Bean and Legume

A hearty combination of textures and flavors.

If you can't find fresh fava beans, use edamame (fresh green soybeans in the pod). You'll need to buy two pounds to yield the 3/4 cup for the recipe; do not peel. What to drink: Sauvignon Blanc or a dry Spanish white made from Albariño grapes.

A winner in the Bon Appétit Recipes Sweepstakes, a reader poll conducted in honor of the brand’s 50th anniversary.

Colorful, refreshing and delicious.

Round this out with warm pita bread, rice and carrot pilaf, and some plain yogurt. Mint tea and pistachio baklava are a great finish. Can be prepared in 45 minutes or less.

Serve with: New Zealand Sauvignon Blanc • saffron-scented couscous • glazed baby carrots • mint-chocolate mousse

As with many widely made classic dishes, the recipe for alubias de Tolosa will vary with each Basque cook; however, this version is fairly representative.

<p>This recipe can be prepared in 45 minutes or less.</p> <p>This recipe is a super way to use up leftover white rice from Chinese takeout�or substitute <epi:recipeLink id"100911">Long-grain Rice</epi:recipeLink>.

Lenticchie Brasate
This recipe is an accompaniment for Chicken Breast Valdostana with Braised Lentils.

Can be prepared in 45 minutes or less.

Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new popularity here in the United States. The secret of the success of this salad is the steaming of the quinoa. (The traditonal cooking method for quinoa, boiling it in a measured amount of water, does not produce the light, fluffy texture that works so well in a salad.) This dish provides a complete protein and can stand alone as a luncheon or light supper entrée.

Ginger and crushed red pepper help round out the Thai theme of this quick dish.