Bean and Legume

Beans cozy up with spring alliums and plenty of olive oil.

The key to Yasmin Khan’s excellent chana masala? Chickpeas so soft that they melt in your mouth.

This easy, weeknight dish deploys a simple technique for achieving crackly-skinned, juicy chicken breasts every time. And as for those peas? Go for frozen if you can’t find fresh.

This salad is a textural dream—creamy Tepary beans, sturdy dandelion greens, crumbly goat cheese—but our favorite part might be the bright cranberry-sumac dressing.

Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.

Making fresh dumpling wrappers isn't hard when you have Hetty McKinnon to guide you. (But we won't tell if you use store-bought.)

Chiles, beans, and aggressive use of your spice cabinet come together for a chili that’s perfect for the in-between season.

Chef Preeti Mistry’s dahi puri, filled with black chickpeas and potato hunks and drizzled with spiced yogurt and chutneys, are perfect party snacks.

So easy you'll never buy hummus again.

Pasta cooks directly in its sauce in this genius vegetarian dish that stars lentils and deeply browned mushrooms.

Crispy chickpeas and gorgeous red endive just made your lunchtime tuna salad a lot more exciting.

Ghormeh sabzi is one of the most celebrated Iranian stews. Andy Baraghani’s recipe includes lamb shoulder, onions, tons of fresh herbs, dried limes, and dried fenugreek leaves.

Green curry paste adds heat and lots of complex flavor to this 30-minute lentil soup.

This deeply comforting Haitian meal consists of sos pwa nwa, black bean sauce enriched with coconut milk, served alongside mayi moulen, a creamy cornmeal porridge flavored with garlic and herbs.

Tinned sardines add briney flavor (and protein!)—leave them whole or break them up and fold them into the soup.

This satisfying vegetarian stew is recipe developer Rachel Gurjar’s riff on North Indian-style lobia masala. Black-eyed peas soak up the flavors of an onion- and tomato-based gravy along with kale or any greens you’d like.

Any crunchy vegetable or fruit can live in this colorful slaw—try fennel, small turnips, or Asian pear.

Wrapping a whole snapper in banana leaves keeps the fish super moist—and turns the dish into a total showstopper.

Cabbage has emerged as the hero of weeknight pantry cooking. Inexpensive and infinitely versatile, with an impressively long shelf life, one head of cabbage goes a long way. In this recipe, half of a cabbage is bathed in a turmeric-accented coconut milk until it’s meltingly tender and sweet. 

These make-ahead green beans soak up a bright lemon and sumac dressing overnight.