Bean and Legume

A simple trick gets silky-smooth results from canned chickpeas—no rinsing or overnight soaking required.

Warm tortillas, refried beans, sunny eggs, and a salsa you'll write home about.

This quick vegetarian enchiladas recipe doesn’t require individually dipping each tortilla in enchilada sauce.

If you ever crave falafel in the morning, these chickpea flour waffles are for you.

This remix of an American classic is creamy and ribboned with fresh vegetables, but the real star is the paprika-scented fried onions.

This one-pan pasta offers the best of two viral recipes.

It only takes a handful of ingredients to turn a can of young green jackfruit into smoky, savory meatless “carnitas” to pile onto hearty vegetarian nachos.

Chickpeas provide pops of textural contrast while swimming in an ultra-creamy, just-spicy-enough sauce that comes together quickly in a blender or food processor.

These crisp-tender air fryer green beans are gently browned while retaining a subtle snappy texture.

This slow-simmered Southern classic uses just six ingredients (including water) to create rich, timeless flavor. 

These Sichuan-style dry-fried green beans get their punchy flavor thanks to the chile and garlic.

Known as gbẹ̀gìrì in Yorùbá and miyan wakye in Hausa, this bean soup delights in its simplicity, and it’s often served as a trio of multicolored complements.

This lasagna skips the red sauce in favor of a spiced tomato-lentil mixture, generously layered with mozzarella and Parmesan between sheets of noodles.

Just as tasty as kuku sabzi, this frittata uses green beans instead of herbs. Keep it intact by flipping it onto a plate before returning it to the pan.

This baked primavera pasta is a celebration of all the best spring produce, with a sauce of white wine, fresh mint, and lemon that lets the veggies be the star.

This bean pie, which relies largely on pantry ingredients, has a lovely custard filling consisting of drained canned navy beans that are processed until smooth.

This vegan bánh mì is layered with marinated tofu and seitan flavored with char siu seasoning mix, plus a bean-based vegan pâté.

This mung bean and pork mooncake is a classic in Taiwan, with the meat and sweet bean filling enclosed in a flaky, layered, lard-infused bun.