Stews, spreads, sides and many more legume-focused recipes featuring beans, peas, peanuts, and lentils.
Green beans, mushrooms, and onions in a stove-top side dish that brings out the flavors of a classic green bean casserole.
Chickpeas roasted with cumin and paprika are wonderful with kale, fresh herbs, pine nuts, and sun-dried tomatoes.
A crave-worthy savory chickpea pancake from Italy.
More than just a bean.
A saucy, chunky chickpea dip.
The classic French side dish in its simplest, most perfect form.
These fermented lentil-and-rice crepes have the punch of tangy sourdough, with a crisp and chewy texture.
Comforting curry featuring potatoes and peas
A little ginger adds complex heat to this saucy Spanish dish.
Sweet, fresh, and crunchy.
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.