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Beans and peas - Page 3 of 17

  • Recipe

    Pea-Mint-Sunflower Seed Pesto

    Slightly thicker and chunkier than traditional basil pesto, this is great tossed with pasta or spread on crostini. If using thawed frozen peas, skip the blanching and shocking step.

  • Recipe

    Pea and Ricotta Toast

    Use up a loaf of almost-stale crusty bread with this great no-fuss dinner. It’s also a lovely snack with cocktails.

  • Recipe

    Pea and Scallion Soup

    This fresh-tasting soup has a bit of texture to it. Add bread or a sandwich, and it’s a super-simple, homey lunch. Strain it, and it’s a silky, refined first course.…

  • Recipe

    Fried Green Beans with Yogurt Sauce

    A bit reminiscent of fried zucchini, these crisp battered green beans have a tangy yogurt sauce on the side. Who can resist?

  • Recipe

    Persian-Style Carrots and Black-Eyed Peas

    A mix of sweet, warming spices and a burst of saffron complement the carrots while peas absorb and reinforce the flavors in this evocative dish. I like to serve this…

  • Recipe

    Snap Peas with Turkish Tarator Sauce

    Sometimes a vegetable is so perfect that you don’t want to do much to it. Such is the case when local snap peas arrive in the spring—just blanch them briefly…

  • Recipe

    Garlicky Green Beans with Almonds

    Simple yet full of flavor, this side dish is a welcome addition to the rich offerings on the Réveillon table.

  • Moveable Feast

    Minty Spring Vegetable Sauté

    This buttery blend of seasonal vegetables can be eaten warm or at room temperature. Peeling fava beans can be labor intensive—check out our fava tips and step-by-step instructions to make…

  • Moveable Feast

    Snap Pea and Strawberry Salad with Chèvre and Olive Vinaigrette

    The dressing for this salad gets a kick of heat from Calabrian chile, a spicy, slightly fruity pickled chile pepper from southern Italy. Chef Denton’s choice of Nasturtium leaves and…

  • Moveable Feast

    Heirloom Bean Tostadas with Crispy Avocado

    Though we call for an assortment of canned beans for convenience, Chefs Feniger and Milliken used heirloom beans, such as scarlet runner beans, to dress up this recipe with color…