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Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes
A fresh, modern look at the diverse world of beans, chickpeas, lentils, pulses, and more--featuring 125 recipes for globally inspired vegetarian mains, snacks, soups, and desserts, from a James Beard Award-winning food writer
Beans are emerging from their hippie roots to be embraced for what they truly are: a delicious, versatile, and environmentally friendly form of protein. With heirloom varieties now widely available across the United States, this nutritious and hearty staple is poised to take over your diet.
Enter Joe Yonan, food editor of The Washington Post, who provides a master base recipe for cooking any sort of bean in any sort of appliance--Instant Pot®, slow cooker, or stovetop--as well as 125 recipes for using them 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, South America, 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 can save you from boring dinners, lunches, breakfasts--and even desserts!
Beans are emerging from their hippie roots to be embraced for what they truly are: a delicious, versatile, and environmentally friendly form of protein. With heirloom varieties now widely available across the United States, this nutritious and hearty staple is poised to take over your diet.
Enter Joe Yonan, food editor of The Washington Post, who provides a master base recipe for cooking any sort of bean in any sort of appliance--Instant Pot®, slow cooker, or stovetop--as well as 125 recipes for using them 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, South America, 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 can save you from boring dinners, lunches, breakfasts--and even desserts!
240 pages, Kindle Edition
First published February 4, 2020
About the author
Joe Yonan
9 books85 followersJoe Yonan is the two-time James Beard Award-winning Food and Travel editor of The Washington Post and the author of “Serve Yourself: Nightly Adventures in Cooking for One,” which Serious Eats called “a truly thoughtful, useful, and incredibly delicious book.” He was born in Georgia and raised in Texas, moving to Boston after college to work in newspapers. He was a food writer and Travel section editor at The Boston Globe before moving to Washington in 2006 to edit the Post’s Food section, for which he also writes an award-winning monthly column and occasional feature stories. His work from the Globe and Post has appeared in three editions of the “Best Food Writing” anthology.
Joe is spending the year in North Berwick, Maine, on leave from the Post to work on two more book projects.
Joe is spending the year in North Berwick, Maine, on leave from the Post to work on two more book projects.
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Displaying 1 - 30 of 131 reviews
September 12, 2020
I struggle with how to rate this cookbook because my disappointment mostly stems from my expectations.
I got this book thinking "it would be nice to save some money by eating more plant proteins."
And because (for some reason) I associate beans with simplicity, I imagined easy recipes I could whip up with two toddlers tugging at my clothes.
Yeah. No. It was none of the above.
I would be happy to eat anything from this book -- if someone else makes it.
The average recipe dirties a minimum of 3 dishes; some get as high as 5. You can reduce the load a bit, for example by using an immersion blender instead of the omnipresent food processor, but you may still need different mixing bowls for all the blended ingredients.
And although I consider us to have a well-stocked spice rack and pantry, the author confounds me on every other page. Most of these recipes will require a special trip to an ethnic grocery or health-food store.
He also recommends a bean-of-the-month subscription at $6/lb. In short: this is not your grandmother's Depression Era bean recipes.
I got this book thinking "it would be nice to save some money by eating more plant proteins."
And because (for some reason) I associate beans with simplicity, I imagined easy recipes I could whip up with two toddlers tugging at my clothes.
Yeah. No. It was none of the above.
I would be happy to eat anything from this book -- if someone else makes it.
The average recipe dirties a minimum of 3 dishes; some get as high as 5. You can reduce the load a bit, for example by using an immersion blender instead of the omnipresent food processor, but you may still need different mixing bowls for all the blended ingredients.
And although I consider us to have a well-stocked spice rack and pantry, the author confounds me on every other page. Most of these recipes will require a special trip to an ethnic grocery or health-food store.
He also recommends a bean-of-the-month subscription at $6/lb. In short: this is not your grandmother's Depression Era bean recipes.
February 27, 2022
Beautiful book!
I love all types of beans, so I was looking forward to learning new ideas.
