Bean and Legume

Tapenade can be found near the olives at the market.

Editor's note: The recipe and introductory text below are from The Glory of Southern Cooking by James Villas. As Villas explains, hoppin' John is eaten on New Year's Day because black-eyed peas look like coins and are considered lucky. Wanna know why this age-old dish of black-eyed peas and rice is eaten all over the South on New Year's Day to bring good luck? Because the peas look like little coins that swell when cooked, that's why. (Some say for ultimate success and prosperity, you should eat exactly 365 peas.) Stories abound about the obscure origins of the name hoppin' John, one being that, in antebellum days, a certain lame black cook named John hopped about a plantation kitchen on one leg while preparing the dish. Of course, the debate rages from region to region over the correct approaches to hoppin' John. Must the peas be served with rice? Should they actually be cooked with rice? Are tomatoes a key ingredient, and if so, should they be stewed and spooned over the peas and rice or simply chopped raw over the top? Should the peas be cooked till they're almost mushy or just al dente? Herbs added? Everything cooked in a saucepan or cast–iron skillet? Here's the way I do hoppin' John, which is wonderful with baked spareribs or braised country ham or chitlins — or anything else you can think of.

Editor's note: The recipe and introductory text below are from Jamie Oliver's book, Jamie's Italy. This dish features a classic Italian combination — lentils and sausage — and is a traditional part of New Year's because the main ingredients are thought to be lucky. Salsicce con lenticchie verdi e salsa di pomodoro The equivalent of bangers and mash in Italy is definitely a good roasted sausage with a pile of lenticchie di Castelluccio and a spicy salsa rossa tomato sauce — a genius combo.

The one-two punch of peas in this healthy vegetarian soup is dynamite.

This vegetarian pâté, satisfyingly rich with a silky texture, will entice even the most die-hard carnivores. If you're not worried about keeping it vegetarian, you can substitute an equal amount of unflavored gelatin for the agar flakes.

Coconut milk adds a silky richness to this South Indian–style vegetarian meal.

Editor's note: The recipe below is from Feast: Food to Celebrate Life, by Nigella Lawson.

Editor's note: The recipe and introductory text below are from Feast: Food to Celebrate Life, by Nigella Lawson. Strictly speaking, I don't think of this as a casserole, but I know that this is the traditional nomenclature; and, besides, I do sometimes serve the beans in one so it seems silly to quibble. This is another recipe I'd never have thought of adding to my Christmas till I started cooking for Thanksgiving, but I love its fresh, citrussy crunch. Actually, all I've done is bring on board an amplification of the way my mother always cooked green beans: just plenty of butter, plenty of pepper, and vicious amounts of lemon.

These are delicious warm or at room temperature—especially convenient when you're cooking for a crowd.

Mint brings a hit of freshness to this classic side.

This versatile side dish is part of a menu chef Kent Rathbun created for Epicurious's Wine.Dine.Donate program.

These beef pies make an immensely satisfying meal or snack on the go. The ready-to-use puff pastry bakes up golden and flaky—the perfect accompaniment to the rich, meaty filling.

Sweetened by pepper and rounded out with cilantro, vinegar, and tomato paste, this Latin American staple is perfect with anything on your table or as a meal itself.

Liberate your green beans from casserole purgatory with a lively mix of butter, ginger, and lemon zest. It's a refreshing departure from a plate heaped with heavy fare.

In this version of cassoulet, garlic-crumb topping is served on the side. Rather than acting as a thickener, the crumbs give our brothy version of the dish a crisp layer of texture.