bean

Chilaquiles With Bacon, Eggs, and Cheese recipe | Epicurious.com

lb. thick-cut bacon,

garlic cloves, crushed, peeled

serrano chile, thinly sliced

pinto beans, drained, rinsed

tortilla chips,

Kosher salt

Monterey Jack or pepper Jack, shredded (about 1 cup)

Cotija

eggs

cilantro leaves

Hot sauce and lime wedges (for serving)

Boston baked beans, one of the most famous of many versions of baked beans to come out of New England, stars very few ingredients, the main ones being no more than beans, molasses, and salt pork. The secret is a long, slow cook in a dry oven to gently tenderize and partially break down the beans, while a deep, dark crust forms on top for the best possible flavor.

Pure and Simple Slow-Cooked Boston Baked Beans Recipe

beans beans

Assorted peeled, halved, and trimmed aromatic vegetables (such

bay leaf

(120 milliliters) dark molasses (not blackstrap)

(10 milliliters) Dijon or brown mustard

black pepper

pork

large yellow onion, diced (about 8 ounces; 225 grams) (see note)

Apple cider vinegar, to taste (optional)

In a medium bowl, cover beans with cold water by several inches and stir in 1 tablespoon (15g) salt. Let beans soak at least 12 hours and up to 1 day. Drain and rinse.

Combine beans with aromatic vegetables and herbs (if using) and bay leaf in a large pot and cover with water by several inches. Add a generous pinch of salt. Bring to a boil, reduce to a simmer, and cook, topping up with water as necessary, until beans are fully tender, about 45 minutes. Using tongs, discard vegetables and aromatics. 

Meanwhile, pour molasses into a 2-cup liquid measuring cup. Add mustard, a very generous dose of freshly ground black pepper (let it rain!), and a pinch of salt.

Drain beans, reserving cooking liquid. Add enough bean-cooking liquid to molasses mixture to bring the volume up to 2 cups (475ml) and stir until molasses is completely dissolved. Reserve remaining bean-cooking liquid.

Preheat oven to 325°F (163°C). In a Dutch oven, cook pork over medium-high heat, stirring occasionally, until fat is rendered and pork is beginning to lightly brown, about 4 minutes. Add onion and cook, stirring, until onion is very tender and just beginning to turn golden, about 6 minutes. Add beans to pot.

Add bean water/molasses mixture and stir well to combine. Add enough reserved bean-cooking water to just barely cover beans, then stir once more, leveling out beans so that none are sticking up above the liquid level. Bring to a simmer.

Transfer beans to oven and bake, uncovered, until beans are extremely tender but still mostly whole, with only a small fraction beginning to burst, about 4 hours. Check beans once or twice per hour during baking, adding remaining bean-cooking liquid (switching eventually to boiling water if you run out) as needed to prevent the beans on the surface from drying out. Stir beans twice during the baking process to submerge the top ones, leveling them out each time; over time, a dark, browned crust will form on the surface of the beans (this is good). The goal throughout is to keep the liquid level just high enough that the upper beans don't desiccate, but not so high that the surface doesn't brown. Stop adding liquid during the last hour of baking unless the level becomes perilously low.

Remove beans from oven and stir them very well. The sauce should form into a thickened, starchy glaze. If it's too dry, add boiling water sparingly until a glaze is achieved; if it's too wet, simmer briefly on the stovetop until reduced to desired consistency. Adjust seasoning with salt and pepper. If beans are too sweet for your taste, a small splash of cider vinegar can help balance the flavor (though I never thought my beans needed it).

Keep warm until ready to serve. Beans can be refrigerated for up to 1 week. Reheat in a saucepan, adding water gradually as needed to loosen them back up.

Making red beans and rice from scratch is easy; all it takes is beans, vegetables, some cured pork and sausage, and patience.

New Orleans&#8211;Style Red Beans and Rice Recipe

(450 grams) red kidney beans

(15 milliliters) vegetable oil

large onion, finely chopped (about 12 ounces; 340 grams)

green bell pepper, stemmed, seeded, and finely chopped (about 8 ounces; 225 grams)

celery,

garlic, minced

(about 4 grams) ground sage

ham hock (optional)

thyme

bay leaves

sauce,

Cider vinegar, to taste (optional; see note)

white rice,

Place beans in a large bowl and cover with 6 cups (1.5L) cold water. Add 2 tablespoons (30g) kosher salt and stir until dissolved. Set aside at room temperature for 8 to 16 hours. Drain and rinse.

