Beans for the Bottom Line

Low cost is rarely the main driver behind people's food choices, but when savings deliver flavor, that's a winner. Dry beans can lower your food costs if they replace higher-priced proteins like meat and fish. And if the beans taste great, where's the sacrifice?

Adding beans to a main course will often allow you to reduce the meat portion with no loss of perceived value. What's more, beans shine in the company of the so-called "lesser cuts" — meats like like pork ribs, belly and ham hocks; lamb shoulder and shanks; and beef brisket, tongue and tripe. With the current craze for "nose-to-tail eating," beans are in their element. Diners have never been more willing to try every part of the animal, from pig's ears to oxtails. And that's great news for beans.

Even in the seafood realm, beans pair best with less costly choices like mussels, clams, and canned tuna. With pricier items like fresh tuna, shrimp, octopus and salt cod, beans can stretch your seafood dollar by adding heft to a seafood salad or stew without adding much cost.

Recipe to try:
Three Bean Minestrone Emilia Romagna Style