Stews, spreads, sides and many more legume-focused recipes featuring beans, peas, peanuts, and lentils.
Our version of this spicy, aromatic chickpea dish may not be just like Grandma's, but it sure is tasty.
These black bean burgers have a complex flavor and robustly meaty texture that even devout carnivores will love.
For crisp-outside, light-and-fluffy-inside falafel, soak dried chickpeas, then grind them raw.
Puréeing garlic in lemon juice and blending chickpeas while they're hot = great hummus.
A master recipe for beautiful refried beans.
Cooking black beans from scratch couldn't be more effortless.
A dish of tender roasted eggplant topped with tahini sauce that's good enough to eat over and over.
These tender greens don't require spices or herbs, and are ready to eat in one minute.
Broiling green beans instead of deep-frying gives them deliciously charred surfaces.
These fermented lentil-and-rice crepes have the punch of tangy sourdough, with a crisp and chewy texture.
Tender, creamy black beans from scratch in under an hour.
The secret is in how you brown the beef.
For this veggie-loaded fried rice, green beans get blistered in the wok until smoky and charred.
Make this traditional street food snack your own with fresh herbs and spices.
Everything you need to know to cook dried beans perfectly every time.
The moral of the story involves more than just the cooking water...
No soaking! @thefoodlab's pressure cooker black beans go from raw to table in under an hour.
For the best beans, infuse the cooking water with aromatics and herbs.
How to take a bean salad from Boring Town to Flavor Country: contrast, contrast, contrast.
The guide to identifying, buying, and cooking one of our most reliable sources of sustenance.