Twice-Cooked (Refried) Beans MAKES: 4 servings TIME: 20 minutes with cooked beans This is an instance in which you want to avoid canned beans: Since there are so few ingredients and vegetarians obviously can't use the traditional lard the predominant flavor and...

Spicy Red Beans, Indian Style MAKES: 8 servings TIME: About 2 hours The spicy combination of beans and tomato sauce will remind you of chili, only with a twist. This freezes well, but if you don't want the leftovers or aren't feeding a crowd, it's easy enough to cut...

White Beans, Tuscan Style MAKES: 6 to 8 servings TIME: 1 to 2 hours, largely unattended A rustic and almost indispensable bean dish one of my kids used to love it as an after-school snack that can be served hot, cold, or at room temperature. Serve it with a salad and...

Dried Fruit and Lima Stew MAKES: 4 servings TIME: 1 hour with cooked, fresh, or frozen limas With its chewy texture and bold flavor, dried fruit makes an excellent base for a stew as long as it's not overcooked (when it is, it falls apart, which isn't the worst thing...

Beans and Mushrooms MAKES: 4 servings TIME: 1 to 21/2 hours, depending on the bean The earthy flavors of beans and mushrooms complement each other perfectly; use dried or fresh mushrooms, in virtually any combination see the variations. To emphasize the mushroom...

Braised Lentils, Spanish Style MAKES: 4 servings TIME: 45 minutes Earthy and slightly smoky (use Spanish pimentіn, the wonderful smoky paprika). Make it saucy but not soupy you want enough liquid to sop up with crusty bread. Add a salad and you have a good, simple...

Quick-Cooked Edamame with Kombu Dashi or Soy Sauce MAKES: 4 servings TIME: 15 minutes This super-easy and delicious little dish cooks up in no time and makes a terrific lunch hot or cold on top of soba noodles or rice. If you don't have dashi or stock, use soy sauce...