Healthy Vegetarian Bean and Soup - 69 Easy Yummy Vegetarian Bean Recipes

canned bean cookbook
Table of Contents
Bean and Grain Stew with Garlic and Chiles
Beans and Green Soup with Salted Yogurt and Sizzled Mint
Beans and Sausage
Beef and Bean Enchiladas With Sauteed Zucchini Recipe
Big Beans and Tomato Vinaigrette
Black Bean Soup with Roasted Poblano Chiles
Black-Eyed Pea Salad
Black-Eyed Pea Stew with Fried Bread and Salsa Verde
Blood Orange and Mixed Bean Salad with Sprouts
Borlotti Beans with Garlic and Olive Oil
Brothy Beans
Brothy Beans and Farro with Eggs and Mushrooms
Brothy Beans With Kimchi and Squash
Brothy Heirloom Beans with Cream
Butter Bean Ragout
Butternut Squash and Chickpea Stew Recipe
Cannellini Beans with Spinach
Caramelized Leek and Fava Bean Toast
Chicken and Beans Stir-Fry with Miso Curry
Chicken Chorizo Chili
Chicken Stew with Cannellini Beans and Dried Cherries
Chicken Tinga Tostadas With Black Beans Recipe
Chicken, Squash, and Chickpea Salad With Tahini Dressing Recipe
Chickpea and Raisin Salad Recipe
Chickpea Salad with Lemon, Parmesan, and Fresh Herbs
Chilaquiles with Blistered Tomatillo Salsa and Eggs
Chopped Winter Salad With Butternut Squash Recipe
Chorizo and White Bean Stew
Clams in White Bean Sauce
Coconut Rice and Peas
Confit Chicken Thigh and Andouille Sausage Cassoulet
Couscous With Beans, Avocado, and Scallions Recipe
Crispy Mushrooms With Creamy White Beans and Kale
Crispy Quinoa and Bean Cakes With Salad Recipe
Curried Tomatoes and Chickpeas Recipe
Eggplant With Peppers and Beans Sandwich Recipe
Escarole with Cannellini Beans
Fava Bean and Asparagus Salad
Fava Bean Bruschetta with Chicory and Red Onion
Garlic Shrimp and White Beans
Greens and Bean Salad With Grapes Recipe
Greens-and-Beans Sandwiches
Ham Hock and White Bean Stew
Homemade Refried Beans
Instant Pot Red Bean and Quinoa Soup With Taco Fixins
Italian Vegetable Stew
Kale and White Bean Soup
Kale Minestrone with Pistou
Lamb Chops With Braised Escarole and Chickpeas Recipe
Low-Commitment Wedding Soup Recipe
Marinated Beans with Celery and Ricotta Salata
Marinated Mixed Beans
Mexican Beef Soup with Beans and Bacon
Minestrone Soup with Acorn Squash
Mixed Bean Salad with Tomato Vinaigrette
Navy Bean and Escarole Stew with Feta and Olives
One-Skillet Shrimp and Cannellini Beans in Tomato-Chile Broth
Pan-Roasted Halibut with Herbed Corona Beans
Pan-Roasted Vegetables and Beans Recipe
Pantry Pasta With Vegan Cream Sauce
Pasta e Fagioli with Escarole
Pine Nut and White Bean Dip
Pinto Bean and Ham Torta
Pork Cutlets With Sautéed Peppers and Beans Recipe
Pot o’ Beans
Pressure-Cooker Gigante Beans in Tomato Sauce
Pumpkin With White Beans and Bacon Recipe
Rice Salad with Fava Beans and Pistachios
Roast Fish with Cannellini Beans and Green Olives
Bean and Grain Stew with Garlic and Chiles
Ingredients
1 medium onion , peeled, halved
2 cups soldier, cranberry, or pinto beans , soaked overnight, drained
kosher salt
1 cup any combination black barley, whole hull-less barley, rye berries ,
wheat berries, and/or other whole grains
4 cups coarsely torn whole wheat sourdough bread
3/4 cup plus 2 tablespoons olive oils, divided
1 red chile, such as fresno, sliced
2 tablespoons seasoned rice vinegar
1 head of garlic, peeled, separated into cloves, sliced
5 ounces maitake or other mushrooms, torn into bite-size pieces
1 small bunch of tuscan kale , center ribs and stems removed, torn into
large pieces
2 tablespoons red wine vinegar
freshly ground black pepper
1 tablespoon (or more) fresh lemon juice
2 tablespoons sliced chives
Directions
1. Heat a medium skillet, preferably cast iron, over medium-high

until scorching. Carefully lay a piece of foil inside skillet, followed
by onion, cut sides down. Char onion until totally blackened on cut
sides, about a quarter-hour. Get rid of skillet and reserve.
2. Transfer onion to a little pot. Add beans and enough water to cover
them by about 2". Give everything a stir and bring to a boil over
medium-high heat, then reduce heat and simmer, skimming off any
foam and adding water if needed to keep beans submerged, until
beans are tender, 1 1/2-2 hours. Season with salt. Ideally, they
should cool overnight within their cooking liquid, but they’ll be
awesome if you can’t hit pause at this stage.
3. Meanwhile, cook grains in a big pot of boiling salted water until al
dente, 50-70 minutes. Let cool within their liquid-ideally
overnight, but same story as with the beans.
4. Preheat oven to 300°. Toss bread with 1/4 cup oil on a big rimmed
baking sheet. Season with salt. Squeeze and toss bread to soak up
as much oil as possible. Bake until croutons are well-browned and
very crisp, 35-45 minutes.
5. Meanwhile, combine chile and rice vinegar in a small bowl. Soak
until prepared to use.
6. Bring garlic and 1/2 cup oil to a simmer in a little saucepan over
medium heat. Cook, lowering heat as had a need to maintain a
gentle simmer and swirling occasionally, until garlic is golden
brown, 12-14 minutes. Utilizing a slotted spoon, transfer garlic
chips to paper towels. Reserve garlic oil.
7. Heat remaining 2 Tbsp. essential olive oil in reserved medium
skillet over medium-high. Add mushrooms and cook, undisturbed,
until browned underneath, about 2 minutes. Toss and continue to
cook, tossing occasionally and adding kale a few pieces at the
same time, until mushrooms are browned and crisp and kale is
merely wilted, 5-6 minutes. Season with salt; transfer to a plate.
8. Transfer 2 cups grains (including some of their liquid) to a
medium bowl; wipe out pot. Return grains and their liquid to pot.
Add 4 cups cooked beans (including a few of their liquid; discard
onion). Bring to a simmer. Add red wine vinegar and 1/3 cup
garlic oil. Season to taste with salt and pepper. Right before
serving, chop half of mushrooms and kale and fold into stew. Add
lemon juice, half of croutons, and half of garlic chips. Taste and
add more lemon juice, if needed.
9. Divide stew among bowls and top with remaining mushrooms,
kale, croutons, and garlic chips. Top with chives and drained chile
slices. Drizzle with remaining garlic oil as desired.
Beans and Green Soup with Salted Yogurt and
Sizzled Mint
Ingredients
3 tablespoons vegetable oil
1 large onion , finely chopped
3 garlic cloves, finely grated
1/2 cup cranberry or navy beans , soaked overnight,
drained
1/2 cup dried chickpeas, soaked overnight, drained
1 teaspoon ground turmeric
1/2 cup green lentils, rinsed
5 ounces baby spinach (about 7 cups), chopped
1 cup chopped cilantro leaves with tender stems
1 cup chopped parsley
1/2 cup chopped dill
2 tablespoons fresh lemon juice
kosher salt; freshly ground pepper
6 tablespoons vegetable oil , divided
1 large onion , very thinly sliced
1/3 cup whole-milk greek yogurt
1/4 cup buttermilk
kosher salt
2 tablespoons dried ground mint
Directions
1. Heat oil in a big pot over medium. Add onion and cook, stirring
occasionally, until golden brown and soft, 6-8 minutes. Add garlic,
cranberry beans, chickpeas, and turmeric and cook, stirring, until
fragrant, about 2 minutes. Add 8 cups cool water and bring to a
boil. Reduce heat, bring to a simmer, and cook, stirring
occasionally, until beans are halfway cooked (they should still be
very al dente), 25-35 minutes. Add lentils and cook, stirring
occasionally, until beans are creamy but still hold their shape, and
lentils are tender, 25-35 minutes (the soup may look a bit thick, but
don’t fret; the greens will release liquid when they’re added,
thinning the soup out a bit).
2. Add spinach, cilantro, parsley, and dill and cook until greens are
simply wilted and also have slightly darkened, 4-6 minutes. Stir in
lemon juice; season with salt and pepper.
3. While soup is simmering, heat 3 Tbsp. oil in a medium skillet over
medium-high. Add onion and cook, stirring often, until golden, 6-8
minutes. Reduce heat to medium and cook, stirring occasionally,
until onions are slightly charred and crisp, 14-16 minutes; season
with salt. Transfer onions to a plate; cover with foil to keep warm.
4. Meanwhile, mix yogurt and buttermilk in a little bowl; season with
salt. (The mixture must have the consistency of heavy cream.)
5. Wipe out skillet and heat remaining 3 Tbsp. oil over medium. Add
mint and cook, stirring often, until mint oil is fragrant and slightly
darkened, about 1 minute. Transfer to a little bowl or measuring
cup.
6. Divide soup among bowls and pour yogurt mixture over soup.
Drizzle mint oil over soup, then top with fried onion
Beans and Sausage
Ingredients
1 dried choricero pepper or ancho chile
2 tablespoons olive oil
1 red onion , finely chopped
kosher salt
1 pound dried kidney beans , preferably red speckled, or cranberry
beans
4 ounces bacon (about 4 slices), chopped
6 cloves garlic peeled, smashed
8 ounces morcilla (spanish blood sausage) or fresh chorizo (about 2
links)
2 tablespoons apple cider vinegar
1 clove garlic finely chopped
1/4 head green cabbage , thinly sliced (about 3 cups)
kosher salt
pickled guindilla or other mild pickled peppers (for serving)
Directions
1. Place pepper in a little bowl and cover with warm water. Let soak
until softened, about 20 minutes. Drain, remove stem and seeds,
and set pepper aside.
2. Heat oil in a big saucepan over medium-high heat. Add onion,
season with salt, and cook, stirring often, until soft and beginning
to brown, 8-10 minutes. Add beans, bacon, and garlic, then add
water to cover by 3”. Bring to a simmer, skimming foam from
surface and adding more water as had a need to keep beans
submerged, and cook one hour.
3. Add reserved pepper and sausage to beans and cook until beans are
tender, 60-75 minutes. Transfer sausage to a cutting board and
slice. Discard pepper. Mix in vinegar and season with salt.
4. DO AHEAD: Beans and sausage could be cooked one day ahead.
Cover and chill. Reheat gently before serving.
5. Heat oil in a large skillet over medium-high heat. Add garlic and
cook, stirring, until fragrant, about 30 seconds. Add cabbage,
season with salt, and cook, tossing often, until softened, about 4
minutes.
6. Serve beans topped with sliced sausage, cabbage, and pickled
peppers.
Beef and Bean Enchiladas With Sauteed Zucchini
Recipe
Ingredients
2 tablespoons canola oil
1 medium onion , chopped
1/2 pound ground beef
1 ounce 15.5- can pinto beans , rinsed
2 cups grated cheddar (about 8 ounces)
2 cups enchilada sauce
8 6-inch corn tortillas
2 medium zucchini (about 1 pound total), thinly
sliced
kosher salt
sour cream, salsa, and cilantro , for serving
Directions
1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet

over medium-high heat. Add the onion and cook, stirring, until
softened, three to five five minutes. Add the beef and cook,
breaking it up with a spoon, until browned, 2 to 3 three minutes.
Mix in the beans and 1 cup of the Cheddar.
2. Spread 1 cup of the enchilada sauce in underneath of a 9-by-13-
inch baking dish. Roll-up the beef mixture in the tortillas and place
the rolls seam-side down in the dish. Top with the rest of the cup
of enchilada sauce and cup of Cheddar. Bake before Cheddar is
brown in spots, 10 to a quarter-hour.
3. Meanwhile, wipe out the skillet and heat the rest of the tablespoon
of oil over medium-high heat. Add the zucchini and 1/4 teaspoon
salt and cook, tossing occasionally, until tender and golden, 8 to 10
minutes. Top the enchiladas with the sour cream, salsa, and
cilantro and serve with the zucchini.
Big Beans and Tomato Vinaigrette
Ingredients
handful of oregano sprigs
handful of thyme sprigs
2 bay leaves
8 ounces dried butter beans , rinsed, soaked overnight if possible
1 medium onion , halved
1 large carrot, scrubbed, coarsely chopped
kosher salt
1/4 cup extra-virgin olive oil
10 ounces cherry tomatoes or 1 1/2 cups chopped heirloom or beefsteak
tomatoes
1 garlic clove, smashed
1/3 cup extra-virgin olive oils, plus more for drizzling
kosher salt
2 pounds . assorted heirloom, beefsteak, and/or cherry tomatoes
handful of basil leaves
mild red pepper flakes (such as aleppo-style or maras)
Directions
1. Tie together oregano, thyme, and bay leaves with kitchen twine.
Combine beans, onion, carrot, and herbs in a medium pot. Pour in
water to cover beans by about 4" and bring to an extremely gentle
simmer over medium-high heat. Immediately reduce heat and cook
at the barest of simmers, stirring hardly at all, until beans are
creamy and tender at the guts but not falling apart or mushy, about
1 1/2 hours (this may take longer, with regards to the beans). The
real key is to not agitate, which will help the beans maintain their
shape. Remove pot from heat; season beans aggressively with salt.
Gently stir in oil. Let cool. Drain beans; discard onion, carrot, and
herbs.
2. Do Ahead: Beans could possibly be made 2 days ahead. Retain in
liquid; cover and chill.
3. Purée cherry tomatoes in a blender. Transfer to just a little bowl
and stir in garlic, vinegar, and 1/3 cup oil; season with salt. Let sit
15-20 minutes, then pluck out garlic.
4. Transfer drained beans to a medium bowl and add vinaigrette; toss
gently to coat. Taste and add more salt if needed.
5. Slice, halve, or quarter heirloom tomatoes and arrange on a platter
or divide among individual plates. Season with salt and pepper and
drizzle with oil. Spoon beans along with plenty of vinaigrette over;
top with basil plus some pinches of red pepper flakes.
Black Bean Soup with Roasted Poblano
Chiles
Ingredients
2 poblano chiles
2 tablespoons raw shelled pumpkins seeds (pepitas)
1 large dried pasilla or ancho chile, stemmed, seeds
removed
1 tablespoon vegetable oil
1 medium onion , coarsely chopped
4 garlic cloves, peeled, crushed
1 145 cans 1 14.5-oz. fire-roasted or plain diced tomatoes
4 cups low-sodium chicken broth
kosher salt
2 145 cans 2 14.5-oz. black beans , drained
1/2 cup crumbled queso fresco or feta
lime wedges (for serving)
Directions
1. Preheat broiler. Broil poblano chiles on a foil-lined baking sheet,

