Our news

Worrying news about overweight children

October 12th, 2017


We were very sad to read yesterday - World Obesity Day - about the rising numbers of children and young people who are overweight or obese. This will cause them health problems in later life. It’s not just the UK, junk food and sugary drinks are taking an enormous toll on children around the world, with soaring numbers who are obese and millions developing conditions such as type 2 diabetes and high blood pressure previously seen only in adults.

“Forecasts about the rising numbers of overweight children should sound an alarm bell for health service managers and health professionals,” said Tim Lobstein, the policy director of the WOF. “They will have to deal with this rising tide of ill health following the obesity epidemic.”

So much has changed in our diets over the past 50 years, some good changes and some not so good. You cannot replace water with Coca-Cola or simple meals with a greasy take-away and still expect children to grow healthily.

We strongly feel that healthy food supplies should be seen as a basic human right for this - and the next - generation. It’s not about blaming individuals, this needs looking at at the societal level.

Five is your lucky number!

October 6th, 2017


Calling all stockists! If you currently have our original three Chickpea Crispbread flavours on your shelf - Seeds & Black Pepper, Moroccan Spice and Mung Beans & Chive - we want you to try our two new flavours.

Five is a good number!

Drop us a line and we’ll be happy to send you our Cheddar Crunch and Seaweed & Sesame - trade.enquiry@easybean.co.uk

Happy National Poetry Day!

September 28th, 2017
Simmers on the kitchen stove.
All afternoon dense kernels
surrender to the fertile
juices, their tender bellies
swelling with delight.
In the yard we plant
rhubarb, cauliflower, and artichokes,
cupping wet earth over tubers,
our labour the germ
of later sustenance and renewal.
Across the field the sound of a baby crying
as we carry in the last carrots,
whorls of butter lettuce,
a basket of red potatoes.
I want to remember us this way—
late September sun streaming through
the window, bread loaves and golden
bunches of grapes on the table,
spoonfuls of hot soup rising
to our lips, filling us
with what endures.
By Peter Pereira

Jam today - and jam tomorrow!

September 19th, 2017


As well as our delicious ready meals and crisp breads, Easy Beaners are up to their elbows in jam and chutney making at this time of the year!

As you can see, the Blackberry & Apple Jam is made and is sitting on the shelves along with Damson Jam (the best jam!), Blackberry & Pear Jam and even Fig Jam.

There’s also Fig chutney! And a few jars of Spicy Marrow Chutney and an Apple and Chilli Chutney that is hot, hot, hot.

We want to encourage everyone to have a go at making their own tasty produce. For jam a 50/50 mix of fruit and sugar will work every time, but there is also the option of 60-65% fruit to 35-40% sugar with the addition of some lemon juice to aid setting. This is a far higher fruit content than commercial jams.

Let us know what you made - we’d love to see pics as well.

By the light of the moon…

September 14th, 2017

We like to keep in touch with the seasons at Easy Bean and we love looking at the changing landscape outside our rural farm base and - at the end of the day - enjoy a spot of moon-watching. This month we have the harvest moon, traditionally seen as providing light for farmers. If you are putting together a harvest hamper or two, why not add one of our bean / pulse – based dishes. We are sure they will be well-received!

Celebrating the harvest was once a pagan affair. Church celebrations began in earnest in Victorian times when Reverend Robert Stephen Hawker invited his parishioners to a special harvest service at his church in Cornwall in 1843.

Long ago, Anglo Saxon farmers believed the last sheaf of corn contained its spirit and it would be sacrificed along with a hare. A model of the hare was then made using corn - and evolved to become the Corn Dolly, representing the goddess or spirit of the grain.

Later on, farmers would put on a harvest feast and give a corn dolly pride of place in hope of a good harvest the following year.

Some harvesters felt it was bad luck to cut the last corn standing and farms would race to finish first and shout when they’d done it. Sometimes reapers would throw their sickles at the last corn until it was cut.

Early English settlers took the idea of harvest thanksgiving to North America. The first “Thanksgiving” was celebrated by the religious refugees from England known as the Pilgrim Fathers  in 1621. They invited Native Americans to a feast to celebrate a successful crop. Turkey wasn’t on the menu that year - the feast included goose, lobster, fish and deer.

A purple patch

September 8th, 2017


Most of us recognise the beautiful shiny aubergine with its dark purple colour and pear-like shape - and enjoy them sliced up and lightly fried or stewed in a ratatouille.

The aubergine also helps add a touch of the exotic to the Easy Bean Moroccan Tagine ready meal, along with other ingredients including chickpeas, butternut squash, courgettes, apricots and aromatic spices.

It’s known in North America, Australia and New Zealand as the egg plant  -  we’re not sure why, it’s not even really egg-shaped!  -  but we British prefer to share the word aubergine with the French.

