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Molasses Baked Beans with Ginger

Author: Pam Anderson

Oil Poached Tuna Salad

Author: Dawn Perry

Turkey Soup with Orzo and White Beans

Author: Kimberly Diamondidis

White Bean and Halibut Stew

Author: Bon Appétit Test Kitchen

Vegan Chili

Author: Tracey Medeiros

Layered Nacho Salad

Author: Lisa A. Wilson

Cannellini Beans with Kale

Author: Ivy Manning

Salmon Niçoise

Author: Claire Saffitz

Vegetable Ribbons

Author: Sheila Lukins

White Bean Ragout with Toast

Author: Bon Appétit Test Kitchen

Savory Lentil and Squash Soup

Author: Donna Goodwin

Surprise Salad

Author: Ruth A. Matson

White Bean Salad with Lemon and Cumin

The beans for this light and lemony first course will need to soak overnight.

Frijoles Refritos

Author: Marilyn Tausend

Marinated Beans with Celery and Ricotta Salata

This side dish is so fast and easy, you can make a big batch and have it for the whole week. The simple marinade will fancy up any type of canned beans.

Author: Ignacio Mattos

Persian New Year's Soup with Beans, Noodles, and Herbs (Ash e reshteh)

This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.

Author: Louisa Shafia

Vegetarian Tortilla Soup

An easy Vegetarian Tortilla Soup recipe. Pair this with a green salad for a light lunch.

Kale Minestrone With Pistou

This vegetable-packed soup is all about layering powerful flavor-enhancers: bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.

Author: Claire Saffitz