White Bean

Oxtail stew is a popular dish in Jamaica. Here's a recipe from Geva's in San Francisco that adds lima beans and a touch of heat from jalapeño chilies for a terrific rendition.

Can be prepared in 45 minutes or less.

Hummus, a dip/spread traditional in many Middle Eastern countries, is usually made with chick-peas (garbanzo beans), but we use white beans for a change of pace. It is delicious with steamed potatoes and artichokes as well as blanched broccoli, cauliflower and green beans.

A colorful dish that has great texture and deep, rich flavors.

The crisp Rosemary Toasts taste great dunked into this flavorful soup. To serve on the side, toss arugula with sliced red onions and basalmic vinaigrette, then top the salad with shavings of Parmesan cheese. For dessert, keep it simple with ripe pears and amaretti (almond cookies).

This is a simplified version of the appetizer served at Olives, where the scallops are skewered with bacon before they are cooked.

Can be prepared in 45 minutes or less.

The pancetta and cheese rind give this soup a rich, almost creamy flavor. We removed the stems from the Swiss chard, but if you don't want to waste them, feel free to put them in the soup as well: Once the leaves are sliced, chop the stems and add them to the soup along with the leaves.

Zuppa di Castagne e Cavolo Nero Cavolo nero is a member of the kale family. Between farm stands, specialty produce markets, and natural foods stores it is available year-round. To find it, be aware of its many aliases: Tuscan kale, black cabbage, lacinato, and dinosaur kale. Its rich, sweet, almost meaty flavor will have you hooked from the first bite.

This bean dip is a staple at Fresco — we use it instead of butter with our homemade breads. It will last 2 or 3 days in the refrigerator.

This is an interesting alternative to potatoes. For the best flavor, try to find low-sodium chicken broth or use half water and half broth.

This light starter reinvents the classic side dish of lima beans and corn.

Serve these beans with bread to sop up the juices.

A spicy spin on the classic side dish. Any leftovers make an excellent omelet filling when paired with turkey and Monterey Jack cheese.

Many dark, leafy greens, like kale, contain calcium. The beans have it, too.