Beans & Lentils

Just toss your ingredients in a food processor and hit the purée button.

This simple tip is the key to achieving hummus bliss.

This time of year, hearts are abundant in every way, shape, and form. There are the classic heart-shaped candies, of course, but also cookies, cupcakes, and pizzas. Even breakfast gets in on the action with heart-shaped eggs and bacon! (See all the heart-shaped things here.) But it’s rare we actually stop to think about our real heart — and I’m not talking about in the emotional sense.

We picked up this tip in a blurb at the end of a recipe in one our favorite cookbooks, A New Way to Cook by Sally Schneider:If you simmer beans in an uncovered pot, they will end up firmer and more intact. This perfect for dishes where you really want the beans to keep their shape without smooshing, like salads and pasta dishes.Beans simmered in a pot with the lid on but slightly ajar (which is how we normally do it) will end up much creamier, though more delicate and likely to break apart.

Some people like the ritual of shelling and peeling fava beans, but the two-step process is still labor-intensive. After getting the beans out of their pods, they still have to be blanched in boiling water, then dunked in ice water, before the pesky skins come off easily. Here’s a tip for peeling them that doesn’t require the stove or a single drop of water: use your freezer! Shuck the fava beans out of their pods, then place them in a single layer on a baking sheet or plate.

For many home cooks, lentils have officially crossed over from the world of unfamiliar legume to common pantry staple, earning a coveted spot on the shelf between rice and beans. Red or green, tender or toothy, hot or cold — lentils can be used in an endless variety of dishes. And no matter how you plan to eat them, they usually start with a simple boil and drain. But here’s a tip: Don’t toss that cooking liquid.

I encourage you to add make a pot of beans to your list of things to do this weekend — it will most definitely save each and every lunch throughout the coming week. Plop a pot of beans on the stove while you go about your Saturday or Sunday, and let them lazily simmer until they’re soft and creamy. Then tuck the whole pot in your fridge and reach for it throughout the week for hearty, satisfying lunches. Here are 10 ideas to inspire you.

Chickpea flour has been getting a whole lot of love recently in the food world, and for good reason. Not only is it gluten-free, but it’s also packed with protein, fiber, and flavor that makes it an incredibly useful ingredient in any kitchen. First, it’s important to know what chickpea flour is if you’re unfamiliar. Basically, it’s dry chickpeas that have been ground up finely into a flour — that’s it!

You can’t beat homemade hummus, no matter what the shelves upon shelves of pre-made stuff at the grocery store lead you to believe. But there are a few keys to ensuring that your hummus is scrape-the-bowl worthy. Here are five mistakes to avoid the next time you make hummus that will guarantee success. Yes, in a pinch you can successfully make hummus with canned beans, but it just honestly won’t be as good.

I’m planning on attending graduate school this fall, so I’ve been trying to save $1,500 a month in hopes of taking out as little in student loans as possible. After crunching some numbers, I realized that, aside from housing and utilities, the majority of my money went to groceries (I’m Hungarian, and I have a deep love for meat, especially artisanal salami from my local Eastern European butcher). I decided to limit myself to $200 per month on groceries.

As a vegetarian, I eat beans — and lots of them. At least once a week, and usually far more often, I’ll find myself at the sink rinsing off canned kidney beans in a colander to rid them of the liquid glop from the can, or standing over a pot of dried chickpeas, giving it an occasional stir.

I am constantly looking for ways to use up the extra-large batches of hummus I make or the tubs I buy on sale at the grocery store. Sure, I can confidently polish off a fair share with pita chips or crackers as a mid-afternoon snack, but there’s always some left over that needs using. When our Associate Food Editor, Meghan, clued me into her favorite (but most surprising!) way to use hummus, I didn’t believe her until I tried it. Now I am a convert.

This substitute isn't just for vegans or vegetarians.