turning occasionally, until blackened, 8-10 minutes. Transfer to a
bowl, cover with plastic wrap, and let steam quarter-hour. Peel,
seed, and finely chop.
2. Meanwhile, toast seeds in a little dry skillet over medium-high
heat, tossing occasionally, until golden, about 5 minutes; transfer
to a plate. Toast pasilla chile in same skillet until slightly darkened
and pliable, about 1 minute; transfer to plate.
3. Heat oil in a medium saucepan over medium-high heat. Add onion
and garlic and cook, stirring occasionally, until onion is soft and
golden brown, 8-10 minutes. Transfer to a blender, add tomatoes
and pasilla chile, and blend until smooth.
4. Return tomato mixture to saucepan and cook over medium-high
heat, stirring often, until thick, 6-8 minutes. Stir in broth; season
with salt. Bring to a boil, reduce heat, and simmer until soup is
slightly thickened, 10-15 minutes. Stir in black beans and poblano
chiles. Cook, stirring occasionally, until warmed through, about
five minutes.
5. Serve soup topped with queso fresco and pumpkin seeds, with lime
wedges alongside.
DO AHEAD: Soup can be made 2 days ahead. Cover and chill.
Black-Eyed Pea Salad
Ingredients
2 cups dried black-eyed peas (about 12 oz.)
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
2 scallions, thinly sliced
1 garlic clove, finely chopped
1/2 cup olive oil
1/4 cup champagne vinegar or white wine
vinegar
1/4 cup malt or apple cider vinegar
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
4 ounces bacon (about 4 slices)
6 cups low-sodium chicken or vegetable broth
Directions
1. Place black-eyed peas in a bowl and add cold water to cover by 4”.
Chill 12 hours, then drain.
2. Whisk red and green peppers, scallions, garlic, oil, Champagne
vinegar, malt vinegar, parsley, salt, and black pepper in a medium
bowl. Cover and chill vinaigrette at least 4 hours or more to 12
hours.
3. After beans have finished soaking, cook bacon in a big pot over
medium heat, turning occasionally, until brown and fat is rendered
(bacon shouldn’t be crisp), 5-7 minutes. Add beans, then carefully
add broth and bring to a boil. Reduce heat and simmer, stirring
occasionally, until beans are tender, 25-30 minutes; remove bacon.
Transfer beans to a large bowl, add vinaigrette, and toss to mix.
Chill, tossing occasionally, until cool, about 1 hour.
4. DO AHEAD: Salad could be made 2 days ahead. Cover and keep
chille
Black-Eyed Pea Stew with Fried Bread and Salsa
Verde
Ingredients
1 cup olive oils, divided, plus more for frying (about 3 tablespoons)
1 pound hot italian sausage , casings removed
10 garlic cloves, 8 smashed, 2 grated
2 medium onions , chopped
1 head of celery , exterior ribs and heart separated, chopped; plus tender
leaves, chopped
1 teaspoon crushed red pepper flakes
kosher salt, freshly ground pepper
2 bunches of curly kale , center ribs and stems removed, leaves torn into
bite-sized pieces
1 pound dried black-eyed peas , soaked overnight, drained
1 ounce 8- piece parmesan, with rind attached
zest and juice of 1 lemon
1/2 cup parsley, finely chopped
10 slices crusty country or sourdough bread
Directions
1. Heat 1/4 cup oil in a big Dutch oven or pot over medium-high.
Add sausage and cook, splitting up with a wooden spoon and
stirring occasionally, until browned, 10-12 minutes. Utilizing a
slotted spoon, transfer sausage to a little bowl, leaving rendered fat
and oil in pot. Reduce heat to medium.
2. Add smashed garlic and cook, stirring, until golden brown, about 1
minute. Add onions, chopped exterior celery ribs, and red pepper;
season with salt and black pepper. Cook, stirring occasionally,
until onion is quite soft and golden brown, 8-10 minutes.
3. Increase heat to high; add 1 cup water. Employed in batches, add
kale, covering pot and allowing it to steam between additions, until
kale is wilted (it'll appear to be an impossible amount of kale,
nonetheless it shrinks constantly). Season with salt and black
pepper. Add peas along with cooked sausage and 11 cups water.
Cut away rind from Parmesan and add rind to pot. Cover, bring to
a boil, then reduce heat and simmer, uncovered and stirring
occasionally, until beans are tender, 45-60 minutes. Season
generously with salt and black pepper.
4. While stew is cooking, combine lemon zest and juice, parsley,
chopped celery heart and leaves, grated garlic, and 3/4 cup oil in a
medium bowl; season with salt and black pepper.
5. Heat a few tablespoons of oil (enough to cover bottom of skillet)
in a large skillet over medium until oil is shimmering. Add as
much slices of bread that may fit comfortably and cook until
bottoms are deeply browned, 1-2 minutes. Flip, season with salt,
and cook other side until deeply browned, 1-2 minutes. Transfer
fried bread to a plate. Repeat with remaining slices of bread.
6. Place slices of fried bread in bowls. (Bread could be broken in half
to match, but don’t worry about pieces sticking out of bowl.) Fish
Parmesan rind out of stew and discard, then ladle stew over bread.
Drizzle with salsa verde and pass Parmesan at table for grating
over each serving.
Blood Orange and Mixed Bean Salad with
Sprouts
Ingredients
1 red thai chile or other small hot red chile, thinly sliced
1/4 cup olive oil
2 tablespoons fresh lime juice
2 teaspoons sherry vinegar or red wine vinegar
kosher salt, ground black pepper
2 cups cooked, cooled mixed beans (such as black-eyed peas, giant white
lima beans, and/or gigante beans)
3 blood or navel oranges
2 small celery stalks , very thinly sliced on a diagonal
1 cup sprouts (such as alfalfa, radish , or broccoli), divided
1/2 cup cilantro leaves, divided
Directions
1. Combine chile, oil, lime juice, and vinegar in a medium bowl.

Season with salt and pepper. Add beans and toss to coat. Let sit 10
minutes to allow flavors to meld.
2. Meanwhile, using a small knife, remove peel and white pith from
oranges. Cut crosswise into 1/4"-thick rounds.
3. Add oranges, celery, and half of sprouts and cilantro to beans.
Season with salt and pepper and toss once to combine.
4. Serve topped with remaining sprouts and cilantro.
Borlotti Beans with Garlic and Olive Oil
Ingredients
4 pounds fresh borlotti beans (cranberry beans), shelled, or 2 lb. frozen or
dried (soaked overnight if dried)
3 plum tomatoes , quartered
10 large unpeeled garlic cloves
8 large (or 16 small) fresh sage leaves
3/4 cup (or more) extra-virgin olive oil
sea salt and freshly ground black pepper
Directions
1. Combine beans, tomatoes, garlic, sage, and 3/4 cup oil in a

medium pot. Add cold water to cover by 1" (about 2 1/2 cups).
Bring to a boil; reduce heat to medium-low and simmer, partially
covered and adding water by 1/4-cupfuls as needed to keep beans
submerged, until tender, 35-45 minutes for fresh or frozen and up
to at least one 1 1/2 hours for dried. Skim any foam from the top.
Season with salt, pepper, and more oil, if desired. DO AHEAD
Beans could be made one day ahead. Let cool in cooking liquid;
cover and chill. Go back to room temperature before serving.
2. Serve beans warm or at room temperature.
Brothy Beans
Ingredients
1 pound dried gigante, baby lima, or cannellini beans, or chickpeas, soaked
in water overnight, drained
1 onion , halved
2 carrots, peeled, halved crosswise
2 celery stalks , halved crosswise
olive oil (for drizzling)
Directions
1. Place beans, onion, carrots, and celery in a big pot and add cool
water to cover by several inches. Bring to a boil, then reduce heat
and simmer very gently until beans are cooked almost all just how
through, about 1 1/2 hours. Season with salt and continue steadily
to cook, adding more water if needed to keep beans submerged,
until tender (outside skin should be intact), 45-60 minutes. Discard
onion, carrots, and celery.
2. Transfer beans and broth to a serving dish or a big bowl; season
very generously with salt (focus on 2 Tbsp.) and pepper and
drizzle with oil.
3. Do Ahead: Beans can be cooked and seasoned 2 days ahead. Let
cool; cover and chill. Reheat gently before serving.
Brothy Beans and Farro with Eggs and
Mushrooms
Ingredients
1 small onion , unpeeled, halved
1 medium carrot, peeled
4 garlic cloves, 1 smashed, 3 finely chopped
1 1/2 cups dried gigante, runner, or lima beans , soaked overnight,
drained
1 cup farro or spelt, soaked overnight, drained
kosher salt
2 red fresno chiles, seeds removed, finely chopped
1/3 cup plus 3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped rosemary
8 ounces maitake or shiitake mushrooms, torn into bite-size pieces
2 teaspoons sherry vinegar or red wine vinegar
4 large eggs yolks, room temperature
Directions
1. Bring onion, carrot, smashed garlic, beans, and 14 cups water to a

boil in a medium pot, reduce heat, and simmer, stirring
occasionally, until beans are creamy but nonetheless intact, 70-90
minutes (time will vary based on size and age of beans). Using a
slotted spoon, transfer beans to a medium bowl; discard onion,
carrot, and garlic.
2. Return broth in pot to a boil and add farro. Reduce heat and
simmer, stirring occasionally, until grains are tender, 25-30
minutes. Remove from heat and return beans to pot; season
generously with salt. Let sit a quarter-hour to infuse beans and
grains with flavor. (If you have the time, cook the beans and the
grains a day ahead so they can really absorb the broth. If not, no
worries-just continue.)
3. Cook chopped garlic, chiles, and 1/3 cup oil in a medium skillet
over medium heat, stirring often, until garlic is golden, about 4
minutes. Remove from heat and mix in rosemary. Transfer chile-
garlic oil to a little bowl; season with salt.
4. Wipe out skillet and heat remaining 3 Tbsp. oil over medium-high.
Cook mushrooms, undisturbed, until browned underneath, about 2
minutes. Toss and continue steadily to cook, tossing every so
often, until mushrooms are browned and crisp generally in most
spots, another 6-8 minutes. Splash vinegar over mushrooms,
season with salt and pepper, and present skillet a few shakes to
mix.
5. Ladle stew into bowls and top each with some crisped mushrooms
and an egg yolk (if using); drizzle with chile-garlic oil.
6. Break egg yolk and stir into soup right before eating to give it a far
more silky consistency.
7. Do Ahead: Stew (without mushrooms, egg yolks, and chile-garlic
oil) could be made 3 days ahead. Let cool; cover and chill.
Brothy Beans With Kimchi and Squash
Ingredients
1 acorn squash (about 1 1/4 lb.), halved, seeds removed, cut lengthwise
into 1"-thick wedges
1 medium onion , thinly sliced
6 garlic cloves, thinly sliced
1 3 pieces " ginger , peeled, thinly sliced
2 cups chopped napa cabbage kimchi with liquid
2 tablespoons gochujang (korean hot pepper paste)
6 cups chicken stock or low-sodium chicken broth
kosher salt
2 155 cans 2 15.5-oz. butter or cannellini (white kidney) beans , rinsed
4 large eggs yolks*
Directions
1. Combine squash, onion, garlic, ginger, kimchi and liquid,

gochujang, and stock in a medium pot; season lightly with salt.
Bring to a boil over medium-high heat. Reduce heat to medium-
low and simmer gently, stirring occasionally, until squash is
almost tender, 20-30 minutes.
2. Add beans to stew and cook until squash is tender and beans have
absorbed a few of the cooking liquid, 8-12 minutes. Remove from
heat; taste stew and season with an increase of salt if needed.
3. Ladle stew into bowls; top each with scallions and an egg yolk.
*Raw egg isn't recommended for infants, older people, pregnant women,
people who have weakened immune systems…or people who don’t like raw
egg
Brothy Heirloom Beans with Cream
Ingredients
2 cups mixed dried heirloom beans , soaked
overnight
2 quarts chicken stock or low-sodium chicken broth
4 sprigs thyme , plus leaves for serving
1/2 cup heavy cream
flaky sea salt
olive oil (for serving)
Directions
1. Bring beans, stock, and thyme sprigs to a gentle simmer in a

