Full of Beans

Available for over a year

Hugh Fearnley-Whittingstall learns all about fibre, and why we need to eat more of it. In this episode, he investigates the remarkable properties of beans – full of fibre, sustainable and delicious – and how they're used around the world. Hugh learns to make a traditional Nigerian bean-rich dish and discovers why beans and pulses, except the hearty baked bean, have largely fallen out of favour in the UK. He finds out about a new campaign that aims to bring beans back in a big way. Featuring: Khadijat Mustapha and Joey Callender-Wood from Coexist Community Kitchen, Bristol Prof Chris van Tulleken from University College London Dev from Bite Back Presenter: Hugh Fearnley-Whittingstall Producer: Sarah Goodman Exec Producer: Becky Ripley With thanks to the Food Foundation and Veg Power.