• KatieK1 on September 24, 2023

  The link in the ebook to the bean charts does not work.

Notes about Recipes in this book

• Asian-flavor hummus

  • memphiseat on February 18, 2024

    Had a bunch of cooked Adzuki beans so this recipe was perfect. It has a thin texture even without adding in the recommended bean liquid. Nice as a more liquidy dip but might also use it as a pasta sauce.

• Marrakech melange

  • kimbaroni on December 29, 2012

    Harissa recipe on page 266

• Lentil tapenade

  • ShannonS on November 24, 2023

    This was the surprise hit of our thanksgiving feast. I realized at the last second that I was out of capers so subbed chopped piparra peppers instead and would never go back to the original.

  • crandall57 on April 19, 2026

    This tapenade is delicious. I cheated with the lentils. I used one 15 ounce can of lentils (drained) and put everything in the mini food processor except some of the capers and the olives. I stirred in the chopped olives and some chopped capers after buzzing everything in the processor. I used the oil from the sun dried tomatoes, but only about one tablespoon instead of two. I added about 3 cloves of garlic and one tablespoon of lemon juice. We served it with homemade sourdough crackers and celery sticks. I’ll make this again. It’s only about 94 calories per serving, based on 8 servings.

• Syrian zucchini-chickpea soup (Shawrbat hasa al-humus)

  • damazinah on July 20, 2017

    This was quite good, especially if made ahead. It does contain an awful lot of onions, so I pureed the soup to serve to a picky eater the next day, and we enjoyed it even more.

• African peanut & bean soup Caribbean style

  • jenburkholder on August 31, 2022

    Tasty. I substituted a sweet potato for the butternut squash and added a generous squeeze of lemon (it needed it).

• Hungarian green bean soup (Zöldbableves)

  • emiliang on April 13, 2014

    Delicious, particularly if you take the time to make the stock from scratch. But instead of adding the sour cream to the entire pot, add it to the individual servings. In that way, you can reheat the soup the next day.

• Spanish-style split pea soup (Potage de guisante Barcelona)

  • jenmacgregor18 on April 27, 2023

    This is delicious. The garlic, onion, and tomato mixture really brightens the soup. But be forewarned, this is not a one-pot quick dish. You're supposed to simmer the soup for 1.5 hours and also saute the onion-tomato mixture separately. I used the Instant Pot to cook the split peas. 18 minutes under pressure, then 15 minutes of natural release. It was very soupy, so I used the IP saute function to thicken it for 20 minutes. I sauteed the onions and tomatoes while the peas were cooking in the IP. And I just nuked the spinach in the microwave until done and added it to the soup. More pots than I typically like to deal with on a weeknight. But it is very, very good.

• Vegetarian lumberjack soup

  • lorloff on May 10, 2021

    I made this with a bean mix from my farmer. It included lentils, split peas, dal, kidney beans, navy beans, small white beans, and others. I used 1 dried smoked Oaxacan chile pasilla which I took out about ½ way through the cooking process and I added ½ to ? of the nutritional yeast called for. I cooked it the Zavor multi-pot after sautéing the onion celery garlic and I added carrots all diced small. I used “el Zapatista” chorizo plant based sausage which worked really well. I prepared the soup through adding in the wine the day before serving. Then reheated the soup and fried and added the sausage just before serving. I think the over night melded the flavors in the soup wonderfully. It was a true hit. Highly recommended.

• Ruth's Southern country-style squash, green bean & potato soup

  • angrygreycat on September 27, 2023

    All around fail - pretty bland even with the option of bacon and butternut squash. and I used chicken broth instead of water as the recipe said. Will not make again. Might have been rescued with a couple smoked ham hocks, some red pepper flakes and definitely using broth not water.

• Ruth's Southern country-style butter bean & green bean soup with potatoes

  • angrygreycat on March 09, 2023

    Tasty hearty soup. I could not find dried limas so I used Great northern. Would probably up the beans and the bacon a bit next time. I don't have bacon salt but I used actual bacon. I did think about adding a little liquid smoke but didn't. Maybe next time. Served fresh baked dinner rolls.

• New South-style spicy collard & black-eyed pea soup

  • MsMonsoon on October 17, 2021

    I thought this was just ok. Maybe I just prefer different cuisines and flavors with more spices. It’s super healthy, though, and I may make it again for that reason. My black-eyed peas were already mushy at the first 45 minutes and there was still 20+ minutes of cooking still to go. This dish is loaded with veggies and fiber, and it’s vegan.

• Raffa's mother's green bean salad

  • Nancith on July 05, 2017

    This was decent, but seemed to be lacking something. Maybe since my quantity of beans was quite large, more lemon juice would have helped. (and the recipe doesn't really specify how many beans to use for the seasonings given).

