Bean

You might have more of the salsas than you need; serve them on the side for dipping. This is part of BA's Best, a collection of our essential recipes.

Indian grocers sell prepared tamarind chutney, which you can easily substitute for the homemade version here.

Sometimes more is more: Brussels sprouts, with their bitter edge and stout texture, can take on big flavors like bacon, vinegar, or, in this case, abundant Indian-inspired spices.

We're a big fan of keeping some frozen mahi mahi on hand in case you don’t have time to run to the fish market. Feel free to substitute swordfish, ono, bluefish, or salmon.

If you don’t have time to make a batch of flageolets from scratch, choose the best canned cannellini beans you can find. We're a big fan of Bioitalia beans.

You can cook the chickpeas a day or two in advance to save time, then pick up at the step where you sauté the onion and garlic.

Calling all savory breakfast people: This beans-and-greens egg bowl is for you.

Dried beans are more cost-effective and tastier than the canned variety—here's how to cook 'em right.

Gigante beans have a nutty, buttery flavor and creamy texture, and hold together when cooked.

From pickled corn to garlicky runner beans to squash tart, here are our favorite ways to cook with the "three sisters."

Sure, beans are the start to a humble meal. But they can also be luxurious and quite elegant, explains chef Jonathon Sawyer

This white chili recipe works well with ground chicken or turkey, too.

A power lunch for grown-ups and kids alike.

Separate compartments are key to packing this lunch. Switch up the fixings to keep it fresh: Salsa, guac, and sour cream are all good options.

Not your ordinary side of rice. Two types means more textures to layer with crunchy nuts and tender beans.

From green strawberries to fresh garbanzo beans, chefs around the country are harnessing the flavor power of unripe fruit, nuts, and vegetables

Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.

For these beans from NYC chef Takashi Inoue, feel free to swap the black pepper for other spices, such as cumin, or fresh chopped herbs.

Can’t find favas? Double up on peas. No pea shoots? Use mâche or baby spinach instead.

Barley has nice heft and chew, but don’t feel limited—use cooked farro, quinoa, or brown rice if you prefer.

The flavor of this salad deepens as it sits, and we’d use the vinaigrette on any bean salad, including green beans.