I’m not sure I knew anyone who ate beans much when I was growing up. Our family ate bean products (i.e. soy milk, bean curd, tofu, etc.), but otherwise, the only times we had beans were on camping trips. Even then, they seldom made the cut. Fast-forward 10-ish years, the most commonly used beans in our […]

Cooking with More Beans—That Aren’t Chickpeas

I’m not sure I knew anyone who ate beans much when I was growing up. Our family ate bean products (i.e. soy milk, bean curd, tofu, etc.), but otherwise, the only times we had beans were on camping trips. Even then, they seldom made the cut.

Fast-forward 10-ish years, the most commonly used beans in our household are chickpeas/garbanzo beans—hands-down! I love the shape, the way they crisp up in a pan or in the oven, and just the taste overall. They’re a versatile addition to any soup, stew, or even pasta recipe.

As we are transitioning into plant-based diets, beans & legumes are becoming a more significant part of our diet. Will, however, is growing tiresome of my chickpeas-on-repeat, so I’m working on expanding my repertoire and created a list of some new non-chickpea bean recipes to try.

Recipes to Try

Brothy Beans with Kimchi and Squash

Avocado Toast with Chipotle Bean Spread

Easy Cassoulet with White Beans and Garlic Breadcrumbs

Rice Salad with Fava Beans and Pistachios

Spicy Tomato Beans with Hot Honey

Creamy Farro with White Beans and Kale

Edamame Salad with Parmesan, Basil & Mint

Fava Bean and Blossom Salad with Citrus Vinaigrette

Coconut Rice and Peas

Navy Bean and Escarole Stew with Feta and Olives

P.S. 5 ways to use up that brine from your canned chickpeas (i.e. aquafaba).

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