Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes by Joe Yonan

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Notes about this book

  • Jane on March 01, 2020

    I've tagged so many recipes in this book that I want to try. This is a beautiful and interesting book, especially for anyone wanting to get more into plant-based eating.

Notes about Recipes in this book

  • Roasted tomato and pepper soup with lady cream peas

    • Jane on March 09, 2020

      This is one of the best soups I have ever made. So much flavor! I have bags of slow roasted tomatoes in the freezer so I just needed to roast peppers, garlic and onions and cook the beans. I used Rancho Gordo yellow-eye beans which matched well. This going to be a definite repeat - I am looking forward to the next few days' lunches.

  • Fusilli with white beans, cherry tomatoes, and corn sauce

    • Jane on March 01, 2020

      This was a quick prep as I had frozen corn and frozen "creamed" corn and I used canned beans. The beans, pasta and corn are low-key so the basil and Parmesan are essential to lift the flavors. This was great winter comfort food.

  • Ratatouille cassoulet

    • mlbatt on February 21, 2020

      Cooked this in my Le Creuset braiser. The sauce dried out a bit during the long bake, but tasted fabulous (I added about 1/2 cup of water around the edges during the uncovered part of the bake, which helped). I will add water to the tomato layer in the beginning next time. And there will be a next time!

  • Root vegetable, white bean, and mushroom cassoulet

    • margieparis1 on March 27, 2020

      I cooked the dried beans with onion, peppercorns, bay leaf, and garlic. Then used bean liquid (there was very little), chicken stock, and water for the cassoulet. I found it flavorful.

    • ksg518 on February 24, 2020

      I was really excited to try this but it was a great disappointment. It's just very bland. I know this is a vegan book with vegetarian options, but this could really use some bacon or sausage. I also think adding some acid, perhaps a pickled onion topping, would help. In addition, Yonan says to add the breadcrumb topping as the cassoulet is going in the oven. When I removed the lid halfway through, I realized the breadcrumbs had absorbed the liquid so there was no chance for a crispy topping. Perhaps the topping should just be added at the end with a run under the broiler. This will not be a repeat.

  • Harissa-roasted carrot and white bean dip

    • ksg518 on February 24, 2020

      A great dip! I used slightly more carrots and slightly less beans but I think this is a recipe that can be altered with the amounts you have on hand. I also think it could use a smidge more lemon juice. Don't omit the mint; it takes the dip from good to great. My only complaint is that the gorgeous photo must be stylized. Even with a higher carrot to bean ratio, my dip was only a light orange.

  • Tunisian soup with chickpeas, bread, and harissa (Lablabi)

    • Lepa on February 18, 2020

      This wasn't as good as I had hoped. It seemed a bit too dry; more liquid would have been welcome (maybe that's my fault). Two tablespoons of cumin are listed in the recipe but the instructions only mention one tablespoon. Maybe that would have made a difference? Not bad but also not a repeat.

  • Nigerian stewed black-eyed peas and plantains (Ewa riro and dodo)

    • Lepa on February 12, 2020

      I was really excited to make this stew and ordered palm oil and grains of selim (I've never used either) so it would be authentic. Unfortunately, it was just okay. I left out the scotch bonnet chile because I was concerned it would be too hot for the kids so that may have affected the end result. I think I would have liked more tomatoes and didn't love the taste of the pureed red pepper paste here. My kids liked it fine but not a repeat.

  • Winter salad with cranberry beans, squash, and pomegranate

    • Skamper on March 12, 2020

      This was a bit of a disappointment. Not difficult, really, but a lot of steps for a fairly blah result, imo. Note, though, I missed pomegranate season and I think that would have been a nice addition.

  • Black bean mother sauce puree (Salsa madre)

    • czalikowski on March 26, 2020

      This is an excellent recipe- with a surprising amount of flavor, given it uses only common pantry items. It’s clear that I will be repeating this recipe as a weekly staple!

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Recipes use a colorful mosaic of beans from Lady cream peas to red lentils. International dishes such as Chinese-style noodles with black beans and shiitakes will take us around the world of flavor.

    Full review
  • ISBN 10 0399581480
  • ISBN 13 9780399581489
  • Published Feb 04 2020
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

A fresh, modern look at the diverse world of beans, chickpeas, lentils, pulses, and more--featuring 125 recipes for globally inspired vegetarian mains, snacks, soups, and desserts, from a James Beard Award-winning food writer

Beans are emerging from their hippie roots to be embraced for what they truly are: a delicious, versatile, and environmentally friendly form of protein. With heirloom varieties now widely available across the United States, this nutritious and hearty staple is poised to take over your diet.

Enter Joe Yonan, food editor of The Washington Post, who provides a master base recipe for cooking any sort of bean in any sort of appliance--Instant Pot®, slow cooker, or stovetop--as well as 125 recipes for using them in daily life, from Harissa-Roasted Carrot and White Bean Dip to Crunchy Spiced Chickpeas to Smoky Black Bean and Plantain Chili. Drawing on the culinary traditions of the Middle East, the Mediterranean, South America, and the American South, and with beautiful photography throughout, this book has recipes for everyone. With fresh flavors, vibrant spices, and clever techniques, Yonan shows how beans can save you from boring dinners, lunches, breakfasts--and even desserts!

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