In a large Dutch oven, heat oil or lard over medium-high heat until shimmering. Add andouille and cook, stirring, until lightly browned, about 5 minutes. Add onion, bell pepper, and celery. Season with salt and cook, stirring, until vegetables have softened and are just starting to brown around the edges, about 8 minutes. Add garlic and cook, stirring, until fragrant, about 45 seconds. Add cayenne pepper, sage, and a generous 10 to 12 grinds of fresh black pepper. Cook, stirring, until fragrant, about 30 seconds. Add beans, along with enough water to cover by about 2 inches (roughly 6 to 8 cups), ham hock (if using), pickled pork (if using), thyme, and bay leaves. Bring to a boil and reduce to a bare simmer. Cover and cook until beans are completely tender, 1 1/2 to 2 1/2 hours. (Older beans can take longer.)

Remove lid and continue to cook, stirring occasionally, until liquid has thickened and turned creamy, about 20 minutes. If the pot starts to look dry before the stew turns creamy, add a cup of water and continue simmering. Repeat as necessary until desired level of creaminess is achieved. Discard bay leaves and thyme stems. Season to taste with hot sauce, a few teaspoons of cider vinegar (if using), and more salt and pepper. For best texture, let cool and refrigerate overnight. Reheat the next day, adding a little water to loosen to desired consistency. Serve red beans over steamed white rice.

Unlike a lot of chili recipes that call for short cooking times but deliver terrible flavor, this classic ground beef-and-bean recipe saves time the right way, by using a pressure cooker, not by cutting corners.

Pressure Cooker Ground Beef and Bean Chili Recipe

(15 milliliters) vegetable oil, plus more if needed

(1.1kg) ground beef, at least 15% fat

(8-ounce; 225 grams) yellow onion, diced

chili powder,

onion powder

garlic powder

ground cumin, plus more as needed

cayenne pepper,

(15 milliliters) tomato paste

tomatoes

(60 milliliters) strongly brewed coffee or espresso

(15 grams) dark chocolate

(3 milliliters) Asian fish sauce

beans

Sour cream, cilantro leaves, thinly sliced fresh chili

Heat oil in pressure cooker over medium-high heat (or, if using electric pressure cooker, using sauté setting), until shimmering. Add about 1/4 of the ground beef, stirring occasionally, until very well browned. Using a slotted spoon, remove browned beef from cooker and set aside. Drain all but 1 tablespoon fat from cooker.

Add onion and cook, stirring and scraping up any browned bits from bottom of cooker, until lightly golden, about 5 minutes (cooking time will depend heavily on your pressure cooker, especially electric ones where you can't control the heat level). Season with salt. Stir in garlic, chili powder, onion powder, garlic powder, cumin, and cayenne pepper, and cook, stirring, until fragrant, about 1 minute. (Add more oil at any time if cooker seems too dry.) Add tomato paste and cook, stirring, until slightly darkened, about 1 minute. 

Return browned beef to cooker along with any accumulated juices. Add uncooked beef, crushed tomatoes, and stir well to combine. Season lightly with salt. Stir in coffee, chocolate, and fish sauce. Add bay leaf. Bring to a simmer, stirring well and scraping bottom all over. Using a wooden spoon or potato masher, break up any chunks of ground beef. Scrape bottom all over once more before sealing the cooker.

Seal cooker, bring to high pressure, and cook for 20 minutes. Quick-release cooker and stir chili well, scraping bottom to make sure nothing is sticking.

Discard bay leaf. Stir in drained beans. Season with salt and plenty of black pepper. Taste chili and add more chili powder, cumin, or cayenne pepper to taste, if desired. Let simmer, stirring occasionally, for 5 minutes. If chili is too thick, stir in some reserved tomato juices (or bean-cooking liquid, if you have it) to thin to desired consistency. If chili is too thin, simmer until thickened to desired consistency.

Who doesn't love an easy three bean salad, perfect for summer picnics and potlucks?! This classic American picnic salad has cannellini beans, kidney beans, garbanzo beans, celery, red onion, parsley, and a sweet and sour dressing.

Three Bean Salad

cannellini beans,

kidney beans,

red onion,

celery stalks, finely chopped (about 1 cup)

loosely packed, fresh, finely chopped flat-leaf parsley

rosemary

apple cider vinegar

granulated sugar (more or less to taste)

extra virgin olive oil

salt

"One of our favorite salads. Soooo good! Thank you!"

Make the salad: In a large bowl, mix the 3 different types of beans, the celery, onion (drained of soaking water), parsley, and rosemary.

Make the dressing: In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.

Chill and Serve: Transfer the salad to the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Let come to close to room temperature to serve.

"Great recipe! The dressing was especially good.  \r\nI also substituted shredded carrots for the celery, which gave it more color and a nice crunch. \r\nI used a little less sugar and it was plenty sweet."

"I loved this salad and I've been making it to keep in frig to snack on when I'm hungry between meals."

