Beans are an incredibly easy ingredient to cook, and the perfect base or accompaniment for many dishes like soup, chili, tacos, rice, salad, dips and more. They’re nutritious, chock-full of protein ...

There's nothing difficult about bean cookery since it is only a question of time. Before cooking, all dried beans need to be rehydrated by soaking. The 10- to 12-hour overnight soak is the easy and ...

Most people don't know how to cook dried beans. Their knowledge of legumes doesn't extend past that old playground rhyme. How’d it go? Bean, beans, they’re good for your heart. The more you eat, the ...

Dried beans are best cooked in a saucepan or pot on top of the stove, in a pressure cooker or in the oven. Microwave ovens are not satisfactory for cooking dried legumes because long, slow simmering ...

Yum, beans! My shopping cart is regularly filled with a large variety of produce and cans of beans. Lentils, black beans, chick peas, kidney beans, and black eyed peas are great staple foods to keep ...

A hot pan and good oil are the keys to quick, flavorful green beans at home.

On a chilly, Fall day, these baked beans combine pumpkin and apple for a hearty side dish from Aube Giroux of the Kitchen Vignettes blog. To cook the beans, you can either simmer them on your stovetop ...

Skip straight to cooking instead. There is a lot of bean cooking lore out there. Some of it good advice, and some of it bad.

You might have noticed that some of the longstanding disputes in cooking are dualities, one side pitched as a better choice against one other: unsalted or salted butter, for example, or seasoned cast ...