For the longest time, I struggled with lentils. I used to think, Give me chickpeas, white beans, or really any kind of bean before lentils any day. I never felt they tasted like much, even after I cooked and spiced them lovingly in the kitchen. I wanted to be the girl who ate, and enjoyed, lentil salads, but I really just couldn’t get there. After many attempts I gave up, and haven’t had a bag of the legumes in my pantry for years.

Skim a recipe with lentils in the title and you may find it specifically calls for the French variety. Are you wondering, like I have for all my lentil-eating years, why they are specifically called out? Brown or green lentils are a whole lot cheaper at the grocery store, so wouldn’t those work just fine? The truth is that there is actually a difference between French lentils and the other guys — and depending on the recipe, the difference really matters.

With little effort, this is the one-ingredient upgrade that comes with a big reward and turns basic bean dip into a bold appetizer. In case you needed one more reason to keep a can of Rotel tomatoes stocked in the pantry, consider this blend of diced tomatoes and fiery roasted chiles the easiest way to really up the ante in a basic bean dip. Stir in just a little bit and it will treat even the most mild of bean dips to a big boost in flavor and heat.

There are those who go to Super Bowl parties for the game, and those who are there for the food (that’s me!). Inspired by classic taco dip, this is the warm and cheesy bean dip that will win over both sides of the party. This riff takes the three best layers of any taco dip — the beans, cheese, and salsa — and brings them together in one warm appetizer, with the help of the slow cooker. It’s hearty, a little indulgent, and, depending on the salsa you choose, spicy.

If the chickpeas you’re eating have yet to be introduced to the spice blend za’atar, it’s time you changed that. The Middle Eastern mix of dried thyme, sumac, and sesame seeds is fragrant and balanced and is a versatile ingredient in a number of dishes — but when paired with chickpeas, it really shines.

If you’ve ever been weirded out by cocktails that contain egg whites, or just avoided them all together because you’re vegan, there’s a worthy substitute to know about. Egg whites are added to a number of classic cocktails, like gin fizzes, to add texture and volume to it — it makes for a drink that’s extra creamy with a light, pillowy foam on top. These same characteristics can, however, be mimicked by another ingredient: aquafaba.

If you’re not already cooking lentils all the time, you should be — they’re quick, easy, wholesome, and affordable. While making them is pretty straightforward, there are a few mistakes that can be made along the way that may leave you with a pot of lentils that you’re less than satisfied with. Here’s what to avoid to achieve lentil success. Lentils happen to be just as versatile to cook as they are to cook with.

Jalfrezi may be lesser-known than dishes like tikka masala or rogan josh, but it still has quite the fan base. And that’s for good reason — this Indian stir-fry is as fragrant and comforting as the others, with even more of a powerful, spicy kick. The story of jalfrezi starts in eastern India, where, during the British Raj, chefs came up with the recipe as a way of using up leftovers, which over time became a way of cooking marinated meat instead.

It could be argued that chickpeas are at their absolute best when blended into smooth hummus — I feel pretty strongly that this is indeed the case. While I’ll take the beige beans in any shape and form, I am happiest when they’re made into hummus. We at Kitchn love the stuff. It makes a frequent appearance in our snacks, lunches, dinners, and even breakfasts.

So, does Goya really make the best canned chickpeas around? We tasted a slew of the most widely available cans of chickpeas to find out. These beans were quite salty, even after a good drain and rinse under cool water. They did, however, have a nice bite to them and a slight nuttiness, but it was hard to get over the salt level just eating them as is. While firm beans are good, these were a little too firm, meaning that some of the beans tasted gritty rather than soft.

As much as I’d like to say I always cook my chickpeas from scratch, that’d be a lie. Yes, you can’t beat the flavor of a pot of chickpeas that has slowly simmered on the stove all afternoon, but frankly, I usually don’t have the time or the foresight for that. More often than not, I am digging through my pantry for a can of chickpeas to toss together a quick meal after a busy day — and I always reach for the same brand. Yep, those cans of Goya always deliver.

