Chef Mavis-Jay's Black Eyed Pea Salad
Chef and activist Mavis-Jay Sanders is a passionate advocate for food justice in Black and low-income communities. As the the founder of Queers at the Beards, she directed the 2025 fundraising...
Recipes
Vegan
Garbanzo de Aguachile Verde
Aguachile is a Mexican dish usually made with raw seafood in a spicy marinade. We tried a version with our Garbanzos and dang, it works! It's bright and bold and...
French Green Lentil Salad with Roasted Carrots and Thyme
A pile of lentils tossed with a simple vinaigrette makes the perfect base for just about anything: roasted vegetables, fish, or chicken. You can serve this salad warm or at...
Fennel, Celery, and Moro Bean Salad
We are always encouraging you to cook a pot of beans and see where it leads you. Here's a salad that Steve created after cooking a pot of Moro beans...
Ellen Kanner's Fireworks Black Bean and Mango Salad
Photo credit: Ellen Kanner Friend of the Bean Ellen Kanner created this recipe a few years ago to bring to a friend's annual Fourth of July party that was not...
Nugget Market’s Herbed Fennel French Lentil Salad
Photo credit: Nugget Markets Nugget Markets, founded in Woodland, California in 1926, is one of our favorite grocery store chains around. They focus on high quality products, including a great...
Buckeye Beans and Bulgur with Preserved Lemons
Any firm salad bean, such as Mayocoba, Santa Maria Pinquito, or Domingo Rojo, can replace the Buckeye beans here.Once you start using preserved lemons, you’ll want to use them often....
Peruvian Lima Bean Salad (Ensalada de pallares)
In Peru, the fresh chile of choice is ají amarillo, but you'll have a hard time finding those in the U.S. Manzano, habanero, or serrano chiles would all be great...
Chef Sarah Scott's Green Baby Lima and Tahini Dip
Aside from being a huge Fan of Beans, Chef Sarah Scott is one of Napa's favorite chefs. She co-authored the wonderful The Wild Table with Connie Green. She was also...
Blue Zones' Vegetarian Black Bean and Potato Stew
Dan Buettner is the Blue Zones Founder, National Geographic Fellow, New York Times bestselling author, and producer of Emmy Award-Winning: "Live to 100" Series. He's made it his mission to teach...
Shared Cultures' Brothy Miso Beans and Greens
Introducing Shared Cultures, a small business inspired by traditional fermentation, wild-foraged mushrooms, and Northern California’s produce. They craft exceptional misos, shoyus, and umami seasonings using local ingredients, including Rancho Gordo...
Clean Food Dirty Girl's Red Bean Curry
Here's a colorful, warm blend of vegetables, spices, and, yes, beans, from Clean Food Dirty Girl. Domingo Rojo beans would be our first choice, but any of the Ayocotes or...
Laura Wright's Chickpea Soup with Rosemary & Garlic
Laura Wright, vegan cookbook author and creator of the legume-friendly food blog The First Mess, shared this simple and addictive chickpea soup recipe with us. Blending some of the chickpeas...
Christmas Lima Bean and Cabbage Soup
Cabbage and beans may not be the most glamourous duo, but they have a lot of chemistry! Some of their greatest hits: roasted, shredded in a salad, or braised in a...
White Bean Soup with Corn and Poblano Strips
Say you have a couple of cups of cooked white beans in your refrigerator because you've made a big pot of beans earlier in the week. You've also roasted a...
Mississippi Vegan's Black Bean Soup
Timothy Pakron is a photographer, food stylist, and recipe developer and the creator of Mississippi Vegan. Like many of us, he gets nostalgic when it comes to black bean soup:...