This one pot dish – inspired by the classic potatoes au gratin – hits all the marks: it's creamy, luscious, and delicious; takes no time at all to prepare, and is great for both dinner parties or weeknights.
We love a good hearty beef stew – so thought, why not add some large, beefy Ayocote Morados to complement the tender beef, soak up all those flavors, and pare down the amount of meat?
While recipes vary slightly, the fundamentals of this hearty Cuban stew are the same: red beans, a few different smoky meats, sazón, and veggies like squash and potatoes.
A showstopping holiday recipe to cook for loved ones. While not technically confit by definition, we love this idea of slowly roasting already cooked beans in lots of oil and with festive aromatics.
This savory crostata features a tasty filling of white beans, cheese, herbs, and fall vegetables. Remember the best crostatas have a certain charm from their imperfect appearance!
We developed this recipe to highlight fall’s bounty: creamy beans are topped with earthy sauteed cremini mushrooms and nutty sage pesto. Don’t forget the crusty bread!
Dani Dillon adapted this recipe from her Puerto Rican grandma, Adeline Matos (or "Mom Mom"), who played a huge role in Dani’s upbringing and her earliest memories in the kitchen.
Created in partnership with Homiah, this minimal ingredient recipe showcases the magic of combining wholesome, thoughtfully sourced pantry ingredients with distinct origins.
Created by real-life parents seeking easy veggie-loaded dinners that everyone can enjoy. Gather the kiddos in the kitchen for a dish that's not only fun to make but fun to eat!
Beans, walnuts, herbs, and spices come together into a savory, thick spread for your next grazing board that'll please vegetarians and omnivores alike.
I really love beans and seafood together and this recipe is a dinner party favorite. Here, clams and beans are cooked with a savory mixture of aromatics, Spanish chorizo, lemon, white wine, and broth.
I love the textural contrasts of the creamy refried beans and crispy tortilla, and it's fun to play around with different toppings based on what you have on hand.
This classic Caribbean-inspired rice and beans dish has stood the test of time. We first tried it while visiting the Caribbean coast in Costa Rica and fell in love with its simplicity, subtle richness, and versatility.
Eaten widely across Mexico but with many regional variations, tamales are both a celebratory and convenience food. While lard is traditionally used, this version can also be made entirely vegan.
This recipe was designed exclusively for our Primary Beans x Tamoa collaboration by Bolita founder, Emmanuel Galván. Salsa macha is a toasty, nutty, spicy condiment.
This recipe by Annie Lucey is low maintenance and big on flavor, which makes it perfect for summer dinner parties or even Sunday meal prep. Serve immediately or pop into the fridge.
Designed exclusively for our Toda la Familia kit by Todo Verde founder and NYT Cooking contributor, Jocelyn Ramirez. You can typically find avocado leaves at Mexican grocery stores or online.
Designed exclusively for our Toda la Familia kit by Todo Verde founder, Jocelyn Ramirez. "The best thing about molletes is the combination of crunchy toasted bolillo or birote with luscious smooth beans."
Designed exclusively for our Toda la Familia kit by Todo Verde founder and NYT Cooking contributor, Jocelyn Ramirez. You can typically find avocado leaves at Mexican grocery stores or online.
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.
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.
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.
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.
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.
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.
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...