Author: May S. Bsisu
Author: Susanna Hoffman
The key to crispy nachos is to limit the number of ingredients that go into the oven with the chips. These start with three essential ingredients: a dollop of homemade pinto bean dip, sliced jalapeños,...
Author: Rhoda Boone
Author: Jeff Cerciello
Author: Sergio Remolina
This is delicious served either warm or at room temperature.
Author: Jill Dupleix
Calico beans are a satisfying cross between chili, baked beans, and a sloppy joe filling. Full of a homemade barbecue-style sauce, these calico beans are meaty, tangy, salty, and deliciously perfect for...
Author: Annalise Thomas
Author: Ian Knauer
Author: Claire Saffitz
Use the biggest beans you can buy for this Greek-inspired dish-baby limas are easy to find, but gigante beans are amazing too. Serve it at room temperature with bread, a salad, and a cold bottle of wine...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Author: Gail Conde
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
Parmesan rind and a kitchen sink's worth of aromatics give heady flavor to this classic pairing of beans and pasta, no meat required.
Author: Chris Morocco
If you can't find corona or gigante beans for this stew, use smaller white ones like cannellini. Keep in mind that they'll cook a lot faster, so give the ham a 30-minute head start.
Author: Claire Saffitz
Author: Tracey Medeiros
Author: Pam Anderson
Author: Frank Stitt
This zesty vinaigrette gets used two ways: as a marinade for the steak and a sauce for serving. The steak cooks over the broccolini and white beans, flavoring them with its tasty juices.
Author: Rhoda Boone
Author: Alison Roman
Creamy white beans, fresh basil, and crunchy young vegetables are combined in a light but substantial salad recipe.
Author: Michelle Obama
Author: Elena Faita-Venditelli