There's nothing difficult about bean cookery since it is only a question of time. Before cooking, all dried beans need to be rehydrated by soaking. The 10- to 12-hour overnight soak is the easy and ...

Yum, beans! My shopping cart is regularly filled with a large variety of produce and cans of beans. Lentils, black beans, chick peas, kidney beans, and black eyed peas are great staple foods to keep ...

Also known as canary beans, these thin-skinned Peruvian beans work wonders in Mexican cooking—and are well worth the effort to cook from dry.

We all have those foods we turn to, without elaborate planning or complex execution, when we want to feel taken care of. We don’t worry that they won’t turn out, because they always do. Time and time ...

Skip straight to cooking instead. There is a lot of bean cooking lore out there. Some of it good advice, and some of it bad.

Flake a can of Italian tuna packed in olive oil. Rinse cannellini beans and stir into tuna with minced red onion, capers, olive oil, fresh lemon juice, and finely chopped fresh flat-leaf parsley.

The Village Idiot in Los Angeles serves a beans and bitter greens dish that reader Chris Shellan from Atwater Village describes as “incredible — rich and meaty, yet they swore they didn’t use any meat ...

You might have noticed that some of the longstanding disputes in cooking are dualities, one side pitched as a better choice against one other: unsalted or salted butter, for example, or seasoned cast ...