Caramelized cabbage with spiced-braised beans
Flor de Mayo beans soak up the spices beautifully, while wedges of caramelized cabbage roast until they're silky and sumptuous.
Turkey & bean chili with delicata squash
This recipe was born from a craving for a meal that feels like a hug in a bowl. As the days grow colder and the nights longer, I find myself wanting dishes that warm and fill me.
Tom kha sopa de frijol
As we anchor into the freshness of spring’s citrus season, and enter all things coconut for the summer, the marriage of the two soups felt meant to be, while showcasing the light spring quality of the Flor de Mayo bean.
Chipotle marinated beans
Rae Pellegrino’s take on marinated beans is innovative and addictive, and gives us elevated seven-layer bean dip vibes.
Easy weeknight bean tostadas
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.
Vegan frijoles Zacatecanos
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.
Molletes with tofu al pastor
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."
Jocelyn’s frijoles de la olla
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.
Sofia and Francisco's enfrijoladas
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.
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