medium pot over medium-high. Reduce heat to medium-low and
simmer, partially covered, skimming any foam from surface, until
beans are tender, 1-1 1/2 hours, based on types. Discard thyme.
Season with kosher salt and pepper, remove from heat, and let sit
30 minutes.
2. Go back to a simmer; stir in cream. Season with an increase of
kosher salt and pepper if needed. Serve topped with thyme leaves
and sea salt and drizzled with oil.
3. Do Ahead: Beans could be cooked 3 days ahead. Let cool; cover
and chill.
Butter Bean Ragout
Ingredients
1 pound dried butter beans (large lima beans), soaked overnight,
drained
1 teaspoon kosher salt , plus more
1 1/4 cups olive oils, divided
3/4 cup finely chopped fresh parsley
2 garlic cloves, finely chopped, divided
1/2 small fennel bulb, chopped
1/4 large celery root (celeriac), peeled, cut into 1/2-inch pieces
1 celery stalk, chopped
2 bay leaves
3 cups bite-size pieces tuscan kale
1/2 cup panko (japanese breadcrumbs)
Directions
1. Place beans in a big heavy pot and add cool water to cover by 1".
Bring to a boil. Reduce heat, cover pot, and simmer, occasionally
skimming surface, until beans are tender enough to be easily
smashed with the trunk of a spoon, about one hour. Season with
salt and stir in 1/2 cup oil.
2. Meanwhile, process parsley, half of garlic, and 1/2 cup oil in a
little food processor until smooth. Cover parsley oil; set aside.
Heat 2 Tbsp. oil in a big skillet over medium-low. Add onion,
fennel, celery root, celery, bay leaves, remaining garlic, and 1 tsp.
salt to skillet, cover, and cook, stirring occasionally, until
vegetables have become soft but haven’t taken on any color, 15-20
minutes. Remove bay leaves and mix vegetables into cooked
beans.
3. Preheat oven to 400°. Carefully purée 3 cups bean mixture and
liquid in a blender until smooth and creamy; mix back to bean
mixture. Stir in kale; season with salt. Pour ragout into a 3-qt.
baking dish and bake until thick and bubbling and top is browned,
30-35 minutes. Let cool 10 minutes before serving. (Ragout will
thicken since it sits.)
4. Meanwhile, heat remaining 2 Tbsp. oil in a big skillet over
medium-high. Cook panko, tossing often, until golden brown,
about three minutes. Transfer to paper towels to drain; season with
salt.
5. Serve ragout drizzled with parsley oil and topped with toasted
panko.
Butternut Squash and Chickpea Stew
Recipe
Ingredients
1 large onion , chopped
kosher salt and black pepper
2 medium zucchini (about 1 pound total), cut into 1 1/2-inch
pieces
1 butternut squash (about 1 1/2 pounds), cut into 1/2-inch pieces
1 ounce 15.5- can diced tomatoes
1 ounce 15.5- can chickpeas, rinsed
1 teaspoon ground ginger
1 teaspoon ground coriander
1 cup couscous
fresh cilantro leaves, for serving
Directions
1. Heat the oil in a big pot over medium heat. Add the onion and 1/4
teaspoon salt and cook, stirring occasionally, until tender, 6 to 8 8
minutes. Add the zucchini and cook, stirring occasionally, until
crisp-tender, three to five 5 minutes. Add the squash, tomatoes,
chickpeas, ginger, coriander, and 1/4 teaspoon each salt and
pepper. Cook, covered, stirring occasionally, before squash is
tender, 15 to 18 minutes.
2. Meanwhile, cook the couscous based on the package directions.
3. Serve the couscous topped with the stew and cilantro leaves.
Cannellini Beans with Spinach
Ingredients
1 1/2 cups dried cannellini (white kidney) beans , soaked overnight,
drained
1 head of garlic, halved crosswise; plus 2 garlic cloves, crushed
3 sage leaves
6 tablespoons olive oils, divided, plus more for serving
kosher salt
1/2 teaspoon crushed red pepper flakes
2 bunches mature spinach , trimmed
1 tablespoon finely grated lemon zest
Directions
1. Bring beans, head of garlic, sage, 3 Tbsp. oil, and 6 cups water to a
boil in a big saucepan over medium heat. Reduce heat, add several
generous pinches of salt and simmer gently until beans are creamy
completely but skins remain intact, 35-45 minutes. Let cool.
2. Heat 3 Tbsp. oil in a big skillet over medium. Cook crushed garlic
and red pepper flakes, stirring, just until garlic is golden, about 1
minute. Employed in batches, add spinach, allowing it to wilt
slightly before adding more, and cook, tossing often, until leaves
are simply wilted, about 5 minutes; season with salt.
3. Utilizing a slotted spoon, transfer beans to skillet with spinach and
cook, tossing gently, until beans are warmed through. Add lemon
zest, lemon juice, and 1/4 cup bean cooking liquid and toss, adding
more cooking liquid if needed, until coated (mixture ought to be
saucy however, not submerged in liquid; don’t cook too much time
or beans are certain to get mushy). Taste and season with salt.
Serve drizzled with oil.
Caramelized Leek and Fava Bean Toast
Ingredients
4 parts leeks leeks white and light green only sliced in half lengthwise
rinsed well
1/4 cup olive oil extra-virgin olive oil
salt Kosher salt
2 teaspoons rosemary very finely chopped rosemary leaves
1 teaspoon pepper Aleppo-style pepper
1 teaspoon lemon zest finely grated lemon zest
1 tablespoon lemon juice fresh lemon juice
2 cups beans shelled fava beans (from about 2 lb. pods) shelled fresh peas
(from about 2 lb. pods) or one 10-oz. package frozen peas thawed
2 tablespoons lemon juice fresh lemon juice
2 tablespoons olive oil extra-virgin olive oil plus more for drizzling
black pepper Kosher salt freshly ground black pepper
4 slices sourdough bread thick whole grain sourdough bread toasted
1 clove garlic garlic
lemon zest Aleppo-style pepper finely grated lemon zest and sliced chives
(for serving)
Directions
1. Slice leeks crosswise into 3" pieces, then lengthwise into thin
matchsticks. Heat oil in a big skillet over medium. Add leeks;
season with a pinch of salt. Cook, covered, stirring and tossing
occasionally (and reducing heat if had a need to avoid getting color
on leeks at this stage), until leeks are soft, 8-10 minutes. Add
rosemary, Aleppo-style pepper, and lemon zest. Continue steadily
to cook, stirring often, until leeks are golden brown and
caramelized, 5-10 minutes longer. Remove from heat and stir in
lemon juice; season with salt.
2. Toss beans with lemon juice and 2 Tbsp. oil in a medium bowl;
season with salt and black pepper.
3. Drizzle toasts with oil and rub with garlic clove. Top toasts with a
dollop of caramelized leeks and a big spoonful of dressed beans.
Season with Aleppo-style pepper, then sprinkle lemon zest and
chives over.
Chicken and Beans Stir-Fry with Miso
Curry
Ingredients
1 tablespoon soy sauce
1 tablespoon white miso
1 teaspoon curry powder
1 teaspoon finely grated ginger
3 tablespoons extra-virgin olive oils, divided
1 pound . skinless, boneless chicken breasts
kosher salt
1/4 teaspoon sugar
12 ounces trimmed string beans, sugar snap peas, and/or snow
peas
1/2 cup fresh or frozen baby peas , thawed
Directions
1. Mix garlic, soy sauce, miso, curry powder, ginger, and 1 Tbsp. oil
in a small bowl; set aside.
2. Slice chicken breasts crosswise into 1/2"-thick strips. Season with
salt and sprinkle with sugar. Heat 1 Tbsp. oil in a big nonstick
skillet over medium-high. Cook chicken in one layer, undisturbed,
until well browned, 2-3 minutes. Turn and continue to cook just
until exterior of chicken is opaque (it won’t be cooked through and
the second side won’t get much if any color, and that is fine!),
about 30 seconds longer. Transfer to a plate.
3. Cook beans and remaining 1 Tbsp. oil in same skillet over
medium-high heat, tossing often, until beans are bright green and
lightly charred in spots, about 2 minutes. Transfer to plate with
chicken. Reduce heat to medium. Add reserved curry paste and
cook, stirring constantly, until paste darkens and garlic softens,
about 1 minute. Add peas and 1/2 cup water. Return chicken and
beans to skillet and cook, tossing occasionally, until sauce is
reduced by over fifty percent and thickens, 2-3 minutes.
4. Transfer chicken and vegetables to a platter. Top with scallion
Chicken Chorizo Chili
Ingredients
3 tablespoons olive oils, divided
1 1/2 pounds chicken or turkey chorizo, casings removed
1 cup lager or water
1/3 cup chili powder
1 tablespoon crushed dried oregano
1/4 teaspoon ground cinnamon
2 bay leaves
1 ounce 28- can diced tomatoes
1 cup tomato purée
1 ounce 15- can cannellini (white kidney) beans , rinsed
grated cheddar, diced avocado, chopped cilantro, and sour cream (for
serving)
Directions
1. Heat 2 Tbsp. oil in a big heavy pot over high. Cook chorizo,
stirring occasionally and splitting up with spoon, until lightly
browned, about 4 minutes. Transfer to a plate.
2. Reduce heat to medium-high and add remaining 1 Tbsp. oil to pot,
then onion and garlic; season with salt and pepper. Cook, stirring
often, until onion is soft, about five minutes. Add lager and bring
to a boil, scraping up any browned bits on bottom of pot; cook
until liquid is totally evaporated, about five minutes. Add chili
powder, oregano, and cinnamon and cook, stirring, until fragrant,
about 1 minute. Stir in bay leaves, diced tomatoes, broth, and
tomato purée and bring to a boil. Reduce heat to medium-low and
continue steadily to cook, stirring occasionally, until liquid is
reduced slightly and beginning to thicken, 30-35 minutes. Return
chorizo to pot, cover, and cook ten minutes. Add beans, cover, and
cook ten minutes longer.
3. Serve chili in bowls topped with cheddar, avocado, cilantro, and
sour cream.
4. Do Ahead: Chili (without toppings) can be made 4 days ahead. Let
cool; cover and chill. Reheat gently over low, adding a splash of
stock or water to loosen if needed.
Chicken Stew with Cannellini Beans and Dried
Cherries
Ingredients
shredded rotisserie chicken leg and thigh meat, skin reserved
1 medium red onion , chopped
2 teaspoons ancho chili powder
1 teaspoon sambal oelek
2 tablespoons fish sauce
2 ounces 15- cans cannellini beans , rinsed, drained
1/2 cup dried sour cherries
1/2 cup parsley leaves with tender stems, divided
4 slices whole wheat bread , crusts removed, torn into small
pieces
Directions
1. Real Talk: Frying the chicken skin adds a whole lot of flavor to the
soup, as soon as it gets crisp, it delivers plenty of texture (chicken
skin potato chip, in the event that you will). Not in to the skin? Fry
it for the flavor, then discard. Also, you understand the rule about
fish sauce, right? Don’t smell it, just use it. Trust.
2. Heat 2 Tbsp. oil in a medium saucepan over medium-high. Cook
chicken skin, occasionally scraping bottom of pan to loosen skin
and move things around, until skin is brown and edges are crisp, 3-
5 minutes. Transfer skin to paper towels. When cool enough to
take care of, crumble together with your hands, then do not eat it
all; reserve.
3. Add onion to pan and cook, scraping bottom of pan, until tender
and just starting to caramelize, 5-7 minutes. As the onion cooks,
it'll release moisture, which will help the brown bits dissolve and
loosen-think of the only a small amount flavor bombs.
4. Add chili powder and sambal oelek and cook, stirring to coat
onions, until fragrant, about 1 minute. Add fish sauce and 4 cups
water; season with salt and pepper. Bring to a boil, reduce heat,
and simmer until flavors have melded, about five minutes. Add
chicken meat, beans, and cherries and continue steadily to cook
until heated through, about five minutes. Stir in 1/4 cup parsley;
season with salt and pepper.
5. Meanwhile, heat remaining 1/4 cup oil in a medium skillet over
medium-high. Toast bread, tossing frequently, until crumbs are
golden brown and crisp, 5-6 minutes. Transfer to paper towels;
season with salt and pepper. Transfer breadcrumbs to a plate and
toss with remaining 1/4 cup parsley.
6. Divide stew among bowls, then top with reserved crumbled skin
and breadcrumbs.
Chicken Tinga Tostadas With Black Beans
Recipe
Ingredients
1 medium white onion
4 garlic cloves
1 7 cans -oz. chipotle chiles in adobo
1 15 cans -oz. fire-roasted tomatoes
2 tablespoons chili powder
2 skin-on, bone-in chicken breasts (about 1 1/2 lb.
total)
kosher salt
4 ounces smoked bacon
2 15 cans -oz. black beans
8 tostadas
4 ounces queso fresco
3/4 cup cilantro
Directions
1. First, prep the spicy tomato sauce: Peel and finely chop 1 medium
white onion; reserve 1/2 cup for serving. Transfer half of
remaining chopped onion to a big saucepan (you’ll use the
remaining onion for the beans). Peel and finely chop 4 garlic
cloves. Transfer to saucepan. Finely chop 1 chipotle chile and
transfer to saucepan. (You can store any remaining chiles
individually in the freezer to use for later.)
2. Add 1 15-oz. can fire-roasted tomatoes, 2 Tbsp. chili powder, and
2 Tbsp. adobo sauce (use 1 Tbsp. if you are sensitive to heat) to
saucepan, stir to mix, and bring to a boil over medium-high heat.
Nestle 2 skin-on, bone-in chicken breasts into mixture, reduce heat
to medium-low, and bring liquid to a simmer. Cover saucepan and
cook until chicken is cooked through and shreds easily with two
forks, 25-35 minutes.
3. Meanwhile, make the beans: Slice 4 oz. smoked bacon into thin
strips about 1/4" wide and transfer to a big skillet. Add remaining
chopped onion and cook over medium heat, stirring occasionally,
until fat has rendered, bacon is crispy, and onion is browned and
tender, 8-10 minutes.
4. Increase to medium-high and add 2 15-oz. cans black beans and
their liquid (that's right-don't drain them!). Bring to a boil and
cook, stirring occasionally, until liquid is reduced slightly, about
five minutes.
5. Using a potato masher (or a wooden spoon, if you're in a pinch),
smash beans until almost no whole beans remain and mixture is
thick, smooth, and creamy, just like the consistency of sour cream.
Remove from heat, taste and season with salt if necessary, and let
cool slightly; the refried beans will thicken because they sit.
6. When chicken is completed cooking, use tongs to transfer to a
plate and let cool slightly. While chicken cools, increase heat to
medium-high and simmer sauce, uncovered and stirring
occasionally, until it appears like a thick and chunky salsa, about
five minutes. Let cool slightly in pan.
7. Remove skin from chicken breasts and separate meat from bones;
discard skin and bones. Shred meat into small pieces and transfer
to a medium bowl. Pour warm salsa over chicken, season with 1
1/2 tsp. salt, and toss to coat.
8. Assemble your tostadas: Use your hands to crumble 4 oz. queso
fresco into small pieces (about the size of dried lentils).
9. Spread about 1/3 cup refried beans over 1 tostada. Top with about
1/2 cup chicken tinga.
10. Repeat with as much tostadas as you imagine you’ll eat (the
separate components could keep well in the fridge). Top with
queso fresco, cilantro, and reserved chopped onion
Chicken, Squash, and Chickpea Salad With Tahini
Dressing Recipe
Ingredients
1 medium butternut squash (about 2 pounds)—peeled, seeded, and cut into
1-inch pieces
2 ounces 6- boneless, skinless chicken breasts
1/3 cup tahini (sesame seed paste)
1 teaspoon dried oregano
12 ounces romaine hearts, cut into strips (about 9 cups)
1 cup pita chips, broken
2 tablespoons chopped fresh chives
Directions
1. Heat oven to 425° F, with the racks in the upper and lower thirds.
On a rimmed baking sheet, toss the squash with 2 tablespoons of
the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast on
underneath rack, tossing once, until tender, 25 to 30 minutes.
2. Meanwhile, place the chicken on a second rimmed baking sheet
and coat it with 1 tablespoon of the rest of the oil; season with 1/4
teaspoon each salt and pepper. Roast at the top rack until cooked
through, 15 to 20 minutes. Let cool slightly, then slice.
3. Meanwhile, in a little bowl, whisk together the tahini, lemon juice,
oregano, the rest of the tablespoon of oil, 1/3 cup water, and 1/4
teaspoon each salt and pepper. Divide the lettuce among plates;
dividing evenly, top with the squash, chicken, chickpeas, pita
chips, and chives. Serve with the dressing.
Chickpea and Raisin Salad Recipe
Ingredients
1 cup raisins
1/4 cup red wine vinegar
2 teaspoons sugar
3 ounces 15.5- cans chickpeas, rinsed
1 cup fresh cilantro or flat-leaf parsley
leaves
1/3 cup olive oil
1/2 teaspoon ground cumin
Directions
1. In a little saucepan, combine the raisins, vinegar, and sugar and

