Bean and Legume

An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.

This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.

Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.

Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”

With crunchy cabbage, sweet mango, and ripe avocado, this salad will keep you full.

A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.

Herby chickpea falafel gets the veggie burger treatment with harissa mayo and pickled onion.

Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.

Dive into this shareable skillet with warm flatbread.

In this one-pan dinner, flaky cod is finished in a chorizo-spiked sauce, alongside wilty greens and chickpeas—some tender, some crispy.

Savory from chile, ginger, and cumin, these adai are a filling breakfast to power you through the day.

A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.

Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.

The citrus juice and sherry vinegar in the dressing work hard to tenderize the hearty kale and crunchy broccoli slaw as they sit in the fridge.

Paneer is a creamy-firm cheese that stands in for meat in this vegetarian stir-fry featuring blistered green beans fragrant with curry powder and soy sauce.

This rich lentil soup is loaded with flavor and texture: coconut milk for creaminess and curry paste for punch, plus tons of spinach and a bit of tiny pasta.

Cooking risotto in a rice cooker makes quick work of the famously fussy recipe. And this hands-off version is as creamy and comforting as any stovetop version.

Stable enough to last days in the fridge (and hearty enough to sate a breastfeeding mom).

Baking meatballs and green beans on two sides of the same sheet pan streamlines the cooking process for this saucy, savory dinner.