Bean and Legume

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.

Spring (as in asparagus, white beans, and tons of herb and lemons) in a skillet—with tender swordfish to make it a satisfying meal.

Tender roasted squash, crunchy apples, and creamy beans come together with a spicy country ham vinaigrette to create a balanced cold-weather salad.

This creamy Senegalese rice and lamb dish combines peanuts, okra, and black-eyed peas to build beautiful West African flavors in a comforting one-pot meal.

Take your time to cook down the flavor base, which is enriched with ají amarillo and beer, and you’ll be rewarded with a thick, homey Peruvian duck stew.

Pantry MVPs—canned chickpeas, mixed giardiniera, and pickled cherry peppers—mix and mingle with the freezer VIP—frozen spinach—for a satisfyingly spicy weeknight dish.

Epis, the punchy, peppery Haitian seasoning, gives this iconic dish its complex flavor profile.

This weeknight skillet dinner is our version of pizza beans...plus a dose of greens.

A bowlful of this Southern classic black-eyed peas dish on New Year’s Day is meant to bring you good luck all year round.

Crispy-skinned chicken, velvety stewed tomatoes, and tender roasted vegetables come together in chef Melissa Miranda’s modern take on chicken afritada.

This dish of coconut rice and pigeon peas is fit for a holiday feast. But you’ll want to make extra—the leftovers are great as a one-plate vegan lunch or supper.

Did someone say weeknight meatballs? Juicy pork meatballs, nestled in a fiery, creamy harissa-coconut sauce, are ready in under an hour.

Revitalize day-old Thanksgiving turkey (and any leftover green beans and brussels sprouts while you’re at it) by turning it into this creamy mushroom-laden pasta dish.

Many vegan cream sauces rely on blended nuts or steamed cauliflower, but this sauce is made of beans and pasta water alone—no soaking or blending necessary. It’s important that the beans are adequately hydrated: Once you start mashing, make sure there’s plenty of pasta cooking liquid in the pot and don’t let it evaporate.

This one-pot wonder of sticky rice studded with sweet and savory lap cheong, umami-packed shiitakes, and other savory bits is the cozy meal your weeknight cooking repertoire needs.