Enhanced descriptions from Syndetics:

" The book brings a sense of joy and creativity to this sensible, dare I say stodgy, form of protein."
-The Seattle Times

Beans are a "superfood" and a budget-conscious, plant-based protein for meat and non-meat eaters alike. An excellent everyday option, they're easy to make the main focus of a meal (breakfast, lunch, dinner) or to sneak into something for an extra boost (think smoothies!).

The cookbook uses popular and widely available beans, pulses, and lentils, and includes 40 simple, delicious recipes for dips and spreads, salads and soups, as well as for mains. Whether you're stocked up on dried or canned beans, there's plenty of inspiration here. Liven up your weekly meals with this hearty, healthy staple.

Recipes include:
Pinto Bean Enchiladas with Zucchini and Spinach
Turkey and White Bean Chili
Split Pea Soup with Bacon, Lemon, and Fresh Herbs
Huevos Rancheros Sandwiches
Butter Bean and Walnut Dip
Vietnamese Black Bean Sticky Rice
Vegan Black-Eyed Pea Jambalaya
Red Lentil Stew with Dried Apricots
Cauliflower and Lima Bean Gratin
Dried Cherry Pilaf with Chickpeas and Pistachios
Bean Bourguignon (with or without beef)
Coconut Curry Split Pea Dal

Table of contents provided by Syndetics

• Introduction (p. 1)
• Beans in a Nutshell ... Rather, a Podshell (p. 3)
• The Heat Is On: How to Properly Cook Your Beans (p. 15)
• Starts and Smoothies: Recipes for Breakfast (p. 26)
• Chocolate, Banana, and Black Bean Smoothie (p. 31)
• Tropical White Bean Smoothie (p. 31)
• PB&J Smoothie (p. 32)
• Lentil and Oat Granola with Coconut and Almonds (p. 35)
• Xoi Dau Den (Vietnamese Black Bean Sticky Rice) (p. 37)
• Huevos Rancheros Sandwiches (p. 41)
• Snacks and Spreads: Recipes for Noshing (p. 42)
• The Only Hummus You'll Ever Need (p. 47)
• Edamame Fritters with Parmesan and Mint (p. 49)
• Lentil and Mushroom "Caviar" (p. 52)
• Baked Butternut Squash and Black-Eyed Pea Samosas (p. 55)
• Butter Bean and Walnut Dip (p. 57)
• Marinated Black-Eyed Peas and Olives (p. 59)
• Greek Fava (Yellow Split Pea Dip) (p. 60)
• Spicy Black Bean Snack Mix (p. 63)
• Soups and Stews: Recipes to Keep You Warm (p. 66)
• Sweet and Spicy Red Chili (p. 71)
• Edamame and Arugula Soup (p. 73)
• Turkey and White Bean Chili (p. 77)
• Ash Reshteh (Persian Noodle Soup) (p. 79)
• Split Pea Soup with Bacon, Lemon, and Fresh Herbs (p. 83)
• Ribollita (Tuscan Bread Soup) (p. 85)
• Red Lentil and Apricot Stew (p. 89)
• Sides and Salads: Recipes to Start Your Meal (p. 90)
• Aquafaba Mayonnaise (p. 94)
• Dried Cherry Pilaf with Chickpeas and Pistachios (p. 97)
• Roasted Beet and Green Lentil Salad with Orange Vinaigrette (p. 98)
• Slow Cooker Molasses Baked Beans (p. 102)
• Cauliflower and Lima Bean Gratin (p. 105)
• Cannellini and Kale Salad with Tahini Dressing (p. 107)
• Edamame Slaw (p. 111)
• Warm Potato, Apple, and Lentil Salad (p. 112)
• Saladu Ñebbe (Senegalese Black-Eyed Pea Salad) (p. 114)
• Edamame and Green Lentil Salad with Grapes and Feta (p. 117)
• Suppers and Square Meals: Recipes for the Main Table (p. 118)
• Bean Bourguignonne (p. 124)
• Lima Bean Risotto with Almonds (p. 127)
• Coconut-Curry Split Pea Dal (p. 129)
• Lima Bean Frittata with Halloumi Cheese (p. 131)
• Frijoles Negros (Slow Cooker Cuban Black Beans) (p. 133)
• Black-Eyed Pea Jambalaya (p. 135)
• Moroccan Chermoula Chicken with Chickpeas (p. 139)
• Pinto Bean Enchiladas with Zucchini and Spinach (p. 141)
• Thai Peanut Soba Salad with Edamame and Pan-Seared Salmon (p. 143)
• Portobello Sandwiches with Herbed Navy Bean Spread (p. 146)
• Lentil, Ricotta, and Herb Meat Loaf with Garlic-Yogurt Sauce (p. 148)
• Bean-cyclopedia: A Quick and Easy Reference Guide (p. 151)
• Acknowledgments (p. 161)
• Index (p. 162)

