Even for Hannah (co-owner of Organico where sustainability is a core value) dishing out sustainable family meals every night isn’t always plain sailing. ‘Because I'm often late home, dinner can be stressful,’ she shares. But she has a smart, sustainable secret up her sleeve that’s saved many a weeknight dinner rush from turning into a fast food frenzy. And it all starts with one sustainable staple: dried beans. Odds are you already have this humble hero in your pantry. And with Hannah's approach, it’s your golden ticket to not just 1, but 4 sustainable weeknight meals.

The power of plant-based beyond the dinner plate

Before we get to the beauty of beans...

Here's a quick reminder of just how big of a difference a seemingly small action can make: 

In the UK it’s been reported that if everyone ’swapped just one more red meat-based meal to a plant-based meal per week, we would cut the UK’s greenhouse gas emissions by 50 million tonnes… the equivalent of taking 16 million cars off the road.’

Even though going meat-free a few nights a week may seem like 'small beans' (pun definitely intended), its positive pay-off can be huge. 

Still though – that doesn’t mean it’s always a simple task. Especially when you have a household of picky eaters to please…

Because mealtimes are anything but simple at Hannah’s house

As Hannah lovingly puts it, ‘I have a selection of people to cook for that annoyingly don’t all want the same thing.’ 

Pasta, the usual crowd-pleaser for a busy family, is off the table for Hannah’s family (quite literally). Her son avoids tomato sauces and her daughter boycotts cream sauces. And they’ve both had their fill of their father's beloved carbonara recipe. 

But with dried beans, Hannah has landed on a mealtime strategy that everyone’s happy with.

Dried beans are a win all around

Dried beans let Hannah do the bulk of the cooking for 4 different meals in one session. (8 meals, in fact, if you count the beans that go into the freezer). 

And her entire family is happy to chow down on the extremely nutritious plant-based recipe she makes. No small feat that – getting kids excited about a meat-free meal (that’s not chips and cheese pizza).  

But dried beans don't just simplify meal prep. They significantly reduce stress for Hannah. 

As she points out, 'We make less sustainable choices when we’re unprepared and stressed. That’s when we go for the fast food, which is not only not the healthiest but results in a load of wasteful rubbish thrown in the bin.' 

Hannah's approach proves that a bit of planning can greatly benefit your health and the planet.

Here’s how she does it…

Bean Sprouting 101: Unlocking extra nutrition 

We'll get to the recipe part soon.

But first let's focus on step 1: prepping the beans.

To kick off her healthy bean feast, Hannah brings home 1 kg each of 3 types of organic beans:

(^^ Click links above to order for home delivery.)

To maximise their digestibility, Hannah doesn’t just soak the beans before cooking. She also sprouts them.   

This sprouting step is worth it – it gets rid of 'anti-nutrients' which can hinder nutrient absorption and cause tummy problems. Plus, it unlocks essential nutrients like B vitamins, zinc and iron, making them more accessible to your body.

If you're thinking, ‘Sprouting? That sounds like a chore,’ you’re in for a surprise. It’s as simple as an extra-long soak, making these beans not just good for you, but superfood good.

To sprout, Hannah keeps each bean type in a separate bowl and soaks them for 18-24 hours. ‘You’ll have to keep them topped up with water so they’re always covered.’ 

Simply watch for the beans to split. And that’s all there is to it!

Next comes cooking the beans 

Once the beans have sprouted, give them a good rinse then transfer each bean type to its own pot and cover with water. ‘Otherwise it kind of goes brown if you cook them all together.’

The beans take around an hour of simmering on the stovetop before they’re perfectly tender. Hannah’s pro tip here is to get your recipe ingredients ready while the beans cook.

But that’s not the only meal prep game-changer she’s figured out…

Did you know you can actually freeze cooked beans for later use? 

Once cooked, Hannah puts half the beans into her base recipe. The other half she puts in compostable freezer bags (still keeping beans separate by type). Once cool, she pops them in the freezer. 

When she needs the frozen beans for another meal, it’s as simple as pulling them out of the freezer and putting them straight into the recipe. No defrosting needed. 

How easy is that?

One base recipe = SO many meal variations

So what’s Hannah’s favourite dish that’s saved many a weeknight from turning into a fast food frenzy?

It’s none other than a fully veggie chilli. 

But Hannah’s chilli isn’t just one meal. It’s a versatile foundation that adapts to countless dinners, making it a hit with the entire family. 

As Hannah says, ‘ You can do all kinds of meals with chilli. Turn it into tacos, serve with rice or wraps or tortilla chips. The kids love customising their meals with toppings like mashed avocado, cheese, sour cream and salsas.’

But the genius of Hannah’s chilli goes beyond its adaptability. By preparing a large batch, she makes enough for 2 dinners right away, plus 2 more meals she freezes for later.

This method means Hannah makes 4 meals in the time it takes to cook 1. Allowing her to serve healthy dinners to her family way more often. Plus, it really helps cut down on food waste – aligning perfectly with her goals for sustainable living.

Bored of chilli? Not a possibility...

Won't the family start to find chilli humdrum?

Not on Hannah's watch. She's got a few clever tricks to keep each meal interesting. 

First of all, she rarely follows the same recipe twice.

Many of her dinner winners have been recipes she's found online. Like Anna Jones’ All-Pleasing Chilli (‘It's got some nice textures, with not just beans but lentils. And I also love putting some cocoa powder in my chills. One recipe I made a while ago had grated 70% chocolate which was also delicious!.’) 

And Donal Skehan’s Big Veggie Chilli (‘The sweet potato makes the sauce nice and thick and I love the cinnamon as an extra flavour profile.’)

But that’s not the only way Hannah keeps her chilli fresh and exciting:

‘At its heart, our chilli is simple: garlic, onions, beans and tomatoes. But the real secret is the ever-changing lineup of spices.’ 

Whether it's the warmth of cinnamon, the richness of cocoa powder, the earthiness of cumin or the sweetness of paprika, her spice choices ensure that ‘we're always exploring new flavours, never getting bored of the same dish.’

She also lets the beans and vegetables stew slowly in the tomatoes (around 4 hours). This coaxes out a depth of flavour and a velvety texture that's nothing short of remarkable.  

‘Every vegetable except the carrots blends seamlessly into the mix. I like the kids to see and enjoy the carrots, a little bit of sweet amidst the savoury.’ 

Like Hannah, feel free to play with the spices and ingredients based on what's in season or what your family loves.

Chilli is forgiving and flexible, making it the perfect canvas for culinary experimentation.

Dinner is (sustainably) served

So there you have it. 

Even with a packed schedule, there is a way to serve up meals that are healthy for your family and the planet. 

And if you’re thinking, ‘But can I really do this?’ 

Absolutely. 

It's not about overhauling your entire diet overnight. But starting with one meal at a time. 

And don’t forget, we’re here for you! Not just when it comes to ordering your sustainable groceries for home delivery. But anytime you have a question about meal prep, healthy eating or sustainability, don’t hesitate to reach out (info@organico.ie).  

Because all of this is a lot less stressful – and a lot more enjoyable – when we’re in it together.