Lentils are a hearty addition to any dish, yet they are often an underused ingredient. They cook quickly, especially when compared to other legumes or beans, and are just as versatile (they work in burgers, soups, and salads). So if you aren’t in the habit yet, making a big batch on Sunday means a week of delicious meals at your fingertips. Whether you’re new to lentils or just want a refresher on cooking them, here are five tips to help you make a pot to be proud of.

You simmer up a big pot of soup and it’s just too brothy for your liking — what to do? Head to the pantry. There’s a smart ingredient that thickens soups and sauces that you might never have thought to use before. Forget corn or potato starch or even a quick slurry and look to chickpea flour instead. Made from ground dry chickpeas, this gluten-free flour is a great thickener.

Ceci, the Italian word for chickpea, is something I came to know and love during my time in Italy. Beans are treated with as much care as pricy cuts of meat in the country and form the base of many traditional dishes. If you’re still skeptical about the power of chickpeas, I guaruntee that the Italians will change your opinion. Chickpeas are just one of the many staples of la cucina povera, which directly translates to “the poor kitchen.

If you’re already embracing chickpea flour, in socca and other gluten-free treats, here’s a way to enjoy it even more. It takes less than 15 minutes of your time and makes the flour even more rich and flavorful before using it. Toasting chickpea flour brings out its nutty aroma and flavor while adding texture, making it an even more complex ingredient.

While I often rely on canned chickpeas to make my life in the kitchen easier, taking the time to cook dried beans has its benefits. A bag of dried chickpeas is cheap and the final product is more flavorful than the canned stuff — they’re creamier, meatier, and richer. It’s worth taking a little time on the weekend to cook up a pot and see the difference.

If you've browsed the varieties of flours at the grocery store lately, you've likely come across chickpea flour.

Watching a bowl of aquafaba transform into whipped cream-like peaks is a magical thing, but sometimes things don’t always go as planned. Whipping the liquid from your can of chickpeas into vegan whipped cream, icing, and meringue is a fun little trick, but a few mistakes can arise that can prevent it from whipping properly. Here are five things to watch out for when you turn the beater on to make the crazy, wacky, magical thing called aquafaba.

If you’ve ever come across a bag of dried black chickpeas before, you might have thought there was something wrong with them. But no, they’re not moldy. In fact, they’re perfectly wonderful. Here’s the deal with black chickpeas. Black chickpeas are a rare kind of chickpea found in India and a tiny part of Italy. However, both countries actually grow different varieties.

We love beans in all shapes and sizes, but the ever-versatile chickpea is special. Whether you call them garbanzos, chana, or ceci, these pale yellow beans are so delicious and useful in the kitchen that we’re devoting a whole month to helping you sing the alphabet. Welcome to the ABCs of Chickpeas. These nutty, wholesome little beans are more than just a good source of protein and fiber.

Q: Is there such a thing as a red split pea, and does it look like a red split lentil? I have always used red split lentils to make soup, but recently my soup had a burnt-orange color (although the soup was not burnt). Sent by Margaret Editor: I can’t say I’ve ever come across red split peas. Yellow split peas do exist and are often used to prepare delicious soups and dals. Yellow split peas maintain a mellow yellow-brown once cooked.

Canned beans are a staple to keep in the pantry at all times. Pick your favorite variety and watch how easily and seamlessly this simple and inexpensive food can save your meal. From chili and soup, to burritos and rice dishes, canned beans know how to be the hero of the dinner table — just as long as you know the ins and outs of cooking with them. Here are five mistakes to avoid.

Here’s the thing about snacking: it shouldn’t be difficult, and there’s no reason why it can’t be nutritious. Enter these three-ingredient bean dips. All you need are a few ingredients pulled from the pantry and a blender; in minutes, you’ve got a healthful, delicious treat. So skip the store-bought dips — homemade dip is easier than you think.

Cooking dried beans has this funny way of feeling like a complicated, daunting task, but once you find the method that works best for you, you’ll realize it’s mostly a hands-off affair. The main thing it requires from you is time — and exactly how much time varies from just an hour up to seven or eight hours, depending on which of these four cooking methods you use.

