Oaxacan-Style Rio Zape Bean Soup with Shrimp and Chile
This creamy, somewhat elegant bean soup, inspired by a recipe from Patricia Quintana, serves a crowd. You can cook more shrimp if you like. If you are not a fan...
This creamy, somewhat elegant bean soup, inspired by a recipe from Patricia Quintana, serves a crowd. You can cook more shrimp if you like. If you are not a fan...
Jenny Rosenstrach is a food writer and New York Times bestselling cookbook author. She has written the popular Dinner: A Love Story blog for over a decade. She shared this recipe...
If you are in Los Angeles, Monsieur Marcel Gourmet Market & Bistro is a go-to spot for Rancho Gordo beans, both to take home and enjoy at their bistro. Executive Chef...
Lukas Volger is a cookbook author, culinary content creator, recipe developer, food stylist, and certified Bean Freak. This soup is from his book Start Simple. He says: "This fantastic soup...
In her new book Comida Casera, Culinary Institute of America-trained, Mexico-born chef Dora Ramírez (@dorastable) presents over 100 plant-based Mexican recipes, from traditional and Indigenous to modern. Her jackfruit...
Here is a super simple, flexible soup for a quick weeknight meal. Any heirloom bean would work well. Note that we used pre-cooked Spanish chorizo, which is different from the...
From the book Fagioli: The Bean Cuisine of Italy by Judith Barrett, here is a traditional recipe from the Veneto region, northwest of Venice. There are many versions of this soup...
Photo credit: Lauren Vied Allen Kiera Wright-Ruiz shared this recipe from her new cookbook My (Half) Latinx Kitchen: Half Recipes, Half Stories, All Latin American. She says: "This vegan lentil 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...
Jaíne Mackievicz is a Brazilian food writer, recipe developer, and Le Cordon Bleu-trained chef based in California. Born into a Polish-Ukrainian family in a remote, river-surrounded village in the Amazon,...
Teri Adolfo has been practicing Traditional Chinese Medicine, Body Work, and Ayurveda for 30 years. She works with clients diagnosed with cancer and various inflammatory conditions. Her joy is using...
This recipe is simple but with our beans and good longaniza, you’ll have a feast. A lot of Americans use the word “chorizo” when they really mean longaniza. A simple...
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...
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...
We decided to try the ‘dump it all in the slow cooker’ method with a chicken, wild rice, and bean soup – and the results were surprisingly delicious. If you...
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...