"I made this salad and I added black beans to make a four bean salad and it's great as a side dish or as a dip it's our new favorite salad"

"I used black beans, butter beans, light red kidney beans and pintos. Any bean you have works great with this recipe. I also Use d honey instead of sugar. Made it with agave too. Gives the same sweetness. Was delish!  Thanks for  the recipe!"

Kong Jaban (Korean Sweet Black Beans) recipe | Epicurious.com

black beans,

dashi or water, plus more if needed

soy sauce

sugar

sesame oil

sesame seeds

Farro Soup with Kale and Cannellini recipe | Epicurious.com

farro,

olive oil

onion,

carrot,

garlic,

cannellini

(15 ounces) diced tomatoes, with liquid

salt, plus more to taste

kale (about 14 ounces)

basil

Parmesan cheese

pepper

Aromatics enhance creamy black beans in this easy and healthy side dish.

Easy Black Beans Recipe

(454 grams) dried black beans,

yellow onion

juicing orange, rinsed and sliced in half

Place beans in a large pot or dutch oven and add water until beans are submerged by 3 to 4 inches. Add the garlic and onion, squeeze in orange juice, then add the squeezed orange halves. Cover and place over high heat until water comes to a boil, then uncover pot and reduce heat to a bare simmer. Cook until beans are completely tender and creamy, 1 to 2 hours, stirring occasionally, and adding water if tops of beans become exposed.

Remove orange and onion halves. Increase heat to medium and simmer, stirring frequently, until reduced to a thick, creamy sauce that clings to the beans, about 10 minutes. Season to taste with salt. Serve over rice or as a side with fresh cilantro and a dash or two of hot sauce.

A methodical approach to perfecting classic beef chili.

The Best Chili Ever Recipe

(450 grams) dried dark red kidney beans

(3.8L) water

whole New Mexico red, California, costeño,

bone-in beef short ribs, trimmed of silver skin and excess fat

(30 milliliters) vegetable oil

(900 milliliters) low-sodium chicken broth

anchovy

(5 milliliters) Marmite

(10 milliliters) soy sauce

tomato paste

whole cumin seeds, toasted, then ground

coriander

cloves,

star anise, toasted and ground

coffee beans

chocolate

yellow onion, diced fine (about 1 1/2 cups)

fresh Thai bird chilies

garlic, minced (about 1 tablespoon)

oregano leaves

(28-ounce; 794 grams) can crushed tomatoes

(60 milliliters) cider vinegar,

(60 milliliters) vodka

(15 milliliters) Buffalo-style hot sauce,

dark brown sugar

For the Garnish (all suggestions optional):

Scallions, sliced finely

Cheddar, Jack, or Colby cheese, grated

Sour cream

Onion, diced

Avocado, diced

Saltines

Fritos

Place beans, 6 tablespoons kosher salt (or 3 tablespoons table salt), and water in a large plastic container or bowl. Allow to soak at room temperature at least 8 hours, or overnight. Drain and rinse soaked beans.

Add dried chilies to a large heavy-bottomed Dutch oven or stockpot and cook over medium-high heat, stirring frequently, until slightly darkened with an intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chilies, place in a small bowl, and set aside. Alternatively, place dried chilies on a microwave-safe plate and microwave on high power in 15-second increments until chilies are pliable and toasted-smelling, about 30 seconds total.

Season short ribs on all sides with salt and pepper. Add oil to Dutch oven and heat over high heat until smoking. Add half of short ribs and brown well on all sides (it may be necessary to brown ribs in 3 batches, depending on size of Dutch oven—do not overcrowd pan), 8 to 12 minutes total, reducing heat if fat begins to smoke excessively or meat begins to burn. Transfer to a large rimmed baking sheet or plate. Repeat with remaining short ribs, browning them in the fat remaining in Dutch oven. Once all short ribs are cooked, transfer all rendered fat into a small bowl and reserve separately. Allow short ribs to cool at room temperature.

Meanwhile, return Dutch oven to medium-high heat and add 1 cup (240ml) chicken broth, using a flat wooden spoon or stiff spatula to scrape browned bits off of bottom of pan. Reduce heat until chicken broth is at a bare simmer, add toasted chilies to liquid, and cook until chilies have softened and liquid is reduced by half, 5 to 8 minutes. Transfer chilies and liquid to a blender. Add anchovy, Marmite, soy sauce, tomato paste, ground spices, coffee, and chocolate and blend at high speed, scraping down sides as necessary, until a completely smooth purée has formed, about 2 minutes. Set chili purée aside.

Trim meat from short rib bones and hand-chop into rough 1/2-inch to 1/4-inch pieces (finer or larger, as you prefer), reserving bones separately. Add any accumulated meat juices to chili purée.