Technically this book is great and explain all method of cooking and kind of beans.
The recipes sound delicious and fantastic, but I wished that all recipes were presented with a picture.
This is a meatless recipe book with no ordinary recipes.
I was expecting peasant and easy food, but these are elevated, fancy and some are time consuming.
Some ingredients may not be easy to find in your local grocery store.
Fortunately I live in a multicultural city.
I have yet to try a recipe, therefore I can’t comment on results yet, but as I love to cook and I do have an extensive experience with home cooking, I can tell that most of the recipes are not what you would call simple and easy.
PS. the ebook is currently on sale for $2.99 (Canadian), on Kindle or Kobo (and probably on iBook and other platforms).
I love all types of beans, so I was looking forward to learning new ideas.
Technically this book is great and explain all method of cooking and kind of beans.
The recipes sound delicious and fantastic, but I wished that all recipes were presented with a picture.
This is a meatless recipe book with no ordinary recipes.
I was expecting peasant and easy food, but these are elevated, fancy and some are time consuming.
Some ingredients may not be easy to find in your local grocery store.
Fortunately I live in a multicultural city.
I have yet to try a recipe, therefore I can’t comment on results yet, but as I love to cook and I do have an extensive experience with home cooking, I can tell that most of the recipes are not what you would call simple and easy.
PS. the ebook is currently on sale for $2.99 (Canadian), on Kindle or Kobo (and probably on iBook and other platforms).
January 25, 2021
Sorry, guys, I spent the weekend finishing reading all the cookbooks I've started over the last month so I don't get in trouble at work for keeping them all out when there's a line for them--eek!
Okay, so I really liked a couple of Joe Yonan's other books, so I was very much looking forward to this one. And partly I really like this one too, just...not really to actually cook from. Pretty much at all.
So, to start with, I just really enjoy how Yonan talks about beans--it's clear that he really loves them and finds their history interesting and cares about eating them at their most delicious. And all that's pretty cool.
But the recipes! Are so long! And complicated! I love the idea of cooking dried beans all the time, I do, but in reality, I never manage to plan enough ahead to soak them overnight and then cook them for several hours on top of that. I get that they probably taste better that way. I just can't seem to figure out the timing of it. Have I mentioned that I'm real lazy? There's that, too. But Yonan makes it sound like it's a CRIME AGAINST BEANS to ever eat them out of a can or like, cook them in the Instant Pot. I mean, a couple times he's like, you can take that shortcut. If you feel good about it. Which, I don't know about you, but in my family, that was basically saying, you can do that, but we all know you're wrong and we will be over here judging you. Forever.
I would love to eat most of the things in this book, but only if someone else would put in all the time and make them for me. Because I feel like I can't make anything out of this book without being judged for taking the shortcut.
Also, I was kind of excited because I have ended up with a bunch of anasazi beans (okay, I bought them because they're cool looking and that's all) that I was hoping Joe Yonan would tell me what to do with. And he did not. They are mentioned twice, but only to say how long to cook them for and not what to actually use them for after that. So boo.
I did really enjoy reading about all the beans though!
Okay, so I really liked a couple of Joe Yonan's other books, so I was very much looking forward to this one. And partly I really like this one too, just...not really to actually cook from. Pretty much at all.
So, to start with, I just really enjoy how Yonan talks about beans--it's clear that he really loves them and finds their history interesting and cares about eating them at their most delicious. And all that's pretty cool.
But the recipes! Are so long! And complicated! I love the idea of cooking dried beans all the time, I do, but in reality, I never manage to plan enough ahead to soak them overnight and then cook them for several hours on top of that. I get that they probably taste better that way. I just can't seem to figure out the timing of it. Have I mentioned that I'm real lazy? There's that, too. But Yonan makes it sound like it's a CRIME AGAINST BEANS to ever eat them out of a can or like, cook them in the Instant Pot. I mean, a couple times he's like, you can take that shortcut. If you feel good about it. Which, I don't know about you, but in my family, that was basically saying, you can do that, but we all know you're wrong and we will be over here judging you. Forever.
