Evocative of cassoulet but so much easier, this bean soup manages to be both rugged and elegant. No part of the confit duck legs goes to waste.
Author: Paul Grimes
Author: Jeff Cerciello
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
Author: James Villas
Author: Lori De Mori
Author: Frank Stitt
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: Rubén Martínez
Author: Bradley Dickinson
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
Author: Bon Appétit Test Kitchen
This is a popular street food in Sicily, especially in Palermo, where warm panelle are served between two pieces of country bread.
Author: Kay Chun
Author: Nava Atlas
If you'd like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don't break...
Author: Kelly Mariani
Author: Tracey Medeiros
Author: Katherine Burk
Author: Joseph W. DiPerri
Author: Andrea Albin
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
Spiced with cinnamon, allspice, and cocoa powder, this warming bean and turkey chili pairs perfectly with the sweet fall flavor of roasted spaghetti squash in this naturally gluten-free dinner.
Author: Anna Stockwell