Q: Whenever I cook beans in my slow cooker, they come out perfectly cooked, but the broth is thin and watery — not the creamy, slightly glossy deliciousness that I prefer. I often end up dumping the beans in a pot when I get home and simmering for a while. This usually does the trick, but it also negates the “no cooking” part of using a slow cooker.

Q: I’ve tried again and again to cook with lentils, but every time, they come out hard. I’ve tried them in burgers, soups, etc., but every time they are almost unpalatable. Should I be soaking them? I’m not sure what I’m doing wrong or what I should be doing differently. My fiancé is close to banning me from cooking with lentils. Help me, please! Sent by Jessica Editor: First, I wonder how old your lentils are.

I remember this one time I didn't label my purchases from the bulk bin, and I couldn't remember what was in the bag. Were they split peas or lentils?

Today’s Topic: Beans The Goal: 20 lessons, 20 days to become a better cook at home Enter to win The Kitchn Cookbook: Simply share and tag photos of your Kitchn Cooking School progress on Instagram and Twitter with #kitchnschool to enter for a chance to win. We’re giving away one copy for every homework assignment during The Kitchn’s Cooking School. See rules and regulations.

Q: I’ve recently gone down the dangerous road of buying lots of different dried beans, mostly because they’re pretty. I have probably four pounds of cranberry beans and Jacob’s cattle beans, and some flageolet beans. While I can definitely just stick them in soup and chili, I’m hoping for some advice on what each bean is really best for. Sent by Cait Editor: I tend to pair the flavor and texture of the bean with the dish.

Besides perfectly tender and flavorful beans, another big bonus of cooking dried beans from scratch is bean broth, the tasty and nutritious liquid left behind in the pot. If you’re tired of using it in soups, Rancho Gordo owner and all-around bean guru Steve Sando has one surprising suggestion for extra bean broth: poach eggs in it! Leftover bean-cooking liquid is particularly flavorful if you cooked your beans with aromatics like bay leaf and garlic or smoked meats.

As with eye cream and good wine, I didn’t begin to appreciate lentils until I got older. For a long time, their dull colors and mushy texture scared me. But I’ve come to realize that it’s exactly this — the mushiness — that gives lentils so much “swap potential” in the kitchen. When boiled, lentils break down to form a creamy, thick puree (without a blender, people!) Which means they make a great mimic for dips, batters, and even pate.

I don’t want to start any bean wars here, but we might be doing it all wrong. Like a great many of you, I was taught never ever to add salt to beans until the end of cooking or else risk hard, crunchy beans that take forever to become edible. But I recently took a chance on a bean-salting tip I picked up from Cook’s Illustrated. The results? They’ve been very surprising.

Q: Chili beans are an ingredient in your Pumpkin Chili recipe. I would really like to make this, but I am not sure what chili beans are. Sent by Ellen Editor: Chili beans are something you’ll find in the canned good aisle at your grocery store. I believe they are usually pinto beans in a mild chili-spiked sauce. If you can’t find chili beans, you can likely just substitute pinto beans. Readers, what do you think? Do you often cook with chili beans?

Q: I made a soup last week with lentils and split peas, but I don’t know how old the split peas were. They smelled musty, but I only realized it was the legumes after I had started cooking the soup. Were my lentils or peas bad? Will I get sick if I eat the soup?Sent by CharlotteEditor: No, I don’t think you need to worry about getting sick from old lentils or other legumes, though I would recommend rinsing them thoroughly before cooking to wash away any dust.

Q: I hate all beans except green beans and edamame. My problem is the texture: the skin and chalky interior. I can do pureed beans in hummus, white bean dip, and black bean soup. But I would love to try all the wonderful bean dishes I see on Kitchn. I’d like the Kitchn readers to help me learn to love beans!At a restaurant, I once had some fancy nachos with really delicious small white beans. They were creamy on the inside and the skins were thin and tender.

