Amid a deluge of coronas and borlottis, the bean boom has left one of the creamiest, most versatile legumes behind.

In these troubled times, when home cooking has become more and more a method of survival, beans are starring in the role they were born to play.

A smoky, spicy upgrade to the classic combo.

The secret to shelling beans? Buy them in bulk, then freeze, simmer, and repeat—all year long.

The Ethiopian and Eritrean staple is often freshly ground from chickpeas and spices. But for home cooks, there’s a shortcut.

Whether they’re canned or dried, make some space for beans and lentils on the grill. 

A can of sweetened red bean paste can go far.