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recipes lentil stew with cannellini beans
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Cooking
Like beans on toast, hefty salads, and weeknight quesadillas.
Nina Moskowitz
Cooking
On this episode of Dinner SOS, Chris and Justine Doiron (aka Justine Snacks) help caller Teddy successfully cook beans from scratch.
Bon Appétit Staff & Contributors
Cooking
Today, you requested a soup recipe with beans. We think you're gonna like this one-hour, one-pot meal.
Christina Chaey
Cooking
...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
Teri Tsang Barrett
Lifestyle
It’s creamy, it’s beany, and you don't even have to break out a blender.
Sarah Jampel
Cooking
Like crispy tofu with peanut sauce and samosa-dillas.
The Bon Appétit Staff
Cooking
A simple, flexible marinade provides the rom-com-worthy makeover those cannelinis were waiting for.
Aliza Abarbanel
Lifestyle
They're fast, they're versatile, and they're the meal prep hero we need right now.
Aliza Abarbanel
Cooking
I want a lentil that's going to stand up for itself, not turn to mush.
Molly Baz
Culture
techniques
Lentils are flexible, flavorful, and, says columnist Carla Lalli Music, they can be made at warp speed (and without a recipe)
Carla Lalli Music
Lifestyle
10/10, would lentil again.
Aliza Abarbanel
Cooking
Take this quiz and find out.
Antara Sinha
Lifestyle
When my dinner ends up looking like a collection of what other people might call sides, I make these lentils.
Sarah Jampel
Lifestyle
This vegan burger is ready in no time, and the uncooked patties keep for days in the fridge.
Chris Morocco
Cooking
Brown. Red. Black. French. With so many types of lentils to choose from, you need to know what each one is good for.
Alex Delany
Cooked in an aromatic sauce of leeks, garlic, and tomato paste, these lentils come alive
Dan Piepenbring
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Lentils."
Joanna Sciarrino
Cooking
Use it to lure friends and family over for a fall stew party.
Aliza Abarbanel
techniques
Molly Wizenberg
Cooking
Editor in chief Adam Rapoport shares his bean strategy for making a pot on Sundays and repurposing them in multiple recipes.
Adam Rapoport
Cooking
From savory hand pies to a deep-fried tofu bowl, these are the restaurant recipes our readers want to cook at home this month.
Belle Cushing
Cooking
Consider this the coziest thing you can do with a can of chickpeas.
Emma Laperruque
Cooking
Right this way to the stuff you should actually be keeping around—and exactly how to use them.
Carla Lalli Music