place, and follow dates on the packet for detailed information.
- After opening canned beans and lentils, store them in an air-tight container in the fridge. They will keep for up to two days.
Bean & lentil recipes
There’s no shortage of bean and lentil recipes: burgers, soups, pasta, pies, tacos, salad, nachos, enchiladas, dip… you get the idea! Get stuck into these delicious meal ideas.