Bean and Legume

Canned lentils are given star treatment when paired with caramelized onion aioli and crispy chile oil.

This creamy white chicken chili with beans and corn is a quick one-pot meal. Add avocado, cilantro, and tortilla chips and you have a crowd-pleasing dinner.

This easy fried rice recipe—which comes together in just about 30 minutes—is my go-to method for cleaning out the fridge and using up leftover rice.

This chana masala recipe has a clever trick: boiling the canned chickpeas with their liquid helps them mimic the texture you would get from soaking dried ones.

The quick stovetop preparation of boiling, shocking, and then coating these green beans in warm butter and parsley will save oven space this Thanksgiving.

Cauliflower is an excellent stand-in for rice in this health-conscious take on a dish beloved by so many cultures.

Caramelizing onions with bell pepper, tomato paste, garlic, and spices sets the stage for a shortcut vegetarian chili.

A few tricks make this hearty weeknight black bean chili recipe great.

Fasolka po bretońsku, as these beans are called in Polish, are earthy and full of flavor, delicious eaten with fresh, crusty bread and nothing else.

This quick cassoulet-inspired dinner uses ham and cannellini beans instead of the duck, sausage, and traditional flageolets.

This quick and easy green beans recipe gives you a side dish with an exuberant crunch—and no ice bath required.

Packaged potato gnocchi takes the heavy lifting out of this comforting chicken and dumplings dinner.

Squash’s natural sweetness shines next to savory fermented black beans.

Vegan mapo tofu is possible because its essential ingredients are the fermented black beans, chili bean paste, Sichuan peppercorns, and ground red chiles.

Chicken thighs are always delicious, but the briny olives and browned shallots turn these green beans into the star of the show.

This succotash recipe has some bacon for heft and jalapeños for kick, plus fresh summer corn, lima beans, and okra.

In this hearty Instant Pot dish, the pressure cooker practically pulverizes the squash, creating a creamy, flavorful broth.

Ribbons of raw zucchini take well to the Caesar treatment in this mostly no-cook summer dinner.