BEANS, BLACK (aka TURTLE BEANS)
Flavor: slightly sweet, with earthy and meaty notes, and a rich, creamy yet dense, firm texture
Volume: moderate
Nutritional profile: 74% carbs / 23% protein / 2% fat
Calories: 225 per 1-cup serving (cooked)
Protein: 15 grams
Techniques: simmer
Timing: Presoak beans overnight (or 6–8 hours); boil about 1–2 hours, until tender.
basil
bay leaf
BELL PEPPERS, e.g., green, red, yellow, esp. roasted
black bean cakes
Brazilian cuisine
BURRITOS
CARIBBEAN CUISINE
carrots
casseroles
cayenne
celery
Central American cuisines
cheese, e.g., cheddar (esp. white), cotija, goat, Monterey Jack
chickpeas
chilaquiles
CHILES, e.g., Anaheim, ancho, CHIPOTLE, jalapeño, poblano, serrano
chili pepper flakes, chili powder, chili pepper sauce
CHILI, VEGETARIAN
chives
chocolate
CILANTRO
citrus
coffee
coriander
CORN
cucumbers
Cuban cuisine
CUMIN
dips
eggs, e.g., huevos rancheros
empanadas
enchiladas
epazote
GARLIC
ginger
grains
Jamaican cuisine
jícama
kombu
Latin American cuisines
lemon, e.g., juice
LIME, e.g., juice, zest
liquid smoke
MANGOES
Mexican cuisine
mint
miso
mushrooms
mustard
nachos
oil, e.g., olive, peanut, sesame, vegetable
olives, e.g., green
ONIONS, e.g., green, red, white, yellow
ORANGE
OREGANO, e.g., Mexican
paprika
parsley
pâtés
pepper, e.g., black, white
plantains
potatoes
Puerto Rican cuisine
purees
quesadillas
quinoa
refried beans
RICE, e.g., brown
rosemary
SALADS, e.g., bean, corn, taco
salsa
SALT, e.g., kosher, sea
savory
scallions
sherry, dry
SOUPS, e.g., black bean
sour cream
South American cuisines
Southwestern (U.S.) cuisine
soy sauce
spinach
spreads
squash, e.g., acorn, spaghetti, winter
stews
stock, vegetable
sweet potatoes
tacos
tempeh
Tex-Mex cuisine
thyme
TOMATOES and tomato paste
tortillas, e.g., whole wheat
tostadas
VEGGIE BURGERS
vinegar, e.g., apple cider, red wine, sherry
Flavor Affinities
BLACK BEANS + AVOCADO + CILANTRO + corn + LIME JUICE
black beans + avocado + cilantro + onions + rice
black beans + avocado + salsa + spinach + burritos
black beans + bell peppers + corn + lettuce + scallions
BLACK BEANS + BELL PEPPERS + GARLIC + ONIONS
black beans + brown rice + salsa + tomatoes
black beans + cheddar + chickpeas + corn + green onions
BLACK BEANS + chiles + CILANTRO + coriander + cumin + lime + scallions
black beans + chiles + garlic + sesame oil + sugar
black beans + chili powder or chili pepper flakes + cumin + garlic + onions + tomatoes
black beans + chipotle chiles + coffee + cumin + orange
BLACK BEANS + CILANTRO + LIME + oregano + red onions
black beans + cilantro + orange
black beans + coriander + cumin + ginger
black beans + garlic + thyme
black beans + ginger + kombu + soy sauce
black beans + kale + sweet potatoes
black beans + oregano + sage + thyme
black beans + mango + quinoa
black beans + salsa + sweet potatoes + tortillas
BEANS, BORLOTTI (see BEANS, CRANBERRY)
BEANS, BROAD (see BEANS, FAVA)
BEANS, CANNELLINI (see also BEANS, WHITE)
Flavor: notes of nuts, with a creamy, smooth texture
Volume: quiet–moderate
What they are: white Italian kidney beans
Techniques: braise, puree, simmer
Tips: Presoak dried beans overnight (or 6–8 hours); boil and simmer until tender, about 1 to 2 hours.