Heat 4 tablespoons (60ml) rendered beef fat (if necessary, add vegetable oil to reach 4 tablespoons) in a large Dutch oven or heavy-bottomed stockpot over medium heat until shimmering. Add onions and cook, stirring frequently, until softened but not browned, 6 to 8 minutes. Add fresh chilies, garlic, and oregano and cook, stirring frequently, until fragrant, about 1 minute. Add chili purée and cook, stirring frequently and scraping bottom of pot, until chili mixture begins to fry and leaves a coating on bottom of pan, 2 to 4 minutes. Add chicken stock, chopped beef, beef bones, and bay leaves. Bring to a simmer, scraping bottom of pan to loosen browned bits. Reduce heat to lowest possible setting, add beans, and cook, with cover slightly ajar, until beans are almost tender, about 1 hour. Add crushed tomatoes and cider vinegar and cook, with cover slightly ajar, until beans and beef are fully tender and broth is rich and lightly thickened, 2 to 3 1/2 hours longer, adding water if necessary to keep beans and meat mostly submerged (a little protrusion is okay).

Using tongs, remove and discard bay leaves and bones. (At this point, any excess meat still attached to the bones can be removed, chopped, and added back to the chili, if desired.) Add vodka (or bourbon), hot sauce, and brown sugar and stir to combine. Season to taste with kosher salt, ground black pepper, and additional vinegar.

Serve immediately, or, for best flavor, allow to cool and refrigerate overnight, or up to 1 week in a sealed container. Reheat and serve with desired garnishes.

I've been on a tamale pie kick ever since updating my mom's classic recipe a couple months ago by adding a brown butter cornbread crust. Essentially an olive-packed chili baked underneath a sweet cornbread crust, it's one of the all-in-one comfort classics that never fails to bring big smiles and full bellies in its wake. This 100% vegetarian version is no different.

Quick and Easy Vegetarian Tamale Pie With Brown Butter Cornbread Crust Recipe

corn kernels corn

red bell pepper, diced

poblano pepper, diced

salt and black pepper

Serrano pepper, minced

cumin (preferably from whole seeds)

coriander (preferably from whole seeds)

oregano

ancho chili powder

green olives, sliced

black beans, drained and rinsed

kidney

cheddar cheese (about 1 cup)

scallions, thinly sliced

cilantro

For the Brown Butter Cornbread Crust:

unsalted butter

(about 5 ounces) fine yellow cornmeal

(about 5 ounces) all-purpose flour

baking powder

baking soda

(about 3/4 cup) sour cream

(about 1/4 cup) cultured buttermilk

scallions

red jalapeño pepper, finely minced

Sour cream,

Adjust oven rack to center position and preheat oven to 425°F. Heat oil in a large Dutch oven, or saucepan over high heat until lightly smoking. Add corn and cook, stirring occasionally, until corn is well charred in spots, about 4 minutes. Add onion, bell pepper, and poblano pepper, season with salt and pepper, and cook, stirring, until softened but not browned, about 3 minutes. 

Add garlic, Serrano pepper, cumin, coriander, oregano, and chili powder and cook, stirring, until fragrant, about 30 seconds. Add olives, soy sauce, tomatoes, black beans, and kidney beans. Bring to a simmer and adjust heat to maintain. Cook, stirring occasionally, until thick and fragrant, about 20 minutes. Stir in grated cheese, scallions, and cilantro and season to taste with salt and pepper. Set aside.

For the Brown Butter Cornbread Crust: Heat butter in a 12-inch cast iron or stainless steel skillet over medium heat until melted. Continue to cook, swirling pan gently until butter is nutty-smelling and solids are a toasty brown. Transfer to a heatproof cup or bowl and let rest until slightly cooler, about five minutes. 

Combine cornmeal, flour, sugar, 1 teaspoon kosher salt, baking powder, and baking soda in a large bowl. Combine eggs, sour cream, and buttermilk in a second bowl and whisk until homogenous. Whisking constantly, slowly drizzle in reserved browned butter. Whisk wet ingredients into dry ingredients until homogenous. Fold in scallions and jalapeño pepper.

Transfer bean mixture to a large cast iron skillet. Using a large spoon, place small dollops of the cornbread batter mixture on top of the bean filling, then use the back of the spoon to spread it into an even layer. Transfer the skillet to the oven and bake until pale golden brown and a skewer inserted into the cornbread comes out clean, about 20 minutes. 

Let cool 15 minutes, then serve with sour cream.

Papri chaat is a traditional street snack found all over India, with crunchy, soft, and fluffy textures, all smothered in tangy, sweet, and hot chutneys.

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