I would love to eat most of the things in this book, but only if someone else would put in all the time and make them for me. Because I feel like I can't make anything out of this book without being judged for taking the shortcut.
Also, I was kind of excited because I have ended up with a bunch of anasazi beans (okay, I bought them because they're cool looking and that's all) that I was hoping Joe Yonan would tell me what to do with. And he did not. They are mentioned twice, but only to say how long to cook them for and not what to actually use them for after that. So boo.
I did really enjoy reading about all the beans though!
January 2, 2021
I like the concept of a book of entirely bean recipes. I am trying to incorporate more beans into my diet.
This book is annoying. The author is very chatty in the recipe headnotes, most of which are along the lines of how he adapted the recipe from such and such chef. IE it's chef-y recipes.
The recipes are time consuming, dirty a lot of kitchen equipment, frequently source difficult to find ingredients, and are all vegan (which is NOT clear from the marketing). There aren't photos for many recipes. I also personally am off-put by the cold book design and photography.
These are not practical or convenient for the everyday cook, at all. Quite a few recipes require that you have made components from OTHER recipes in the book.
For example, Pinto Bean Tortilla Salad as written:
-make a vinaigrette
-make your own tortilla chips
-cook a pot of beans
-make herb-marinated tofu feta
UGH, no. The point of this book, IMO, is to elevate beans to something sexy you would see in a restaurant. Wasn't what I was looking for and not practical for my daily cooking.
This book is annoying. The author is very chatty in the recipe headnotes, most of which are along the lines of how he adapted the recipe from such and such chef. IE it's chef-y recipes.
The recipes are time consuming, dirty a lot of kitchen equipment, frequently source difficult to find ingredients, and are all vegan (which is NOT clear from the marketing). There aren't photos for many recipes. I also personally am off-put by the cold book design and photography.
These are not practical or convenient for the everyday cook, at all. Quite a few recipes require that you have made components from OTHER recipes in the book.
For example, Pinto Bean Tortilla Salad as written:
-make a vinaigrette
-make your own tortilla chips
-cook a pot of beans
-make herb-marinated tofu feta
UGH, no. The point of this book, IMO, is to elevate beans to something sexy you would see in a restaurant. Wasn't what I was looking for and not practical for my daily cooking.
February 5, 2023
Lots of good recipes! I've tried two and they were delicious. However, there are a lot of recipes with chickpeas/garbanzo beans and I am not a fan. I won't be making those. Personal issue on my part.
Joe Vonan takes inspiration from many cuisines: Peruvian, Indian, Mexican, British, southern USA, Mediterranean, Chinese, so there is a lot of variety. He even includes desserts made with beans and they look yummy!
Joe Vonan takes inspiration from many cuisines: Peruvian, Indian, Mexican, British, southern USA, Mediterranean, Chinese, so there is a lot of variety. He even includes desserts made with beans and they look yummy!
December 26, 2020
I LOVE beans! Like really love them! And I cook them a lot... so imagine my surprise when I bought this book and found that there is still so much to learn, and so many ways to cook them that I had never tried. The Cuban black beans with orange are a new favorite! The falafel-ish salad is delish. And I've got ten other recipes flagged to try.
Another thing, after reading this I finally splurged on a bunch of Rancho Gordo beans, something I've wanted to do for a long while. And I almost don't want to type this cause they are in demand and can be hard to get, but they are the most delicious beans I have ever eaten. Seriously next level.
The only thing in this book I can guarantee I won't cook: the bean desserts! I like my beans savory thank you very much.
Another thing, after reading this I finally splurged on a bunch of Rancho Gordo beans, something I've wanted to do for a long while. And I almost don't want to type this cause they are in demand and can be hard to get, but they are the most delicious beans I have ever eaten. Seriously next level.
The only thing in this book I can guarantee I won't cook: the bean desserts! I like my beans savory thank you very much.
