Why beans are the cool food trend with Paul Newnham

Описание: Beans are having a moment.

The New York Times called them the standout food trend of 2025. The UN is campaigning for them. Chefs are putting them centre stage.

So why are so many of us still unsure what to do with them?

In this episode of In Good Taste, I sit down with Paul Newnham, CEO of the SDG2 Advocacy Hub at the United Nations and founder of the global Beans is How campaign, to unpack why beans, peas and lentils might be the single most underrated ingredient on your plate.

We talk fibre, protein myths, soil health, affordability, and how to make beans cool, delicious and completely doable at home. If you don't already know!


HERE'S WHY IT MATTERS

• Most of us get enough protein, but not nearly enough fibre
• Beans feed your gut microbiome (yes, the “party in your pants” is a good thing!)
• They’re affordable in a cost-of-living crunch
• They improve soil health by naturally fixing nitrogen
• And they underpin some of the world’s most exciting cuisines

If you care about flavour, health and the future of food, this one’s for you.

WHAT WE COVER

• What “pulses” actually are and why they have their own UN day
• The truth about protein obsession
• Why fibre is the real nutritional frontier
• How beans improve soil and farming systems
• Why consumption has stagnated — and how to change that
• Practical tips to introduce beans without digestive drama
• Clever ways to “bang in some beans” from bolognese to brownies

Plus: Paul shares his family’s favourite black bean burger and the hilarious story of his children.

ABOUT MY GUEST

UN affiliated SDG2 Advocacy Hub works to deliver Sustainable Development Goal 2: ending hunger, improving nutrition and building sustainable agriculture by 2030.

Paul Newnham leads its global advocacy efforts and founded *Beans is How*, a campaign to double global bean consumption by 2028 making beans aspirational, accessible and everywhere from school menus to fine dining.


ABOUT ME

I’m Mallika Basu, food writer, adviser and spice lover, on a mission to make food matters accessible, joyful and useful for food lovers. Author of two Indian cookbooks, my new book, In Good Taste: What Shapes What We Eat and Drink — and Why It Matters is out now!

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