Tiny but mighty, some scientists say beans can help fix the future. “Beans is How” is a global effort to double the consumption of beans, peas, and legumes by 2028. These foods are some of the planet’s most sustainable protein sources, using dramatically less water, land, and fossil fuels to produce than animal products do. More high-end restaurants are getting creative by putting #BeansOnTheMenu, including Chef Sean Fowler at Mandolin in Raleigh. WRAL’s climate change reporter Liz McLaughlin joins us in this episode to explain how beans can be a simple yet powerful solution to the global climate, health, and cost-of-living crises.