A dish of tender roasted eggplant topped with tahini sauce that's good enough to eat over and over.
Cooking black beans from scratch couldn't be more effortless.
These fermented lentil-and-rice crepes have the punch of tangy sourdough, with a crisp and chewy texture.
A staple of Khoja Ismaili cuisine.
Fresh spinach, black beans, and smoky chipotles combine with Swiss cheese in these crispy, golden-brown quesadillas.
More than just a bean.
Parsley, garlic, and lemon zest: so nice, we add it twice.
Creamy refried beans flavored with onion, garlic, jalapeño, and chipotle.
Festive, colorful, and perfect for entertaining.
Ramen shows the way to use up those dried beans.