December 3, 2020
One of my top cookbooks of the year. I LOVE cookbooks. I have too many, but this one deserved a front row seat on my shelf. My favorite recipe so far is the Black Bean Sopes with Salsa Madre. OMG, has become an app fav at our house so that anyone who visits wants to know if it's going to be served. every recipe I've tried has been delicious. And BEANS are one of the best foods anyone can eat. The longest lived healthiest people in the world eat beans everyday and so should you!
September 19, 2020
This author got me to really try heirloom beans. Fantastic!
August 23, 2021
This is a rich person's guide to recipes from expensive restaurants using hard to find ingredients and dirtying every dish in the kitchen. Considering the author is the food editor for the Washington Post, it's each to see how he wrote a cookbook that most people aren't going to be able to use.
May 5, 2020
3.75 Beans
I didn't know what to expect. It turns out I was pleasantly surprised! Funny, as this is a cookbook, however I may have enjoyed the history and facts the author gifted us with more than the recipes! Interesting stuff.
The recipes however look intriguing. I'm truly curious to try some beans I've never heard of. So not only am I prepared with some great sounding recipes but there are shopping resources listed at the end of the book.
Cool beans 😎 indeed.
I didn't know what to expect. It turns out I was pleasantly surprised! Funny, as this is a cookbook, however I may have enjoyed the history and facts the author gifted us with more than the recipes! Interesting stuff.
The recipes however look intriguing. I'm truly curious to try some beans I've never heard of. So not only am I prepared with some great sounding recipes but there are shopping resources listed at the end of the book.
Cool beans 😎 indeed.
September 21, 2021
I was impressed by this cookbook, because while Yonan doesn't say that is vegan or vegetarian, it definitely is. I'm neither, but it is nice to see a book full of non-meat recipes designed to satisfy our meat-addicted palates. Most, if not all, of these recipes are gluten-free, which is great for those with celiac disease.
There's an incredibly wide range of recipes from cultures all over the world. Goes to show the bean is an ancient food source.
The biggest negative might be that it might be difficult to get the many beans described by Yonan. He does give good substitutes, but it is the reader who must search for these types of beans and their subs.
While this is almost a coffee table book, what with all the stunning food photography, Yonan gives many practical tips about cooking beans. Cooking beans correctly is important to their palatability and digestibility.
I see some rather negative reviews here. Folks, it is a cookbook from a professional foodie. It is artsy and obsessive, much like the author. What cookbook isn't? Also, it's not a book for folks who don't enjoy cooking. If you are looking for a bland, one pot meal, or ways to combine meat with beans, this is not the book for you.
There's an incredibly wide range of recipes from cultures all over the world. Goes to show the bean is an ancient food source.
The biggest negative might be that it might be difficult to get the many beans described by Yonan. He does give good substitutes, but it is the reader who must search for these types of beans and their subs.
While this is almost a coffee table book, what with all the stunning food photography, Yonan gives many practical tips about cooking beans. Cooking beans correctly is important to their palatability and digestibility.
I see some rather negative reviews here. Folks, it is a cookbook from a professional foodie. It is artsy and obsessive, much like the author. What cookbook isn't? Also, it's not a book for folks who don't enjoy cooking. If you are looking for a bland, one pot meal, or ways to combine meat with beans, this is not the book for you.
October 18, 2020
Who knew you could do so many things with beans? There is a lot of information on different types of beans in addition to a lot of interesting recipes. Quite a few of them are fairly complicated, and all are vegan, although he does allow substitutes with non vegan ingredients. Still, I will be trying some of them, and I did learn some good basic information on preparation of beans. 3.5 stars
February 21, 2020
Too many ingredients needed for many of the recipes, but good insights nevertheless
January 18, 2021
Nicely put together cookbook, clear instructions and great pictures. None of the 6 dishes I tried took an unreasonable amount of time and were excellent. I would make 5/6 again. I should mention I'm a lazy cook and hate alot of chopping. The blurb is stating vegetarian but I think these are all vegan.
