Even before quarantine made beans a pantry star, Joe Yonan, the food and dining editor at the Washington Post, was a fan. And really, what’s not to love? Beans are the only food that can be called both a protein and a vegetable; they’re affordable, they last forever, and they’re super-versatile in the kitchen. Yonan cooks a pot of dried beans every week, but you can also pop open a can and get cracking right away. And with his collection of 125 colorful, globally inspired recipes, you’re not going to get bean fatigue anytime soon. Snack on spicy corn-and-chickpea hummus and rustic, homemade black-lentil crackers flecked with rosemary. Or fill up with smoky stews, beany burgers, or one of 14 bean salads—dishes that are great for easy dinners or a WFH lunch.
This article originally appeared in our Harvest 2020 issue. Get the magazine here.