Bean and Legume

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.

Crunchy, creamy, sweet, salty, and highly satisfying, this is the kind of salad you can make a meal out of.

Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water).

We like to roast the sweet potatoes ahead of time then rewarm them by flattening and crisping them in a skillet until lightly charred.

Here’s a low-effort dinner bowl that comes together in less than 30 minutes.

Adding lemon zest and olive oil to chickpeas leads to brightness and full-on flavor.

The key to a soup with fully developed savory flavor starts with the soffritto—a mix of slowly cooked aromatic vegetables.

This black bean soup is seasoned with a heavy hand. If you are salt- or spice-averse, decrease the amount of salt to 1½ tsp. and use 1 chipotle chile with 1 tsp. adobo sauce instead.

Olive oil works great in stir-fry recipes; its sharp grassy notes complement flavors like lemongrass and basil.

The perfect recipe for any type of beautiful summer bean you buy at the farmers' market!

We love a classic Niçoise salad made with fancy oil-packed tuna, but using warm, slow-roasted salmon instead makes the whole thing feel a little more special.

If you have a batch of our Chile Crisp at the ready, you can make this summery, no-fuss pantry salad in just 5 minutes.

The vegan patties in this burger recipe go straight from the mixing bowl to the grill without falling apart—all in about 20 minutes.

Pantry pasta at its best.

Garlicky toast smoothed with harissa yogurt and topped with chickpeas = the perfect vegetarian tartine.