Here's a bean dish that bridges the summer and fall seasons by featuring nutty beans and blistered cherry tomatoes, baked together with lots of olive oil until bubbly and golden.
This recipe from @cookwithjackie shows there’s nothing more satisfying than crispy, fried food and a flavorful dipping sauce.
The most summery and fresh that baked beans can get, loaded with fresh dill and a zingy sauce that envelops the beans.
A saucy main course featuring shrimp and beans with tomatoes and feta. Add an optional splash of ouzo to the pan for a little extra oomph.
This pasta salad was inspired by our favorite Italian hoagie fix-ins – pepperoncini, salami, cheese, tomato, and fresh herbs. Chickpeas add an extra oomph of texture and nutrition.
Tender yet firm Flageolet beans and crunchy chicories are the perfect palette for the juicy and bright floral dressing.
A summery one-dish meal that you don’t need to overthink.
Inspired by Chicken Basquaise – a chicken and pepper stew from the Basque-Pyrenees in southwest France – this one-pan dinner gets the very French addition of Flageolet beans.
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!
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!
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.
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.
Herby gremolata (chopped, never blended) adds color, zippy flavor, and texture, and stirring in Greek yogurt brings a tangy brightness to the broth.
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.
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.
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. The beans marinate in the salty vinaigrette.
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.
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.
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...
With as many variations as there are bean varieties, this Italian favorite is the perfect way to show off brothy beans in all their glory. Literally "pasta and beans," the only other ingredients you need are...
This creamy spread has it all: it’s classy and decadent, but also crazy simple and nourishing. We love the complexity of flavors that comes from the roasted garlic...
This stunning recipe comes from Botanica, one of Los Angeles’s leading vegetable-forward restaurants. Primary Beans and Botanica partnered up for a 10-day food festival...
A bowl of creamy beans topped with a smooth, vibrant herb oil is the perfect dinner when life is busy and people are hungry. Plus, the leftover herb oil is great for vinaigrettes and drizzled over...
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.
Deceptively known as “peasant fare” in France, cassoulet is as technical as it gets when it comes to beans. Beans are the backbone of this dish and work their magic by absorbing the many flavors...