Gigante Bean

Plump white beans create a luscious broth combined with lemon zest, onion, garlic, and celery. A stealthy knob of butter adds just enough richness.

A lemony, herby bean salad with lots of crunch from sliced snap peas is good. But when it's piled on top of garlic-rubbed, ricotta-spread toast, it's even better.

This stew recipe is all about those lovingly cooked and seasoned dried beans and the glorious (vegan!) broth they create.

The halibut is brined briefly in salt water, which seasons it all the way through.

Stirring a raw egg yolk into each bowl at the end adds silkiness, heft, and protein.

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

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.

Customize it: Use carrot instead of celery root and any other white bean (gigante, cannellini) you like.

Gigante beans are our favorites, but almost any bean will be delicious this way. 

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

We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.