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Beans, Grains & Legumes

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Simple, hearty soups made with protein-rich quinoa and peanuts are a staple of Ecuador's rugged Andean region. Plus: ...

Plus: More Soup Recipes and Tips

Chef Melissa Kelly of Primo, in Rockland, Maine, features these fritters in spring. They taste like sophisticated dou...

A regular menu item at Hacienda Zuleta, the recipe for this comforting casserole has been in the owner's family for t...

Brandon Stokes served the wedding guests this garlicky, bright green fava puree because it is seasonal, because it is...

Not a true, long-stirred risotto, this shortcut version is still nicely creamy.

For a vegetarian version of this salad, omit the bacon and substitute 2 tablespoons of vegetable oil for the bacon fat.

Flat, yellow Kwintus beans are similar in shape and texture to Romano beans.

English likes to use a combination of knockwurst, weisswurst and Italian sausage in this take on franks and beans.

A variation on hummus, minus the tahini, this creamy dip from chef Randy Windham of Cafe monk gets an unexpected kick...

You can use sturdy wild or cultivated mushrooms in place of the white ones for the decadent blue cheese and wine sauc...

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