A Good Appetite (1)
Coconut & Lime (1)
A creamy purée of toasted walnuts adds richness and depth to this hearty kidney bean stew.
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.
Beige and creamy, studded with ham, and homey as a log cabin, Senate bean soup sends the politically useful message that lawmakers are small-town boys and girls at heart.
Best known as Egypt's national dish, ful medames is a hearty stew of warmed fava beans stirred with olive oil, lemon juice, and garlic, usually eaten for breakfast.
The Indian antecedent to my favorite soup, mulligatawny, likely was a thin, spicy lentil broth. The British thickened it, added meat, but, thankfully, kept the glorious Indian spices.
In this dish from Jorge Boneta, former chef at the Hotel Matilda in San Miguel de Allende, the pork and beans cook together, which enhances the flavor of each ingredient.
These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many savory foods.
This simple bean stew is typical of Corsica's flavorful, unpretentious fare.
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.
The secret to this soup is a flavorful aromatic base of tomatoes, garlic, and onions—called a recado—that is pureed and fried before the beans go into the pot.
Coconut milk gives these long-simmered beans a smooth, supple texture that balances the bright flavors of the garlic, onion, and chiles.
Cooking these beans with a lamb shoulder chop, a flavorful cut of meat, will give this entrée a richer texture.
Use fresh shelled fava beans and baby artichokes when they’re available to make this fragrant Greek stew.
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).
This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel is at its peak.
We’ve adapted a recipe for this Caribbean soup from Ursala Krigger, a home cook from the island of St. Thomas.
Locro, which is also made with beef, is always served as a main course, with rice.
In place of barley, some versions of this soup use farro—a term that, in Italy, can refer to spelt, emmer wheat, or einkorn, all early ancestors of wheat.