Bean

The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn’t your thing, sub in any fresh sausage you like.

The chicken should be falling-apart tender; if it starts to shred when you plate it, that’s a good sign!

This bean recipe is purposely brothy; if you have leftovers, reheat and smash them—they're great on toast with an egg. Also, if you have any leftover meat, throw it in during the last few minutes of cooking for an even heartier flavor, just as we did.

Not a big fan of chorizo? This chili recipe can also be made with chicken, turkey, or Italian sweet or spicy sausage.

Cook the collards until they completely surrender themselves to the rich, spicy, lip-smacking braising liquid. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

Here's the history behind senior food editor Rick Martinez's dad's famous refried pinto beans.

Carrots: Will they hummus? This recipe proves they will, in the most resounding, confident way.

Ethereally creamy hummus is easy to make at home—just follow Michael Solomonov's tips.

Canned chickpeas are great, especially when served with a side of comfy pants and Law & Order SVU.

Veggie burgers are not easy to make awesome, but we think this one nails it. We solved the “mush” factor by folding in bouncy mushrooms and pleasantly firm black beans, threw a hard sear on it for crisp texture on the outside, and seasoned it aggressively to combat any blandness. There’s no imitation protein or weird ingredients, just a rich, moist mixture of vegetables, grains, and nuts that work with any toppings you want to throw at it. It may not be vegan, but it’s pretty darn good. This is .…

Green beans! Green asparagus! Green pistachios! ... You get the idea—this salad is a celebration of spring. If you can’t find fava beans, substitute English peas or sugar snap peas instead.

All types of beans come in and out of season during the summer and into fall; make this with any color snap beans and your choice of fresh or canned shelling beans.

The hottest ingredient has been hiding in your pantry this whole time.

The legendary chef of Le Bernardin wants you to put in some effort and cook with this underrated ingredient already.

Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.

A dead-simple shellfish dish that is pure Erickson: ocean-adoring, dairy-rich, fun to eat.

Quickly seared flank steak retains its pleasantly chewy integrity in this simple but nuanced brothy soup.

Designer Alex Tatusian reminisces on his mother's short-lived hummus business, and what it taught him about cooking for himself.

Fava beans most likely require a trip to a farmers’ market and take a while to peel. Sugar snap peas cut into bite-size pieces are a fine alternative.

Family recipes are the best kind of heirlooms—this spicy Italian sausage and bean soup from one of our readers proves why.

You could use other greens, like kale or collard greens—just be sure to cook them in the soup for 5 minutes before serving, since they’re more hearty than the spinach.

This is the perfect weeknight dinner because it requires very little maintenance and doesn’t take long to put together.

We like big beans and we cannot lie.

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.