Recipes and Cooking

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Cumin-Roasted Carrots, Onions, and Lemons with Bean Spread

This Greek-inspired dish uses a garlicky puree of gigante beans as the base for a colorful pile of honey-sweetened roasted veggies. If you can't find gigante beans, use limas.
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Cuban-Style Orange-Scented Black Beans

Like many Latin American dishes, this pot of beans gets a big flavor bump from sofrito, which is a saute of onion, tomato, garlic, and aromatics.
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Mushroom-Kidney Bean Burgers

Cookbook author, Joe Yonan has a tip for these meatless burgers. "For a patty that's uber-meatlike and won't crumble or dry out when cooked, I chop and mix the ingredients by hand (versus using a food processor) and parbake the patties.
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Ratatouille Cassoulet

Two iconic French dishes meet in one: Layer summer vegetables and crispy bread crumbs over white beans simmered in tomato sauce, and bake until the dish is bubbly and the top is browned and crusty. Mmm, mmm.
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Enfrijoladas with Sweet Potatoes and Caramelized Onions

"Years ago, I became enamored with Mexican enfirjoladas: tortillas smothered in pinto or black bean puree and covered with fresh, crunchy, toppers," says Yonan. "Think of them as no-bake enchiladas for bean-lovers."
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More Recipes and Cooking


Tacu Tacu (Peruvian Beans and Rice)

In Peru this pancake of leftover rice and canary beans is often served in individual portions topped with meat or eggs. Yonan prefers pan-frying one large cake that he cuts into wedges.