I love beans. They’re an inexpensive, healthy and tasty protein that I eat at least a couple times a week. But I don’t love canned beans, which I find flavorless and mushy compared to beans cooked from scratch. So instead of relying on canned beans for quick weeknight meals, I’ve started cooking big batches of from-scratch beans and freezing them, so I always have perfectly cooked beans on hand and ready to thaw for dinner.

Fava bean season is long over in my area, but I’m looking ahead to next spring and filing away this tip for easier fava bean peeling from food scientist Harold McGee. He recently stumbled onto a trick that accomplishes the laborious task of peeling off fava skins in half the time — all you need is one common kitchen staple.

I make bean salads year-round, but they seem to make a more frequent appearance on the table as the weather warms up. This isn’t a surprise; bean salads are easy to prepare, taste great hot or cold, and make a light but filling main course or side. They are also often bland, mealy and terribly boring — but they don’t have to be. Here are 5 tips for making tastier, more memorable bean salads.Use from-scratch beans instead of canned.

I’ve always been an avid canned chickpea user. At least once I week I open a can to toss into a salad, whir into hummus or add to a soup. Nothing could be easier and tastier. But I recently cooked a batch of chickpeas from scratch and I now know that fresh cooked chickpeas are something entirely onto themselves. Does this mean that I will stop buying canned chickpeas? Not at all! The way I see it, canned chickpeas still have a place in my kitchen because they’re convenient.

Q: Why can’t one cook dried beans after they have been used as pie crust weights??Sent by BeaEditor: Well, this is a good question, what with pie season in full swing! Beans are perhaps the most common pie weight used in blind-baking pie crusts. (See Fine Cooking’s instructions for this here.) So, are those beans good for anything after they’ve weighed down your pie crust?Here’s an answer from CHOW and Rose Levy Berenbaum:• Can I Eat the Beans I Use for Pie Weights?

Hungry, grouchy meal planning is never any fun. But ever since I started following Mark Bittman’s advice to cook and store extra batches of grains and beans, throwing together quick weeknight dinners and last-minute lunches has become much easier.Both beans and whole grains can take a prohibitively long time to cook, especially when you are hungrily scanning your pantry shelves at 9 PM.

For a long time I ignored the instructions to soak dried beans. I love beans, and I eat heirloom dried beans nearly every week — their meaty, creamy textures and tastes are just wonderful, and their complex protein and carbohydrates are a great addition to any diet. But I have a method for cooking them that really doesn’t require soaking and generally I don’t plan ahead enough to soak them. But now I’ve changed my tune completely — and here’s why.

Q: There is a lentil salad at Whole Foods that I love and have wanted to try making at home but everytime I cook lentils they just end up mushy.What am I doing wrong?Sent by ShainaEditor: Shaina, take a look at these instructions:• How To Cook Dried LentilsThose should give you good results. However, having said that, know that different sorts of lentils will give you very different results.

Most people are familiar with the use of mesquite firewood for barbecuing, but did you know the tree has edible pods, too? Flour made from the ground beans is becoming more readily available, and if you live in the Southwest, where mesquite trees grow, you can harvest your own beans now or later this year.Although mesquite beans and flour were an important food for many Native American tribes, they had been been largely forgotten since the late 19th century.

Q: I came across a bag of Lupini beans while cleaning the pantry. When I bought them, the guy at the store told me to boil them then shower with salt, lemon juice and parsley like you might do with fava beans. After coming home, I googled them and read a few things that makes it sound like they need to be boiled/soaked for days on end.Is that for real? Any suggestions on how to cook and use these beans? And if they take days, are they really worth it?

A handful of lentils is perfect for rounding out a soup or making a salad just a little more filling. They come in brown, green, red, and all shades in between, and we love trying a new kind whenever we come across one! Ever wonder if the color or specific variety really makes a difference? In very broad and general categories, here are the most common kinds of lentils we see in stores.