bring merely to a simmer; remove from heat and let cool.
2. In a big bowl, toss the chickpeas, cilantro, scallions, and raisin
mixture with the oil, cumin, 1/2 teaspoon salt, and 1/4 teaspoon
pepper.
Chickpea Salad with Lemon, Parmesan, and Fresh
Herbs
Ingredients
1 15 - to 15 1/2-ounce can chickpeas (garbanzo beans), rinsed,
drained
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
4 teaspoons extra-virgin olive oil
1 small garlic clove, pressed
1/3 cup (packed) freshly grated Parmesan cheese
coarse kosher salt
Directions
1. Combine rinsed and drained chickpeas, chopped fresh basil,

chopped Italian parsley, fresh lemon juice, extra-virgin essential
olive oil, and pressed garlic clove in medium bowl. Add grated
Parmesan cheese and toss gently to blend all ingredients
thoroughly. Season chickpea salad to taste with coarse kosher salt
and freshly ground black pepper.
2. Chickpea salad could be made 4 hours ahead. Cover and
refrigerate. Serve salad chilled or at room temperature.
Chilaquiles with Blistered Tomatillo Salsa and
Eggs
Ingredients
2 tablespoons vegetable oil , plus more for grill
2 pounds tomatillos (about 20 medium), husks removed, rinsed
2 jalapeños
1 large white onion , quartered through root end
kosher salt and freshly ground black pepper
4 large eggs
1 ounce 15- can black beans , rinsed
1 ounce 10- bag yellow corn tortilla chips
1/2 cup plain greek yogurt
2 ounces ricotta salata (salted dry ricotta), crumbled
hot sauce and cilantro leaves
Directions
1. Prepare campfire for medium-high heat; lightly oil grate. Grill

tomatillos and jalapeños, turning occasionally, until lightly charred
and beginning to collapse, 8-10 minutes; transfer to a cutting
board.
2. Meanwhile, grill onion, turning occasionally, until charred and
starting to soften, 10-12 minutes; transfer to cutting board with
charred tomatillos and jalapeños.
3. Finely chop tomatillos, chiles, and onion and transfer to a big
skillet. Add lime juice and toss to combine; season salsa with salt
and pepper. Reserve (keep in skillet).
4. Heat 2 Tbsp. oil in another large skillet on camp stove over
medium-high. Crack eggs into skillet; season with salt and pepper.
Cook, rotating skillet occasionally, until whites are golden brown
and crisp at the edges and set around the yolk (that ought to still be
runny), about 2 minutes.
5. Heat reserved salsa on camp stove over medium merely to warm
through. Mix in black beans and tortilla chips and cook, tossing
and adding up to 1/4 cup water if had a need to loosen, until chips
are simply softened, about 3 minutes.
6. Serve chilaquiles in skillet topped with eggs, dollops of yogurt,
ricotta salata, hot sauce, and cilantro.
Chopped Winter Salad With Butternut Squash
Recipe
Ingredients
1 small butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into
3/4-inch pieces
1/4 cup red wine vinegar
2 tablespoons chopped fresh dill
1 small head radicchio, leaves torn (6 cups)
1 cup crumbled feta (4 ounces)
1 tart apple (such as granny smith or pink lady), sliced
1/4 cup pitted kalamata olives, halved
Directions
1. Heat oven to 450° F. Toss the squash, 1 tablespoon of the oil, 1/2
teaspoon salt, and 1/4 teaspoon pepper on a rimmed baking sheet.
Roast, tossing once, until tender, 25 to 30 minutes; let cool
slightly.
2. Whisk together the vinegar, dill, remaining 2 tablespoons of oil,
and 1/4 teaspoon each salt and pepper in a big bowl.
3. Add the squash, radicchio, chickpeas, Feta, apple, and olives and
toss to mix.
Chorizo and White Bean Stew
Ingredients
2 tablespoons olive oils, divided, plus more for drizzling
1 pound fresh mexican chorizo or italian sausage links
1 large onion , thinly sliced
4 garlic cloves, finely chopped
1 sprig thyme
2 ounces 15- cans cannellini (white kidney) beans ,
rinsed
5 ounces baby spinach (about 10 cups)
smoked paprika (optional)
Directions
1. Heat 1 tablespoon oil in a large skillet over medium heat. Add

sausage and cook, turning occasionally, until browned and cooked
through, 15-20 minutes. Transfer sausage to a plate.
2. Reduce heat to medium. Heat remaining 1 tablespoon oil in same
skillet. Add onion, garlic, and thyme sprig. Cook, stirring
occasionally, until onion is softened, 5-8 minutes. Add beans and
broth and cook, crushing a few beans with the trunk of a spoon to
thicken sauce, until slightly thickened, 8-10 minutes. Season with
salt and pepper. Add spinach by handfuls and cook just until
wilted, about 2 minutes.
3. Slice chorizo and fold into stew; add water to thin, if desired.
Divide stew among bowls; drizzle with oil and sprinkle with
paprika, if desired.
Clams in White Bean Sauce
Ingredients
1 ounce 15- can baby lima or cannellini beans or other medium white
beans, rinsed
1/4 cup olive oils, plus more for drizzling
1 fennel bulb
3 garlic cloves
1 sprig rosemary
1 lemon
handful of parsley leaves
36 littleneck or manila clams , scrubbed
4 thick slices country-style bread , toasted
Directions
1. Toss beans in a medium bowl with a drizzle of oil; season with salt
and pepper. Reserve.
2. Halve fennel and remove fronds (don’t toss the fronds!). Thinly
slice half of fennel and transfer to a medium bowl along with
fronds. Place a damp paper towel on fennel to help prevent
browning and set aside. Finely chop remaining half of fennel, then
thinly slice garlic.
3. Heat 1/4 cup oil in a big heavy pot over medium. Add chopped
fennel, garlic, and rosemary sprig and cook, stirring often, until
fennel is translucent and tender but nonetheless has some bite,
about 5 minutes.
4. While that’s happening, remove 2 wide strips of zest from lemon
with a vegetable peeler. Halve lemon and choose seeds. Coarsely
chop parsley.
5. Add clams and lemon zest to pot, squeeze in juice from a lemon
half, cover pot, and cook until some clams begin to open, 5-7
minutes. Toss and stir clams; use a slotted spoon to transfer any
open ones to a medium bowl. Cover pot and cook until remaining
clams open, checking sporadically and transferring them to bowl
because they are done, 7-9 minutes; discard any clams that don’t
open. Add reserved seasoned beans to pot and stir to mix; loosen
sauce with water if it looks too tight. Return clams to pot, add half
of parsley, and toss well.
6. Add remaining parsley to bowl with reserved sliced fennel and
squeeze remaining lemon half over. Season fennel-herb salad with
salt and pepper and toss to coat. Drizzle with an extremely small
amount of oil and toss again.
Coconut Rice and Peas
Ingredients
1 cup dried red kidney beans , soaked overnight,
drained
2 tablespoons unsalted butter
1 large shallot, finely chopped
1 tablespoon chopped oregano
1 teaspoon chopped thyme
1 ounce 13.5- can unsweetened coconut milk
2 cups basmati rice
Directions
1. Place beans in a big saucepan and cover with 6 cups cold water.
Bring to a simmer over medium heat, skimming foam from surface
as needed, then reduce heat to keep a bare simmer. Cook, adding
water as had a need to keep beans included in at least 1", until
beans are completely tender, 1-1 1/2 hours.
2. Heat butter in a medium skillet over medium. Add shallot,
oregano, and thyme and cook, stirring often, until shallot is
translucent, about 4 minutes. Add garlic and cook, stirring, until
fragrant, about 1 minute. Remove skillet from heat. Use a slotted
spoon to transfer beans to skillet and stir to mix. Season with salt
and pepper. Reserve.
3. Pour out all but 2 cups bean cooking liquid from saucepan; add
coconut milk and bring to a simmer over medium heat. While
liquid is heating up, place rice in a fine-mesh sieve and rinse under
cool water until water runs clear. Add rice to saucepan, reduce heat
to a bare simmer, and cover. Cook rice 10 minutes, then uncover
and stir in reserved bean mixture. Taste and adjust seasoning with
an increase of salt if needed. Cover pan and cook until rice is
tender, 8-10 minutes. Remove from heat and uncover. Fluff rice
with a fork.
Confit Chicken Thigh and Andouille Sausage
Cassoulet
Ingredients
1 1/2 pounds skin-on, bone-in chicken thighs
1 head of garlic , halved crosswise
2 large shallots, halved
4 sprigs thyme
2 bay leaves
4 juniper berries
1 cup olive oil
4 garlic cloves, chopped
1/2 ounce 14.5- can whole peeled tomatoes
4 cups cooked large white beans (such as tarbais; from 1 1/2 cups dried
beans), plus 1 cup cooking liquid
2 large andouille or other smoked sausages
1 slice thick sourdough bread
Directions
1. Preheat oven to 225°. Season chicken with salt and pepper and
place in a small Dutch oven or other heavy pot. Arrange garlic,
shallots, thyme, bay leaves, and juniper berries around chicken;
drizzle oil over. Bring to an extremely low simmer over medium-
low heat, cover, and transfer to oven. Cook until meat is quite
tender, 2-2 1/2 hours.
2. Let cool in oil (preferably overnight).
3. Do Ahead: Chicken could be cooked 3 days ahead. Cover and
chill.
4. Preheat oven to 350°. Heat 1/3 cup oil from chicken confit in a big
skillet over medium. Add onion and garlic; cook, stirring
occasionally, until very soft, 10-12 minutes. Squeeze garlic cloves
from chicken confit from their skins into skillet and add tomatoes,
crushing together with your hands. Bring to a boil and cook,
stirring occasionally, until liquid is evaporated, about five minutes.
Add beans and their cooking liquid. Skim off remaining fat from
chicken confit and pour juices (about 1/2 cup) into skillet (reheat
fat in pot sufficient to loosen juices underneath if needed). Bring to
a simmer; season with salt and pepper.
5. Transfer bean mixture to a 2-2 1/2-qt. baking dish. Nestle chicken
into beans, leaving as much skin exposed as possible, then tuck
sausage and shallots from confit chicken around. Cook until
chicken skin is very crisp and cassoulet is nicely browned, about 2
hours.
6. Pulse bread in a blender or food processor to medium-fine crumbs.
Toss crumbs in a little bowl with 1 Tbsp. oil from confit chicken
(use remaining oil for sautéeing vegetables); season lightly with
salt. Top cassoulet with breadcrumbs and cook until they are
golden brown, 20-25 minutes
Couscous With Beans, Avocado, and Scallions
Recipe
Ingredients
1 cup couscous , cooked according to the package
directions
1 ounce 15.5- can kidney beans , rinsed
1 avocado , cut into bite-size pieces
4 scallions, sliced
1 tablespoon olive oil
Directions
1. Allow couscous cool. Fold in the beans, avocado, scallions, lime

juice, olive oil, and 1/4 teaspoon each salt and pepper.
Crispy Mushrooms With Creamy White Beans and
Kale
Ingredients
4 ounces maitake mushrooms, broken into large pieces
4 ounces shiitake mushrooms, cut into 1/2" slices
kosher salt
1 145 cans 1 14.5-oz. cannellini beans , rinsed, drained
2 tablespoons fresh lime juice, plus wedges for serving
2 garlic cloves, divided
4 scallions, cut into 1" pieces
1 bunch tuscan kale , center ribs and stems removed, leaves
torn
1/2 cup crumbled feta cheese
1 tablespoon toasted sesame seeds
1 cup cilantro leaves
Directions
1. Heat 2 Tbsp. oil in a large skillet over medium-high until

shimmering. Add maitake and shiitake mushrooms and cook,
tossing occasionally, until browned and crispy, 8-10 minutes.
Season with salt and transfer to a plate.
2. Meanwhile, purée beans, lime juice, 3 Tbsp. oil, 1 garlic clove (if
it’s a large one, you might want to just use half), and 3 Tbsp. water
in a blender until smooth, adding more water by the tablespoonful
as had a need to loosen if it doesn’t want to cooperate in blender.
Season with salt.
3. Heat 1 Tbsp. oil in same skillet over medium-high. Add scallions
and remaining garlic clove and cook, tossing, until just starting to
brown, about 1 minute. Add kale and cook, tossing often, until
wilted and crisp-tender, 3-5 minutes. Season with salt. Transfer to
plate with mushrooms.
4. Divide bean purée between bowls. Top with greens, feta,
mushrooms, sesame seeds, and cilantro. Serve with lime wedges
along
Crispy Quinoa and Bean Cakes With Salad
Recipe
Ingredients
leftovers from quinoa with sweet potatoes, kale , and
pesto:
3 cups cooked quinoa
3 cups cooked sweet potatoes and kale , roughly chopped
additional ingredients:
1 ounce 15.5- can kidney beans , rinsed
2 large eggs
3/4 cup grated parmesan (about 2 ounces)
3 tablespoons olive oils, plus more if necessary
1 tablespoon red wine vinegar
6 cups mixed greens (about 4 ounces)
1 pint cherry tomatoes , halved
Directions
1. In a medium bowl, mash the beans with a fork. Add the quinoa,
sweet potatoes and kale, eggs, Parmesan, 1/2 teaspoon salt, and 1/4
teaspoon pepper and mix to mix. Dividing evenly, form the
mixture into twelve 3-inch patties (about 1/2 cup each).
2. Heat 1 tablespoon of the oil in a big nonstick skillet over medium
heat. In batches, cook the patties until browned and cooked
through, 3 to 4 4 minutes per side (adding more oil if necessary).
3. In a big bowl, whisk together the vinegar, the rest of the 2
tablespoons of oil, and 1/4 teaspoon each salt and pepper. Add the
greens and tomatoes and toss to combine. Serve with the quinoa
and bean patties.
Curried Tomatoes and Chickpeas Recipe
Ingredients
4 scallions, sliced, white and light green parts
separated
1 tablespoon grated fresh ginger
1 teaspoon curry powder
2 pints grape tomatoes
1 tablespoon fresh lime juice
Directions
1. Heat the oil in a big skillet over medium heat. Cook the white
elements of the scallions, the ginger, and the curry powder until
fragrant, 1 to 2 2 minutes.
2. Add the tomatoes and cook until starting to burst, 5 to 7 minutes.
3. Add the chickpeas and lime juice, sprinkle with the scallion
greens, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Eggplant With Peppers and Beans Sandwich
Recipe
Ingredients
1 eggplant , cut into 1/4-inch
slices
1/4 cup plus 1 tablespoon olive
oil
1/2 teaspoon cayenne pepper
1 cup cannellini beans , rinsed
1 clove clove garlic , chopped
1 tablespoon tahini
1 tablespoon fresh lemon juice
1/2 cup sliced roasted red peppers
leaf romaine
8 slices foccacia, halved
Directions
1. Heat oven to 400° F. Place the eggplant on 2 rimmed baking sheets

