Dean Richards and Joey Morelli, head chef and owner of Max’s Deli in Highland Park, share the recipe for Filipino Adobo ...

and lightly blanched bean sprouts. Mung bean noodle sheets are brittle and too large to fit into most bowls. But don’t break them up so they fit: just pour boiling water over them and ...

beans and legumes are downright delicious, too. F&W's guide gives you tips for preparing all the different varieties, from canned to dry, and offers plenty of enticing recipes.

This dish takes only about half an hour to cook, and most of that time is spent preparing the shallots and garlic oil – the beef and bean sprouts take less than five minutes to poach.

Reserve b oth the beans and the broth (or pot liquor). Substitute where the recipe calls for canned beans. Place garlic cloves and oil in a small heavy-bottom saucepan. Cook over medium-high until ...

Select fresh beans with bright green pods that are firm and plump. Dried beans need soaking for several hours before cooking, preferably overnight. Allow about 55g/2oz dried weight of pulses per ...

Drain the soaked beans and discard the water. Place the beans, ham hocks, chicken broth, and bay leaf in a soup pot; do not add salt at this stage. Bring to a boil and simmer for about 1 hour ...

kidney beans, black-eyed peas, just to name a few! These selected recipes are delicious and nutritious while being adaptable to your own tastes. Enjoy swiss chard and white beans as a meal or side ...

As gorgeously (and tantalizingly) demonstrated in Rancho Gordo’s new cookbook, “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans” (Ten Speed, $35), beans are indeed a magical ...

These beans are best eaten when young and tender, as they can become tough towards the end of the season. Look for beans with fresh green skins and a firm texture with no brown spots. They should ...