Black beans with orange juice and red wine is the thirty-minute bean pot I make when I want dinner to surprise me a little. A well-washed orange, a splash of dry red wine, and cumin turn plain black beans into something bright, winey, and quietly elegant. Black beans...

Espresso black bean chili sounds like a stunt until you taste it. A cup of freshly brewed espresso, dark brown sugar, and a cinnamon stick give black beans a deep, almost chocolatey backbone — no meat, no shortcuts, just a long simmer. Tired of the same old chili? Get...

Kongjang — sweet and savory braised black soybeans — is the Korean side dish I always have a jar of in the fridge. The beans braise in soy sauce, sugar, and mirin until they turn glossy and lacquered, then get a final gloss of dark sesame oil and a scatter of seeds....

This spicy kimchi soybean stew is Korean comfort at its loudest and coziest. Dried yellow soybeans simmer until plush and mild, then meet chopped kimchi, sesame oil, and garlic for a stew with real presence — small pot, big return. If you're looking for a truly...

Smoky black-eyed peas and rice with smoked tofu is a vegetarian hoppin' John worth making all year, not just on New Year's Day. The peas simmer in vegetable stock until the pot turns saucy, and smoked tofu steps in where bacon usually would. Looking for that...

Luxuriously smooth white bean purée is easier than mashed potatoes and far more elegant on the plate. Navy or cannellini beans warm through with butter and their own liquid, then whip into something plush enough to hold a swoosh — in about ten minutes. The Most...

This 10-minute homemade refried bean dip is my potluck secret weapon. It starts with refried or simply cooked beans, gets crunch from red bell pepper, onion, and fresh jalapeño, and a splash of red wine vinegar wakes the whole bowl up. Forget the store-bought stuff!...

Classic homemade hummus takes ten minutes and beats anything from the store. Chickpeas, tahini, garlic, and fresh lemon whip into something impossibly silky, especially once you let the reserved chickpea liquid do its work. Forget store-bought tubs forever! There's...

Cozy plant-based chickpea fondue turns one pot of chickpeas and their own cooking liquid into a warm, dippable centerpiece in twenty minutes. Blended smooth with roasted garlic, olive oil, and lemon, it's silky enough to swirl cherry tomatoes and broccoli...