Somerset-based food producer Easy Bean has refreshed its line of chilled, plant-based one-pot meals with new and improved recipes and bright, eye-catching packaging.
The gluten- and dairy-free Easy Bean meals are 100% natural and slowly cooked in small batches using chunky vegetables and nutritious pulses infused with fresh herbs and spices. High in fibre and low in fat, they provide two to three of the recommended 5-a-day and are suitable for vegans.
The five-strong line, which are all under 290 calories, comprises:
- African Pinto Bean & Sweet Potato Palava with spinach and sweet corn in a spicy peanut sauce
- Indian Cauliflower & Spinach Sambar Dhal with green beans, coconut and tamarind
- French Green Lentil & Sweet Chestnut Ragout with root vegetables, rosemary and thyme
- Moroccan Chickpea & Aubergine Tagine with courgette, butternut squash and apricot
- Mexican Mixed Bean & Red Pepper Chilli with tomatoes, butternut squash and piquin chilli
The new-look packaging features foodie illustrations and product descriptors which have shifted focus to the hero ingredients rather than the cuisine type. The microwaveable plastic pots are recyclable and reusable and the sleeve is made from fully recyclable sustainable card.
it was the right time to tweak a few recipes and simplify the range so that it would now appeal to a broader audience
“We pioneered the concept of a complete meal in a pot in 2008, taking our inspiration from rustic cuisine from around the world and the beans and pulses typical of the region,” explains brand owner Christina Baskerville. “This original range has certainly stood the test of time with very few changes being made. However, as people increasingly have a greater understanding of the health benefits of pulses and demand more plant-based foods we felt that it was the right time to tweak a few recipes and simplify the range so that it would now appeal to a broader audience including those following a vegan or vegetarian diet or for those just looking for a more convenient way to enjoy more veg and pulses.”
