Chickpea Salad with Lemon and Mint
This is a fine salad to serve as part of a meal along with other salads, so people can graze around, taking a bit of what they want, when they want. As mentioned, it’s pretty important to use good quality dried chickpeas; I’ve noted some sources below. Although we don’t get them in Paris, fresh green chickpeas are showing up at markets in the United States, and are available in other parts of the world, and it might be interesting to try this salad with them. To cook dried chickpeas, rinse…
White Beans with Broccoli Rabe and Lemon
If you like bold, assertive flavors—like broccoli rabe and lemon—this rustic white bean side dish is the recipe for you.
Bacon-Simmered Pinto Beans
This pinto beans recipe can be made vegetarian by omitting the bacon. A final flourish of sharp Cotija cheese, cilantro, and pickled onions adds color and texture.
Yellow Pea and Coconut Milk Soup
This yellow pea and coconut milk soup starts out thin, but when the spinach and rice are added, it ends up with layers of textures and colors.
Minestrone With Giant White Beans and Winter Squash Recipe
The inspiration for this minestrone was a bag of Rancho Gordo Royal Corona beans that I have had in my pantry for a while. Royal Coronas are large white European runner beans that are similar to Greek gigandes but bigger, richer and sturdier. (Photo: Andrew Scrivani for The New York Times)
Black-Eyed Peas With Ham Hock and Collards Recipe
For the New Year’s good fortune, a plate of black-eyed peas or other beans is considered auspicious, auguring wealth and prosperity. Adding cooked greens (the color of money) is said to make them even luckier. (Photo: Fred R. Conrad/The New York Times)
Ottolenghi's Fried Beans with Sorrel, Feta & Sumac
Adapted from Plenty (Ebury) by Yotam Ottolenghi Yotam’s original recipe says to soak the beans in a generous amount of water with 2 tablespoons of baking soda. Some bean purists scoff at using baking soda in the water, but for those who live in areas where the water is full of minerals (such as Paris), I add a large pinch to the cooking water, as the locals do. The beans should be cooked just until tender, but not cooked to mush. The cooking time for them will vary but don’t let the water…
3-Bean Good Luck Salad With Cumin Vinaigrette Recipe
This is a colorful variation of the black-eyed peas salad Martha Rose Shulman always serves at her New Year’s Day open house. (Photo: Andrew Scrivani for The New York Times)