I recently shared the story of how I came to love beans in high school by way of bean & cheese burritos from Del Taco. Back then, I knew so little about bean varieties and even if I had heard of a lima bean, I probably would have been scared to try one. The only beans I recognized for many years were black and pinto. Growing up in Southern California around authentic Mexican food, black and pinto were practically the only kinds of beans that mattered. They were also the only kinds I dared to cook until a few years ago when I was given the life-changing gift of a NYT Cooking subscription.
I could write a whole essay on my love for NYT Cooking, but that’s for another day. This platform encouraged me to try all types of beans: cannelini, butter, kidney, great northern, gigante, you name it. A few of my favorite white bean recipes are:
Creamy Braised White Beans by Ali Slagle
Tomato and White Bean Stew by Colu Henry
Tomato-y White Beans with Breadcrumbs and Preserved Lemon by Alison Roman
White beans are particularly great for winter. When cooked, their creamy texture and buttery flavor work splendidly in other warm wintery foods like stews and soups. Or they can be served on their own with just garlic and chile flakes added, just like this Spicy Garlicky White Beans recipe.
This dish is rather straightforward, but I think that’s the point. In my opinion, it’s too simple to be served as a dinner entree. Rather, it’s a dependable, last-minute side, or lunch on a snowy day, because it’s quick to make and only requires pantry staples. You could also use black or pinto beans if that’s what you have on hand -- it’s meant to be a template (bean + spice + garlic). In case you were wondering, I served this as a side with the Paprika-Rubbed Chicken, and ate the leftovers on a piece of toast for lunch the next day.
I’m also not the only one obsessed with beans. For proof, please enjoy this video of Bernadette Peters singing about magical beans in the original Broadway production of Into The Woods (starting at 2:33).
19 recipes cooked, 206 to go.
