Bean

If you want to make this split pea soup but you don’t have a ham bone, use two ham hocks instead.

If you like bold, assertive flavors—like broccoli rabe and lemon—this rustic white bean side dish is the recipe for you. Try it with roast chicken or pork tenderloin.

Choose dried chiles that are fairly flexible, a sign they’re not too old.

40 recipes for fall produce, from butternut squash and brussels sprouts to apples and pomegranate.

A slideshow of bloggers' renditions of the Pasta with Chorizo and Chickpeas recipe from Bon Appétit's September 2013 issue

To prevent the pasta from getting too soft, we cook it separately and toss it with olive oil and chopped parsley, then spoon it into each bowl of soup.

“Yogurt lightens this riff on hummus. It’s fantastic with pita chips or crudités.” —Chris Morocco, associate food editor

This Italian vegetable stew recipe is a perfect way to use day-old bread. Recipe by Brandon Jew, Bar Agricole, San Francisco

“Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste.” —Sue Li, recipe developer

A little white wine and lots of fresh herbs put a refined spin on this classic that tastes just as good the next day.

The bacon fat is an obvious bonus to the crunchy texture in this roasted chickpeas recipe.

The Giant Bean Succotash is the ideal way to use up summer’s bounty.

Instead of using canned tuna, this recipe puts you in control of the quality of the tuna and how long to cook it. We like it on the medium-rare side.

As co-chefs at Hog & Hominy in Memphis, Michael Hudman and Andy Ticer see each other daily, but the old friends still cook together on days off. “Andy does the steak,” says Hudman, “and I do the pasta.”

Prep like a pro: Chef Mike Lata of The Ordinary in Charleston, South Carolina, makes the vierge (a Southern take on the traditional French accompaniment to seafood) in the morning, so that when dinner rolls around, all that’s left to do is sear the fish.

Thanks to two very hands-off methods for the lamb and polenta, this is an excellent choice for a dinner party.

...about what to do with a can of cannellini beans. And we came up with 12 easy, awesome recipes, from white-bean fritters to jalapeno flautas

Keep a resealable bag of leftover Parmesan rinds in the freezer for recipes like this; they add great depth to tomato sauces and vegetable-centric soups, too.

You've got plenty of options for this salad: butter beans, lima beans, black-eyed peas, or navy beans. Just be sure to use green beans for some color.

This textured spread is great served with cured meats. If you wind up with leftovers, use it on sandwiches.

This salad can be made with raw fav beans, as long as they're especially fresh. But blanching them quickly makes them much easier to peel.

Top these Tex-Mex-inspired burgers with some melted Monterey Jack and a spoonful of fresh salsa.

The pleasantly earthy flavor of black rice pairs well with the bright acidity of this vinaigrette. If you can't find it, use wild rice instead.

We love the flavor and texture of dried butter beans, but you can make this recipe with three 15-ounce cans of butter beans instead.