cannellini bean pasta with beurre blanc

adapted from New York Times. ingredients 1/2 cup cannellini beans, soaked overnight3 sprigs parsleyParmesan or other strong hard cheese rind1/4 cup white wine1/4 cup white wine vinegar1/2 shallot, finely chopped3 Tablespoons unsalted butter, cut into small cubes5 ounces pasta (gemelli or small shells are recommended, but most shapes work well!)Grated Parmesan, Pecorino Romano or other... Continue Reading →

brothy beans & farro with mushrooms

from Bon Appétit. ingredients 1 small onion, unpeeled, halved1 medium carrot, peeled4 garlic cloves, 1 smashed, 3 finely chopped1½ cups dried gigante, runner, or lima beans, soaked overnight, drained1 cup farro or spelt, soaked overnight, drainedKosher salt2 red Fresno chiles, seeds removed, finely chopped⅓ cup plus 3 tablespoons extra-virgin olive oil2 Tablespoons finely chopped rosemary8... Continue Reading →

creamy white bean pasta

Many vegan cream sauces rely on blended nuts or steamed cauliflower, but this sauce is made of beans and pasta water alone—no soaking or blending necessary. It’s important that the beans are adequately hydrated: Once you start mashing, make sure there’s plenty of pasta cooking liquid in the pot and don’t let it evaporate. from... Continue Reading →

vegan cheesy mac

adapted from Budget Bytes. ingredients 1 Tablespoon olive oil 1 yellow onion 2 cloves garlic 2 Tablespoons flour 2 Tablespoons chili powder 1 15-ounce can diced tomatoes 1 15-ounce can tomato sauce 1 15-ounce can kidney beans 1 15-ounce can black beans 1 15-ounce can pinto beans optional: 1 cup frozen corn kernels, 2 chopped... Continue Reading →

marinated mixed beans

Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days. from Bon Appétit. ingredients 1 shallot, finely chopped 3 Tablespoons white wine vinegar ½ cup finely chopped tender herbs (such as mint, parsley, cilantro, chives, and/or dill) ⅓ cup olive oil 2 15-ounce cans... Continue Reading →

beans and tomato vinaigrette

If you’d like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don’t break apart in the process. This recipe is by Kelly Mariani from Scribe Winery in Sonoma, CA. ingredients BEANS Handful of... Continue Reading →

skillet chili with pickled onions

adapted from NYT. ingredients FOR THE PICKLED ONIONS: 1 lime 1 red onion or shallot, thinly sliced Salt, as needed Sugar, as needed FOR THE CHILI: Olive oil 1 large onion, chopped 3 garlic cloves, or to taste, minced 1 teaspoon chili powder 1 teaspoon dried oregano 2- 15 oz cans beans, drained 15 oz... Continue Reading →

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