14 best bean cookbooks

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Texas Caviar

A version of this “caviar” was first introduced at a Texas country club in the 1940s. It is also sometimes called Cowboy Caviar or Poor Man’s Caviar. Obviously tongue in cheek, as nothing could be further away from the highfalutin fish roe than black-​eyed peas. As seen on page 32, serve with tortilla chips for dipping, as a side dish, or as a salad.

1. Place the peas in a medium mixing bowl. Add the chile, onion, bell pepper, and cilantro, and toss to blend.
2. Add the oil, vinegar, and lime juice. Season with salt and pepper and stir to blend well.
3. Cover and refrigerate for at least 4 hours or up to 5 days before serving. The longer it marinates, the better it will be.

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Edamame and Green Lentil Salad with Grapes and Feta

Initially, I too had a problem with lentils, edamame, and grapes cohabitating. But my mind has opened and I’m a new person willing to accept and love all types of bean intermingling. It’s unexpected, it’s unconventional, it’s savory, it’s sweet, it’s tart, it’s fresh.

Huevos Rancheros Breakfast Sandwiches

Maybe this is not a super-authentic refried bean recipe, but it’s delicious, filling, and easy enough to make in the morning when you’re trying to get out the door.

Lentil and Mushroom “Caviar”

Back in my catering days we used to make this amazing spread-dip-topping that was chock-full of as many mushrooms and herbs as we could muster. I don’t know why, but we always called it “caviar.” Whatever you call it, it’s [insert your favorite expletive here] delicious.

Moroccan Chermoula Chicken with Chickpeas

Chermoula is the pesto of Morocco—a pungent sauce made from fresh herbs and spices. It is used both as a cooking sauce and serving sauce in this dish. You can use any leftovers as a topping on grilled fish, lamb, or beef. Or toss it with roasted vegetables and mix it into grain salads.

Turkey and White Bean Chili

Despite popular belief (well, the belief of my husband and teenage nephew, at least), not all chili needs be red. This version goes for the white-and-green look: white beans, turkey, tomatillos, green chilies, cotija cheese.

Thai Peanut Soba Salad with Edamame and Pan-Seared Salmon

I love this dish. It can be served hot or cold. It can be served in the winter or summer. It’s simultaneously light and refreshing, and hearty and comforting. It’s a lean, green veggie-and-salmon machine.

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Blue Zones Kitchen

Building on decades of research, longevity expert Dan Buettner has gathered 100 recipes inspired by the Blue Zones, home to the healthiest and happiest communities in the world. Each dish uses ingredients and cooking methods proven to increase longevity, wellness, and mental health.These healthy living recipes make the Blue Zones lifestyle even more attainable, thereby improving your health, extending your life, and filling your kitchen with happiness.

Sweet Potato Bites

1. Boil or steam the potatoes until tender, then mash potatoes with sugar.

2. Once cool enough to handle, roll potatoes into walnut-size balls.

3. On a clean surface, spread a layer of ground nuts of your choice or sesame seeds. Gently roll the potato balls in the nuts to coat.

4. Powder with cinnamon to serve.

Cream of Pumpkin Soup

1. Place a steamer tray into a pot with about 2 inches of water. Bring water to a boil and steam squash until soft, about 15 minutes.

2. In a soup pot, stir-fry leeks in vegetable oil until soft but not browned, about 3-4 minutes

3. Add soy milk, steamed squash, and spices and simmer for 15 minutes.

4. Blend all together with an immersion blender or in a food processor (in batches, if necessary) until smooth. Add salt to taste.