Bean and Legume

Garlic and chile are what really make this das medames sing, while hearty cumin, fresh cilantro, tomato, and tahini pile on layers of flavors.

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.

With a heap of fresh produce and creamy sauce, this one-pot pasta endures for a reason.

This crunchy, creamy salad has everything you want for a cookout.

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

This simple dish of beans simmered in a spicy sauce is found in every corner food stall in Peshawar, Pakistan.

Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.

Scoop up these warmly spiced chickpeas with any flatbread or spoon them onto rice.

With haricots verts and crispy chickpeas, this two-bean salad will wow any party or potluck.

Add a heap of tortilla chips and this vegetarian dinner is done.

A simple trick gets silky-smooth results from canned chickpeas—no rinsing or overnight soaking required.

Warm tortillas, refried beans, sunny eggs, and a salsa you'll write home about.

This quick vegetarian enchiladas recipe doesn’t require individually dipping each tortilla in enchilada sauce.

If you ever crave falafel in the morning, these chickpea flour waffles are for you.

This remix of an American classic is creamy and ribboned with fresh vegetables, but the real star is the paprika-scented fried onions.

This one-pan pasta offers the best of two viral recipes.

It only takes a handful of ingredients to turn a can of young green jackfruit into smoky, savory meatless “carnitas” to pile onto hearty vegetarian nachos.