Unlock the possibilitiesof beans, chickpeas, lentils, pulses, and morewith125fresh, modernrecipes for globally-inspired vegetarian mains, snacks, soups, and desserts, from a James Beard Award-winning food writer

This is the bean bible we need.Bon Apptit

After being overlooked for too long in the culinary world, beans areemergingfor what they truly are: a delicious, versatile, and environmentally friendly protein.Infact, withalittle ingenuity, this nutritious and hearty staple is guaranteed to liven up your kitchen.

Joe Yonan, food editor of theWashington Post,provides a master base recipe for cooking any sort of bean in any sort of applianceInstant Pot, slow cooker, or stovetopas well as creative recipes for using beans 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, Africa, South America, Asia, 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 canmake for thrilling dinners, lunches, breakfastsand even desserts!