and brush with 1/4 cup of the oil. Season with the cayenne and 1/4
teaspoon salt and bake, turning once, until tender, 20 to 25
minutes. Let cool.
2. Meanwhile, mash the beans, garlic, tahini, lemon juice, the rest of
the tablespoon of oil, 1/4 teaspoon salt, and 1/4 teaspoon black
pepper in a little bowl.
3. Divide the mashed beans, eggplant, red peppers, and romaine
leaves among the bread.
Escarole with Cannellini Beans
Ingredients
1 sweet onion , halved
1 head of garlic , halved crosswise
1 medium carrot, scrubbed
2 sprigs parsley
2 3-inch sprigs rosemary
2 sprigs sage
2 cups dried cannellini beans , soaked overnight,
drained
1/2 teaspoon freshly cracked black pepper
kosher salt
2 bay leaves
1 tablespoon chopped parsley
1 head of escarole, leaves torn
1 ounce finely grated parmesan
Directions
1. Bring onion, garlic, carrot, parsley, rosemary, sage, beans, pepper,

and 8 cups water to a boil in a large saucepan, skimming foam as
needed from surface.
2. Reduce heat and simmer gently, stirring occasionally and adding
water as had a need to keep beans submerged, until beans are
tender, 75-90 minutes. Season generously with salt and let beans
cool within their liquid. Discard vegetables and herbs.
3. Heat 4 Tbsp. oil in a big pot over medium. Cook garlic, stirring
occasionally, until softened and starting to brown around edges,
about three minutes. Add bay leaves, parsley, and red pepper
flakes; cook, stirring constantly, until fragrant, about 30 seconds.
Stir in escarole a handful at the same time, letting wilt before
adding another batch, until all the escarole is wilted, about five
minutes. Add 1/2 cup water and bring to a simmer. Reduce heat,
cover pot, and cook, stirring occasionally and maintaining a gentle
simmer, until escarole is quite tender, 20-25 minutes. Add 2 cups
beans and 1 cup bean cooking liquid. Bring to a simmer; season
with salt and pepper.
4. Stir in Parmesan a bit at a time, accompanied by remaining 2 Tbsp.
oil. Divide among bowls.
Fava Bean and Asparagus Salad
Ingredients
1/4 cup coarsely chopped raw pistachios
1 1/2 cups shelled fava beans (from about 1 1/2 pounds
pods)
kosher salt
1 small shallot, finely chopped
2 tablespoons champagne or white wine vinegar
1/3 cup olive oil
1 bunch asparagus, sliced thinly lengthwise on a mandoline
2 cups trimmed watercress or arugula
1/2 cup mint leaves
2 tablespoons tarragon leaves
2 tablespoons chive blossoms (optional)
Directions
1. Preheat oven to 350°. Toast pistachios on a rimmed baking sheet,

tossing occasionally, until fragrant however, not browned, 5-8
minutes. Let cool.
2. Cook fava beans in a large saucepan of boiling salted water until
tender, about 4 minutes. Using a slotted spoon, transfer to a
colander occur a bowl of ice water. Drain, remove skins, and
transfer beans to a little bowl.
3. Combine shallot and vinegar in another small bowl; season with
salt and pepper and reserve at least ten minutes. Whisk oil into
shallot mixture; season vinaigrette with salt and pepper.
4. Combine beans, asparagus, watercress, mint, and tarragon in a big
bowl; add vinaigrette and pistachios and toss to mix. Transfer to a
serving platter and top with chive blossoms, if using.
Fava Bean Bruschetta with Chicory and Red
Onion
Ingredients
4 tablespoons (or more) olive oils, divided, plus more for drizzling
1/2 medium yellow onion , thinly sliced
2 garlic cloves, smashed
1/2 teaspoon chopped rosemary
1/2 cup dried skinless fava beans
kosher salt
1 tablespoon fresh lemon juice , plus more
1 small red onion , thinly sliced
2 cups torn chicory (such as radicchio, curly endive , and/or belgian
endive)
4 slices country-style bread , toasted
aleppo-style pepper or crushed red pepper flakes (for serving)
Directions
1. Heat 2 Tbsp. oil in a small pot over medium. Cook yellow onion,
stirring occasionally, until soft and golden, 10-12 minutes. Add
garlic, rosemary, and red pepper flakes and cook, stirring, until
fragrant and garlic is soft, about three minutes. Add fava beans and
pour in cold water to cover by 2". Bring to a boil. Reduce heat to
medium-low, season with salt, and simmer until tender, 45-60
minutes. Let cool slightly. Drain, reserving 1 cup cooking liquid.
2. Purée fava beans in a blender with 1/4 cup reserved cooking liquid
and 1 Tbsp. lemon juice, adding more cooking liquid as needed,
until smooth. Taste and adjust seasoning with an increase of salt,
oil, and lemon juice as needed.
3. Heat 1 Tbsp. oil in a medium skillet over medium-high. Add red
onion, season with salt, and cook, stirring often, until brown but
not soft, about 5 minutes. Transfer to a plate.
4. Wipe skillet clean and heat 1 Tbsp. oil over medium-high. Add
chicory, season with salt, and cook, tossing, until wilted slightly,
about 3 minutes.
5. Spoon fava bean purée onto toast; top with red onion, chicory, and
Aleppo-style pepper. Drizzle with oil.
Garlic Shrimp and White Beans
Ingredients
3 garlic cloves, minced, divided
2 dried chiles de árbol
1 bay leaf, preferably fresh
1 1/4 cups chopped tomato (about 8 ounces)
1 tablespoon tomato paste
2 ounces 15- cans white beans (such as cannellini), rinsed,
drained
1 cup low-sodium chicken broth
1 pound medium shrimp , peeled, deveined
1 teaspoon smoked paprika
2 tablespoons chopped flat-leaf parsley
grilled bread (optional)
Directions
1. Preheat broiler. Heat 2 Tbsp. oil in a large, heavy, ovenproof

skillet over medium heat. Add 1 garlic clove, chiles, and bay leaf
and cook, stirring constantly, just until fragrant, 1-2 minutes (don't
allow garlic to burn). Add tomato; season with salt and pepper.
Cook, stirring and smashing tomato with the trunk of a wooden
spoon, until tomato is totally broken down, about 5 minutes.
2. Add tomato paste and cook, stirring constantly, until paste is deep
red and caramelized, 3-4 minutes. Stir in beans and broth. Bring to
a brisk simmer and cook until juices are slightly reduced and
thickened, 3-4 minutes. Season to taste with salt and pepper.
3. Combine remaining 2 garlic cloves, 2 Tbsp. oil, shrimp, and
paprika in a medium bowl; season with salt and pepper and toss to
evenly coat shrimp. Scatter shrimp over beans within an even
layer.
4. Broil until shrimp are golden and cooked through, about three
minutes. Drizzle remaining 2 Tbsp. oil over shrimp and beans;
garnish with parsley. Serve with bread, if desired
5. Dried chiles de árbol can be found at Latin markets, specialty
foods stores, and some supermarkets.
Greens and Bean Salad With Grapes Recipe
Ingredients
3/4 cup nuts (such as pecans, pistachios, or pine
nuts)
2 tablespoons lemon juice
6 cups (5 ounces) mizuna or arugula
1 ounce 15.5- can cannellini beans , drained
1 1/2 cups halved seedless red grapes
Directions
1. Heat oven to 350° F. Spread the nuts on a rimmed baking sheet

and toast, tossing occasionally, until fragrant, four to six 6
minutes. Let cool, then coarsely chop.
2. Meanwhile, whisk together the oil, lemon juice, and 1/2 teaspoon
each salt and pepper in a big bowl. Add the mizuna, beans, grapes,
and nuts and toss to mix. Serve immediately.
Greens-and-Beans Sandwiches
Ingredients
1 15 cans -oz. cannellini (white kidney) beans , rinsed
2 tablespoons sesame-scallion sauce
1 tablespoon fresh lemon juice (from reserved 1/2 lemon)
kosher salt
leftover fennel stems and fronds from big batch chicken
thighs
4 slices dark rye bread , toasted
5 ounces french feta, sliced into thick planks
1 cup chile-garlic cucumbers
Directions
1. Mash beans, sauce, and lemon juice in a medium bowl until

combined and mostly smooth; season with salt. Thinly slice about
1/3 cup fennel stems and tear fronds to measure 1/4 cup.
2. Divide mixture between 2 slices of bread. Layer feta over and top
with cucumbers. Scatter fennel stems and fronds over. Up close
sandwiches with remaining slices of bread.
Ham Hock and White Bean Stew
Ingredients
3 medium shallots, thinly sliced into rings
1/2 cup vegetable oil
kosher salt
1/2 cup sour cream
3 tablespoons dijon mustard
1 1/2 teaspoons . honey
3 tablespoons extra-virgin olive oil
2 medium onions , peeled, halved through root ends
2 heads of garlic , top third removed
2 small carrots, trimmed, scrubbed, cut into bite-sized
pieces
1/2 cup dry white wine
2 1/2 pounds . smoked ham hocks (about 4 medium)
1 bunch of thyme , stems tied together with kitchen twine
2 cups corona or gigante beans , soaked overnight, drained
chopped cornichons and/or dill sprigs (for serving;
optional)
Directions
1. Heat shallots and oil in a little saucepan over medium, swirling

often, until shallots are deep golden brown, 6-8 minutes. Pour into
a fine-mesh sieve set over a heatproof measuring glass. Give sieve
a good shake, then spread out shallots on a paper towel to drain.
Season with salt; let cool.
2. Stir sour cream, mustard, and honey in a little bowl until smooth;
season with pepper. Cover and chill.
3. Do Ahead: Cream could be made 2 days ahead. Keep chilled.
4. Heat oil in a large Dutch oven or other heavy pot over medium-
high. Cook onions and garlic, cut side down, and carrots, turning
carrots occasionally, until cut sides of onions and garlic are
golden, about 4 minutes.
5. Add wine, stirring to release any bits stuck on bottom of pot, and
cook until reduced by two-thirds, about 2 minutes. Add ham
hocks, thyme, beans, and 9 cups water. Season with several
pinches of salt and a lot of pepper and bring to a simmer. Cover
with a lid, leaving slightly askew so steam can escape, and cook,
adjusting heat to keep a very gentle simmer and skimming foam
from surface as needed, until beans are tender and creamy and
broth is quite flavorful, 2-2 1/2 hours.
6. Remove pot from heat and transfer ham hocks to a cutting board.
Let sit until cool enough to take care of, then pull meat from bones
and tear into bite-size pieces; discard fat, skin, and cartilage.
7. Add meat and knuckle bones back again to pot as you go. Let stew
cool uncovered until no more steaming. Cover pot and chill stew at
least 12 hours (you can skip this task, nonetheless it will
dramatically enhance the flavor).
8. Bring to an extremely gentle simmer, covered, over medium-low
heat. Pluck out and discard bones, thyme, onions, and garlic heads
(don't worry about any cloves that may have escaped into stew).
Season with an increase of salt and pepper if needed. Ladle into
bowls and serve with Frizzled Shallots, Honey-Mustard Cream,
cornichons, and/or dill as desired.
Homemade Refried Beans
Ingredients
1/2 medium onion , chopped
1/2 green bell pepper, chopped
1 pound dried pinto beans , rinsed, picked through
5 ounces salt pork or thick-cut bacon , cut into 1/2-inch
pieces
4 teaspoons kosher salt
1 cup lard or rendered bacon fat, divided
pico de gallo and crumbled queso fresco (for serving)
Directions
1. Bring onion, bell pepper, garlic, beans, pork, salt, and 3 quarts
water to a boil in a big pot. Reduce heat to medium and cook,
uncovered, stirring occasionally and adding boiling water if
needed to cover, until beans are tender, 2-2 1/2 hours.
2. Working in 2 batches, heat 1/2 cup lard in a big skillet (preferably
cast iron) over high. Fry 6 cups beans and their liquid (they'll
splatter, so be cautious) until most of the liquid has evaporated,
about 10 minutes. Smash beans in skillet with a potato masher
until mixture is thick no whole beans remain (refried beans should
be pourable at this time, but will thicken because they sit).
Transfer to a large bowl. Repeat with remaining beans and 1/2 cup
lard.
3. Top refried beans with pico de gallo and queso fresco.
4. Do Ahead: Beans, before frying, could be made three months
ahead; freeze in an airtight container.
Instant Pot Red Bean and Quinoa Soup With Taco
Fixins
Ingredients
1 large red onion , finely chopped
1 tablespoon ground cumin
1 16 packages -oz. dried central american red beans , such as goya or
rancho gordo Domingo rojo
1/2 cup red quinoa, rinsed
1 tablespoon sauce from a can of chipotles in adobo
2 teaspoons kosher salt , plus more
1/2 lime
1/2 small red onion , thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon sugar
lime wedges, sliced avocado, sour cream, chopped cilantro, crumbled
queso fresco or shredded cheddar or monterey jack, hot sauce , and/or
tortilla strips (for serving)
Directions
1. Heat oil immediately Pot or other electric pressure cooker on the

