Bean

Creamy avocado hummus, where have you been all our lives?

This bright pink and super creamy hummus is a party showstopper.

Harissa + hummus = heaven.

If you don’t want or didn’t have time to soak the black-eyed peas overnight, just power-soak them.

Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.

Stop struggling to peel and slice squash. Just roast it whole, tear up the flesh, then sear it off.

This soup is inspired by Ash Reshteh, a thick Iranian soup made with chickpeas, a boatload of herbs, and noodles, with one big exception: We omitted the noodles.

Nutty, buckwheat-based soba noodles add some heft to the classic miso broth.

Don’t overdo it when seasoning the egg whites; the lack of fat will allow you to taste the salt that much more.

Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.

Pork and beans—a match made in heaven.

If you're not feeling sandwich-y, try with toasted or fried tortillas.

This version of the Levantine breakfast dish, known as fatteh hummus, is all about the contrast of textures and flavors: crunchy pita chips, creamy chickpeas, and tart yogurt.

Maybe there's chickpea flour in your pantry from that one recipe you made forever ago. Don't let it go to waste!

AKA how to not get bored after two days of leftovers.

No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!

If you have extra time, double the amount of vegetables for this split pea soup recipe, then scoop out half of the soffritto and freeze it for a shortcut another night.

This chorizo recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.

Have 30 minutes? Then this soup is yours.

Every great dip can be constructed using a standard set of 6 steps. Let's get it.

There’s no stock in this wintry vegetarian stew recipe—it relies on the starchy bean cooking liquid for its flavor (which is a polite way of saying sorry, but you can’t use canned beans here and get the same results).

If you’re not following our weekly meal plan and not making the Grilled Cheese (though you really should; it’s delightful), which you need wheat bread for, use country loaf or sourdough bread, crusts removed, for optimal breadcrumbs for this chicken stew recipe. Check out step-by-step photos here.

If you don’t happen to have or particularly enjoy pastrami, bacon or pancetta would be a delicious substitute for this minestrone recipe. Check out step-by-step photos here.

The ingredient list for a curry can be a little daunting with all those spices, but the technique isn’t very far from a pasta sauce: you just toast the whole spices and then move on to a sort of sofrito of onion, garlic, and ginger. From that flavor base, you add tomatoes and whatever veggies you desire. At the end, a quick chutney, really just a rough chopped blend of herbs and coconut, gives the stew a bright pop of flavor (the way a few torn basil leaves make that tomato sauce sing).