beans

A popular salsa that, in my opinion, also qualifies as a salad, pico de gallo hits every note I want in a fresh and savoury dish: salty, sour, a little bit sweet and as spicy as you’d like it to be. Adding corn and beans ups the vegetable and protein content and turns it into something resembling a meal. Now I can feel good about eating salsa all day—and you can too.

This fiery stew is one of those beloved comfort foods that’s named after the ingredient itself: rajma means red kidney beans in both Hindi and Punjabi. While it’s possible—and quicker—to use canned beans (see tip for instructions on this), it’s worth the prep time to experience just how creamy kidney beans taste when cooked from dried.

Beans on toast—but make it Italian. Use thick slices of the crustiest loaf bread you can find to hold up to the saucy weight of these salty, briny beans.

This pantry superstar is simple to use, inexpensive, nutritious and versatile.

This light-tasting, no-cook lemon bean dip, loaded with garlic & parsley, can be made up to three days in advance.