Place the beans in a large pot, and cover with water. Bring to a boil and cook, uncovered, for just a minute or two. You aren ...

This past week, I found long beans at the Farmers Market and pluots (a cross between plums and apricots) at MOON Co-op. Having written about plums last week, I’ve opted to focus on long beans this ...

With a variety of delicious bean dishes to choose from, like Ewa Agoyin, beans and plantain, or beans porridge, getting the perfect taste and texture is a must. Yet, for many, cooking beans can feel ...

You might have noticed that some of the longstanding disputes in cooking are dualities, one side pitched as a better choice against one other: unsalted or salted butter, for example, or seasoned cast ...

Baked beans and franks were once so common for dinner on Saturday night in New England that some communities became known for Bean-Hole suppers, in which a cast-iron pot of beans was baked in a pit, ...

This quick, convenient method adds flavor and maintains a pleasantly snappy texture. Reviewed by Dietitian Emily Lachtrupp, M.S., RD Sautéing brings out green beans’ flavor while keeping them crisp ...

My concept of food going “bad” is simple: If it doesn’t smell weird, feel stickier than it should, or have mold growing on it, it’s probably fine! But some foods, like flour or dried beans, are a ...