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Beans
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09/17/2012
Sopa de Frijol (Black Bean Soup)
This long-simmered soup matches spiced black beans with a roasted tomato purée.
Issue #149
02/20/2012
Ghormeh Sabzi (Veal and Kidney Bean Stew)
Fenugreek, an aromatic dried herb, gives this hearty stew, its distinctly floral flavor.
Issue #145
02/11/2012
New England-Style Baked Beans
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.
Issue #145
09/10/2011
Salade de Pois Chiches (Chickpea Salad)
This bright, slightly spicy salad is great served with roasted chicken.
Issue #141
11/19/2010
Cholent (Beef Stew)
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.
Issue #134
01/05/2012
Vegetarian Chili
Author Suketu Mehta gave us the recipe for this spicy, meat-free chili.
Issue #132
02/18/2009
Broad Beans with Artichokes
Use fresh shelled fava beans and baby artichokes when they’re available to make this fragrant Greek stew.
Issue #118
01/05/2009
Cassoulet
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.
Issue #117
02/17/2010
Spiced Chicken and Chickpea Stew
This dish, sometimes called thareed, is similar to chicken curry. Instead of being served over rice, the stew is ladled over torn pieces of flat bread. As the dish sits, the bread soaks up the fragrant liquid. Continue...
Issue #116
10/10/2008
Sausages with French Green Lentils
This hearty dish is a classic main course in the Auvergne region of France.
Issue #115
09/05/2008
Fava Bean 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.
Issue #114
01/10/2010
Cincinnati Chili
Redolent of warm spices, deeply flavored Cincinnati-style chili is an enduring American classic. Continue...
Issue #108
10/02/2007
Cavolo Nero and Borlotti Bean Soup
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).
Issue #106
08/23/2007
Scarola
Pecorino romano provides a nutty counterpoint to the spicy sausage and creamy beans in this hearty stew.
Issue #105
07/19/2007
Chicken-and-Vegetable Borscht
There are as many versions of the Russian beet soup borscht as there are cooks. This one stands alone.
Issue #104
01/16/2008
Bean Soup with 'Pinched' Pasta (Bableves)
This satisfying bean soup is finished with homemade pasta bits called csipetke, which are pinched by hand.
Issue #96
01/28/2008
White Beans with Sage
Simple, savory and the perfect accompaniment to a hearty meal.
Issue #92
12/15/2005
Bean and Vegetable Soup
Top-quality olive oil from Kalamata flavors this thick soup, a version of which has nourished Greeks since antiquity.
Issue #79
12/12/2005
Salad of Squid, Wild Chicory, and Chickpeas with Lemon–Garlic Sauce
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.
Issue #78
11/14/2005
Seven-Bean Salad
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.
Issue #72
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