Mixed beans

An 80 g portion of cooked beans counts as one of your five-a-day portions. The NHS counts beans and pulses as no more than one portion towards five-a-day, however much you eat.

They’re already cooked, so drain and rinse them, then stir them into a hot dish for the last few minutes to warm through. Add them near the end of a chilli or soup so they keep their shape.

Stir them into a tomato-based chilli, vegetable soup or casserole, or toss them into a salad with chopped tomatoes, red onion and a sharp dressing. They’re also handy in a jacket potato filling.

Yes. Use the same drained amount; the mix gives you a range of bean textures and flavours rather than the firmer, more uniform bite of kidney beans.

Transfer them to a covered container and refrigerate within two hours of opening. The Food Standards Agency advises using chilled leftovers within 48 hours and reheating them only once, until steaming hot throughout.

The blend varies, but tins commonly combine beans such as kidney, cannellini, butter and borlotti beans. Check the ingredient list if you want to know which varieties are in a particular tin.