Reader Michelle Macias emailed last week to ask how best to use a bag of dry navy beans she’d managed to snag at the grocery store. Because I am a daughter of Michigan, the second largest dry bean ...

The simplicity of this recipe makes it perfect for a cozy gathering with friends or as a quick make-ahead meal for a busy day’s dinner menu. It’s a fail-proof recipe that’s sure to become a family ...

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 ...

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 ...

Grocery shoppers have been stocking up on non-perishable pantry items, as it looks like the coronavirus crisis could have us hunkering down at home for a while. One items a lot of home cooks don’t ...

Drain the beans. In a large pot, heat 2 tablespoons of olive oil over medium-low heat. Add onions, carrots, celery, and garlic. Cook for 3 minutes or until onions are translucent. Add tomato paste, ...

Staring down bags and cans of white-ish, small-ish beans at the grocery store can be intimidating. You may wonder what the difference is between popular options like navy and great northern beans.

I’ve said — or written — it so many times, I long ago lost count. But here goes again: The key to quick-but-interesting weeknight cooking is to get in the habit of making building blocks on the ...