Bean and Legume

The flavors in this sandwich get more delicious and concentrated as it sits, so assemble it in the morning and take it with you for the perfect lunch in the afternoon.

Roasted lemony broccolini, lentils, and salty feta are doused in a spiced oil that’s even better on day two.

Name a better activity for an autumnal, sweater-weather Sunday than simmering a cozy soup. (Oh, and apple-picking doesn't count.)

This fast miso-curry paste and handfuls of charred green beans and peas transform skinless, boneless chicken breasts into a highly craveable dinner.

Nothing says “I’m on vacation” like a two-hour, three-glasses-of-rosé lunch—starring this salad.

To make this endlessly riffable salad, pair whatever produce you’ve got with 7-minute eggs, a mustardy dressing, and your favorite protein.

A lemony, herby bean salad with lots of crunch from sliced snap peas is good. But when it's piled on top of garlic-rubbed, ricotta-spread toast, it's even better.

This stew recipe is all about those lovingly cooked and seasoned dried beans and the glorious (vegan!) broth they create.

Properly-poached chicken breast is truly a thing of beauty—juicy, tender, and a blank canvas for big flavors.

Don't skip the skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill.

These veggie enchiladas feature a charred tomatillo salsa verde, creamy pinto beans, and plenty of cheese.

It’s worth planning ahead for this vibrant, springy pilaf recipe that’s made all the better by day-old rice.

For this soup recipe, we skipped browning the meatballs and poached them instead. This will keep them very tender and their flavor light, which is ideal for this seasonal dish.

With leeks, fennel, sugar snap peas, and English peas, this soup is perfect for ushering in spring.

This dish is a perfect choice for those blustery but bright early spring days: It's comforting from the simple-but-flavorful broth and bright from the crunchy fresh topping.

Exactly the kind of hearty-but-not-too-hearty soup you want on a rainy spring day.

Just about the most approachable at-home fish cooking method there is.

Sassed-up canned beans become a creamy layer in this vegetarian sandwich, while thick-cut feta provides something to sink your teeth into.

Green beans are shriveled and browned into delicious submission before receiving a flavor bomb of garlic, red pepper flakes, and chopped capers.

This (vegetarian!) Italian classic is about as comforting as it gets, packed with hearty greens, meaty beans, and plenty of rich olive oil and umami-packed Parm.