January Isn’t Bare — It’s Built on Beans
- Meg
- Jan 11
- 4 min read
January has a reputation for being a bit bleak in the kitchen. The festivities are over, the market stalls look quieter, and people assume it’s a month of restriction and restraint. But I’ve never cooked that way — and I don’t teach it either.
January cooking, at its best, is about resourcefulness. About noticing what’s still here, what’s actually at its peak, and how to turn simple ingredients into food that nourishes properly. And this is where beans and pulses come into their own.
They are the unsung heroes of the winter kitchen — steady, affordable, deeply comforting, and endlessly adaptable. When paired with seasonal January vegetables like leeks, onions, carrots, kale and stored tomatoes, they create food that feels generous rather than worthy.
How Beans Became Central to My Cooking
When Simon and I first met, he was following a plant-based diet for health reasons. Which meant that, very quickly, I had to brush up on my plant-based cooking in a way that went far beyond “a nice vegetable side dish”.
I went back to how I’d cooked in professional kitchens when budgets were tight and mouths were many to feed. Lentils that thickened stews without needing meat. Chickpeas that added texture and substance. Beans that carried flavour, spice and seasoning beautifully.
Beans stopped being an alternative — they became essential.
Over time, they worked their way into everything: soups, stews, salads, baking, snacks, and the quiet in-between meals that make up real life. They taught me that good food doesn’t have to shout. It just has to be cooked with care.
Roasted Crispy Chickpeas with Winter Spices
These are irresistible — crunchy, savoury, and endlessly useful. I scatter them over soups, salads, roast vegetables, or simply eat them warm from the tray with a glass of something cold.
Serves 4 (or 2 with no self-control)
Ingredients
2 x 400g tins chickpeas, drained, rinsed and thoroughly dried
2 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
½ tsp garlic granules
Sea salt
Method
Heat the oven to 200°C.
Toss the dried chickpeas with olive oil, spices and salt.
Spread in a single layer on a baking tray.
Roast for 35–40 minutes, shaking the tray halfway, until deeply golden and crisp.
Cool slightly — they crisp further as they cool.
January swaps & twists
Add rosemary and lemon zest instead of spices
Finish with chilli flakes and a drizzle of honey
Toss through cooked greens or grain salads for crunch
Thermomix tip
Dry chickpeas thoroughly using a clean tea towel after draining, then roast as above for best crunch.
Tuscan-Style White Bean & Winter Vegetable Stew
This is slow, comforting food — the sort that fills the kitchen with warmth and makes January evenings feel generous again. It’s inspired by the simple bean dishes of central Italy, where pulses are treated with the respect they deserve.
Serves 4–6
Ingredients
2 tbsp olive oil
1 onion, finely sliced
2 leeks, sliced
2 carrots, diced
3 cloves garlic, sliced
1 tsp dried thyme or rosemary
2 tbsp tomato purée
2 x 400g tins cannellini or haricot beans, drained (keep a little liquid)
1 x 400g tin good-quality chopped tomatoes
500 ml vegetable stock
A handful of kale or cavolo nero, shredded
Sea salt & black pepper
Method:
Heat olive oil in a large pot and gently soften onion, leeks and carrots with a pinch of salt for 10–12 minutes.
Add garlic and herbs, cook briefly, then stir in tomato purée.
Add beans, tomatoes, stock and a splash of bean liquid.
Simmer gently for 30 minutes until rich and cohesive.
Stir in greens for the final 5 minutes. Adjust seasoning generously.
Finish with olive oil and serve with crusty bread or a baked potato.
Why this works in January
Stored roots are sweet. Greens are sturdy. Beans hold everything together. This is food that supports you without overwhelming you.
Why I Teach with Beans (and
Always Will)
Beans and pulses are at the heart of how I cook and how I teach — not because they’re fashionable, but because they’re practical, nourishing and deeply satisfying.
They make seasonal cooking affordable.
They make plant-based food joyful.
They help home cooks feel confident and capable.
And when you cook them well, properly seasoned, slowly simmered, thoughtfully paired, they’re anything but boring.
Want More Like This?
If this way of cooking speaks to you, there are lots of ways to cook alongside me:
Book a cookery class — online or in person
Explore my seasonal cookbooks for everyday, repeat-worthy food
Book catering rooted in the seasons, not trends
Chat to me about Thermomix if you want beans, pulses and winter cooking to become effortless
👉 Sign up to the newsletter
👉 Browse the books
👉 Get in touch to book a class or catering
January doesn’t need fixing. It just needs feeding properly.
Warmly,
Meg x
Meg’s Scottish Kitchen
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