Straight from the pantry
Beans & Lentils Recipes
Beans and lentils are pantry staples that fill the pot and the table. Here you'll find simple, hearty dishes for soups, stews, salads, and sides.
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About Beans & Lentils
Beans and lentils are dried or canned seeds from the legume family. They are filling, easy to store, and kind to the budget. A bag in the cupboard can turn into supper on a busy night.
This section is split by kind, since each one cooks a little differently. Chickpeas and white beans are creamy and mild. Black and kidney beans hold their shape in chili. Lentils cook fast with no soaking. Fava beans have a rich, earthy taste.
Questions folks ask
Do I have to soak dried beans?
Soaking shortens cooking time and many cooks prefer it. Lentils and split peas do not need soaking.
How long do cooked beans keep?
Store them in a covered container in the fridge for about 3 to 5 days. They also freeze well for a few months.
Can I use canned beans instead of dried?
Yes. One 15-ounce can is about 1½ cups of cooked beans. Rinse them before using.
Kitchen tips
- Sort dried beans on a plate and pick out any stones before rinsing.
- Salt the pot once the beans are nearly tender, or add it with a little care. Taste as you go.
- Canned beans are ready to use. Drain and rinse them first.
- Cook a big pot and freeze extra in small containers with some of the cooking liquid.
- Add acid like lemon or vinegar at the end so beans soften well.