By chance two of the ones I tried were mentioned in the blurb
Harissa-Roasted Carrot and White Bean Dip - this was good but the least favorite of all that I tried, I liked the carrots roasted with harissa more than the final dip. I also hate cleaning out the blender this may have influenced my enjoyment.
Smoky Black Bean and Plantain Chili - excellent, filling and enjoyed the slight sweetness of the plantain. Would quarter the plantain instead of half and possibly lessen the quantity the ratio was a bit off. Wish for measurement rather than listed 3 plantains.
Israeli Mung bean stew - delicious
Peruvian beans and Rice - loved this monster sized rice and bean pancake, could use a bit more of the aji amarillo paste. Had with eggs (sorry vegans) the next day
Three Bean salad - went with the green bean option
French Green Lentils - so good !! switched out the mustard greens for spinach.
By chance two of the ones I tried were mentioned in the blurb
Harissa-Roasted Carrot and White Bean Dip - this was good but the least favorite of all that I tried, I liked the carrots roasted with harissa more than the final dip. I also hate cleaning out the blender this may have influenced my enjoyment.
Smoky Black Bean and Plantain Chili - excellent, filling and enjoyed the slight sweetness of the plantain. Would quarter the plantain instead of half and possibly lessen the quantity the ratio was a bit off. Wish for measurement rather than listed 3 plantains.
Israeli Mung bean stew - delicious
Peruvian beans and Rice - loved this monster sized rice and bean pancake, could use a bit more of the aji amarillo paste. Had with eggs (sorry vegans) the next day
Three Bean salad - went with the green bean option
French Green Lentils - so good !! switched out the mustard greens for spinach.
May 6, 2021
A broad guide to the various beans. Great if you are changing from meat to veg.
December 7, 2022
I will borrow it again
It’s interesting and I think beans are not hard enough in cuisine. So I am interested in trying more of these recipes
It’s interesting and I think beans are not hard enough in cuisine. So I am interested in trying more of these recipes
November 13, 2022
I am not much of a bean fan. Growing up as a Sri Lankan, beans in our diet was limited to chickpeas, green peas, red kidney beans and mung beans and sometimes urad dhals(lentils). But we heavily relied on red split lentils. But this book opens endless possibilities with beans! So I love Joe's suggestions !
February 2, 2020
Cool Beans is the latest cookbook from Joe Yonan, the food and dining editor of The Washington Post and it is unlike any other cookbook I have encountered. It is filled with unique, sophisticated bean recipes with nary a ham hock in sight. Every recipe is vegan and the large majority are gluten free. For those recipes that aren't gluten free, it is merely because of a bun, crust, or pasta. All things for which gluten-free alternatives can easily be found. The book is broken up into the following seven sections:
Dips & Snacks
Salads
Soups, Stews, & Soupy Sides
Burgers, Sandwiches, Wraps, Tacos, & a Pizza
Casseroles, Pasta, Rice, & Hearty Main Courses
Drinks & Desserts
Condiment & Other Pantry Recipes
I found many of the dips and snacks recipes to be hearty enough for a small meal. I also found that there was a recipe for every occasion one could imagine from the casual to the more formal. Selections such as Winter Salad with cranberry beans, squash, and pomegranate and Christmas lima, kale, and cherry tomato salad with honey-dill dressing are delicious and are beautiful enough to be included at any table. This book does not include recipes containing green beans or soybeans, but instead focuses on pulses. Mr. Yonan readily admits that a few ingredients can't be found in the average grocery store and for those he offers substitutions where he is able. Seasonings in the recipes pull from many different cultures offering something for virtually every palate. The author briefly addresses bean-related issues such as lectins and soaking and the book concludes with a nice glossary of beans and a helpful chart listing common cooking times for each bean not only for the stovetop but for the pressure cooker as well. Overall, I thought this was a wonderfully-curated and creative collection of recipes. I would recommend it to anyone who enjoys beans and to those who simply wish to incorporate more meat-free dishes into their daily life.
Disclosure: Many thanks to Ten Speed Press for the early review copy.
