Cannellini Bean and Escarole Soup
Soup preserves almost all of the water-soluble vitamins in beans, such as folic acid and niacin.
Baked Beans with Maple-Glazed Bacon
For a zippy version of a New England classic, Laurence Jossel bakes buttery Rancho Gordo Yellow Eye beans in a tangy-hot mixture of apple cider vinegar, molasses, brown sugar and crushed red pepper. Regular Italian cannellini or Great Northern beans can replace the Yellow Eyes.
This light, seafood-and-white-bean stew is a perfect match for craggy, crusty bread.
Stuffed Veal Breast with Gigante Beans
This succulent veal breast from Cormac Mahoney is a show-stopper at any gathering.
Turkey-and-Pinto Bean Chili
“The turkey chili is a big favorite of Oprah’s” says Art Smith. “It’s got some spice, which I think kids love just as much as adults do.”
In this luscious dish, chef Jerry Traunfeld combines the slow-cooked leeks with meaty porcini mushrooms and cranberry beans (a.k.a. borlotti or shell beans), which can be found fresh in early autumn and taste like chestnuts. The dish can easily be adapted for carnivores by adding bits of crispy bacon or that key cassoulet ingredient, duck confit.
Black Bean Burgers
Most veggie burgers are a pale imitation of the all-beef original, but even with ordinary black beans in place of Rancho Gordo Midnight beans, these robust patties with roasted red pepper spread are moist and delicious. The spread also doubles as a fantastic dipping sauce for French fries.
Grandma Kirk's Baked Beans
Chef Paul Kirk's mother taught him this recipe for soft red-brown beans in a brothy liquid.
Butter Bean Salad with Lime and Mint
The secret to this delicate and refreshing butter bean salad is the dressing, made with cold, tangy buttermilk, olive oil and lime juice.
White Beans with Onion Confit
Jerry Traunfeld soaks dried white beans overnight before boiling them and stewing them with caramelized onions, garlic, Parmigiano-Reggiano cheese and rosemary. To cut down on prep time, use ready-to-eat canned cannellini beans instead of soaking white beans.
Quick-cooking split yellow peas and canned beans make this recipe fast but still totally satisfying.
White Bean and Ham Soup
When Grace Parisi was growing up, her mother made white bean and escarole soup every Friday. To transform the soup into a main course, Parisi substitutes ham and spiced croutons for the greens.
Yellow Wax Bean and Radish Salad with Cannellinis
For a crunchy, summery salad, Chris Cosentino tosses yellow wax beans, radish slivers, red onion slices, cannellini beans and fresh basil in a simple vinaigrette. To save time, you can also substitute canned cannellinis for the dried ones here.
Butter Beans in Miso Bagna Cauda
Tender, creamy butter beans join with hearty potatoes in this light yet substantial salad. An unusual ingredient—red miso paste—adds nuttiness.
Fresh Lima Bean Gratins
Fresh lima beans are only available for about eight weeks a year. Here they appear in a buttery gratin.
Fresh Shell Bean Stew
This easy bean stew is light and fresh.
Grilled Fava Bean Pods with Chile and Lemon
"Trust me,"says chef Nate Appleman about this unorthodox recipe. He quickly grills whole fava beans, tosses them with a crushed red pepper dressing and serves them hot. They can be eaten whole—the tender pods develop a lovely charred flavor on the grill—but it's also easy to eat them in the traditional way by popping the beans out of their pods and outer skins.
Thin-Sliced Beans with Citrus Zest and Chives
Heidi Swanson takes string beans (which have twice as much iron as spinach) and slices them thinly on the bias, a preparation she discovered while traveling in Southeast Asia. Use a food processor fitted with a slicing blade to save time.
Goat Chili with Eye of the Goat Beans
Spiced with árbol and guajillo chiles, this mellow, satisfying chili contains both braised goat shoulder and Rancho Gordo’s Ojo de Cabra (Eye of the Goat) beans. The recipe is also wonderful with pork shoulder in place of the goat and ordinary kidney beans instead of the heirloom kind.
Cranberry Bean and Mixed-Herb Salad
Chef Sean Lippert traces her love of beans back to the excellent Mexican food she grew up with in California. "We bought beans from local markets in the Central Valley, which we went to all the time," she says.
"Most people prefer margaritas either frozen or on the rocks. In Texas, it’s the same with refried beans versus charro," says chef Tim Love. Refried beans are made with mashed pintos; for charro—a Tex-Mex take on pork and beans—the beans are served whole in a spicy broth.
Butter Beans with Parsley, Tomatoes and Chorizo
The dried butter beans for this simple dish can take as long as two hours to cook. Use canned butter beans to cut the prep time to 20 minutes. Serve the dish as a hearty, satisfying main course.
Kale and White-Bean Stew
Combining Two Portuguese favorites—kale-and-sausage soup and a bean, sausage, and tomato stew—makes a simple, sensational one-pot meal. To keep the focus on the vegetables, we've used just a tiny amount of fresh sausage; you can add more, if you like, or substitute dried chorizo or pepperoni.
Szechuan Stir-Fried String Beans
Szechuan peppercorns bring tingly, cool-hot flavor to green beans and minced pork in this quick stir-fry.
Black Bean-and-Quinoa Salad
Chef Ken Oringer mixes protein-rich quinoa with black beans, onions and peppers to make a hearty and very satisfying side dish that's a fun variation on prosaic five-bean salad.
Black Bean Soup with Avocado Salsa
Black beans, often served in a soup or stew, have been a mainstay of Mexican cuisine for thousands of years. Black bean soup is also popular in the Caribbean, where rum, sherry, or peppered wine is often added toward the end of cooking. We add the sherry somewhat earlier in this version, which combines elements of both traditions.
Hearty Mexican Cranberry Beans
A crunchy, herbal topping of diced raw onions, tomato, jalapeño and tons of cilantro punches up Lorena Herrera’s no-soak, creamy pot o’ beans.