If there’s one thing I love about home-cooked meals, it’s the way simple ingredients can turn into something incredibly ...

And what’s not to love about green beans? They’re available year-round, they’re quick to cook and they complement almost any ...

So if you’re just now joining the bean craze, how do you know which beans to use, and when? A long-time bean lover, I’ve developed numerous bean-forward recipes over the last several years.

Drain the beans and rinse them with cold water. In a large pot, cover them with water and bring them to a boil. Lower the ...

or green — are the base of a staggering array of global dishes. Lentils (lens culinaris), also called pulses, are a type of legume, a vegetable family that includes beans, chickpeas, and fava beans.

Green beans should have a bright ... Blanch, plunge into iced water, drain well and pack in polythene bags. Cook them from frozen in boiling, salted water. Top and tail and either boil briefly ...

Chinese fermented black beans (known in Cantonese as dou si) are powerful little umami bombs - they add an intense, rich savouriness to whatever they're cooked with. They are made from soy beans ...

Garnish with more freshly ground black pepper and green onions. Source: Adapted from “Kitchen Sanctuary Quick and Easy” by Nicky Corbishley (Kyle) Crispy-Crunchy Roasted Cannellini Beans make ...