National Eat Your Beans Day is trending again, and not everyone is thrilled. Every July 3, the legume gets its moment in the United States, but this year’s buzz feels louder and more divided than before. The increased attention has sparked enthusiasm and fatigue, turning a once-lighthearted food holiday into a hot topic.
While some embrace the celebration as a timely push for plant-based eating, others feel overwhelmed by what they see as performative food trends. Find out why the day matters, who isn’t thrilled and where the conversation is headed.
What is National Eat Your Beans Day?
National Eat Beans Day honors a food that has been nourishing people for thousands of years. What started as a simple celebration now pushes for health awareness, and partly as a way to spark cultural conversations.
Beans, from black to pinto to chickpea, are nutritional powerhouses. They’re high in dietary fiber and key nutrients, like folate and potassium, and they’re also rich in protein, iron and zinc, which also qualify as part of the protein foods group. Their long shelf life and affordability make them a kitchen staple across the globe, especially in regions where access to fresh produce is limited. The day encourages people to appreciate legumes not just for their deep roots in food traditions, but also for their growing relevance in modern diets shaped by health, cost and sustainability concerns.
Why it’s trending again
In 2025, beans are more than a pantry staple; they’re a social media moment, and their popularity is growing beyond just home kitchens. Food trends on platforms like Instagram and TikTok have embraced beans for their versatility in plant-based diets and their low environmental impact, helping to push them into the spotlight. That rising visibility has caught the attention of experts in the food space, who are beginning to shape the conversation around beans as a solution to health and environmental challenges.
“Beans are the new star of sustainable, plant-based dining, celebrated for their rich flavour, nutrition and eco-friendly profile, plus they’re affordable and packed with protein,” says Nicole Compen, founder of raye the store, in Specialty Food Magazine. Amelia Christie-Miller, founder of Bold Bean Co, agrees: “People are only just cottoning onto the fact that they are the world’s closest thing to a perfect food: full of natural protein and fibre, and fundamental to regenerative systems that look after our soil and so the answer to many health and sustainability challenges.”
That nutritional promise is increasingly backed by science, and it’s not just about personal health. As interest in sustainable eating grows, beans are seen as climate and wallet friendly, which makes them versatile enough to meet personal wellness goals while also answering broader calls for sustainable food systems.
Beans are among the most sustainable protein sources on the planet, requiring less water, land and energy than livestock while producing none of the methane or other greenhouse gases that drive climate change. With climate concerns and cost-of-living pressures rising in tandem, beans offer a rare intersection of sustainability and affordability, prompting more shoppers to skip the meat aisle for bulk bins, where a $1–$2 bag of dried beans can stretch into multiple protein-rich meals.
Mixed reactions emerge
Beans aren’t a universal crowd-pleaser despite their nutritional and environmental wins. Also, not every pantry trend fits every plate, and that’s where the mixed feelings start to simmer.
Health concerns
Beans may be packed with fiber, protein and nutrients, but they don’t sit well with everyone. They can cause gas due to a type of carbohydrate called oligosaccharides, which the human digestive system struggles to break down.
Beyond digestion, there’s also a growing concern about allergic reactions. A recent study highlights rising legume allergies beyond just peanuts and soybeans. While they remain the most prevalent legume allergens, others, such as beans, peas, lentils, chickpeas and lupins, also cause severe allergic reactions. As more people embrace plant-based eating, experts are examining how this affects those with emerging sensitivities.
Trend fatigue on social media
Beans have gone from humble pantry staple to headline act on social media feeds. From viral recipes like white bean dips and chickpea cookie dough to endless meal-prep hacks, beans have become the darlings of wellness influencers.
What started as a feel-good trend has, for some, tipped into overexposure. The nonstop bean content can feel more like curated marketing than community-driven enthusiasm, and the pressure to keep up with each new food craze adds a layer of exhaustion to what many just want to enjoy as a simple, nourishing staple.
Differing personal preferences
Not everyone loves beans, and that’s completely fair. Texture matters, and for some, the mushiness of cooked lentils or the graininess of certain legumes is a dealbreaker. Others might have grown up in households where beans weren’t a staple, so the flavors just don’t feel familiar or comforting.
Food is personal, shaped by culture, memory and individual taste. And just because beans are having their moment doesn’t mean everyone has to join in. The beauty of modern eating is that there’s room for variety, and opting out is always an option.
A matter of balance
Beans aren’t for everyone, and in the current climate of food trends, that’s more than okay. Some experience bloating or discomfort, especially when they’re not used to high-fiber foods, while others simply don’t like the taste or texture. Cooking methods like soaking or pressure cooking can help, but they’re not a one-size-fits-all fix. In the end, National Eat Your Beans Day isn’t about mandating legumes, but about creating space to make informed, no-pressure food choices in a world full of wellness noise.
Jennifer Allen is a retired professional chef and long-time writer. Her work appears in dozens of publications, including MSN, Yahoo, The Washington Post and The Seattle Times. These days, she’s busy in the kitchen developing recipes and traveling the world, and you can find all her best creations at Cook What You Love.
Disclaimer: These statements have not been evaluated by the Food and Drug Administration. The contents of this article, made available via Food Drink Life, are for informational purposes only and do not constitute medical advice. The Content presented here is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of a qualified healthcare provider with any questions you may have regarding a medical condition or dietary changes. Reliance on any information provided by this article is solely at your own risk.