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magazine cookingclub 2008 04 stir fried asparagus and snake beans with chile jam and kaffir lime
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(26)
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A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.
4.4
(4.4)
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Any variety of mushroom will love this glossy, tangy sauce.
4.0
(4.2)
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With its smoky sausage, herbs, and spicy Cajun seasoning, hearty red beans and rice will transport you to your favorite comfort zone.
5.0
(4.85)
Easy
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These “like a thousand times fried” beans are a crucial part of a Salvadoran breakfast.
5.0
(4.8)
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Plopped on a creamy tomato sauce, these peppers are a repeat-worthy one-dish dinner.
5.0
(4.79)
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If you have a wok, gold star goes to you! Use it!
4.0
(3.86)
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This fiery red broth is a labor of love, but it’s worth it—your hot pot spread depends on a rich, flavorful base.
5.0
(5)
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The tonnato sauce here is a mayo miracle you'll want on everything.
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(5)
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Blistered yet snappy asparagus and crispy pork in a robust sauce.
5.0
(4.77)
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Cozy and comforting, these creamy and flavorful braised beans are a one-pot wonder that make a protein-packed vegetarian meal.
Vegan
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The cold bean salad you’ve been craving this summer. Buttery big beans and a garlicky tomato dressing.
5.0
(5)
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This black bean soup is seasoned with a heavy hand. If you are salt- or spice-averse, decrease the amount of salt to 1½ tsp. and use 1 chipotle chile with 1 tsp. adobo sauce instead.
4.4
(4.39)
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Crumble some chorizo, set your bean timer, queue up a movie, and win Sunday: Netflix and chili.
4.6
(4.61)
Quick
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The trick to this citrusy stir-fry is to get your pan roaring hot before adding the ingredients.
4.6
(4.58)
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The crushed peanuts and shredded coconut on top give a subtle but addictive crunch.
5.0
(5)
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Gigante beans are our favorites, but almost any bean will be delicious this way.
4.0
(4.01)
4.0
(3.81)
Easy
4.0
(3.9)
4.0
(4)
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Easy
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3.5
(3.54)
Easy
5.0
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