We’re not shy about touting all the scientifically proven benefits of beans, which is why we’re excited to partner with Chelsea Didinger, PhD Candidate, to dive into the role beans play in promoting gut health.
Herby gremolata (chopped, never blended) adds color, zippy flavor, and texture, and stirring in Greek yogurt brings a tangy brightness to the broth.
High-quality chickpeas and tahini, which blend together to make the creamiest version of this classic dip, make all the difference. You can play with the toppings depending on what’s in your pantry.
It’s a privilege to celebrate all our progress this Earth Day– it’s a reminder that a group of passionate individuals working collectively towards a shared vision is the best way to create change.
Our Montana farm is looking towards regenerative agriculture to sustain the future of the farm. But like any buzzword, the definition can get muddled, so we sat down with owner Jeff Bangs.
We sat down with our Montana-based farm partner to learn more about the Marvel chickpea variety, what makes it so special, and how its virtues extend well beyond its culinary traits.
Our friends at Rustic Bakery adapted the recipe for home cooks. Bright and citrusy from 2 whole Meyer lemons and lots of cilantro, this recipe makes the most of California’s winter citrus season.
The exact timing for adding salt is controversial among cooks. In this experiment, I ran four different tests on Chickpeas from Primary Beans to determine the best method. By Karishma Pradhan.
There is a huge debate around whether you need to soak beans in advance of cooking them. To test these theories, I cooked 5 varieties of beans from Primary Beans in an Instant Pot. By Karishma Pradhan.
There are several ways to cook beans at home, from stovetop to the Instant Pot. My goal was to determine the best method and identify any differences between methods. By Karishma Pradhan.
Bean cooking can get a bit controversial, so in partnership with Primary Beans, Karishma Pradhan set out to put an end to some of the most pressing bean cooking questions.
While living on the East Coast we became obsessed with the stuffed cornmeal cakes, known as arepas, from NYC's Caracas Arepas Bar. We still dream about the signature tangy, bright-yellow sauce.
Kunde is a Kenyan dish featuring black-eyed peas cooked in a peanut-tomato sauce. This recipe swaps out the black-eyed peas for cranberry beans and comes together in a snap.
I love the bright, refreshing flavors of a Mediterranean, Greek-style salad. This is a loosely inspired dish, featuring tomatoes, salty feta, and lots of fresh herbs.
I love refried beans, and though I typically see them made with pinto beans, cranberry beans act as an excellent substitute. Cranberry beans are slightly milder in flavor but still yield a delicious result.
Creamy cranberry beans pair nicely with fat and spice, ideal for Indian cooking. Tadka is a South Asian technique used to bloom spices in oil to extract their essential flavor compounds.
A good bowl of brothy beans is simple to put together, but oh-so-comforting! The ingredients here are inspired by Italian cooking, like anchovies, garlic, and lemon.
Here are 5 distinct meals made from a pot of Cranberry beans, featuring various cuisines across the globe. These are “no-recipe” recipes, so they’re highly flexible and adaptable.
I came to know cranberry beans in the kitchen at Petersham Nurseries under the tutelage of Skye Gyngell. She called them by their Italian name, borlotti beans.
I like to finish these stews in the oven to slowly evaporate the liquid while creating a bit of a crust on top. It takes a little longer but requires less attention than the stovetop...
My friend Erin Stanley turned me on to cooking broccolini with some pasta cooking water until it is just about to fall apart. Swap pot liquor for pasta water and here we are.
Launching this next crop is a huge milestone for us and our small team is working feverishly to get so many new and exciting things launched around the holidays.
An easy and comforting dinner that comes together quickly during the week. The anchovies dissolve and add a savory complexity. For a complete meal, serve over a pile of orzo or with crusty bread.
These spicy bean cakes are a fun cross between bean patties and my mom’s pakoras. Their crisp exterior and warm, flavorful interior pair beautifully with a dollop of cooling cilantro-yogurt sauce.
Meet Karishma Pradhan, an incredibly talented recipe developer who speaks our language about mastering the basics for easy and flexible meals at home.
Our ideal fall salad comes together in a pinch with distinctly bitter radicchio, nutty cranberry beans, and a bright vinaigrette. Applying high heat to the chicories brings out their natural sweetness.
Lemony marinated chickpeas, salty crumbled feta, and a silky spicy dressing round out the charred chicories. Best of all, it’s satisfying enough as a standalone dish.
As we get ready to bring incredible new bean varieties to your table, we’ve also been navigating the realities that come with working directly with farms.
We chatted with Unique Hammond, Bean Protocol™ specialist, about the healing powers of plant-based eating, the science behind the protocol, and why beans are key to a healthy overall well-being.
I grew up in New England, and few things remind me of fall more than a big pot of baked beans served on a crisp day. The baked beans of my childhood are, to my now grown-up palate, a little too sweet, so...
We chatted with our friend and recipe developer, Jarrett Melendez, about his early food memories, cooking style, and how he's merging his loves for comics and food.
This recipe is fresh, tangy, flavorful, and hearty enough to be a meal. The dressing gets its creamy consistency from Greek yogurt, jazzed up with lime juice and chipotles in adobo.
The best combination of two of our favorite “heirlooms”: tomatoes and beans! We’ve loved panzanella ever since we discovered this pure genius of a salad. Our version features hearty Ayocote Blanco beans
Enfrijoladas are a go-to weeknight dinner throughout Mexico and we get why: tortillas smothered in a smooth, rich bean sauce makes for a super simple, yet comforting dish.
Once you’ve made a pot of beans using our guide, you’ve allllmost made refried beans. All you need is a little more fat to fry everything up. If you can find quality, pasture-raised lard, use it for the best flavor...
A traditional Turkish salad recipe developed in partnership with New York Shuk that comes together quickly to make your summer easy and delicious. We love how the zingy preserved lemon paste and sumac...