In India and other parts of Asia it’s called a brinjal.

But whatever you call it, the aubergine definitely deserves its place in the culinary arts - and in our range of specially-selected Easy Bean ingredients.

The things they say…

August 31st, 2017


We were clearing our some cupboards today at Easy Bean Towers - real cupboards and some electronic ones of course! We came across this stash of testimonials which we deduced could do with another airing….

Mummy News: “Easy Bean pots leave you with the impression that they have been well thought out in concept and taste They scream quality (no wonder Waitrose is stocking them).

Allegra McEvedy, chef and food writer: “The flavours and quality of ingredients were superior and, most importantly to me, they ALL tasted homemade. Very much up my street and delighted that this kind of quality of ready meal is available on the high street.”

Aggie MacKenzie in Sainsbury’s magazine: “I’m a bit skeptical (well, sniffy is the truth) about some cooked food from packets, but this has no trace of that dull ‘twang’ you often get. Easy Bean’s food genuinely tastes homemade.”

Celebs on Sunday: “African Palava, brand new and a bit different.”

Vegetarian Living: “New Mexican Chilli: We give it the thumbs-up for a quick and tasty bite to eat. Our tester felt it would go well on a jacket potato to make a substantial meal.”

Where’s good to eat: “Time-pressed mums and busy professionals are finding internet shopping a boon - and it’s proving a great way for them to stock up on their favourite Easy Bean ready prepared meals.”

Easy Bean’s pots are wholesome and delicious. They are a healthy addition to any diet as they are naturally low in fat and salt and high in fibre. Packed full of pulses and chunky veg, each 320g pot provides 2 to 3 of your 5-a-day.”

Free From Foods Matter: “It is not that often that we seriously rave about a product - but we are very inclined to rave about Easy Bean’s one pot meals – not just because they are absolutely delicious, but because their ingredients list is so ‘clean’ and so additive/allergen (in terms of gluten and dairy) free that it quite made us want to hug them!”

Great taste success!

August 27th, 2017


Our Chickpea Crispbread Cheddar Crunch has been awarded a Great Taste Gold two-star Award 2017!

And that’s not all…

Our Chickpea Crispbread Seaweed & Sesame received a Great Taste Gold one-star Award 2017!

We think that Somerset Farmhouse Mature Cheddar gives bags of flavour to the Cheddar Crunch Crispbread. The addition of polenta enhances the crunch, along with a healthy topping of linseed, flax, millet and chia seed.

Our Seaweed & Sesame crisp breads are seasoned with a nutritious blend of native seaweed, delicate umami flavours of the sea, then topped with toasted sesame seeds for a Japanese twist.

We have worked hard to make delicious crispbreads - and we are so pleased that that great taste judges agree. They have great taste!

Our speciality? Quality products of course

August 16th, 2017


Here at Easy Bean we’re looking forward showing off our wares at the biggest gathering of specialist food producers in the calendar  -  the Speciality & Fine Food Fair at Olympia, London, in September.

It will give us the chance to meet independent retailers, delicatessens, chefs, hoteliers, restaurateurs and importers, distributors and wholesalers looking for new products for their shops and restaurants.

We’ll be meeting up with friends and colleagues among more than 700 suppliers who, like us, take huge pride in the artisan food and drink they produce.

Among our range of tasty items we’ll be promoting two of our biggest successes in particular  -  the Easy Bean Cheddar Crunch and Seaweed & Sesame crispbreads.If you’re a trade representative planning to visit the fair, come and see us on stand 1710H.

We know you’ll be impressed!

Speciality & Fine Food Fair, 3-5 September, Olympia, London


A taste of Wales

August 11th, 2017


Christina, our Queen of Beans, has undertaken a walk along Offa’s Dyke! To celebrate we offer this traditional Welsh dish with a modern (lentil-based) twist. Enjoy, And well done, Christina.

Cawl is a traditional Welsh stew, traditionally made with lamb and sometimes served with lentils as a modern twist. (Serves six).
6 small Welsh lamb shanks
1.2l/2pt water
50g/2oz lentils - pre-cooked
225g/8oz washed potatoes, diced
225g/8oz swede, peeled and diced
225g/8oz onion, peeled and chopped
225g/8oz washed carrots, diced
225g/8oz leek, sliced
Bay, thyme, rosemary and parsley to taste
½ a small cabbage
2tbsp vegetable oil
salt and pepper to taste

Heat the oil in a large pan, season the lamb shanks and add to the pan with the onion. Once browned, add water and herbs. Bring to the boil, then simmer. Cover and cook for 40 minutes. Add the vegetables (except the cabbage) and cook for a further 50 minutes. Add the pre-cooked lentils, shred and add the cawl, cook for about 5 minutes, then serve. During cooking the stock will reduce, so top it up with water or even use a little wine.