Jaíne Mackievicz is a Brazilian food writer, recipe developer, and Le Cordon Bleu-trained chef based in California. Born into a Polish-Ukrainian family in a remote, river-surrounded village in the Amazon,...
This recipe is simple but with our beans and good longaniza, you’ll have a feast. A lot of Americans use the word “chorizo” when they really mean longaniza. A simple...
Introducing Shared Cultures, a small business inspired by traditional fermentation, wild-foraged mushrooms, and Northern California’s produce. They craft exceptional misos, shoyus, and umami seasonings using local ingredients, including Rancho Gordo...
Here's a colorful, warm blend of vegetables, spices, and, yes, beans, from Clean Food Dirty Girl. Domingo Rojo beans would be our first choice, but any of the Ayocotes or...
We decided to try the ‘dump it all in the slow cooker’ method with a chicken, wild rice, and bean soup – and the results were surprisingly delicious. If you...
Laura Wright, vegan cookbook author and creator of the legume-friendly food blog The First Mess, shared this simple and addictive chickpea soup recipe with us. Blending some of the chickpeas...
Cabbage and beans may not be the most glamourous duo, but they have a lot of chemistry! Some of their greatest hits: roasted, shredded in a salad, or braised in a...
Say you have a couple of cups of cooked white beans in your refrigerator because you've made a big pot of beans earlier in the week. You've also roasted a...
Timothy Pakron is a photographer, food stylist, and recipe developer and the creator of Mississippi Vegan. Like many of us, he gets nostalgic when it comes to black bean soup:...
If you have cooked white beans and stale bread on hand, might we suggest a pureed white bean soup? It's easy to adjust the ingredients depending on what you have...
Extracted from our new favorite cookbook, Sebze: Vegetarian Recipes from My Turkish Kitchen by Özlem Warren (Hardie Grant Books, $40). Photography by Sam A Harris. Warren writes: "This delicious, wholesome soup is...
A favorite soup from our newest book, The Bean Book. Escarole, or broad-leaved endive, is another bitter vegetable that is often used raw. In this soup, you’ll wilt the escarole...
Nopales are prickly-pear cactus paddles that you can find in most Mexican markets and some supermarkets. You can often buy them precleaned, but if you need to do it yourself,...
Diana and Celene in our retail department agreed to translate and test this recipe from an old Mexican cookbook. We all went nuts for it when they made it in...
After cooking so many pound of beans, it's amazing to watch how quickly peas and lentils cook. Our green split peas are ready in around 30 to 40 minutes, and...
This recipe was inspired by a more traditional version in the book Cocina de Andalucía: Spanish Recipes from the Land of a Thousand Landscapes by María José Sevilla (2024, Ryland...