Eggs on Sunday (1)
A delicious marriage of creamy beans and mussels, this fragrant dish, adapted from a recipe in the Geometry of Pasta (Quirk Books, 2010), is made from a melange of mixed, leftover pasta, called pasta mista.
This hearty chili is a Minnesota State Fair staple, spiked with chile powder and paprika.
Cumin and lemon bring a smoky and tart savoriness to this classic Egyptian bean dish from Aladdin's Castle Café in Portland, Oregon.
Simple and satisfying, this chile-spiked black-eyed pea salad dressed with fresh lime juice is a great side dish for grilled fish. The longer it sits, the better it tastes, so let it marinate for an hour or more before serving.
This bright, slightly spicy salad is great served with roasted chicken.
These classic baked beans are a barbecue side-dish staple.
This recipe was given to us by Randy Evans, the executive chef at Brennan’s of Houston.
The small lentils (variously called red lentils, pink lentils, Egyptian lentils, and, in South Asia, masoor dal) used for this dish turn yellow when cooked.
This appetizer is loaded with spicy chorizo, assorted chiles, and hearty black beans.
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.
This recipe comes from Ristorante La Botte in Stresa.
The Tuscan passion for white beans is reflected in tasty dishes like this one.
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
This vegetable dish from South India is a dry curry made with a single type of vegetable.
Beans are a staple of Cuban cooking, and this recipe is a delicious and popular way to cook them.
The secret of good black beans (and of many other Cuban dishes) is a slow-cooked sofrito of onions or scallions, garlic, and green peppers.
We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets.