Primary Beans Recipes

Cranberry beans in peanut-tomato sauce inspired by Kenyan kunde. Simple, flavorful East African dish by Karishma Pradhan. Ready in 15 minutes.

Creamy refried Cranberry beans with quick-pickled onions and cilantro. Vegetarian-friendly Mexican staple from Karishma Pradhan.

Cranberry beans with aromatic tomato-onion base and sizzling mustard-cumin tadka. South Asian technique meets heirloom beans by Karishma Pradhan.

Simple, comforting brothy Cranberry beans with anchovies, garlic, and lemon. Italian-inspired weeknight bowl by Karishma Pradhan.

Chickpeas and parsnips slowly roasted with tomatoes, finished with lemony kale. A hands-off oven method creates deep flavor and texture.

Easy weeknight baked beans with Ayocote Blanco, tomato sauce, anchovies, and melted mozzarella. Comforting, quick, Italian-inspired.

Fall salad with Cranberry beans, grilled radicchio, fennel, and mushrooms. Bright vinaigrette adapted from April Bloomfield. Perfect for autumn.

Charred chicories with lemony chickpeas, roasted delicata squash, and chile-fennel dressing. Italian-inspired fall salad by Asha Loupy.

New England-style baked beans with smoked ham hocks, molasses, and maple syrup. No ketchup. Fall flavors by Jarrett Melendez. Serves 6-8.

Fresh, modern taco salad with grilled corn, Bayo beans, and chipotle-yogurt dressing. A departure from the '90s classic, perfect for summer.

Italian bread and tomato salad with Ayocote Blanco beans. Heirloom tomatoes and beans tossed with crusty bread in tomato vinaigrette.

Velvety refried Bayo beans with lard and onions. Simple technique for perfect texture. Smear, slather, stuff, or devour by the forkful.