bean
I cook with beans constantly, and have a real affinity for heirloom beans. This is a list of favorite bean recipes, and the ways I like to put them to use in the kitchen.
Rustic Cabbage Soup
Hearty, healthy, and satisfying - this cabbage soup recipe is super simple to make. Slice a cabbage into thin ribbons and cook it down in a simple pot of sautéed potatoes, onions, beans, garlic and flavorful broth. Finish each bowl with a generous drizzle of great olive oil, a couple dollops of sour cream and a jolt of something spicy.
Rice Cake Toppings
Game-changer: I stumbled on new-to-me THIN rice cakes the other day, and have been using them as the perfect, crunchy snack vehicle in the days since. Pictured are a handful of topping ideas.
Three Cheese Pizza Beans
Inspired by the internet-famous Smitten Kitchen Pizza Beans highlighted in Rancho Gordo’s new book, this wintery version has all the much-loved components - tomato, melty cheeses, and giant beans - along with pumpkin, feta, black olives and kale. A favorite one-pan make and bake meal.
Health Nut Vegan Chili
A special, triple-bean, vegan chili inspired by Jess Damuck’s new cookbook. It’s bold, flavor-packed and uses a technique to achieve the best texture of any chili I’ve eaten. It’s time to schedule a big chili night.
Pan-Fried Beans with Kale
Golden crusted pan-fried beans are made extra special by loading them up with kale, Parmesan, lemon, walnuts, and nutmeg. So many great variations in the comments as well!
Niçoise Salad
Everyone can find ingredients to love In this vegetarian take on Niçoise Salad! Beans and artichokes take the place of tuna (or anchovies) here alongside tender potatoes, hard-boiled eggs, cherry tomatoes, and green beans.
Lemon Gigante Beans
If you’ve never cooked with giant beans, now is the time. In this dish baby fennel, plump Greek gigante beans, and sliced lemon tangle with a honey-kissed white wine sauce, all finished with a shower of chopped dill. A perfect side.
Persian New Year Noodle Soup (Ash Reshteh)
An amazing Persian New Year Noodle Soup (Ash Reshteh) inspired by a version in Greg & Lucy Malouf's beautiful book, Saraban. At its core, this is a celebratory bean and noodle soup featuring thin egg noodles swimming in a fragrant broth spiced with turmeric, cumin, chiles, and black pepper. Loaded with spinach and herbs, you serve it topped with walnuts, caramelized onions, and a dollop of something creamy. It’s amazing.
Anna Jones’ California Salad
A California-inspired Miso, Avocado, & Lima Bean Salad from A Modern Way to Eat, by Anna Jones. Seasonal greens and beans are tossed with an assertive, creamy miso dressing. There are crunchy seeds, and broccoli, and avocado - it all comes together into a brilliant, beautiful, feel-good salad.
Pierce Street Vegetarian Chili
The best pot of chili I've made in years. A vegetarian chili recipe Inspired by a bunch of little bags of remnant grains and pulses collected in my cupboards - bulgur, farro, and lentils, join chile peppers, crushed tomatoes, some chickpeas, and a secret ingredient.
