Bean

It’s aioli-slathered toast doused in brothy butter beans, clams, and crispy ham. What else do you need to know?

There’s triple the chickpea in this quick and comforting soup: The broth is flavored with chickpea miso, and the mix of soft and crispy chickpeas makes for a delightful mix of textures.

No need to fight over the last falafel—this sliceable one is big enough for everyone.

Spring (as in asparagus, white beans, and tons of herb and lemons) in a skillet—with tender swordfish to make it a satisfying meal.

Tender roasted squash, crunchy apples, and creamy beans come together with a spicy country ham vinaigrette to create a balanced cold-weather salad.

Epis, the punchy, peppery Haitian seasoning, gives this iconic dish its complex flavor profile.

Pantry MVPs—canned chickpeas, mixed giardiniera, and pickled cherry peppers—mix and mingle with the freezer VIP—frozen spinach—for a satisfyingly spicy weeknight dish.

This weeknight skillet dinner is our version of pizza beans...plus a dose of greens.

This creamy Senegalese rice and lamb dish combines peanuts, okra, and black-eyed peas to build beautiful West African flavors in a comforting one-pot meal.

Did someone say weeknight meatballs? Juicy pork meatballs, nestled in a fiery, creamy harissa-coconut sauce, are ready in under an hour.

This dish of coconut rice and pigeon peas is fit for a holiday feast. But you’ll want to make extra—the leftovers are great as a one-plate vegan lunch or supper.

Many vegan cream sauces rely on blended nuts or steamed cauliflower, but this sauce is made of beans and pasta water alone—no soaking or blending necessary. It’s important that the beans are adequately hydrated: Once you start mashing, make sure there’s plenty of pasta cooking liquid in the pot and don’t let it evaporate.

A simple, flexible marinade provides the rom-com-worthy makeover those cannelinis were waiting for.

The solution to legume doom: This citrusy marinated bean salad with crunchy greens and big chunks of salty feta.

Everything you could possibly want in a tostada (and then some): shredded chicken smothered with a smoky, spicy tomato salsa, bacony refried beans, and a smattering of cilantro and cheese.

Cozy and comforting, these creamy and flavorful braised beans are a one-pot wonder that make a protein-packed vegetarian meal.

These aren’t your average crispy chickpeas–here, garlicky garbanzos get lightly smashed before frying, creating layers of texture.

Fresh summer tomatoes take center stage with these saucy Margherita pizza-inspired beans.

Carrots and chickpeas rise to stardom with the help of a bright, herb-spiked cashew cream and added crunch from toasty almonds.

This hearty cassoulet skips the meat all together and gives your summer produce haul time to shine. 

Grilling gamechanger? Use a skillet on the hot zones to blister tomatoes without losing any of their juices while simultaneously charring larger veggies on the grates alongside.

This month we were all about spring veg and comfort food.

Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.

A scaled-down seafood boil you can pull off on a weeknight with nearly any quick-cooking vegetables.