White Bean

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

This vegan bánh mì is layered with marinated tofu and seitan flavored with char siu seasoning mix, plus a bean-based vegan pâté.

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.

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

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

Simple, quick, and bursting with flavor, these beans are perfect on their own, with a slice of toast, or tossed into a salad.

This vegan chili has a bold flavor that's so satisfying. Quinoa, which is rich in protein, adds texture. 

Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this sauce flavorful, thick, creamy, and totally vegan.

All good and decent breakfast spreads deserve some slow-cooked beans. These also freeze very well should you find yourself with leftovers.

In this recipe, beets are cooked in two separate batches: One batch is used to make “beet water,” a kind of rich beet stock, and the other batch is cooked and grated. This two-step process gives the borscht its distinct taste and depth of flavor.

This super-flavorful dish spins the flavors of shish barak—lamb and pine nut dumplings from the Levant—in a pasta direction.

Layering and baking sautéed garlicky greens, beans, and Parmesan on top of make-ahead Parmesan Polenta creates a super fast, pantry-friendly weeknight dinner that’s sort of like a polenta pizza.

Frozen fava beans make easy work of this fragrant rice dish, and you could also replace them with shelled lima beans or edamame instead.

This isn't really cassoulet, but it is very, very good! Cut into little bars as a pre-dinner bite or serve one toast per person alongside a crisp salad of bitter greens for lunch.