Possible substitutes: other white beans, navy beans
artichokes and artichoke hearts
arugula
BASIL
bay leaf
bell peppers, e.g., red, roasted
broccoli rabe
bruschetta
carrots
“cassoulets,” vegetarian
celery
chard, e.g., Swiss
chiles, e.g., jalapeño
chili, vegetarian
chives
cilantro
cloves
couscous
cumin
dips, e.g., bean
escarole
fennel
GARLIC
greens, bitter, e.g., beet
ITALIAN CUISINE
KALE
kombu
leeks
lemon, e.g., juice, zest
lime
mushrooms
OIL, e.g., grapeseed, OLIVE
olives, e.g., kalamata
onions, e.g., red, Spanish, spring
oregano
paprika
parsley
PASTAS, e.g., fettuccine, linguini, pasta e fagioli
pepper, e.g., black
pesto
pistou
potatoes
purees
rice, e.g., brown
rosemary
SAGE
SALADS, e.g., bean, green, tomato
salt, e.g., kosher, sea
savory
shallots
SOUPS, e.g., minestrone, pasta e fagioli, tomato
spelt
spinach
spreads
stews
stock, vegetable
sweet potatoes
thyme
TOMATOES
tomatoes, sun-dried
vinegar, e.g., balsamic, sherry
walnuts
Flavor Affinities
cannellini beans + balsamic vinegar + herbs (basil, rosemary, sage) + olive oil
cannellini beans + basil + tomatoes
cannellini beans + bay leaf + savory
cannellini beans + beet greens + walnuts
cannellini beans + bell peppers + garlic
cannellini beans + chard + garlic + olive oil + rice + vinegar
CANNELLINI BEANS + cilantro + GARLIC + lemon juice + OLIVE OIL
CANNELLINI BEANS + GARLIC + OLIVE OIL + pasta
CANNELLINI BEANS + GARLIC + OLIVE OIL + rosemary or sage
CANNELLINI BEANS + GARLIC + herbs (e.g., sage, thyme) + TOMATOES
cannellini beans + lemon + spinach
BEANS, CRANBERRY (and BORLOTTI BEANS, a popular type of cranberry bean)
Season: summer (fresh); year-round (dried)
Flavor: slightly sweet, with earthy notes of chestnuts, meat, nuts, and/or peas, with a creamy, yet firm texture
Volume: quiet
Nutritional profile: 73% carbs / 24% protein / 3% fat
Calories: 240 per 1-cup serving (boiled)
Protein: 17 grams
Techniques: boil, braise, pressure-cook, simmer
Timing: Boil and simmer presoaked dried cranberry beans until tender, about 1–2 hours. Boil fresh beans about 10 minutes.
Possible substitutes: kidney beans, pinto beans
bay leaf
beans, baked
bell peppers, e.g., red
“brandade”
broccoli rabe
butter
carrots
casseroles
celery
chard, Swiss
cheese, e.g., feta, Gorgonzola, Parmesan
chili, vegetarian
cinnamon
dips
farro
garlic
gratins
herbs
hummus
ITALIAN CUISINE
lemon juice
oil, olive
olives
onions, e.g., yellow
oregano
parsley
PASTAS
Portuguese cuisine
quinoa
rosemary
sage
salads
scallions
SOUPS, e.g., bean, minestrone, pasta e fagioli
Spanish cuisine
spinach
stews
stock, vegetable
succotash
thyme
tomatoes
walnuts
zucchini
Flavor Affinities
cranberry beans + cinnamon + tomatoes
cranberry beans + feta + walnuts
cranberry beans + garlic + green onions + lemon + olive oil
cranberry beans + garlic + sage
BEANS, FAVA (aka BROAD BEANS)
Season: spring–summer
Flavor: bitter/sweet, with earthy notes of butter, nuts (e.g., chestnuts) and/or split peas, and a dense, grainy, rich texture
Volume: moderate (fresh)–louder (dried)
Nutritional profile: 73% carbs / 24% protein / 3% fat
Calories: 190 per 1-cup serving (boiled)
Protein: 13 grams
Techniques: blanch (then peel), boil, braise, puree, raw (young beans), sauté, simmer (8–10 minutes fresh, 1½–2 hours dried), steam, stir-fry
Timing: Boil and simmer presoaked fava beans until tender, about 1½–2 hours. Note: If skins are removed, fava beans will cook in less than an hour.
Tip: Never overcook.
artichokes and artichoke hearts
arugula
ASPARAGUS
avocado
basil
beans, other, e.g., green
beets
bell peppers
bread crumbs
broccoli rabe
bruschetta
butter
carrots
cayenne
celery
CHEESE, e.g., blue, feta, goat, mozzarella, Parmesan, pecorino, ricotta, ricotta salata, white
chervil
chicory
CHILES, e.g., dried, jalapeño
chili pepper flakes, chili powder, and chili sauce
chives
cilantro
couscous
cream
crostini
cumin
dill
dips
eggs, e.g., frittatas, omelets
epazote
“falafel”
fennel
GARLIC and spring garlic
ginger
Greek cuisine
greens, e.g., bitter, salad
“hummus”
Italian cuisine
kale
leeks
LEMON, e.g., juice, zest
lemon, Meyer
lettuce
lime
lovage
marjoram
MEDITERRANEAN CUISINES
Middle Eastern cuisines
MINT
Moroccan cuisine
MUSHROOMS, e.g., lobster, morel
nettles
nutmeg
OIL, e.g., OLIVE, sesame, walnut
olives
ONIONS, e.g., red, spring
parsley
PASTAS, e.g., orecchiette, spaghetti
peas
pesto
pistachios
Portuguese cuisine
potatoes
purees
quinoa
radishes
ramps
rice
risottos
rosemary
sage
SALADS, e.g., beet
salt, e.g., kosher, sea
savory, e.g., summer
scallions
snap peas
SOUPS
Spanish cuisine
spinach
spreads
stews
tahini
thyme
tomatoes, esp. sun-dried
vinaigrette
walnuts
yogurt
zucchini
Flavor Affinities
fava beans + asparagus + peas + pastas
fava beans + avocado + quinoa
fava beans + black pepper + herbs (e.g., basil, chives, parsley) + olive oil + salt
fava beans + beets + mint + ricotta salata cheese
fava beans + chiles + cilantro + garlic + lime
fava beans + cilantro + feta cheese + radishes
fava beans + cumin + garlic + lemon + olive oil + parsley + tomatoes
fava beans + dill + lemon + yogurt
fava beans + dill + mint
fava beans + garlic + lemon + mint + olive oil + ricotta cheese
fava beans + garlic + olive oil + onions
fava beans + garlic + thyme
fava beans + goat cheese + lemon + olive oil + yogurt
fava beans + lemon + pasta + ricotta
fava beans + marjoram + pasta
fava beans + mint + pecorino cheese + pistachios
BEANS, FERMENTED BLACK (and SAUCE)
Flavor: SALTY/sweet/umami, with pungent notes
Volume: loud–very loud
What it is: condiment made of fermented and salted black soybeans, sometimes combined with ginger and orange zest
Tips: Rinse fermented black beans before cooking for a “quieter” flavor. Chop well to season more evenly.
arame
asparagus
basil
beans, e.g., green, long, mung
bell peppers
bok choy
broccoli
cabbage, e.g., Chinese
cauliflower
CHILES, e.g., serrano
chili oil, chili paste, and chili pepper flakes
Chinese cuisine
cilantro
eggplant, e.g., Asian
GARLIC
GINGER
greens, Asian, e.g., bok choy
hoisin
honey
kale, e.g., black, green
ketchup
leeks
lemon, e.g., juice
lime
mushrooms, e.g., shiitake
noodles, e.g., Asian, rice, soba, udon
oil, e.g., peanut, scallion, sesame
onions
orange, e.g., zest
pepper, e.g., black
rice, e.g., brown
rice syrup
salads, e.g., onion, spinach
sauces
scallions
seitan
sesame, e.g., oil, seeds
sherry
soups
soy sauce
spinach
star anise
STIR-FRIES
stock, e.g., vegetable
sugar, e.g., brown
tamari
tofu
vinegar, e.g., balsamic, rice, sherry
wine, e.g., dry white, rice
yogurt
zucchini
Flavor Affinities
fermented black beans + balsamic vinegar + sesame + soy sauce
fermented black beans + chiles + garlic + vinegar
fermented black beans + eggplant + yogurt
FERMENTED BLACK BEANS + GARLIC + GINGER
fermented black beans + garlic + star anise
fermented black beans + ginger + orange zest
fermented black beans + ginger + scallions + tofu + soups
fermented black beans + onions + sesame oil + scallions