Reviews provided by Syndetics

Library Journal Review

Freeman, a culinary instructor, recipe developer, and food stylist, provides 40 bean-centric recipes for dishes ranging from breakfast to dinner, with snacks, sides, and salads included. If smoothies are your breakfast of choice, her recipes fortify the typical fruit-forward sips with the nutrition of beans. The requisite bean-based huevos rancheros become a breakfast sandwich, and an additional international flair is provided by Vietnamese black bean sticky rice. The recipes are not all vegetarian (e.g., turkey and white bean chili), although beans always play a significant role. Some of the best are vegetarian, however, and they draw from the world's cuisines; coconut-curry split pea dal, black-eyed pea jambalaya, and pinto bean enchiladas are just a few examples. Most recipes use a standard can's worth of beans, but there are detailed instructions for using dried beans as well. Recipes are easy-to-follow, and the author's chatty tone feels as if one is conversing with an old friend. A "Bean-Cyclopedia" rounds out the book, explaining each type of bean, how to cook, and what beans to substitute. VERDICT Full of creative approaches to common ingredients, this book is a standout.--Sharon Mensing, Phoenix, AZ

Booklist Review

Beans have been experiencing a surge in popularity (even before the pandemic resulted in stores being emptied of long-lasting staple foods) due to their versatility and use in a variety of food cultures. Chef and culinary renaissance person Freeman divides this collection into dishes for various purposes, including breakfast, noshing, keeping you warm, starting your meal, and the main table. An introductory chapter praises beans as the unsung heroes of the pantry, as the variety of types is extensive, they work in many contexts, they tend to be inexpensive, and they are nutritionally superior to many other alternatives. Another chapter outlines the proper ways to sort, soak, salt, and cook beans. The recipes range widely, and Freeman's years of experience in various food-related roles can be clearly seen in the variety of influences and creative applications offered. A guide to types of beans completes the book, providing a quick reference to soaking instructions, cook times, beans it can be swapped for, and more. (Index not available at time of review.)

Author notes provided by Syndetics

Jackie Freeman is a professional chef with over twenty years' experience. Her work spans the range of testosterone-fueled restaurant kitchens, exotic (and not-so-exotic) destinations as a private chef, a borderline-hippie cheese maker and farmhand, a somewhere-between-strict-and-funny culinary instructor (at PCC Markets), a recipe developer with over 900 recipes under her testing belt, a quirky TV and radio personality, a detail-oriented food stylist, and a culinary writer. Jackie lives in Seattle with her family.

More importantly, Jackie cooks every day for her growing (in both number and appetite) family, while managing a freelance career, schlepping kids to-and-from school and activities, and finding a moment or two to dig in the garden or go for a run. She brings her unique viewpoint of exacting recipe development skills and professional culinary experience and combines it with just being a regular mom trying to get a healthy, tasty, and somewhat efficient meal on the table before the kids have a meltdown.