Exhi-BEAN-tion - a source of sustainable UK beans

December 2021 sees the Warwick Food GRP work with Tales from Coventry Tables to run an exciting bean-based event as part of the Resonate Festival’s theme of the month, FEAST!

An online tutored tasting and exhibition – (or Exhi- Bean- Tion, if you like!) - will see local independent food businesses providing samples of bean recipes from around the world, all sourced from the people of Coventry. The event will also delve into why the humble bean is so important and useful, and explore how Warwick is working to help create a source of sustainable UK-grown beans.

Farm Visit

On a scorching Summer’s day, the Tales from Coventry Tables team were treated to a full visit to the University of Warwick’s campus at Wellesbourne which hosts, among other things, the Warwick Crop Centre - an internationally recognised centre for translational research in sustainable agriculture, horticulture and food security.

There has been crop research at Wellesbourne for over 70 years: in 1949 the National Vegetable Research Station was established there in response to post-war pressure for food production; in 1980 the UK Vegetable Gene Bank was built there following donations to an OXFAM special appeal.  Over time Wellesbourne has become a magnet for institutes and organisations representing the UK’s horticultural research and agricultural development and is now part of the University of Warwick’s estate.

We were there because it’s home to Professor Eric Holub, a scientist and evangelist for the growing and usage of beans in British agriculture and cuisine. He’s registered two new haricot bean varieties Capulet (a conventional navy bean) and Godiva (a blonde kidney bean) – but this easy phrasing belies the massive amount of work lying behind these little nuggets of goodness.  

The UK doesn’t have much of a history of growing beans, because they need a lot of sunlight, so they are imported from countries like the USA, Canada and Ethiopia. ​His research has shown that careful selection can breed a bean which can thrive in the UK climate and be a commercially viable and sustainable crop; they’re an ideal candidate for improving our food system and increasing food security in the UK.

In more good news, he tells us beans are actively good for the environment, “They are brilliant because they are one of four crops which grown in rotation together pretty much look after the soil by themselves, rather than depleting it and then needing loads of chemicals to replace the nutrients used. Legumes help farmers put vital nitrogen back into the soil.” 

And beans are a fantastic food ingredient, he says, “They are very nutritious – they’re an excellent source of prebiotic dietary fibre, protein and iron - and versatile in a wide menu of delicious recipes. They're already well-loved and inclusive to most diets”. 

And that’s where Tales from Coventry Tables comes in – we’re cooking up a treat for you for December as part of the University of Warwick’s Resonate Festival, which for December takes ‘Feast’ as it’s theme. We’ll be working with different communities to create a very special event with Eric to showcase his brilliant beans. Watch this space!

You can read more about Eric’s work on beans at 2BHealthyGB.com

The best things come in small packages…

Good, honest cookery starts with good, honest ingredients and the humble bean is a staple for creating dishes that are nutritious, healthy for our body and the planet, affordable and delicious, (They do say the best things come in small packages)

Tales from Coventry Tables has been delighted, and privileged, to be working with Professor Eric Holub’s brilliant, British beans to create some culinary delights for our upcoming Ex-bean-ition: Capulet is a conventional white navy bean and Godiva is a blonde kidney bean. 

Working to the principles of simple cookery, we have been collaborating with local food enthusiasts, food producers and chefs to create some bean-based dishes to tantalize those taste buds. Simple cookery? Well, it’s exactly that: uncomplicated, good, honest recipes which use a minimum of ingredients for maximum taste.  Locally sourced produce features highly when working in this fashion as do the balancing herbs and spices which can transport the bean around the world and back again.

Bringing the bean back to basics and cooking simply can involve soaking. Lot of us are very used to our beans coming pre prepared in a tin on a shelf, but many a kitchen worktop can still be found with a pot of beans soaking in water making ready for cooking. 

Using beans at their most basic reduces environmental waste and increases our awareness of where our food comes from. There is something very therapeutic about watching the beans expand, taking on the water and becoming plump and ready for cooking - nature working gently and simply to nourish both body and soul.

More tips for cooking beans

Get involved with the Exhi-BEAN-tion taste-a-along

Photo credits: Ellie McCann

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