Cool Beans

                                                                

Cool Beans: the ultimate guide to cooking with the world's most versatile plant-based protein, with 125 recipes

by Yonan, Joe

Summary 

Unlock the possibilities of beans, chickpeas, lentils, pulses, and more with 125 fresh, modern recipes for globally inspired vegetarian mains, snacks, soups, and desserts from a James Beard Award-winning food writer.

After being overlooked for too long in the culinary world, beans are emerging for what they indeed are: a delicious, versatile, and environmentally friendly protein. In fact, with ingenuity, this nutritious and hearty staple is guaranteed to liven up your kitchen.

Joe Yonan, food editor of the Washington Post, provides a master base recipe for cooking any sort of bean in an appliance of any kind--Instant Pot, slow cooker, or stovetop--as well as creative recipes for using beans 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, Africa, South America, Asia, 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 make for thrilling dinners, lunches, breakfasts—and even desserts!

*Summary was provided by The Library Network Catalog.

Already tried some recipes? Start reviewing today!