Bean

If words like “humble” and “homey” come to mind when you think about beans, this primer will change your tune. Whether tumbled with citrus, roasted with sausage, or stewed with all that is bright and green, these are winter’s stealth powerhouses.

The bean purée may thicken when chilled. Loosen it back up with a splash or two of water or stock.

Most store-bought lard (the traditional fat in refried beans) is nearly flavorless, unlike chicken fat, which is delicious and readily available.

Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.

Parmesan rind and a kitchen sink’s worth of aromatics give heady flavor to this classic Italian recipe with cannellini beans and pasta.

The simple joy of vibrant beans cooked in fragrant broth with a splash of cream.

This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.

Smoked pork hocks don’t just add meatiness and body to this chile verde recipe; they release smoky, salty notes as they cook, seasoning the beans in the process.

These 4 quick and easy recipes just made your resolution to cook more meals at home super doable.

When your beans are tender, take them off the heat and focus on the cooking liquid, doctoring it with good olive oil, salt, and pepper, tasting and seasoning it until the liquid itself is straight-up delicious.

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

You can swap other greens, like spinach, for the chard in this bean soup recipe. It tastes even better after being chilled for a day or two.

Highly spiced and a touch sweet, this falafel can be made with other fall squash, such as butternut or delicata.

Like it hot? Sub a Fresno chile for the red bell pepper for some extra kick.

Use just one type of bean to ensure even cooking.

You could be making better hummus.

Just because you prefer savory to sweet doesn't mean you have to give up pancakes forever. It's just a reason to get familiar with savory pancakes—and learn how to make them at home.

Intentionally overcooking the chickpeas then whipping the mixture is key. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Spread the news: This Middle Eastern dip is our creamy, dreamy dish of the year.

Here's how to buy, store, and cook with edamame, in season in August.

To make this tomato-on-bread revelation right this very minute, use a prepared flatbread like naan or pocketless pita.

After a chilly, stewy London winter (and spring), summer’s bounty shows Yotam Ottolenghi his favorite vegetables in a delicious new light. Bring on the herbs and olive oil!

We bet there's a creative bean idea in here that'll find its way into your regular rotation.

Prep the salsa over a live fire and fry the eggs on a propane stove for this camping-ready recipe.