A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.
Author: Molly Stevens
Canned beans get an upgrade thanks to garlic and spices.
Author: Bon Appétit Test Kitchen
Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.
Author: Donna Klein
Author: Frances Mayes
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
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.
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
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
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
Creamy white beans, fresh basil, and crunchy young vegetables are combined in a light but substantial salad recipe.
Author: Michelle Obama
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
You'll only need 1/4 cup of the vinaigrette for the pilaf; use the rest all week.
Author: Ronna Welsh
