Introducing UK-grown dried beans into households in England: a practice-based analysis of a sustainable food intervention

Abstract

Pulses are central to healthy and sustainable food systems, yet their incorporation into English diets remains challenging. Recent agricultural developments enabling common beans ( Phaseolus vulgaris ) to be grown in UK agro-climatic conditions create opportunities for locally adapted food production. However, their contribution to sustainable transformation depends on becoming meaningful, accessible and practical within everyday household practices. This in-depth qualitative study used a household intervention within the wider BeanMeals’ schools project setting to explore how participants with varied pulse-related experience learned about, experimented with and incorporated UK-grown dried common beans into family meals. Ten households participated in three bean-based Cook and Eat sessions and two household visits, alongside school-based activities. Visual ethnographic methods including photography, video and participant-generated documentation supported observation of everyday food practices. Data were analysed guided by a Social Practice Theory (SPT) framework, focusing on materials, competences and meanings. Using a novice-to-expert typology, the study identified “bean experts” who drew on established pulse-related culinary traditions, embodied know-how, preparation routines and supportive kitchen infrastructures to easily incorporate UK-grown dried beans into food practices. It also identified “bean novice” and “bean competent” households who developed new skills, confidence and strategies for incorporating beans into family meals through structured learning, repeated exposure and experimentation. “Bean novices” focused on blending beans into familiar meals to address household selective eating. For “bean competent” households, the main barrier was the perceived time demands of dried-bean preparation. The SPT framework highlighted how differences in materials, competences and meanings between households enabled or constrained bean and dried-bean uptake. Although new cooking competence can develop through social learning and experimentation, sustaining practices perceived as inconvenient, e.g., soaking and boiling dried beans, may depend on longer-term changes in material and societal conditions. Bean experts, largely South Asian vegetarian households, illustrated practices supporting dried-bean use including bulk buying ingredients, meal planning, shared meals, batch cooking, freezing and pressure-cooker use. The study demonstrated positive associations and interest in UK bean consumption across households. For those less habituated to dried beans, this could be supported through pre-prepared formats offering additional opportunities for the UK food system.