4 thick-cut bacon slices, thinly sliced crosswise
2 medium onions, finely chopped
1/2 green bell pepper, finely chopped
2 garlic cloves, minced
4 15-ounce cans Great Northern beans, rinsed, drained
1/3 cup mild-flavored (light) molasses
1/4 cup ketchup
1/4 cup purchased barbecue sauce
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
bacon, molasses, beans

1 1/4 cups dried chickpeas
 2 garlic cloves, finely chopped
3/4 cup finely chopped yellow onion
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon sea salt
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1/2 teaspoon baking soda
1/4 teaspoon cayenne
6 cups vegetable oil

Food processor (to make chopping easier)
Deep-fat thermometer
Baking pan
Wax paper


beans, garlic, greens, onion, pepper

1 tablespoon extra-virgin olive oil
1 large onion, quartered, cut crosswise into 1/4-inch-thick slices
1 bay leaf
1/3 cup dry white wine
2 10-ounce packages frozen baby lima beans, thawed
2 large garlic cloves, minced
24 small clams, scrubbed
3 large tomatoes, seeded, diced
1/4 cup finely chopped fresh parsley
lima, beans, clams

12 whole black peppercorns
6 whole allspice
3 large fresh summer savory sprigs
2 whole cloves

2 tablespoons (1/4 stick) butter
1 large onion, chopped
1 1/2 cups coarsely chopped green tomatoes or unripe red tomatoes
5 cups frozen baby lima beans (about 1 1/2 pounds)
1 1-pound hickory-smoked ham steak, fat trimmed, meat cut into 1/2-inch dice
2 tablespoons Dijon mustard
2 tablespoons golden brown sugar
2 cups low-salt chicken broth
1 teaspoon hot pepper sauce
2 tablespoons chopped fresh Italian parsley
lima, beans, ham

3 tablespoons olive oil
2 cups chopped onion
1 tablespoon chopped garlic
1 pound ground chuck or lean beef
3/4 teaspoon dried crushed red pepper
6 1/2 to 7 1/2 cups canned beef broth
1 15- to 16-ounce can kidney beans, drained
1 8- ounce can tomato sauce
1 pound small shell pasta or elbow macaroni
pasta, beans, beef

2 tablespoons olive oil
1 cup chopped onion
3/4 cup chopped celery
3 garlic cloves, minced
1 bay leaf
3 1/4 cups (or more) canned low-salt chicken broth or vegetable broth
1 15-ounce can garbanzo beans (chickpeas), rinsed, drained
3 tablespoons tomato paste
1/4 teaspoon dried crushed red pepper
1/2 cup uncooked small elbow macaroni
3 tablespoons chopped fresh Italian parsley

4 tablespoons freshly grated Parmesan cheese
pasta, garbanzo, beans

2 tablespoons olive oil
1 garlic clove, chopped
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup dry white wine
1/3 cup purchased pesto sauce
1 15-ounce can cannellini (white kidney beans), rinsed, drained

8 ounces gemelli pasta

1/4 cup freshly grated Parmesan cheese (about 1 ounce)
pasta, white, beans

2 tablespoons olive oil
1 large red onion
4 garlic cloves
10 leftover meatballs or 1 lb ground beef
3 spicy chorizos with casings removed
1 14 1/2-ounce can diced tomatoes
16 ounces low-salt chicken broth
1 15-ounce can white kidney beans
1 1/2 cups chopped fresh basil
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
1/2 cup small elbow macaroni
1 cup Kale
1/3 cup grated Italian cheese (Parmesan, Romano)
Food processor

beans, beef, cheese, garlic, onion, pasta, pepper, pork, tomato

1 pound dried white beans such as Great Northern, soaked in enough cold water to cover them by 2 inches overnight or quick-soaked (procedure follows) and drained
2 cups finely chopped onion
1 1/2 tablespoons minced garlic
1 teaspoon dried sage, crumbled
3/4 teaspoon dried rosemary, crumbled
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon dried hot red pepper flakes, or to taste
1/4 cup olive oil
12 cups packed coarsely shredded escarole
1/2 cup dry white wine
a 28-ounce can Italian tomatoes, drained, reserving the juice, and chopped
1/2 cup minced fresh parsley leaves (preferably flat-leafed)
1 pound fusilli (corkscrew-shaped pasta)
freshly grated Parmesan to taste
pasta, white, beans

12 ounces pork tenderloin, trimmed, cut into 1 1/2x1/4-inch strips
4 tablespoons soy sauce
1 1/2 tablespoons honey
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper

1 pound green beans, trimmed, cut into 1 1/2-inch lengths
1 cup matchstick-size strips peeled carrots (about 2 medium)

2 tablespoons canola oil
1 large red bell pepper, cut into 1 1/2x1/4-inch strips
1 tablespoon minced peeled fresh ginger
3 green onions, thinly sliced
1/4 cup finely chopped lightly salted dry-roasted peanuts
pork, green, beans

Urad Dal (with skin): ½ cup
Chana Dal: ¼ cup
Red kidney beans (Rajma): ¼ cup
Onions: 2
Tomatoes: 2
Garlic: 8-10 cloves
Ginger: 1 inch
Green chillies: 3-4
Red chilli powder: 1 tsp
Cumin seeds (Jeera): ½ tsp
Coriander powder (Dhania): 1 ½ tsp
Fresh coriander leaves: ¼ cup
Kasoori methi: 1 tsp
Garam masala: ½ tsp
Butter: 2 tsp
Fresh cream: 2 tsp
Oil: 2 tbsp
Salt to taste
beans, nuts, butter

5 cups (or more) water
1 pound dried pinto beans, picked over, rinsed
1 12-ounce bottle of dark beer
1 cup chopped onion
4 bacon slices, cut into 1/2-inch pieces
4 garlic cloves, finely chopped
1 jalapeño chili, seeded, finely chopped
1 teaspoon minced canned chipotle chilies

1/2 cup crumbled cotija cheese
1/2 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
ranch, beans,

2 tablespoons olive oil
1 pound fully cooked smoked sausage (such as hot links or Kielbasa), sliced into 1/2-inch-thick rounds
1 onion, chopped
4 garlic cloves, chopped
3 14 1/2- to 16-ounce cans kidney beans
1 cup canned low-salt chicken broth
1 teaspoon Creole or Cajun seasoning or 1/2 teaspoon cayenne pepper

3 cups cooked rice
red, beans, rice

2 1/2 cups dried red kidney beans, rinsed, picked over

1/2 ounce dried porcini mushrooms*
1 1/2 cups boiling water

1 1/2 tablespoons olive oil
1 large onion, chopped
2 celery stalks, chopped
1 large green bell pepper, chopped
2 garlic cloves, crushed
1/4 cup finely chopped fresh parsley
2 1/2 tablespoons chopped fresh tarragon or 2 teaspoons dried, crumbled
2 teaspoons minced fresh rosemary or 1 teaspoon dried, crumbled
3 bay leaves
3 ounces button mushrooms, sliced
3 14 1/2-ounce cans beef broth
4 cups water
1 3/4 pounds smoked ham hocks, cut into pieces
3 tablespoons butter
1 1/2 pounds smoked sausage (such as kielbasa or andouille)

Hot pepper sauce (such as Tabasco)
Cayenne pepper
4 cups long-grain rice, freshly cooked
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley

*Porcini are available at Italian markets and specialty foods stores.
red, beans, rice