Kidney Bean

There’s something enticing about simmering beans for hours until they begin to “melt” into soupiness. This is a superb activity (or nonactivity, more accurately) for a snow-bound day.

This recipe is a hybrid from different schools of thought. The texture is that of shredded beef, which is authentic Texan, but the flavor is the American Southwest. The dried chilies and the chocolate give this dish an amazing rich, smoky depth. If you’re a purist and think adding beans is a sacrilege, leave them out, but they do work really well here. This is truly one of the best dishes I’ve ever made.

This vegetarian take on a traditional Mexican red pozole—pozole being the name not only of a type of stew, often made with pork, but also of the large dried corn kernels (hominy) integral to the mixture—is rich and satisfying. The accompaniments are an essential and fun part of the dish, adding some fresh crunch to the toothsome bite of hominy, beans, and vegetables. It's the perfect meal to have waiting on the back of the stove for family and friends as they straggle in from near and far for a holiday weekend.

The recipe for red velvet cake has been around since the 1920s, when the cake was the signature dessert at the Waldorf-Astoria Hotel in New York City. The cake captured my heart-and it plays hard to get. It took me forever to come up with a magical adaptation that would capture the richness of its namesake. These bars get their health benefits, velvety texture, and deep red color from a paste made of beets, red beans, cocoa powder, and red food coloring. I took a slight departure from the traditional red velvet cake flavor by adding a touch of almond extract, and that, my friends, is where the magic happened.

Home turf: Ohio
Local flavor: Spaghetti topped with chili: It's as simple (and as bizarrely satisfying) as that. This combo has inspired some 200 chili parlors in the Cincinnati area. What sets it apart? It's thinner than your average chili and is packed with aromatic spices (allspice, cinnamon)—and a touch of chocolate. *Beef is the protein of choice, but we've gone with lamb here, which is amazing with the spice blend.
Make it a meal: garlic bread, salad with ranch dressing, and Samuel Adams black lager ($8 per six-pack).

This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself. If you can't find fava beans, use limas. Start this recipe the night before to soak the chickpeas, kidneys beans, and fava beans. Boil them in a pot with four cups of water for one minute, then turn off the heat and add a splash of apple cider vinegar. Cover the pot and let them soak overnight

Here's a new take on breakfast.

This zesty salad is big on beans and packs plenty of protein and vitamins!

Gina: This colorful salad is one of my go-to recipes when I need something to satisfy a crowd, whether at a church potluck supper or a backyard barbecue. The champagne vinaigrette gives the beans a fresh, zippy flavor. For the best results, add the fresh beans to the salad just before serving, so they do not discolor.

Latin-food authority Maricel Presilla describes sofrito—the sautéed mix of aromatic vegetables that is the bedrock of this vegetarian soup—as the DNA of the Latin kitchen because it carries a basic flavor code. There's onion and garlic, to be sure, but also tomatoes and various herbs, spices, and chiles, depending on the region. For this red-bean soup, we were inspired specifically by Puerto Rico, as evidenced by recao (an herb similar to cilantro) and by chiles that are fruity rather than hot. Just for fun, we included a last-minute sprinkling of Italian gremolata for brightness.

These palm-size pockets can be frozen for up to a month and fit perfectly in a lunch box.

You can make the veggie filling a day ahead and refrigerate. Simply reheat 1 1/2 hours before filling the tacos.

A quick chili becomes the topping for these messy open-face sandwiches.

In El Salvador, these satisfying little corn snacks are made with quesillo, but many Salvadorans in the United States substitute mozzarella, as we've done here. Cheese on its own is a popular pupusa filling, but we particularly like this hearty revuelta (mixture) that includes red beans and salty, crisp-fried pork rind.

Red peas and kidney beans are one and the same.

Stout makes the beef taste beefier in this chili. For best results, pick out a five-pound boneless chuck roast and have the butcher grind it for you. WHAT TO DRINK: Sam Adams Cream Stout has a malty sweetness that's just right.

The Cuban classic gets a delicious boost from the addition of flavorful Spanish smoked paprika. Spanish paprika (Pimentón de la Vera) is everywhere for a good reason: its magically smoky flavor. Look for it at specialty foods stores or order it from latienda.com.

Normally we consider ourselves chili purists, but this quickie version — made with a really good bottled salsa — satisfied our craving.