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Steak Diane

Requiring labor-intensive veal stock and a tableside flambé, this restaurant dish is usually impractical for the home cook. But we found a shortcut you'll love.

Author: Paul Grimes

African Curried Coconut Soup with Chickpeas

Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.

Author: Donna Klein

Spicy Pasta, Bean, and Sausage Soup

Author: Marie Devito Crowley

Sauteed Greens with Cannellini Beans and Garlic

A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.

Author: Molly Stevens

Mujadara

Lentils, rice, olive oil, and onions-this Middle Eastern standard is the ultimate pantry recipe. It's also the classic example of a dish that's greater than the sum of its parts. There are literally dozens...

Author: Debbie Koenig

Kentucky Burgoo

Author: Jean Anderson

Black Beans and Rice With Chicken and Apple Salsa

Canned beans get an upgrade thanks to garlic and spices.

Author: Bon Appétit Test Kitchen

Red Lentil Soup

Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal.

Bean Pie

Author: Nancie McDermott

Slow Roasted Romano Beans

Author: Suzanne Goin

Chickpeas with Spinach

Author: Joyce Goldstein

The Amazing Black Bean Brownies

Author: Ania Catalano

Spinach with Chickpeas and Fried Eggs

Author: Bon Appétit Test Kitchen

Poached Wild Salmon with Peas and Morels

This simple yet luxurious preparation is delicious with fresh wild king salmon, though you can use any of your favorite salmon varieties.

Author: Melissa Hamilton

The Three Amigos

Author: Hilary Shevlin Karmilowicz

Brown Rice Salad with Crunchy Sprouts and Seeds

Author: Bon Appétit Test Kitchen

Vegetarian Red Pozole with Red Beans

Author: Shelley Wiseman

Classic Posole

Hominy, or hulled corn kernels, is the backbone of this Mexican soup (pronounced poh-SOH-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Either way, it's best...

Author: Irene Rutigliano

Risi e Bisi

Author: Rosita Missoni

Black Eyed Pea Fritters with Hot Pepper Sauce

While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served at the Gambian-Cameroonian restaurant Bennachin...

Author: Bryant Terry

Teriyaki Fried Rice

Author: Katie Sullivan Morford

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

Cauliflower and Chickpea Curry

Author: Hugh Fearnley-Whittingstall

Porotos Granados

Author: Hugh Fearnley-Whittingstall

Frijoles Refritos (Refried Beans)

Author: Sergio Remolina

Poulet à l'Estragon

Author: Daniel Boulud

Anko

Author: Crescent Dragonwagon

Root Beer Baked Beans

Author: Rick Rodgers

White Bean Salad

Creamy white beans, fresh basil, and crunchy young vegetables are combined in a light but substantial salad recipe.

Author: Michelle Obama

Creamed Peas and Onions

Author: Victoria Granof

Seasoned Lentil Stew

Author: Maya Kaimal

Minestrone Salad

Author: Susan Spungen