Bean and Legume

Cozy beans are just what you need to kickstart fall. Serve with crusty bread to soak up all the saucy bits.

This refried beans recipe comes from cookbook author Rick Martinez’s dad, who uses salt pork and bacon drippings for deeply savory beans.

Our genius solution for a black bean burger that’s not at all gummy: Treat it like a smash burger, griddle until crispy, and devour with lots of chipotle mayo.

Crunchy cucumbers can become a full-on dinner once you lean on pantry staples like seeded crackers to bring in the texture and fun.

Turkey meatballs have never looked so fresh.

This greener-than-green hummus is no side dip—the crisp dolmades on top turn it into a full meal.

Tender poached chicken and the season’s crunchiest veggies get cloaked in a creamy green goddess for the ultimate chic summer lunch.

All of the allure of pasta primavera (with none of the ’80s vibes).

Brown butter and savory oyster sauce make a flavor duo so beautiful we're wondering what took us so long to combine them.

Smashed white beans bring so much creaminess, you don’t even need dairy.

There’s greens, peas, cheese, green garlic, torn bread, and—surprise!—a sour-sweet kombucha-spiked dressing that brings it all together.

With a little help from a bag of chickpea flour, you can turn any vegetables in the fridge into an impressive meal.

This one-pot wonder is Trinidad and Tobago’s unofficial national dish and a vibrant reflection of some of the Caribbean’s finest flavors: bright herbs, spicy-sweet aromatics, and rich coconut milk. 

It’s aioli-slathered toast doused in brothy butter beans, clams, and crispy ham. What else do you need to know?

Sour-salty-spicy nuoc cham goes creamy thanks to a handful of toasted cashews and a blender. Spoon the sauce over blistered peas or just about any other vegetable.

Inspired by Filipino adobo, this comforting braise gets depth and balance from Medjool dates.

There’s triple the chickpea in this quick and comforting soup: The broth is flavored with chickpea miso, and the mix of soft and crispy chickpeas makes for a delightful mix of textures.

No need to fight over the last falafel—this sliceable one is big enough for everyone.

That bag of lentils in the back of your pantry is in for a major glow-up. 

Take a bite of spring in the form of this one pot-dish filled with fresh asparagus, tender green peas, and the creamiest barley around.