White Bean

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

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

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

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

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

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

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

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.

It’s all about making the foods that makes us feel better.

I like big beans and I cannot lie.

It’s creamy, it’s beany, and you don't even have to break out a blender.

This stick-to-your-ribs stew gets heft from creamy white beans and winter squash.

A velvety, light and fluffy white bean dip with sizzled garlic oil on top.

They’re even more versatile than my favorite white T-shirt.

If you’ve ever tried maitake mushrooms, then you already know this, but they have an unbelievably rich flavor and aroma of piney forest floor and fresh fallen leaves. This recipe celebrates everything we love about them.

The flavors in this sandwich get more delicious and concentrated as it sits, so assemble it in the morning and take it with you for the perfect lunch in the afternoon.

This make-anytime meal is your satisfying new culinary staple.

Friends don't let friends hate beans.

The cold bean salad you’ve been craving this summer. Buttery big beans and a garlicky tomato dressing.

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.

With leeks, fennel, sugar snap peas, and English peas, this soup is perfect for ushering in spring.

Sassed-up canned beans become a creamy layer in this vegetarian sandwich, while thick-cut feta provides something to sink your teeth into.