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Peter Berley serves this stew with Parmesan toasts, which he makes by brushing baguette slices with olive oil, sprinkling on freshly grated Parmesan cheese, then baking in a 375 degree F oven for 5 minutes, or until the cheese is golden brown.
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This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This simple three bean salad combines kidney beans, garbanzo beans, and green beans with a flavorful vinaigrette dressing. It is perfect for picnics and potlucks.
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This recipe is by Melissa Clark and takes 20 minutes, plus soaking and cooking time if using dried beans. Tell us what you think of it at The New York Times - Dining - Food.
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This is a classic Italian bean and pasta soup If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.
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Eat beans for health. Why this recipe is good for you: Risk of colon cancer decreases when you eat lots of green vegetables, many studies have shown.
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Buttery-tasting fava beans and fresh tomatoes steal the show in this robust shortcut soup.
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This super-cheesy soup will warm the entire bench.
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This simple, basil-spiked 'green' hummus is a great summer twist on everyone's favorite spread.