Legumes are an affordable, low-fat meat alternative, full of nutrients (think protein, fibre, iron and vitamin B). And if you’re building out your pantry for fall and winter, a can of beans (or several) is an incredibly versatile addition.
You can choose from black beans, navy beans, romano beans, kidney beans and more, to make everything from rustic classics like beans on toast to hearty soups and southern-style breakfasts.
Kitchen note: A can of beans has higher sodium levels compared to dried beans, so it’s always advisable to drain and rinse the beans before cooking with them.
Navy beans (1 can)
Posole is a traditional Mexican soup made with hominy (dried corn kernels soaked in an alkali solution to remove the hull and germ). Our easy and quick-to-make chicken posole calls for it—but if you don’t have any available, navy beans are a great substitution. Top with your choice of radishes, avocado, tortilla, queso fresco and cilantro. Get the recipe for quick chicken posole.