Sauté setting. Add onion and cook, stirring occasionally, until
starting to turn golden brown around the edges, 6-8 minutes. Add
garlic and cumin and cook, stirring constantly, 2 minutes. Add
beans, quinoa, adobo sauce, 2 tsp. salt, and 7 cups water. Lock lid
and cook soup on ruthless 45 minutes, then release pressure
manually. Squeeze in juice from lime half; mix well. Taste and
season soup with more salt if needed.
2. Do Ahead: Soup could be made 2 days ahead. Let cool, then cover
and chill. Soup will thicken; soon add up to 1 cup water before
reheating over medium-low.
3. As the soup is cooking, toss onion, vinegar, salt, sugar, and 4 tsp.
water in a little bowl to mix. Chill until ready to use.
4. To serve, ladle soup into bowls and top with pickled onions and
other toppings of your decision.
5. Do Ahead: Onion could be pickled 5 days ahead. Cover and keep
chilled.
Italian Vegetable Stew
Ingredients
1/2 pound 1-. loaf sourdough bread , torn into 2” pieces (about 6
cups)
1 bunch collard greens, center ribs and stems removed
1 bunch tuscan or other kale , center ribs and stems removed
kosher salt
1/2 cup olive oils, divided, plus more for serving
2 medium carrots, peeled, finely chopped
2 celery stalks , finely chopped
1 leek, white and pale-green parts only, chopped
4 cloves garlic cloves, chopped
1 28 cans -oz. whole peeled tomatoes , drained
8 cups low-sodium vegetable broth
3 15 cans -oz. cannellini (white kidney) beans , rinsed
4 sprigs thyme
1 sprig marjoram or oregano
1 bay leaf
shaved parmesan (for serving)
Directions
1. Scatter bread on a rimmed baking sheet in one layer. Let stand at

room temperature to slightly dry out, about 2 hours.
2. Employed in batches, cook collards and kale separately in a big
pot of boiling salted water until slightly softened, about three
minutes per batch. Rinse to cool. Squeeze out excess water;
roughly chop. Set aside.
3. Heat 1/4 cup oil in a big heavy pot over medium heat. Add carrots,
celery, and leek; stir often until softened, 8-10 minutes.
4. Add garlic and red pepper flakes. Cook, stirring until fragrant,
about 1 minute. Add tomatoes, crushing together with your hands
as you add them. Cook, stirring frequently, until liquid is
evaporated and tomatoes begin to adhere to the bottom of the pot,
10-15 minutes.
5. Add broth, beans, thyme, marjoram, bay leaf, and reserved greens;
season with salt and pepper. Bring to a boil, reduce heat, and
simmer until flavors meld and soup thickens slightly, 40-50
minutes. Discard sprigs and bay leaf.
6. DO AHEAD: Soup can be made 2 days ahead. Let cool slightly;
chill until cold. Cover and keep chilled. Reheat before continuing.
Store bread airtight at room temperature.
7. Right before serving, gently stir bread and 1/4 cup oil into soup.
Divide among bowls, top with Parmesan, and drizzle with oil.
Kale and White Bean Soup
Ingredients
1 tablespoon olive oil
1/2 small onion , chopped
1 garlic clove, finely chopped
2 ounces cured spanish chorizo, casing removed if needed, thinly sliced
1 small bunch tuscan kale , center ribs and stems removed, leaves coarsely
chopped
1 145 cans 1 14.5-oz cannellini (white kidney) beans , drained
kosher salt, fresh ground pepper
1/2 cup chopped fresh flat-leaf parsley leaves
lemon wedges (for serving)
Directions
1. Tuscan kale, also known as black kale, dinosaur kale, Lacinato

kale, or cavolo nero, is offered by farmers’ markets and some
supermarkets.
2. Heat oil in a large, heavy-bottomed pot over medium heat. Add
onion, garlic, and chorizo and cook, stirring occasionally, until
onion is soft and chorizo is golden, 6-8 minutes. Add kale and
cook , tossing occasionally, until wilted, about 3 minutes. Add
beans and broth and bring to a boil. Reduce heat and simmer until
flavors meld , 15-20 minutes; season with salt and pepper. Divide
soup among bowls, top with parsley, and serve with lemon wedges
alongside for squeezing over.
Kale Minestrone with Pistou
Ingredients
3 sprigs oregano
3 sprigs rosemary
2 bay leaves
4 ounces pancetta (italian bacon), chopped (optional)
1 onion , chopped
1 leek, white and pale-green parts only, thinly sliced
2 carrots, peeled, chopped
2 celery stalks , chopped
kosher salt
2 tablespoons tomato paste
1 28 cans -oz. whole peeled tomatoes , drained
1 parmesan rind (about 2 ounces; optional)
3 cups cooked cannellini beans , cooking liquid reserved if desired, or two
15-oz. cans, rinsed
12 ounces baby yukon gold potatoes , scrubbed, cut into 1/2” pieces
1/2 bunch tuscan kale , ribs and stems removed, leaves torn into 1” pieces
2 garlic cloves
1 cup fresh basil leaves
1/2 cup olive oil
2 tablespoons freshly grated parmesan
1 teaspoon finely grated lemon zest
kosher salt
Directions
1. Tie oregano, rosemary, and bay leaves together with kitchen twine.
2. Heat oil in a big heavy pot over medium. Add pancetta, if using,
and cook, stirring often, until browned around the edges, about
five minutes. Add onion, leek, carrots, celery, garlic, and red
pepper flakes; season with salt. Cook, stirring often, until onion is
translucent and carrots are tender, 10-12 minutes. Add tomato
paste and cook, stirring to coat, until slightly darkened, about three
minutes.
3. Add tomatoes, crushing together with your hands as you go, then
herb bundle, Parmesan rind, if using, and 6 cups water or reserved
bean cooking liquid, or a combination. Season with salt and pepper
and bring to a boil. Add potatoes, reduce heat, and simmer until
potatoes are tender and flavors have melded, 20-25 minutes. Add
kale and beans; cook until kale is tender, about five minutes.
Discard Parmesan rind and herb bundle.
4. Do Ahead: Soup can be made 2 days ahead (or 2 months if
frozen). Let cool; transfer to airtight containers and chill.
5. Pulse garlic and basil in a food processor until finely chopped.
Transfer to a little bowl and stir in oil, Parmesan, and lemon zest;
season with salt. Serve soup topped with pistou.
Lamb Chops With Braised Escarole and Chickpeas

Recipe
Ingredients
1 small head escarole, leaves torn (about 13 cups)
4 cloves garlic , peeled and smashed
8 small rib or loin lamb chops (1 inch thick; about 2 3/4 pounds
total)
1/2 teaspoon dried oregano
Directions
1. Heat 2 tablespoons of the oil in a Dutch oven or large saucepan
over medium heat. Add the escarole, garlic, wine, 1/2 teaspoon
salt, and 1/4 teaspoon pepper and cook, covered, tossing
occasionally, until very tender, 8 to 10 minutes. Add the chickpeas
and cook until warmed through, 1 to 2 2 minutes.
2. Meanwhile, heat the remaining 2 tablespoons of oil in a big skillet
over medium-high heat. Season the lamb with the oregano and 1/4
teaspoon each salt and pepper. In 2 batches, cook the lamb, 2-3 3
minutes per side for medium-rare. Serve with the escarole.
Low-Commitment Wedding Soup Recipe
Ingredients
1 pound . sweet italian sausage
3/4 cup panko (japanese breadcrumbs),
divided
8 garlic cloves, divided
kosher salt
1 medium head of fennel with fronds
2 medium onions
1 4 pieces -oz. parmesan with rind
1 15 cans -oz. cannellini (white kidney) beans
1 small head of escarole
Directions
1. Cut shallow slits in each sausage link, then remove sausage from
casings; transfer sausage to a medium bowl. Add 1/2 cup panko, 2
Tbsp. oil, and 2 Tbsp. water. Peel and finely grate 1 garlic clove on
a microplane into bowl. Season lightly with salt and mix together
with your hands until breadcrumbs are evenly distributed.
2. Portion meat into small meatballs about 1" in diameter (oil your
hands to greatly help with rolling if mixture gets sticky) and
transfer to a plate.
3. Heat 2 Tbsp. oil in a Dutch oven over medium. Add meatballs,
spacing evenly apart, and cook undisturbed until first side is
darkish, about 5 minutes. Using tongs, turn meatballs and cook
until other side can be well browned, about 4 minutes. Transfer
back again to plate and set aside.
4. Remove pot from heat and prep the rest of the soup ingredients:
First, remove fennel fronds from 1 head of fennel and save for
garnishing the soup. Cut fennel head in half lengthwise. Cut a V-
shaped notch in each half to eliminate the core. Place halves cut
side down, then thinly slice crosswise.
5. Peel and trim 2 onions. Cut in two lengthwise and coarsely chop.
6. Smash 6 garlic cloves (keep remaining clove for the end) and peel.
7. Place Dutch oven back over medium heat and add fennel, onion,
and smashed garlic; season with salt and 1/2 tsp. red pepper flakes.
Cook, stirring occasionally, until vegetables are golden brown and
softened, 6-8 minutes.
8. Stir in 1/2 cup wine and scrape bottom to dissolve any remaining
stuck-on browned bits.
9. Add 8 cups water; season generously with salt. Slice down along
Parmesan rind to eliminate and add to soup; set cheese aside.
10. Bring to a simmer, then reduce to a gentle simmer. Cook
uncovered until broth is golden and flavorful, 25-30 minutes.
Season with more salt if needed.
11. Open 15-oz. can beans and pour into a strainer or small colander.
Rinse beans and shake to eliminate excess water, then transfer to
pot along with meatballs. Recreate to a simmer and cook, stirring
occasionally, until broth is slightly thickened from beans and
meatballs are cooked and have released some of their flavor in to
the broth, 10-15 minutes.
12. While soup is simmering, separate leaves from 1 head of escarole
and rinse to remove any dirt. Tear into small pieces, then stir into
soup in batches to wilt. Remove soup from heat.
13. Heat remaining 2 Tbsp. oil in a little saucepan over medium.
Finely grate remaining 1 garlic clove into skillet. Add remaining
1/4 cup panko. Season with salt and cook, stirring often, until
panko is golden, about 4 minutes. Remove from heat.
14. Prepare your other garnishes: Finely grate about 1/2 cup cheese
from reserved hunk of Parmesan (you will possibly not require it
all). Finely chop fennel fronds.
15. Taste soup and season with salt if needed. Ladle soup into bowls
and top with chopped fronds, grated cheese, and toasted panko.
Marinated Beans with Celery and Ricotta
Salata
Ingredients
4 15 cans -oz. cannellini (white kidney) beans, navy beans, and/or black-
eyed peas , rinsed
4 celery stalks , thinly sliced
2/3 cup extra-virgin olive oil
6 tablespoons white wine vinegar
1 tablespoon coarsely chopped thyme , plus more for serving
kosher salt
4 ounces ricotta salata (salted dry ricotta), crumbled
Directions
1. Toss beans, celery, oil, vinegar, and 1 Tbsp. thyme in a big bowl to
mix; season generously with salt.
2. Right before serving, transfer beans to a shallow bowl and top with
ricotta salata, pepper, and more thyme.
3. Do Ahead: Bean salad (without celery and ricotta salata) could be
made 3 days ahead. Cover and chill.
Marinated Mixed Beans
Ingredients
1 shallot, finely chopped
3 tablespoons white wine vinegar
1/2 cup finely chopped tender herbs (such as mint, parsley, cilantro, chives
, and/or dill)
1/3 cup olive oil
2 ounces 15- cans cannellini beans, navy beans, black-eyed peas, or
chickpeas, or a mixes, rinsed
1 teaspoon aleppo-style pepper or gochugaru (coarse korean hot pepper
flakes)
kosher salt
Directions
1. Combine shallot and vinegar in a little bowl and let sit 5 minutes.
2. Meanwhile, mix herbs and oil in a big bowl to coat herbs. Add
beans and red pepper and toss to mix. Season generously with salt.
3. Add shallot mixture to bean mixture and toss gently to mix.
4. Do Ahead: Beans could be made 3 days ahead. Cover and chill.
Mexican Beef Soup with Beans and Bacon
Ingredients
4 tomatillos , husks removed, rinsed
4 serrano chiles, seeds removed
2 garlic cloves
6 cups homemade beef stock or low-sodium beef broth
1/2 cup chopped cilantro , plus more for serving
3 cups cooked mayocoba beans or 3 pinto beans (from two 15-ounce cans),
rinsed
4 slices bacon
8 chiles de árbol, seeds removed
2 tablespoons vegetable oil , divided
6 spring onion s, halved lengthwise if large, or 1 medium white onion, cut
into 8 wedges
1 1/2 pounds flank steak
chopped white onion, sliced radishes, sliced avocado, and warm corn
tortillas (for serving)
Directions
1. Bring tomatillos, chiles, garlic, stock, and 1/2 cup cilantro to a

simmer in a large saucepan over medium-high heat. Simmer 10
minutes. Let cool slightly, then transfer to a blender and blend
until smooth. Go back to pot and add beans; keep warm.
2. Cook bacon in a big skillet over medium heat until brown and
crisp, 8-10 minutes. Transfer to paper towels. Let cool, then
crumble.
3. Toast chiles in bacon fat over medium heat, tossing occasionally,
until just beginning to darken. Transfer to plate with bacon. Get rid
of skillet or wash to eliminate any dark spots.
4. Heat 1 Tbsp. oil in skillet over medium. Cook spring onions, cut
side down, until browned, about 5 minutes. Transfer to pot with
beans. Add remaining 1 Tbsp. oil to skillet and increase heat to
medium-high.
5. Season steak with salt and pepper and cook until deep brown all
over, about five minutes per side (it should be well browned on
both sides but can be extremely rare in the guts since it will cook
more in the soup). Transfer to a cutting board and let rest at least
10 minutes before slicing against the grain about 1/4" thick. Cut
crosswise into 1" pieces. Increase soup; taste and season with salt
and pepper if needed.
6. Serve soup topped with bacon, chiles, cilantro, white onion,
radishes, and avocado, with tortillas alongside.
Minestrone Soup with Acorn Squash
Ingredients
1/4 cup olive oil
4 ounces sliced pastrami , cut into 1/4-inch strips
1 teaspoon sambal oelek
3/4 acorn squash , cut into 3/4-inch pieces, or 10 ounces pre-cubed
butternut squash
5 tomatoes from one 28-ounce can whole peeled tomatoes
4 sprigs basil
2 ounces 15- cans butter beans , rinsed, drained
Directions
1. Real Talk: Read between the lines and stay available to

