I find dried beans to be some of the most beautiful foods in the pantry. The red and white whorls of Good Mother Stallard, the creamy pale green of flageolet and Vallarta, and even the modestly speckled pinto bean all have unique, enticing beauty. Those individual characteristics fade in the cooking pot, but they are replaced by rich flavor. Here are 15 recipes (many vegetarian) that celebrate the humble dried bean — from polenta and borlotti with tomato sauce, to quick black beans with lime, and from pasta with greens and beans, to the best baked beans you'll ever eat, we think you'll like at least one of these.
Directions for cooking beans in the oven, on the stovetop, and in the slow cooker are included here too!