It's time: We fully give you permission to begin eating your stash of quarantine beans (quaranbeans?). Now more than ever, people are rediscovering the delightful diversity of beans, and we have to say that they're the perfect ingredient for "can't-decide-if-it's-spring" weather — served warm and stew-y, they're ideal for chillier days; served cold or with lots of fresh herbs, and beans become totally summer-y.
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Channel some Nawlins-style heat with this traditional red beans and rice recipe.
If you also stocked up on carrots (an excellent quarantine vegetable; they last forever!) then this crisp salad will make excellent use of your pantry.
This white bean recipe is so easy and so hearty — make a double batch and freeze some (just separate it into your freezer container before you add the greens).
Get the recipe here (or watch video above).
These fritters are completely dairy-free but thanks to the addition of non-dairy milk and spices, they actually feel cheesy.
Recipe in Instagram caption.
This salad-y dish from trendy Los Angeles restaurant Botanica is made even better with the addition of homemade basil oil.
There are still enough cold days to justify this hearty and warming soup.
You had us at "buttermilk."
Here she is: The stew that set the internet on fire. The key to getting The Stew right is in the selection of coconut milk (because you need two cans, even though that might seem like a lot). DO NOT get reduced fat coconut milk. Go with the brands Alison recommends.
Get the recipe here (or watch video above).
The secret ingredient? A can of cream of tomato soup.