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This long-simmered soup matches spiced black beans with a roasted tomato purée.
Fenugreek, an aromatic dried herb, gives this hearty stew, its distinctly floral flavor.
Flavored with molasses, maple syrup, and rum, this filling bean dish is simple to prepare; all it takes is time. Six hours of cooking yields thick, rich results. Serve it with hearty brown bread to mop up its flavorful sauce.
This bright, slightly spicy salad is great served with roasted chicken.
The recipe for this slow-cooked dish of beans, brisket, and vegetables was inspired by one that András Singer serves at Fülemüle, his restaurant in Budapest.
Author Suketu Mehta gave us the recipe for this spicy, meat-free chili.
Use fresh shelled fava beans and baby artichokes when they’re available to make this fragrant Greek stew.
The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate one-pot meal. This recipe for cassoulet, the hearty, meat-studded dish from southwestern France, may be the ultimate one-pot meal.
This hearty dish is a classic main course in the Auvergne region of France.
The recipe for this popular Egyptian morning dish is based on one that appears in The New Book of Middle Eastern Food by Claudia Roden.
This recipe for the classic Tuscan soup is based on one in The River Cafe Cook Book by Rose Gray and Ruth Rogers (Ebury Press, 1995).
Pecorino romano provides a nutty counterpoint to the spicy sausage and creamy beans in this hearty stew.
There are as many versions of the Russian beet soup borscht as there are cooks. This one stands alone.
This satisfying bean soup is finished with homemade pasta bits called csipetke, which are pinched by hand.
Simple, savory and the perfect accompaniment to a hearty meal.
Top-quality olive oil from Kalamata flavors this thick soup, a version of which has nourished Greeks since antiquity.
This salad depends for its flavor and texture on fresh (not frozen) squid and dried (not canned) chickpeas. Other bitter greens, like curly endive or radicchio, may be substituted for wild chicory.
For this salad, Cesare Casella of Beppe in New York City uses only the Tuscan dried beans he imports. He recommends a mixture of beans that is pleasingly varied in color, size, and texture.