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...
This recipe is adapted from the herbaceous bean and noodle soup known as ash reshteh. Our version is heavy on the beans, and features the traditional yogurt and caramelized onion topping.
Now that we’ve settled into the role of being our own personal chefs, we thought we’d share our favorite ways to up your cooking game and stay organized in 2021...
You make a veggie burger because you want an actual veggie burger, not a plant-based burger that tastes exactly like meat. This recipe celebrates beans and veggies...
We're sharing 3 ways to transform your next batch of Mexican-style beans into dishes representing regional favorites across Mexico. Each of these preparations starts with a batch of frijoles de la olla.
We're sharing articles (and the occasional listen, film, or show) by trusted voices that explore food topics like farming, culture, health, climate change, technology, and more.
Here's a simple, nourishing carrot-bean soup with miso, lemon zest, and dill for a flavor punch. We love the rustic nature that’s achieved by keeping vegetable chunks whole rather than pureeing.
Welcome to our bookshelf! Each quarter, we're sharing books that have caught our fancy and expanded our horizons on cooking, agriculture, history, culture, and more.
Shakshuka is at the top of our list of eggs-for-dinner recipes, though in Israel it’s brunch fare above all. It’s a one-pan dish of eggs baked in a spice-laden tomato sauce, and served with a pile of warm pita bread.
Beans are a magical fruit – but not for the reason you think. Beans pack in an average of 21-24 grams of protein per 1-½ cups. They’re also a key dietary source of B vitamins, potassium, magnesium...
A no-recipe recipe that is a must-have for your back pocket. Never forget: good, crusty bread is the perfect vessel for creamy beans. Which beans to use? Creamy beans with delicate skins...
A growing collection of all our favorite Ayocote Blanco bean recipes in one place. Peak-summer panzanella, Turkish bean salad (piyaz), Baked beans with greens, dill, and yogurt, and more.