New York Magazine

Assiduous students of Memphis-style dry-rubbed barbecue share this recipe for stovetop beans fit for an all-American picnic-table feast.

Beans cooked in the traditional Tuscan way make for a delicious bruschetta topping.

Rosemary and bay leaf add savory complexity to the creamy white bean.

Herb-flecked fava, or puréed chickpeas, gets its trademark Mediterranean tang from sun-dried tomatoes.

Black-eyed peas get their chance to shine in this Italianized version of the southern specialty believed to bring good luck.

Orzo, French green lentils, toasted almonds, and fresh herbs come together for a simple summer salad.

Cider-spiked lentils tossed with nori are a flat-out unique holiday side dish.

A whole lot of beans, plus thick yogurt, ginger, and fresh mint, make a quick and healthy side dish.

A cornucopia of bean varieties is dressed with Dijon mustard vinaigrette and fresh mint.

Cheap and delicious, pinto beans are at their best when cooked simply.

Spicy pork, Oaxaca cheese, and avocado come together in this Latin-inspired mega-sandwich.

Yellow wax beans, haricots verts, and shelled fava beans make a sophisticated side when combined with chives and a bit of sesame oil.

The secret ingredients in this chili con carne are dark-roast coffee and bittersweet chocolate.

Three ham hocks, chicken broth, and creamy beans make for a hearty soup worth savoring.