Bean

Beans cozy up with spring alliums and plenty of olive oil.

The key to Yasmin Khan’s excellent chana masala? Chickpeas so soft that they melt in your mouth.

This salad is a textural dream—creamy Tepary beans, sturdy dandelion greens, crumbly goat cheese—but our favorite part might be the bright cranberry-sumac dressing.

Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.

Learn how to brighten the table – and your kitchen – with vegan chef Priyanka Naik and Dawn Powerwash Dish Spray

Chiles, beans, and aggressive use of your spice cabinet come together for a chili that’s perfect for the in-between season.

Chef Preeti Mistry’s dahi puri, filled with black chickpeas and potato hunks and drizzled with spiced yogurt and chutneys, are perfect party snacks.

Cozy soups, comfy carbs, and a honkin’ load of cheese.

Ghormeh sabzi is one of the most celebrated Iranian stews. Andy Baraghani’s recipe includes lamb shoulder, onions, tons of fresh herbs, dried limes, and dried fenugreek leaves.

Crispy chickpeas and gorgeous red endive just made your lunchtime tuna salad a lot more exciting.

This deeply comforting Haitian meal consists of sos pwa nwa, black bean sauce enriched with coconut milk, served alongside mayi moulen, a creamy cornmeal porridge flavored with garlic and herbs.

Tinned sardines add briney flavor (and protein!)—leave them whole or break them up and fold them into the soup.

This satisfying vegetarian stew is recipe developer Rachel Gurjar’s riff on North Indian-style lobia masala. Black-eyed peas soak up the flavors of an onion- and tomato-based gravy along with kale or any greens you’d like.

Wrapping a whole snapper in banana leaves keeps the fish super moist—and turns the dish into a total showstopper.

Cozy carbs are our readers' flavor of the month.

Cabbage has emerged as the hero of weeknight pantry cooking. Inexpensive and infinitely versatile, with an impressively long shelf life, one head of cabbage goes a long way. In this recipe, half of a cabbage is bathed in a turmeric-accented coconut milk until it’s meltingly tender and sweet. 

These “like a thousand times fried” beans are a crucial part of a Salvadoran breakfast.

Trinidadian chickpeas and potato suspended in a delicious mash.

A quick sear gives corn kernels caramelized edges and concentrated flavor. Here, they're cooked with crisp chickpeas, then tossed with za'atar and dressed with a mixture of ginger, jalapeños, miso, and tahini. 

Top these creamy, beany enfrijoladas with a fried egg, chorizo or roasted vegetables, and queso fresco!

Forget soaking your beans! Make like Rick Martinez and use this smart-cooking method instead. 

These impossibly creamy and saucy one-pot lima beans are richly flavored from smoked turkey tail.

This vegetarian Thai curry comes together in about 30 minutes—and you don't need store-bought curry paste to make it. Our streamlined version is fresh-tasting and easy to throw together—just blitz cilantro stems (the most flavorful part of the herb!), ginger, garlic, shallots, and green chiles in a food processor or blender.