Kongbap (Korean rice and beans)
When the days are hot, we turn to the classics that satiate us without weighing us down. We tea...
Feast for the Future brothy beans
Our Feast for the Future event celebrated the possibilities that open up when we realize that we don’t have to choose between our own joy and prosperity and caring for the planet.
Roxana Jullapat's gallo pinto
We asked our friend Roxana Jullapat – mastermind behind the beloved cookbook Mother Grains and LA’s bakery Friends & Family – to share her favorite recipe for Costa Rican rice and beans.
Mole casamiento with delicata
This recipe takes casamiento (Salvadoran rice and beans) to new heights by featuring large, meaty Ayocote Morado beans and red chile-based Mole Coloradito.
Mole bean chili with mushrooms
Oaxaca's best-known chocolatey Mole Negro forms the backbone of this dish, enveloping creamy and meaty Ayocote Morado beans.
Habichuelas negras
We teamed up with our favorite Latin American pantry brand, Loisa, to bring you our spin on habichuelas negras, classic Puerto Rican stewed black beans.
Classic beef stew (with "beefy" beans)
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?
Frijoles colorados
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.
Holiday bean confit
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.
Malaysian bean curry
Created in partnership with Homiah, this minimal ingredient recipe showcases the magic of combining wholesome, thoughtfully sourced pantry ingredients with distinct origins.
Bean pâté
Beans, walnuts, herbs, and spices come together into a savory, thick spread for your next grazing board that'll please vegetarians and omnivores alike.
Tamales de frijol, calabaza, y epazote
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.
Frijoles con salsa macha
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.
Venezuelan-style arepas with secret sauce
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.
Abra Berens' greens + bean pot licker
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.
*Actual* veggie burgers
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...
Pressure cooker rajma
This iconic North Indian bean stew is the ultimate comfort food. Like a classic chili, the beans are coated with a rich, heavily spiced, tomato-ey sauce. And, it is practically made for the electric pressure cooker.
Friday night beans, greens, and sausage
I probably make this every-other-Friday (at least). It’s easy enough to make after a long work day, but special enough for it to feel like a Friday.
Chipotle baked beans with cilantro pesto
This recipe was just made for the plump, sturdy, and creamy nature of our Ayocote beans. These large beans really shine when bathed in the smoky chipotle-tomato sauce and topped with bright cilantro pesto.
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