White Bean

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

Sub in whatever you have on hand in Dana Cowin's mix-and-match chili recipe

This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.

Don’t toss out your Parmesan rind. Use it to flavor the beans and broth for this comforting classic.

When your beans are tender, take them off the heat and focus on the cooking liquid, doctoring it with good olive oil, salt, and pepper, tasting and seasoning it until the liquid itself is straight-up delicious.

You're going to want to keep making this wholesome vegetarian soup all winter long.

This soup is a terrific choice for those over sixty, as it's abundant in nutrients one especially needs later in life. These include healthy plant protein (older adults are prone to protein insufficiency), fiber, vitamin K, potassium, lysine to aid in calcium absorption, and folate to help reduce homocysteine levels, which are a major risk factor for heart disease. And of course, all soups are soft and so are a favorite for anyone with dental difficulties.

Recipe courtesy of Bon Appetit Executive Chef Mary Nolan

Balsamic-marinated steak cooks over the broccolini and white beans in this sheet-pan dinner, flavoring them with its tasty juices.

The rich Spanish flavors of smoked paprika and Marcona almonds are balanced by the bright freshness of parsley and celery in this update on a classic side dish.

Chicken thighs are an inexpensive and delicious alternative to chicken breasts. This one-pan dinner is perfect for a weeknight because it's so simple to put together and cleanup is a breeze.

Gigante beans are our favorites, but almost any bean will be delicious this way. Smaller white beans, like cannellini, will cook more quickly.

These aren't sticky-sweet brown sugar baked beans. Think of them like the top crust of a good cassoulet.