Cool Beans

A fresh, modern look at the diverse world of beans, chickpeas, lentils, pulses, and morefeaturing 125 recipes for globally inspired vegetarian mains, snacks, soups, and desserts, from a James Beard Award-winning food writer

Beans are emerging from their hippie roots to be embraced for what they truly are: a delicious, versatile, and environmentally friendly form of protein. With heirloom varieties now widely available across the United States, this nutritious and hearty staple is poised to take over your diet.

Enter Joe Yonan, food editor ofThe Washington Post, who provides a master base recipe for cooking any sort of bean in any sort of applianceInstant Pot, slow cooker, or stovetopas well as 125 recipes for using them in daily life, from Harissa-Roasted Carrot and White Bean Dip to Crunchy Spiced Chickpeas to Smoky Black Bean and Plantain Chili. Drawing on the culinary traditions of the Middle East, the Mediterranean, South America, and the American South, and with beautiful photography throughout, this book has recipes for everyone. With fresh flavors, vibrant spices, and clever techniques, Yonan shows how beans can save you from boring dinners, lunches, breakfastsand even desserts!