Bean and radish salad with tarragon
The springiest of salads! Delicate Flageolet beans, crunchy radishes, and tender herbs, all come together in a salty and tangy dressing. We like it spooned over crusty bread.
Pasta alla Genovese with Flageolet
Pasta alla Genovese, but with a twist. The Flageolet adds a satisfying heartiness and the Fusilli is the ideal pasta shape for holding onto the vibrant green sauce.
Chicken basquaise with Flageolet
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.
Beans au gratin
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.
Brothy beans with sautéed mushrooms and sage pesto
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!
Herby marinated white beans
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.
Brothy beans with gremolata and Greek yogurt
Herby gremolata (chopped, never blended) adds color, zippy flavor, and texture, and stirring in Greek yogurt brings a tangy brightness to the broth.
Fall chickpea salad with charred chicories
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.
No-ketchup sticky baked beans
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...
Peak-summer panzanella
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.
Creamy beans on toast
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...
Baked beans with greens, dill, and yogurt
For those of you who love one-dish dinners that don't compromise on complexity of flavor, this one’s for you. Inspired by Greece’s way with beans, this recipe uses a traditional technique...
Botanica’s bean tartine with sage-pistachio pesto
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...
Creamy beans with herb oil
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...
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.
Pared-down cassoulet
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...
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