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Creamy Braised Beans With Charred Pickles and Croutons

Creamy Braised Beans With Charred Pickles and Croutons recipe
Photo by Emma Fishman, Food Styling by Rebecca Jurkevich, Prop Styling by Sophie Strangio

Bean love runs deep in the kitchen at Tiny Champions in Houston. Chef Jason Vaughan recommends using the best-quality beans you can find (like Rancho Gordo) for this recipe. You can skip the toppings and serve these beans with toasted crusty bread, or as an appetizer alongside cheese and pickles. If you want to make this dish vegan, use toum instead of the labneh sauce.

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