Cannellini Bean

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

This vegan chili has a bold flavor that's so satisfying. Quinoa, which is rich in protein, adds texture. 

All good and decent breakfast spreads deserve some slow-cooked beans. These also freeze very well should you find yourself with leftovers.

This salad is really flavorful and filling, and super easy to make. Karena’s been making it for our picnics and barbecues for years, and it’s always a hit.

Ribollita is like a heartier version of minestrone, thickened with bread and redolent with garlic. It is a beautiful soup when it’s fresh from the pot, but it is also perhaps the most noble of leftovers.

This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.