improvisation, and you’ll have the ability to make a hearty soup
anytime, out of (almost) anything. In place of the pastrami, think
about another cured meat which will crisp nicely (hello, bacon);
the squash could possibly be any root vegetable, really, and the
beans are variable too.
2. Heat oil in a big pot over medium-high. Cook pastrami, tossing
occasionally, until just starting to brown, about three minutes. Add
onion and cook, stirring occasionally, until tender, 6-8 minutes.
Stir in sambal oelek and cook until fragrant, about 1 minute. Add
squash and cook, stirring occasionally, until just starting to soften,
about 5 minutes. Season with salt and pepper.
3. Add tomatoes, breaking into small pieces with a spoon, then stir in
basil and 4 cups water. Reduce heat and simmer until squash is
tender, 15-20 minutes. Discard basil. Add beans and cook until
heated through, about three minutes. Season to taste.
Mixed Bean Salad with Tomato Vinaigrette
Ingredients
5 plum tomatoes , cored
1/2 medium white onion
2 serrano chiles
1/2 cup (packed) cilantro leaves with tender stems
3 tablespoons fresh lime juice, divided
1 teaspoon kosher salt, plus 3 tablespoons if using fresh beans , plus more
4 pounds fresh shell beans (such as cranberry or butter), shelled, or three
15-ounce cans beans (such as black, cannellini, and/or kidney), rinsed
1/2 pound snap beans (such as romano, wax, or green beans), thinly sliced
on a diagonal
1/4 cup olive oil
1 tablespoon chia seeds (optional)
Directions
1. Purée tomatoes, onion, chiles, cilantro, 1 Tbsp. lime juice, and 1

tsp. salt in a food processor until almost completely smooth. Strain
through a fine-mesh sieve into a medium bowl, pressing on solids
to extract as much liquid as possible. Reserve solids for another
use (like soffritto). Cover pico de gallo broth and chill until ready
to use.
2. If using fresh beans, bring beans, 3 Tbsp. salt, and 6 cups water to
a boil in a medium pot over medium heat. Reduce heat and simmer
until beans are tender, 15–45 minutes (fresher beans will cook
faster; drier beans will take longer). Taste and season with salt as
needed; let beans cool in cooking liquid, about 2 hours.
3. Drain beans and place in a large bowl. Add snap beans, oil, chia
seeds, if using, pico de gallo broth, and remaining 2 Tbsp. lime
juice; toss to combine. Let sit 1 hour to allow flavors to meld (chia
seeds will bloom and thicken dressing slightly). Taste and season
with salt as needed just before serving.
Navy Bean and Escarole Stew with Feta and
Olives
Ingredients
1 head garlic cloves
6 tablespoons olive oils, divided, plus more for serving
1 small fennel bulb, chopped
kosher salt
2 teaspoons finely chopped rosemary
3/4 teaspoon crushed red pepper flakes, plus more for serving
2 bay leaves
2 cups dried navy beans , soaked overnight, drained
8 ounces feta, preferably in brine, brine reserved, cheese
crumbled
4 large sprigs basil, plus leaves for serving
1 cup castelvetrano olives, pitted, torn
1 head of escarole, leaves torn into 2-inch pieces
4 1-inch-thick slices country-style bread
Directions
1. garlic clove in two crosswise and reserve; smash remaining garlic

cloves with the flat side of a chef’s knife.
2. Heat 4 Tbsp. oil in a big Dutch oven or other heavy pot over
medium. Cook smashed garlic, stirring often, until golden, about
five minutes. Add onion and fennel and season lightly with salt.
Cook, stirring often, until onion is translucent and fennel and
onion are browned around the edges, 8-10 minutes. Add lemon
zest, rosemary, and 3/4 tsp. red pepper flakes and cook, stirring
often, until rosemary is very fragrant, about three minutes. Add
bay leaves, beans, feta brine (if using; ranging from 1/2-1 cup is
okay), a couple generous pinches of salt, and 8 cups water and
bring to a simmer. Partially cover pot, reduce heat to low, and
gently simmer stew until beans are creamy and tender completely,
60-70 minutes.
3. Add basil sprigs and olives to stew, then add escarole in batches,
letting wilt slightly before adding more; simmer just until escarole
is tender, about three minutes. (If stew is too thick, add more water
to reach desired consistency.) Stir in lemon juice; taste and season
with an increase of salt if needed. Pluck out bay leaves; partially
cover pot and keep stew warm over low when you make the toast.
4. Heat broiler. Drizzle 2 Tbsp. oil total over both sides of bread and
put on a rimmed baking sheet; season with salt. Broil until bread is
golden and toasted, about 2 minutes per side. Let cool slightly,
then rub with the cut sides of reserved garlic clove.
5. To serve, slice toast in two and divide among shallow bowls; ladle
stew over. Top with feta, basil leaves, and more red pepper flakes
and drizzle with oil.
One-Skillet Shrimp and Cannellini Beans in
Tomato-Chile Broth
Ingredients
4 tablespoons olive oils, divided, plus more for drizzling
1 ounce 15- can cannellini (white kidney) beans , rinsed, patted
dry
1 large or 2 small shallot, finely chopped
2 small fresno chiles, 1 chopped, 1 sliced into rings
2 pints multicolored cherry tomatoes
1 pound large peeled deveined shrimp
1 tablespoon sherry vinegar or red wine vinegar
1/2 cup torn pitted castelvetrano olives
leaf basil and country-style bread (for serving)
Directions
1. Heat 2 Tbsp. oil in a big cast-iron skillet over medium-high. Add

beans and cook, shaking often to keep them from getting too
brown in any one spot, until browned and crisp, about five
minutes. Reduce heat to low and add shallot, chopped chile, and
garlic. Cook, stirring often, until aromatics are softened and
dealing with a little color, about five minutes. Season with salt and
pepper.
2. Push beans and aromatics to 1 side of skillet; crank heat up to
high. Add tomatoes and 2 Tbsp. oil and cook, shaking skillet often,
until tomatoes burst and release their juices, about five minutes.
3. Meanwhile, toss shrimp with a little salt and pepper in a medium
bowl.
4. Fold bean mixture into tomatoes along with a splash of water to
loosen; season with an increase of salt and pepper. Bring to a
simmer; then reduce heat to keep up a low simmer. Add shrimp,
pushing them into sauce to submerge (add more water if needed),
and cook until shrimp are opaque throughout, about 5 minutes. Stir
in vinegar. Give it a taste and add more salt and pepper if it
requires it.
5. Divide shrimp and bean mixture among bowls; top with olives,
basil, and sliced chile and drizzle with an increase of oil. Serve
with bread alongside for dipping.
Pan-Roasted Halibut with Herbed Corona
Beans
Ingredients
1 1/2 cups dried corona or gigante beans , soaked
overnight
1 shallot, halved
2 bay leaves, torn in half
1 1/2 tablespoons plus 1/4 cup kosher salt , plus more
2 anchovy fillets packed in oils, drained, finely chopped
1 garlic clove, finely grated
3/4 cup finely chopped fresh parsley
1 tablespoon drained capers, finely chopped
1 tablespoon fresh lemon juice
1/2 cup plus 1 tbs olive oil
6 ounces 5–6- skinless halibut fillets
1 tablespoon unsalted butter
1 lemon, cut into wedges
Directions
1. Drain beans and transfer to a big pot. Cover with water by at least
2” and add shallot, bay leaves, and 1 1/2 Tbsp. salt. Bring to a boil,
then reduce heat and simmer gently, adding water to keep beans
submerged, until very soft but not split, 1 1/2-2 hours. Let beans
cool in liquid.
2. Mix anchovies, garlic, parsley, capers, lemon zest, lemon juice,
and 1/2 cup oil in a medium bowl; season with salt and pepper.
Drain beans and discard shallot and bay leaves. Increase parsley
mixture, tossing to coat (save bean cooking liquid to make soup or
increase the next batch of beans; it freezes well). Season beans
with salt and more lemon juice, if desired.
3. Whisk remaining 1/4 cup salt with 4 cups water in a shallow
baking dish until salt is dissolved; add halibut (it should be
submerged) and let sit 30 minutes (don’t allow it sit any more or
fish will be too salty).
4. Remove halibut and pat dry. Heat remaining 1 Tbsp. oil in a big
skillet over medium-high and cook halibut (usually do not season)
until a golden-brown crust has formed, about 4 minutes. Flip and
cook another minute roughly, merely to finish cooking through
and sear the second side. Switch off heat and add butter to skillet.
Tilt skillet and spoon foaming butter over fillets for another
minute. Serve halibut with beans and lemon wedges for squeezing
oven
Pan-Roasted Vegetables and Beans Recipe
Ingredients
20 ounces button mushrooms,
quartered
2 medium zucchini, chopped
3 cloves garlic , chopped
1 ounce 15.5- can pinto beans , rinsed
1/4 teaspoon crushed red pepper
Directions
1. Heat 1 tablespoon of the oil in a large skillet over high

temperature. Add the mushrooms and 1/4 teaspoon salt and cook,
stirring occasionally, until brown and some liquid is released, 5 to
7 minutes. Transfer the mushrooms and liquid to a medium bowl;
reserve the skillet.
2. Add 1 tablespoon of the rest of the oil to the skillet. Add the
zucchini and 1/4 teaspoon salt and cook, tossing once, until brown
and crisp-tender, 3 to 4 4 minutes. Transfer to the bowl with the
mushrooms; reserve the skillet.
3. Add the rest of the tablespoon of oil to the skillet. Add the onion,
reduce heat to medium-high, and cook, stirring occasionally, until
golden brown, 5 to 7 minutes. Add the garlic and cook until
fragrant, 30 seconds.
4. Add the beans, red pepper, mushrooms and zucchini, 1/2 teaspoon
salt, and 1/4 teaspoon black pepper to the skillet and cook, stirring,
until the beans are warm, one to two 2 minutes.
Pantry Pasta With Vegan Cream Sauce
Ingredients
1/2 cup plus 2 tbs extra-virgin olive oils, divided, plus more for
drizzling
1 cup walnuts , finely chopped
5 garlic cloves, 1 whole, 4 thinly sliced
2 sprigs rosemary
2 155 cans 2 15.5-oz. cannellini (white kidney) beans , rinsed
12 ounces paccheri, rigatoni, or other large tubular pasta
kosher salt
1 lemon
2 tablespoons finely chopped parsley
Directions
1. Heat 1/4 cup oil in a large Dutch oven or other heavy pot over
medium. Add walnuts and red pepper flakes and cook, stirring
often, until nuts are deeply golden, about five minutes. Transfer to
a small bowl and grate in whole garlic clove; set aside.
2. Get rid of pot. Combine 1/4 cup oil and remaining sliced garlic in
pot and cook over medium-low heat, stirring occasionally, until oil
around garlic is bubbling vigorously and garlic is beginning to
brown, about five minutes. Firmly crush rosemary in your hand to
bruise; increase pot along with beans and stir to coat. Increase heat
to medium and cook, stirring occasionally, until beans are simply
beginning to undertake color, about 3 minutes.
3. Meanwhile, cook pasta in a big pot of boiling salted water, stirring
occasionally, until very al dente, about 2 minutes less than package
directions.
4. When pasta is about 4 minutes from being done, transfer 1 cup
pasta cooking liquid to pot with beans (be sure to keep heat on
medium so the liquid doesn’t evaporate prematurely). Utilizing a
wooden spoon, gently mash about three-quarters of beans right
into a creamy sauce.
5. Using a spider or slotted spoon, transfer pasta to pot with beans
and add 1 cup pasta cooking liquid and 2 Tbsp. oil; mix well to
mix. Increase heat to medium-high, bring to a simmer, and cook,
stirring gently with a heatproof rubber spatula, until sauce coats
pasta, about 2 minutes. (Sauce might look soupy but will thicken
since it sits so don’t worry!) Finely grate in about one-quarter of
zest from lemon, then cut lemon in two. Squeeze in juice from 1
lemon half and add parsley; mix well to mix.
6. Divide pasta among bowls. Drizzle with oil, season with black
pepper, and top with reserved nut mixture. Slice remaining lemon
half into wedges and serve alongside for squeezing ove
Pasta e Fagioli with Escarole
Ingredients
1 1/2 cups dried cannellini (white kidney) beans , soaked overnight
1 parmesan rind (about 2 ounces), plus shaved parmesan for serving
2 medium carrots, scrubbed, halved crosswise
2 celery stalks , halved crosswise
1 head of garlic, halved crosswise; plus 2 cloves, chopped
6 sprigs parsley
1 sprig rosemary
2 bay leaves
2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes, plus
more crushed for serving
3 tablespoons olive oils, plus more
1 ounce 14.5- can whole peeled tomatoes
3 ounces dried lasagna or other flat pasta , broken into 1–1 1/2-inch pieces
1/2 small head of escarole, leaves torn into 2-inch pieces
Directions
1. Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley,

rosemary, bay leaves, chiles, and 2 quarts water to a boil in a
medium pot. Reduce heat, cover, and simmer, adding more water
as needed, until beans are tender, about 1 1/2 hours. Season with
salt and pepper, remove from heat, and let sit 30 minutes. Discard
vegetables, rind, and herbs.
2. Meanwhile, heat 3 Tbsp. oil in a large pot over medium. Cook
onion and chopped garlic, stirring occasionally, until softened, 8-
10 minutes. Add tomatoes, crushing with your hands, and cook,
stirring often, until liquid is almost completely reduced, 12-15
minutes. Add wine, bring to a boil, and cook until almost
completely evaporated, about five minutes.
3. Add beans and their liquid; cook until flavors meld, 12-15
minutes. Add pasta; cook, stirring and adding more water as
needed, until al dente, 15-20 minutes. Add escarole and cook until
wilted, about 1 minute; season with salt and pepper. Serve soup
drizzled with oil and topped with Parmesan and more chile.
Pine Nut and White Bean Dip
Ingredients
1/4 cup pine nuts
1/4 cup grapeseed or vegetable oil
1 garlic clove
1 15 cans -oz. cannellini (white kidney) beans ,
rinsed
1 1/2 teaspoons . kosher salt
1/4 teaspoon freshly ground black pepper
Directions
1. Set a mesh sieve over a small bowl. Heat a little saucepan over
medium-low. Combine nuts and oil in pan and cook, swirling
often, until nuts are golden brown, about five minutes (cut 1 in half
to check on doneness in the guts). Scrape into sieve and let drain.
Transfer nuts to paper towels to drain further. Finely grate garlic
into oil.
2. Blend beans, salt, pepper, three-fourths of nuts, and 1/2 cup water
in a blender until very smooth. With motor running, gradually
stream in garlic oil; blend until combined.
3. Transfer dip to a little bowl and spoon remaining nuts over.
4. Do Ahead: Dip could be made 2 days ahead. Cover and chill. Let
come to room temperature before serving.
Pinto Bean and Ham Torta
Ingredients
1 tablespoon vegetable oil
2 scallions, trimmed, thinly sliced
1 garlic clove
1 15 cans -oz. pinto beans , drained, rinsed
4 tablespoons fresh lime juice, divided
1 cup shredded romaine
1/2 cup fresh cilantro leaves and tender
stems
1/2 avocado
2 brioche rolls, split, toasted
2 ounces cotija cheese, thinly sliced
2 thin slices black forest ham
6 tortilla chips (optional)
Directions
1. Heat oil in a medium skillet over medium. Add scallions and garlic
and cook, stirring often, until softened, about 2 minutes. Add
beans and 1/4 cup water and cook, stirring and smashing beans
with the medial side of a wooden spoon until mostly mashed,
adding more water 1 Tbsp. at the same time if needed, until beans
are the consistency of loose mashed potatoes. Stir in 1 Tbsp. lime
juice and season with salt and pepper.
2. Toss romaine and cilantro with 2 Tbsp. lime juice in a medium
bowl and season with salt and pepper. Scoop flesh from avocado
into another medium bowl and smash with remaining 1 Tbsp. lime
juice with a fork until mostly smooth. Season with salt.
3. Divide bean mixture among bottom halves of rolls and top with
cotija, ham, romaine mixture, and chips, if using. Spread avocado
mixture at the top halves of rolls and close sandwiches.
4. Do Ahead: Mashed beans could be made up to 2 days ahead. Add
a little water to loosen if necessary before spreading on rolls.
Pork Cutlets With Sautéed Peppers and Beans
Recipe
Ingredients
8 pork cutlets (about 1 1/2 pounds), pounded 1/4 inch
thick
2 medium bell peppers, thinly sliced
2 large shallots, thinly sliced
1 ounce 15.5- can cannellini beans , rinsed
1/2 cup pitted kalamata olives, halved
1/2 cup fresh flat-leaf parsley leaves
Directions
1. Heat 1 tablespoon of the oil in a big skillet over medium-high heat.

