Bean and Legume

These Sichuan-style dry-fried green beans get their punchy flavor thanks to the chile and garlic.

Known as gbẹ̀gìrì in Yorùbá and miyan wakye in Hausa, this bean soup delights in its simplicity, and it’s often served as a trio of multicolored complements.

This lasagna skips the red sauce in favor of a spiced tomato-lentil mixture, generously layered with mozzarella and Parmesan between sheets of noodles.

Just as tasty as kuku sabzi, this frittata uses green beans instead of herbs. Keep it intact by flipping it onto a plate before returning it to the pan.

This baked primavera pasta is a celebration of all the best spring produce, with a sauce of white wine, fresh mint, and lemon that lets the veggies be the star.

This bean pie, which relies largely on pantry ingredients, has a lovely custard filling consisting of drained canned navy beans that are processed until smooth.

This vegan bánh mì is layered with marinated tofu and seitan flavored with char siu seasoning mix, plus a bean-based vegan pâté.

This mung bean and pork mooncake is a classic in Taiwan, with the meat and sweet bean filling enclosed in a flaky, layered, lard-infused bun.

This warm, comforting vegetarian stew of chickpeas and spices hails from Afghanistan and is topped with a creamy cumin-flecked goat cheese sauce.

Having a dependable turkey chili recipe in your culinary repertoire means that a hearty, crowd-pleasing weeknight dinner is never far from reach.

The texture and flavor of green beans make a great swap for green papaya in this Thai salad.

Made with haricots verts, nutty brown butter, and toasted almonds, this French classic is a perennial favorite.

Creamy butter beans turn this dish of sesame broccoli into a hearty one-bowl meal, though you could leave out the beans and serve the tofu and broccoli with rice.

These versatile vegetarian wontons are great deep-fried, poached or steamed—enjoyed them with lots of sauce and a side of blanched greens.

The herbaceous sauce for this fresh vegetarian aguachile comes together swiftly in your blender.

Fava beans, green beans, and snow peas lend crunch to this salad; toss in a versatile vinaigrette for an easy, healthy lunch all week long.