• Gingered Asian green bean salad

  • Morgan.larue on September 29, 2015

    This dressing is spectacular. It's a sauce for tofu, beans (let them marinate in it for an hour or so), sprouts, anything. We use it in our tofu/veggie rice bowls... it gets drizzled over everything.

  • Nancith on September 18, 2017

    I agree with a previous reviewer--the dressing is wonderful, so flavorful! Could be used as a green salad dressing as well. Definitely a recipe to return to again and again.

• Quinoa salad with corn and peppers

  • Nancith on June 12, 2018

    Very flavorful, healthy, & eye-appealing salad. this would be a great dish to take to a potluck or picnic. I probably added almost 2x the olive oil called for as per my preference. Great combination of veggies makes for a texturally interesting dish. This is certainly substantial enough to be the main dish as it was for us.

• Black bean & sweet potato salad with honey-cilantro vinaigrette

  • AgusiaH on January 24, 2014

    I added corn, red bell pepper and fresh baby spinach and substituted parsley for cilantro. The vinaigrette with honey is excellent!

• Almost classic five-bean salad

  • anightowl on June 09, 2021

    I have made this delicious bean salad several times. The dressing is a bit sweeter than most bean salad recipes I have made, but the brown sugar adds wonderful flavor. I think the amount of celery seed specified overwhelms the dish, so now I cut it to 1/3 the amount specified, and make up the difference with mustard seed. Contrary to the instructions I substitute a grainy mustard for the American mustard. I have also swapped in corn for one of the beans, and it works quite well, although it doesn't store as long in the fridge with corn. If there is dressing left after the beans are all gone, it is fabulous on a green salad.

• CD's neo-traditional red chili

  • Meags on November 16, 2022

    The kids and I really liked this a lot. Eric thought it was okay.

  • Ordinaryblogger on November 27, 2022

    Served with avocado, sour cream and salsa. Perfection.

  • mzgourmand on July 10, 2023

    This was delicious and as with all chilis, better the next day. Didn’t have pickapeppa sauce so subbed with the recommended worstershire, didn’t have faith so used chicken broth which I don’t think I would do next time. Addded two dried ancho chiles and later half a jalapeño with seeds, as well as diaspora ground Chile and it was spicy but over the top. Also used Rancho Gordo pinto beans! It was healthy, filling and tasty - hard to eat for a happy supper!

• Dairy Hollow House skillet-sizzled buttermilk cornbread

  • TrishaCP on January 02, 2017

    I made this when I realized that I didn't have enough buttermilk left to make my favorite cornbread recipe from Edna Lewis. Since only half the flour was cornmeal, it didn't have the strong corn taste of my favorite recipe, but it was still a good recipe. I know it can be sacrilege to some to include sugar in cornbread, but the amount was minimal and I couldn't notice it.

  • Meags on November 17, 2022

    This was the fluffiest cornbread I've ever made. It was delicious! I think it could use a little more sugar (I grew up on Jiffy cornbread, so I like some sugar in it ??). Might try doing 3/4 c flour and 1 1/4 c cornmeal next time.

• Lisa Esposito's soul-soothing vegetarian black bean chili

  • Meags on February 06, 2023

    It's fine. Nothing outstanding, and I have better chili recipes. A lot of work for just fine.

• CD's chili mole

  • lizwinn on November 24, 2013

    So spicy! I used Rio Zape beans, skipped the bell peppers, and followed the rest of the recipe as written, using the optional teaspoon of agave nectar. The spicing was.....a little off somehow. Too much coriander, I'm thinking. I'm all for complex seasoning, but this mix didn't do it for me. I added a cup of diced cooked butternut squash and 1/3 cup chopped toasted pumpkin seeds to try and salvage. In fairness, the jalapeno and chipotle peppers this year have been extra hot. Probably won't make again.

• Chou-Chou's brother David's Petaluma chili

  • Meags on September 27, 2021

    I made this as a half recipe. I used 1 can pinto beans, undrained, and 2 c. fresh pintos. I used one full can of tomatoes with jalapenos. Skipped potatoes. Added extra chili powder. Made it in the slow cooker. Served with blue corn tortilla chips and pickled jalapenos. Good!!

• White chili with white beans, poblanos & hominy

  • VineTomato on November 08, 2022

    A good chili. I liked the addition of the tomato, garlic and blended beans towards the end - added a lovely fresh element. This was our first experience of eating hominy - it was a hit! Served this with the molho a campanha from the same book. Great combo. We also had some cornbread on the side - could take that or leave it.

• The best vegetable hash

  • emiliang on January 19, 2014

    This is a great recipe if you want to get your kids to eat their veggies. I had to add a bit of water to the covered vegetables as they were sauteeing. To boost the flavor, I also added a splash of soy sauce and 1/2 tsp or so of Tony Chachere's to the dish as it was finishing cooking.