Season the pork with 1/4 teaspoon each salt and black pepper.
Working in 2 batches, cook the pork until browned and cooked
through, 2-3 3 minutes per side; transfer to a plate.
2. Heat the rest of the tablespoon of oil in another large skillet over
medium-high heat. Add the bell peppers, shallots, 1/2 teaspoon
salt, and 1/4 teaspoon black pepper. Cook, tossing occasionally,
until softened, 5 to 7 minutes.
3. Add the beans, olives, parsley, and vinegar to the skillet and toss to
mix. Serve the pork topped with the vegetable mixture.
Pot o’ Beans
Ingredients
3 tablespoons lard or vegetable oil
1 medium onion , finely chopped
1 jalapeño
1 sprig epazote (optional)
1 pound dried black beans or pinto beans,
rinsed
kosher salt
Directions
1. Heat lard in a large heavy pot over medium-high heat. Add onion
and cook, stirring occasionally, until edges are charred, 8-10
minutes.
2. Meanwhile, cook jalapeño in a little dry skillet over high
temperature, turning occasionally, until blackened, 8-10 minutes;
cut a slit in jalapeño.
3. Add jalapeño, epazote sprig, if desired, and beans to pot; add water
to cover by 2”. Simmer, partially covered, until beans are creamy,
2-3 hours (based on freshness of beans). Season with salt and cook
a quarter-hour longer; discard epazo
Pressure-Cooker Gigante Beans in Tomato
Sauce
Ingredients
1/4 cup olive oils, plus more
1/2 teaspoon crushed red pepper flakes, plus more for
serving
2 1/2 cups dried gigante beans
2 bay leaves
1 tablespoon kosher salt , plus more
1 ounce 28- can whole peeled tomatoes , drained
crumbled feta, oregano leaves, and lemon wedges (for
serving)
Directions
1. Heat 1/4 cup oil in pressure cooker or Instant Pot over medium.
Add onion and cook, stirring often, until translucent, 5-8 minutes.
Add garlic and 1/2 tsp. red pepper flakes and cook, stirring, until
fragrant, about 2 minutes. Add wine, bring to a boil, and cook until
pan is nearly dry, about five minutes. Add beans, bay leaves, 1
Tbsp. salt, and 5 cups water. Seal pressure cooker according to
manufacturer’s instructions and cook on ruthless 50 minutes.
Manually release pressure. Beans should be tender and creamy; if
not, reseal and cook ten minutes longer. Season with an increase of
salt if needed.
2. Add tomatoes, splitting up together with your hands, and cook
over medium heat, stirring occasionally, until liquid is thickened,
tomatoes begin to breakdown, and beans have become tender, 25-
30 minutes. Season with salt, if needed.
3. Serve beans topped with feta, oregano, and more red pepper flakes
and drizzled with oil, with lemon for squeezing over.
Pumpkin With White Beans and Bacon
Recipe
Ingredients
4 slices bacon
1 small sugar pumpkin (about 1 1/2 pounds)—peeled, seeded, and cut into
1-inch pieces
1 cup low-sodium chicken broth
1 tablespoon chopped fresh oregano leaves
1 ounce 15.5- can cannellini beans , rinsed
Directions
1. Cook the bacon over medium heat until crisp, six to eight 8
minutes. Transfer to a plate with a slotted spoon; let cool, then
break right into pieces. Reserve the skillet.
2. Add the pumpkin to the drippings in the skillet; cook, stirring
occasionally, until browned, 5 to 7 minutes. Add the broth,
oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and
cook, stirring occasionally, until the pumpkin is tender, 6 to 8 8
minutes more. Add the beans and vinegar and heat through, 2
minutes. Top with the bacon.
Rice Salad with Fava Beans and Pistachios
Ingredients
1/2 cup wild rice
kosher salt
1 cup basmati rice
1 dried iranian lime (optional)
1 cup fresh shelled fava beans (from about 1 lb. pods) or frozen, thawed
1/2 cup chopped fresh dill
1/2 cup chopped fresh flat-leaf parsley
1/2 cup unsalted, raw pistachios
1/4 cup olive oil
2 teaspoons finely grated lemon zest
1/4 cup fresh lemon juice
1/2 teaspoon iranian limes powder or 1 finely grated lime zest
dried iranian lime, also known as limu omani, are available at middle
eastern markets and online.
Directions
1. Cook wild rice in a medium pot of boiling salted water until tender
and grains begin to split, 35-40 minutes. Drain; let cool.
2. Meanwhile, combine basmati rice, lime, if using, and 1 1/2 cups
water in a medium saucepan, season with salt, and bring to a boil.
Reduce heat, cover, and simmer ten minutes. Remove from heat
and fluff with a fork. Cover; let sit until water is absorbed, about
five minutes. Let cool; discard lime.
3. If using fresh fava beans, cook in a big saucepan of boiling salted
water until tender, about 4 minutes. Drain; transfer to a plate of ice
water. Drain and peel. (If using frozen fava beans, cook 2 minutes;
transfer to a plate of ice water, then drain.)
4. Toss wild rice, basmati rice, dill, parsley, pistachios, oil, lemon
zest and juice, lime powder, and fava beans in a large bowl; season
with salt.
5. Fava beans could be cooked and peeled 2 days ahead; cover and
chill. Wild and basmati rice could be cooked 2 days ahead; cover
and chill.
Roast Fish with Cannellini Beans and Green
Olives
Ingredients
4 sprigs oregano
2 155 cans 2 15.5-oz. cannellini (white kidney) beans , rinsed
1/2 cup castelvetrano olives, pitted, torn
kosher salt
1 1/2 pounds . whole skinless whitefish fillet (such as cod, haddock, or
halibut)
2 small shallots, thinly sliced into rings
1 fresno chile, very thinly sliced into rings
2 lemons, divided
Directions
1. Preheat oven to 300°. Combine oregano, beans, olives, and 1/2 cup
water in a shallow 3-qt. baking dish; season lightly with salt. Place
fish at the top and nestle into beans; season fish generously with
salt.
2. Scatter shallots and chile over fish and beans. Very thinly slice 1
lemon and wriggle out seeds. Arrange slices, slightly overlapping,
over surface of fish. Drizzle everything with oil and roast until fish
is opaque throughout and flesh in the guts flakes when gently
pressed, 25-35 minutes, based on the type and thickness of the
fish. Let rest, occasionally pressing beans down into the liquid so
they don’t dry out, 5-10 minutes.
3. Cut remaining lemon into wedges and serve alongside fish and
beans for squeezing over
Index
B
Bean and Grain Stew with Garlic and Chiles 5
Beans and Green Soup with Salted Yogurt and Sizzled Mint 7
Beans and Sausage 8
Beef and Bean Enchiladas With Sauteed Zucchini Recipe 9
Black Bean Soup with Roasted Poblano Chiles 11
Black-Eyed Pea Salad 12
Black-Eyed Pea Stew with Fried Bread and Salsa Verde 13
Blood Orange and Mixed Bean Salad with Sprouts 14
Borlotti Beans with Garlic and Olive Oil 15
Brothy Beans 16
Brothy Beans and Farro with Eggs and Mushrooms17
Brothy Beans With Kimchi and Squash18
Brothy Heirloom Beans with Cream 19
Butter Bean Ragout 20
Butternut Squash and Chickpea Stew Recipe21
C
Cannellini Beans with Spinach 22
Caramelized Leek and Fava Bean Toast 23
Chicken and Beans Stir-Fry with Miso Curry 24
Chicken Chorizo Chili 25
Chicken Stew with Cannellini Beans and Dried Cherries 26
Chicken Tinga Tostadas With Black Beans Recipe 27
Chicken, Squash, and Chickpea Salad With Tahini Dressing Recipe 29
Chickpea and Raisin Salad Recipe 30
Chickpea Salad with Lemon, Parmesan, and Fresh Herbs 31
Chilaquiles with Blistered Tomatillo Salsa and Eggs 32
Chopped Winter Salad With Butternut Squash Recipe 33
Chorizo and White Bean Stew 34
Clams in White Bean Sauce 35
Coconut Rice and Peas 36
Confit Chicken Thigh and Andouille Sausage Cassoulet 37
Couscous With Beans, Avocado, and Scallions Recipe 38
Crispy Mushrooms With Creamy White Beans and Kale 39
Crispy Quinoa and Bean Cakes With Salad Recipe 40
Curried Tomatoes and Chickpeas Recipe 41
E
Eggplant With Peppers and Beans Sandwich Recipe 42
Escarole with Cannellini Beans 43
F
Fava Bean and Asparagus Salad 44
Fava Bean Bruschetta with Chicory and Red Onion 45
G
Garlic Shrimp and White Beans 46
Greens and Bean Salad With Grapes Recipe 47
Greens-and-Beans Sandwiches 48
H
Ham Hock and White Bean Stew 49
Homemade Refried Beans 51
I
Instant Pot Red Bean and Quinoa Soup With Taco Fixins 52
Italian Vegetable Stew 53
K
Kale and White Bean Soup 54
Kale Minestrone with Pistou 55
L
Lamb Chops With Braised Escarole and Chickpeas Recipe 56
Low-Commitment Wedding Soup Recipe 57
M
Marinated Beans with Celery and Ricotta Salata 59
Marinated Mixed Beans 60
Mexican Beef Soup with Beans and Bacon 61
Minestrone Soup with Acorn Squash 62
Mixed Bean Salad with Tomato Vinaigrette 63
N
Navy Bean and Escarole Stew with Feta and Olives 64
O
One-Skillet Shrimp and Cannellini Beans in Tomato-Chile Broth 65
P
Pan-Roasted Halibut with Herbed Corona Beans 66
Pan-Roasted Vegetables and Beans Recipe 67
Pantry Pasta With Vegan Cream Sauce 68
Pasta e Fagioli with Escarole 69
Pine Nut and White Bean Dip 70
Pinto Bean and Ham Torta 71
Pork Cutlets With Sautéed Peppers and Beans Recipe 72
Pot o’ Beans 73
Pressure-Cooker Gigante Beans in Tomato Sauce 74
Pumpkin With White Beans and Bacon Recipe 75
R
Rice Salad with Fava Beans and Pistachios 76
Roast Fish with Cannellini Beans and Green Olives 77
X
xBig Beans and Tomato Vinaigrette 10

Healthy Vegetarian Bean and Soup - 69 Easy Yummy Vegetarian Bean Recipes

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Healthy Vegetarian Bean and Soup - 69 Easy Yummy Vegetarian Bean Recipes

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canned bean cookbook

1. Heat a medium skillet, preferably cast iron, over medium-high

1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet

1. Preheat broiler. Broil poblano chiles on a foil-lined baking sheet,

1. Combine chile, oil, lime juice, and vinegar in a medium bowl.

1. Combine beans, tomatoes, garlic, sage, and 3/4 cup oil in a

1. Bring onion, carrot, smashed garlic, beans, and 14 cups water to a

1. Combine squash, onion, garlic, ginger, kimchi and liquid,

1. Bring beans, stock, and thyme sprigs to a gentle simmer in a

1. In a little saucepan, combine the raisins, vinegar, and sugar and

1. Combine rinsed and drained chickpeas, chopped fresh basil,

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1. Heat 1 tablespoon oil in a large skillet over medium heat. Add

1. Allow couscous cool. Fold in the beans, avocado, scallions, lime

1. Heat 2 Tbsp. oil in a large skillet over medium-high until

1. Heat oven to 400° F. Place the eggplant on 2 rimmed baking sheets

1. Bring onion, garlic, carrot, parsley, rosemary, sage, beans, pepper,

1. Preheat oven to 350°. Toast pistachios on a rimmed baking sheet,

1. Preheat broiler. Heat 2 Tbsp. oil in a large, heavy, ovenproof

1. Heat oven to 350° F. Spread the nuts on a rimmed baking sheet

1. Mash beans, sauce, and lemon juice in a medium bowl until

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1. Heat oil immediately Pot or other electric pressure cooker on the

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1. Bring tomatillos, chiles, garlic, stock, and 1/2 cup cilantro to a

1. Real Talk: Read between the lines and stay available to

1. Purée tomatoes, onion, chiles, cilantro, 1 Tbsp. lime juice, and 1

1. garlic clove in two crosswise and reserve; smash remaining garlic

1. Heat 2 Tbsp. oil in a big cast-iron skillet over medium-high. Add

1. Heat 1 tablespoon of the oil in a large skillet over high

1. Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley,

1. Heat 1 tablespoon of the oil in a big skillet over medium-high heat.

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