Beans have spent too long being treated as culinary admin: tipped into stews to make them stretch further, abandoned at the back of the cupboard or eaten dutifully because somebody has mentioned fibre. Amelia Christie-Miller’s Bold Beans has a rather more persuasive proposition. Beans, it argues, should be the reason you are making dinner in the first place.
These three recipes make an especially strong case during the warmer months, when nobody wants to spend an evening simmering something worthy. They are quick, colourful and substantial enough to count as dinner, while remaining firmly within the loose, forgiving category of salad.