• Ragout of shiitake mushrooms, butter beans & Southern greens

  • Nancith on January 09, 2015

    A nice, flavorful dish for a cold winter's night. The combination of ingredients seems rather unorthodox, but works well together. I used jarred pasta sauce (not sure if that is what is meant by "tomato sauce in a jar". in the recipe), & served it over leftover noodles & rice, rather than the suggested polenta. Next time, I'll make the polenta!

• Traditional Asian-style "crisping" marinade & method for oven-baked tofu

  • dinnermints on September 03, 2016

    Interesting! Will have to play around with this one. The tofu does end up being very flavorful, but next time I would try the silicone mat or oiling the heck out of the pan.

• CD's Brunswick new-stew

  • Nancith on October 16, 2016

    Wow! This was incredible! Smoky, saucy, hearty, with complexity of flavors. I didn't have any celery and only used about half as much hot sauce as the recipe called for, which was fine for me. Heat lovers will want to use the whole amount. Used tempeh, but wish it had marinated for longer to intensify its flavor, although the rest of the stew made up for it.

  • mlbatt on August 22, 2020

    Typo in title should be "Brunswick."

• Jennifer's spiced red beans in coconut milk (Maharagwe)

  • PennyG on April 16, 2017

    Delicious! I will make this again. I made with freshly cooked, rather than canned, kidney beans and served over rice.

  • Ordinaryblogger on January 08, 2023

    Perfection. Amazing leftover. Served with brown rice.

• Basic Asian tofu stir-fry with bok choy & snap peas

  • christineakiyoshi on May 18, 2019

    Made with basic sauce in the same book. Tasty!

• Veronica's Jamaican coat of arms

  • Zosia on July 07, 2020

    Of all the recipes for this dish that I've tried, this is my favourite version so far thanks to the addition of garlic and lots of scallions that seemed to melt into the rice adding loads of flavour. EYB tells me I still have a few more recipes to try...

• Old-fashioned, down-home Boston (Mountain) baked beans

  • sayeater on October 05, 2023

    This is the best homemade baked bean recipe I've tried yet. I'll be honest, I grew up eating Bush's vegetarian baked beans from a can and loved them, so that's my ingrained palate preference. As I get older those have become a bit too syrupy sweet for me but this recipe hits all the right notes without being cloying AND with the benefit of those long cooked onions in it! I'm still vegetarian so I used her suggestion of subbing 2 T butter for the salt pork to give the extra richness and mouthfeel. I debated on adding a bit of liquid smoke but decided to stick to a recipe (for once). Used Rancho Gordo Cranberry beans in this and used the slow cook function on my instant pot to follow her slow cooker variation. There was still a lot of liquid so I used the saute function to cook down to a reasonable amount. Will definitely make these again and maybe even try baking in my outdoor oven that has a woodsmoke function. The fam enjoyed these as well, they have not been fans of past attempts.

  • Czygany on April 09, 2026

    Excellent beans! Played a little loose with the recipe. We had about 3lb of various beans to use up (equal parts Appaloosa, Anasazi, and Mayocoba) so we tripled the recipe. A brave thing to do for never having made it before, but I’ve been cooking out of Crescent’s books for 25 years, and she has yet to have a recipe fail me. It took 2 lg and 1 sm bean pots to fit them all with some smooshing and a few extra scattered onions on top. The sm bean pot came out perfect in 6 hours, the large needed an extra hour plus. My partner is allergic to soy, so I subbed tahini for equal amounts of the miso, plus 1 tbls of coconut aminos for each batch. (Possibly a bit more - when we tasted the liquid after mixing it up, it needed a little umph, some extra dashes of aminos was the missing thing.) Held back 1/3 of the salt to make up for the aminos. Added about 10 dashes of Lazy Kettle liquid smoke for the tripled batch. Did have to add extra boiled water at about the 4hr mark. Came out phenomenally!

• Dorothy Read's yellow-eye beans redux

  • theotherjen on April 10, 2024

    The only bean "recipe" you'll ever need. In quotes b/c it's ridiculously simple and endlessly riff-able. With the best/freshest ingredients, even though it's a vegetarian recipe and I'm probably offending someone by saying this, you'll swear the beans snuggled next to a ham bone while simmering away on a hot stove in the deep south in the summertime. This recipe has made bean lovers out of devout haters. No lie.

  • sharon_p42nrc on March 22, 2026

    The onion and paprika give these beans great flavor! I tried the heavy cream, but I wasn’t a fan. Just had these for dinner topped with roasted onions and red bell peppers, and a couple of fried eggs-

• Boston Globe by T. Susan Chang

  ...in my experience a diet of beans is more likely to pall within two days. I viewed the delay in uprisings as a genuine endorsement of this food.

  Full review