Bean and Legume

To save time, use canned chickpeas instead of dried.

For the ultimate nachos, layer tortilla chips with beer-braised carnitas, black beans, and shredded cheddar and Monterey Jack. Bake until the cheese is melty, then serve it with all your favorite toppings.

If you can't find fresh chorizo, use any fresh sausage. For less heat, choose a sweet (mild) Italian sausage.

Green beans have a certain suave, slender elegance that makes them a classic accompaniment to rosy-red roast beef. But too often, they get short shrift: a quick drizzle of butter, a squirt of lemon, and onto the table they go. We suggest you coddle them a little this year. Try tossing them in a hot skillet with shallots and pecans that get caramelized in buttery brown sugar, and you'll see just how special green beans can be. Editor's Note: This recipe is part of Gourmet's Modern Menu for A Christmas Classic. Menu also includes Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus and Tiramisu Yule Log .

Ready in less than an hour, this satisfying twist on traditional chili tastes like it’s been simmering all day!

This is the Mexican equivalent to the American grilled-cheese or turkey sandwich, an everyday treat you throw together with what's left in the fridge. In Mexico, that's beans, cheese, and salsa. Though molletes are available in restaurants, they're definitely best made at home, when you can make sure to properly butter and toast the bread, add the right amount of beans and cheese, then melt that queso under the broiler.

Virtually every tortería serves this torta, split hot dogs griddled and tucked inside bread. Instead of ketchup and relish, you dress your dog with all the typical torta condiments. Good old yellow American cheese provides another melty flavor and texture. It's not diet food, that's for sure, but it sure is delicious.

Another fantastic substitute for soupy beans, these pack a punch, which is just the thing for tortas. The chile powder should be reduced by half if serving these beans as a side dish.

Epicurious member Benjamin Tevelow of Woodside, New York, offers this easy and delicious vegetarian chili, which will satisfy even those who live for bacon. To simplify the recipe, throw this hearty chili in a slow-cooker. Simply sauté the onion, garlic, and spices in a pot, transfer that plus the other ingredients to the cooker, and cook for four hours on medium heat. Green onions, cilantro, sour cream, and grated Cheddar cheese combine for a tasty garnish.

“Vegetarian taco” is typically code for a taco with a black or pinto bean filling. But you can use heart-healthy lentils instead. Standard brown lentils are easy to find, but if you opt for French green lentils, they will take a bit more time to cook. If you’re craving lentil burritos—just add rice and tortillas.

This simple-to-prepare pot pie is a perfect excuse for all that leftover Thanksgiving turkey. The cheesy crust is so good that you’ll want to bake it as a stand-alone biscuit—use just a cup of buttermilk for a stiffer consistency.

A blender and a saucepan are all you’ll need to cook this peanut-thickened chili. In authentic Mexican fashion, the nuts, along with the dried chiles, garlic, cilantro, and cumin, are blended with tomatoes and chicken broth to create an earthy, spicy stew base. Pulled rotisserie chicken—a brilliant time-saver—and fiber-rich beans complete the magic. To turn this into a “meatless Monday” meal, replace the chicken with another can of beans and use a good-quality veggie broth. And always remember to wear gloves while handling chiles.

This hearty meal-in-a-bowl was recreated by Epicurious member Alisa Guralnick, from Encinitas, California, after trying a version of the divine soup at a restaurant in New York City. This recipe features sausage, white beans, spinach, pasta, and other veggies, making this a customizable recipe perfect for extra produce from community gardens, co-ops, or your own garden.

This flavorful, filling stew was developed by home cook Jennifer Smith of Tyler, Texas, who hit on the perfect balance of jalapeño heat, aromatic cumin, and stick-to-your-ribs black beans. Best of all, it’s a budget-friendly weeknight dish made of ingredients you probably have in your pantry. Jennifer’s secret weapon: “A can of flavored diced tomatoes. They’re great in chili and my black bean soup. I keep plenty of pantry staples, garlic, and herbs on hand to spice up whatever I’m making.” Serve this soup over rice and some crusty bread for a simple meal, and you’ll have healthy leftovers for lunch.

Potato samosas are one of the most popular Indian dishes, and one of the easiest to make. Traditionally, they’re a little larger than the ones this recipe yields, but regardless of size, the mix of warming spices, potatoes, and peas makes for a delicious appetizer or snack. And because these are baked instead of fried, they’re healthier. An easier alternative to using phyllo dough is to use wonton wrappers, but they will change the exterior texture from buttery and flaky to crispy and crunchy.

In this protein-packed vegetarian version of the French bistro classic, tangy leeks and a garlic-herb bread-crumb topping mean that you won’t miss the sausage and duck that you’d find in a traditional cassoulet. Best of all, this one-pot wonder takes considerably less time to assemble and cook than a meat-lover’s cassoulet. For an easy flavor boost, substitute vegetable broth for the water, and add a can of fire-roasted tomatoes.

Get a full serving of the Southwest with this bowl of beans, barley, and chicken from Epicurious member Mike Kubin. This hearty soup is perfect for midweek eating. If you prefer a meatless version, simply omit the chicken and substitute vegetable broth for the chicken stock. You can even bump up the bean count for additional protein—and extra fiber. Store any leftovers in the fridge, and take this soup to work for lunch.

Get a taste of North Africa with this lamb slow-cooked with stewed apricots, tomatoes, cinnamon, ginger, and lemon. To complete the Moroccan theme, serve the winter stew atop couscous. Alternatively, pair it with crusty bread for a heartier meal. Just be sure to save some leftovers, as the meat will be even tastier the following day.

This salad is a beautiful chorus of peas and pods. Cook all the beans in the same pot so you boil the water only once.

This dish from Epicurious member Christopher Curtis of Halifax, Canada, pairs well with Mexican, barbecue, or various fish dishes. Easy to make, the rice is infused with natural smoke from the grilled corn and peppers. Add chipotles to enhance that smokiness, or throw in some sausage, such as chorizo, for a meaty main course.