Beans: The Unsung Protein Champion Winning Over America’s Food Fights

Hop on the Bean Bandwagon

If nutrition is a sport, it has no casual fans. Supporters of Team Protein, the 2025 champions, are numerous and passionate, backed up by a sprawling industry of protein-supplemented products. Also popular is Team MAHA, captained by Health Secretary Robert F. Kennedy Jr., which endorses “real foods,” especially red meat and dairy. Alongside these are other dietary approaches, but there is one player that any team would gladly welcome: the bean.

These tiny packages pack a nutritional punch—so much so that the advisory committee for the 2025 U.S. Dietary Guidelines recommended upping the daily serving size of legumes and promoting them as a protein source. Beans have a lot going for them – they are plant-based, widely available and incredibly affordable. Yet, despite these benefits, American consumption of beans remains relatively low, at roughly nine pounds annually compared to approximately 60 pounds of beef.

This discrepancy is partly due to beans’ lackluster image and the time and effort required to cook dried beans. Though, a confluence of changes in American life are making beans a more attractive choice, including rising food costs and a growing interest in healthy, sustainable eating. Beans are still one of the cheapest protein sources around; a can of navy beans costs about a dollar and contains nearly the same amount of protein as a McDonald’s Quarter Pounder.

A Nutritional Powerhouse, Historically Underappreciated

Beans, or more accurately, legumes, are a family of plants that include beans, lentils, and peas. They are nutritional powerhouses, rich in fiber and protein. Navy beans, for example, are especially fiber-dense, and lentils are protein powerhouses. Beyond these core nutrients, beans also provide essential vitamins and minerals.

Despite these benefits, beans haven’t always been a staple in the American diet. This is partly due to the perception of beans as a food associated with poverty. As Zach Conrad, a nutritional epidemiologist at William and Mary, recently noted, beans don’t typically feature prominently in upscale dining experiences. However, this perception is beginning to shift.

The Rise of Bean Enthusiasm

Lately, food costs have become eye-wateringly high, particularly for protein. Beef prices were nearly 15 percent higher in September 2025 than they were a year earlier. Beans, canned or otherwise, are still one of the cheapest protein sources around. This affordability, coupled with growing awareness of their nutritional benefits, is driving a surge in “bean enthusiasm.”

This enthusiasm is also fueled by culinary innovation. American culinary enthusiasts have been experimenting with beans since at least the early 2000s, but bean innovation really took off during the coronavirus pandemic. Well-known recipe developers, such as Alison Roman, have elevated beans to new heights, and food influencers are showcasing creative and gourmet bean recipes.

Beyond the Basic Bean: New Products and Flavors

The growing popularity of beans is also reflected in the emergence of new bean-based products. Companies are introducing bean-based stews, dips, snacks, and even breakfast cereals with unexpected flavors and convenient formats. Brands like Heyday Canning and Lentiful are offering vibrantly branded, ready-to-eat bean dishes, while Lentil Telepathy specializes in air-toasted crunchy lentils.

Even heirloom bean varieties, once relegated to specialty stores, are gaining traction. Rancho Gordo, an heirloom-bean company, runs a subscription club with a lengthy waitlist. This growing interest in diverse bean varieties reflects a broader trend towards culinary exploration and a desire for more flavorful and captivating food options.

A Sustainable Choice

Beyond their nutritional and economic benefits, beans are also a sustainable food choice. They require less fertilizer than many other crops, leaving soil healthy once harvested, and are significantly gentler on the climate than meat production. As concerns about climate change grow, the environmental benefits of beans are becoming increasingly appealing.

Navigating the Challenges

Despite the growing enthusiasm, some challenges remain. Dried beans take time and effort to cook, and they can cause digestive discomfort for those not accustomed to eating them. However, these challenges can be overcome with proper preparation techniques and gradual introduction into the diet.

the rise of the bean represents a positive trend in American food culture. It’s a testament to the power of affordable, nutritious, and sustainable food to gain popularity as consumers become more conscious of their health and the environment. As Ben Bacon, a co-founder of Lentiful, put it, “Americans are finally catching up to what much of the world has known for centuries: Beans are a main course, not just a side.”