Our favorite (cheap, easy) pantry staple finally gets its day in the sun. "Cool Beans" unlocks the possibilities of beans, chickpeas, lentils, pulses, and more, with 125 fresh recipes from a James Beard Award-winning food writer.
Joe Yonan, food editor of the Washington Post, provides a master base recipe for cooking any sort of bean in any sort of appliance--Instant Pot, slow cooker, or stovetop--as well as creative recipes for using beans in daily life, from Harissa-Roasted Carrot and White Bean Dip to Crunchy Spiced Chickpeas to Smoky Black Bean and Plantain Chili. Drawing on the culinary traditions of the Middle East, the Mediterranean, Africa, South America, Asia, and the American South, and with beautiful photography throughout, this book has recipes for everyone. With fresh flavors, vibrant spices, and clever techniques, Yonan shows how beans can make for thrillingdinners, lunches, breakfasts--and even desserts.
A must have for college-bound students and home chefs alike.
240 pages. Hardcover.