Beans & Legumes

According to chef Dan Barber, "Everyone should be eating more beans.” They also help create nutrient-rich soil by storing nitrogen in their roots. "Peas and peanuts perform this neat trick as well," he adds. And if the environmental impact isn’t enough to sway you, beans and legumes are downright delicious, too. F&W’s guide gives you tips for preparing all the different varieties, from canned to dry, and offers plenty of enticing recipes.

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Smoky Simmered Beans with Sofrito

The foundation of flavor for these savory, creamy beans comes from sofrito, a base of sauteed aromatics that Diaz grew up eating thanks to her Puerto Rican family. You will produce more sofrito than needed for this recipe, but you can store additional sofrito in the fridge for up to 1 week, or in the freezer for up to 3 months. Use it as a base for soups, stews, and other bean dishes. Note: If using home-cooked beans instead of canned, you may need 1/2 to 1 cup of additional broth.

The Food & Wine Guide to Tofu

Tofu is a nutritious, versatile ingredient with a long, rich culinary history. Whether or not you're familiar with cooking with tofu, we've got plenty of ways to explore its possibilities.

The Case for Buying a Tofu Press

I turned from skeptic into believer after trying out four different presses.

How to Bake Tofu, Step by Step

Andrea Nguyen shares how to transform super-firm tofu into baked slices perfect for sandwiches, salads, and more.

How to Deep-Fry Tofu (and Pan-Fry It, Too) 

Follow these tips from cookbook author Andrea Nguyen, and golden, crisp-chewy tofu is just a few steps away.

How to Freeze Tofu

Not only can you freeze tofu, you should.

More Beans + Legumes

How to Press Tofu

Getting the moisture out of a block of tofu just takes a heavy object, a clean dish towel, and 30 minutes.

Why Tofu Became a Punchline

How did a nutritious, delicious, versatile staple get an unfair reputation as bland hippie food?

Lalo’s Cacahuate Beans With Pico De Gallo

Mexico City chef Eduardo “Lalo” Garcia’s secret is to cook these beans very simply, for a very long time, until they’re super-soft, then to add his seasoning—a sofrito of onion, garlic, tomatoes, and dried chiles—and boil them for another half hour, simultaneously infusing them with flavor and concentrating their cooking liquid. These are some of the simplest and yet most complex beans I’ve ever tasted, let alone cooked. A straightforward pico de gallo adds a little freshness and crunch. Serve with tortillas.Reprinted with permission from Cool Beans: The Ultimate Guide for Cooking with the World’s Most Versatile Plant-Based Protein, by Joe Yonan. Copyright 2020 by Joe Yonan. Photographs Copyright 2020 by Aubrie Pick. Published by Ten Speed Press, an imprint of Penguin Random House.