Lompoc, California, home cook Juliana Fabio includes kidney beans, pinto beans, and chickpeas in this tomato-based side dish, a riff on the Santa Maria—style beans traditionally served alongside tri-tip steak on California's Central Coast.
Ciorbă (from the Turkish çorba) is the Romanian name for a soup that has been soured—in this case, with a generous shot of fresh lemon juice. Pork-and-rice meatballs bring savory flavor and substance to the paprika-spiced broth.
This Indian-inspired recipe brings out carrots' sweetness.
In this Greek side dish, okra is salted and then tossed in a lemon juice–water mixture that prevents the vegetable from taking on a gummy texture as it simmers in a rich olive oil and tomato sauce.
Use fresh shelled fava beans and baby artichokes when they’re available to make this fragrant Greek stew.
When served with chicken fried steak, fried okra, and pecan pie, a side of stewed squash and tomatoes rounds out Oklahoma’s official state meal. Use tiny yellow and green pattypan squash and fresh tomatoes for the best results.
This deep, purple dish is a classic German accompaniment to a hearty meat course.
The luscious flavors of stewed kale, mustard greens, and swiss chard mingle in this satisfying side dish.
Carolyn Canterbury uses a green bean variety called fatty horse, which she cans in the summer, when making her version of this dish.
In this classic Punjabi dish, peas and chunks of the fresh Indian cheese known as paneer are bathed in a spiced tomato-based gravy.
This dish is a true example of the merging of African and Anglo-American cuisines.
In Greece, fava usually refers to a purée such as this one, made of yellow (or sometimes green) split peas; it can also apply to a purée of the eponymous bean or other legumes.
This meatless gumbo, made with various greens, is a traditional Lenten dish in Louisiana's Catholic communities. Ham, sausage, or meat stock is often used in the soup at other times of the year.
This Mexican dish is flavored with epazote, a fragrant herb traditionally paired with black beans.
The famous Italian cipolline onion is sweet and delicate—the perfect foil for this tangy sauce.
This wintry risotto is rich with butternut squash, mushrooms, and sage. The farro remains perfectly springy and al dente, creating a nice contrast to the softer textures in the dish.
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A big bowl of chicken and sausage gumbo, served with fresh cornbread, collards, and crispy fried okra makes for a satisfying fall dinner. End the meal with traditional Acadian syrup cake and some Cafe Brulot, a warming, brandy-spiked coffee drink.
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This Greek side dish of brightly flavored and tender artichoke hearts and fava beans comes from SAVEUR editorial assistant Maria Xerakia, whose family serves it for their traditional Easter meal.
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