Dips & Snacks
Salads
Soups, Stews, & Soupy Sides
Burgers, Sandwiches, Wraps, Tacos, & a Pizza
Casseroles, Pasta, Rice, & Hearty Main Courses
Drinks & Desserts
Condiment & Other Pantry Recipes
I found many of the dips and snacks recipes to be hearty enough for a small meal. I also found that there was a recipe for every occasion one could imagine from the casual to the more formal. Selections such as Winter Salad with cranberry beans, squash, and pomegranate and Christmas lima, kale, and cherry tomato salad with honey-dill dressing are delicious and are beautiful enough to be included at any table. This book does not include recipes containing green beans or soybeans, but instead focuses on pulses. Mr. Yonan readily admits that a few ingredients can't be found in the average grocery store and for those he offers substitutions where he is able. Seasonings in the recipes pull from many different cultures offering something for virtually every palate. The author briefly addresses bean-related issues such as lectins and soaking and the book concludes with a nice glossary of beans and a helpful chart listing common cooking times for each bean not only for the stovetop but for the pressure cooker as well. Overall, I thought this was a wonderfully-curated and creative collection of recipes. I would recommend it to anyone who enjoys beans and to those who simply wish to incorporate more meat-free dishes into their daily life.
Disclosure: Many thanks to Ten Speed Press for the early review copy.
November 8, 2024
Some pretty epic bean recipes that show how versatile beans are in addition to being delicious and nutritious!
February 5, 2022
So I agree with other readers about the complexity of Yonan’s recipes. They aren’t especially simple or quick. However, GOODREADS reviews are supposedly to be written as BOOK reviews, not recipe reviews. Many of the reviews I’ve read about this book are actually critical of the recipes, in that they are not simple and /or quick. I get this and agree with these observations. Yet, the book is not advertised as being a quick and simple recipe collection. Rather, it’s blurbed as “ the ultimate guide to cooking with the world’s most versatile plant-based protein “. I don’t know why anyone would read that description and assume the book would be full of quick and simple recipes. And it’s not. But the book itself is well-written and everything I’ve taken the time to cook from it so far has been delicious. While there are several good plant based cookbooks that are billed as quick, simple, low-prep, inexpensive, yada yada yada, this one is not. And that’s fine by me!
January 23, 2021
This would be a beautiful cookbook if you were wanting to make gourmet bean recipes; however, my expectations were all wrong. I was looking for cheap, easy, and creative bean recipes, but with recipes calling for $9 per pound heirloom beans and one recipe needing 2 TABLESPOONS of sumac, I might as well just eat a steak. 🤣 I removed half a star because only about 1/3 of the recipes included a photo, half a star because many of the ingredients are very difficult to find if you don’t live in a big city, and one star because of disappointed expectations. He did include a fantastic idea for eliminating some of the bean, ahem, side effects, so for that, it was worth the read.
June 15, 2020
Borrowed this ebook from the library to determine if I should purchase. As I'm not a person who likes to spend a lot of time in the kitchen, most of the recipes were too preparation intensive for me. Also, although they sounded good, many recipes had no photo.
January 24, 2021
Definitely one to buy and own, takes the anxieties out of cooking beans!
June 14, 2021
I didn't find this fresh or modern. Basically take your favorite recipe, replace the main ingredient with beans, and cook as usual. Try not to be disappointed with the resulting compost.
January 5, 2025
I was looking for a cookbook for dried beans. This cookbook uses canned. I recently started buying dried beans from a company, Rancho Gordo, in California as I was tired of buying dried beans at the grocery store only to get home and find upon opening them that the beans were old. If they look dry and shriveled upon opening the bag then the beans are old. Old beans take longer to cook .Old beans do not have flavor like " new " dried beans.
However buying beans or any food over the Internet is often more expensive than going to the local grocery stores.
Why am I telling you all this? A bean cookbook should have this information about dried beans but it didn't and most don't either.
Beans should be dried ,packaged, and used in a year like Olive oil. Bean companies should print a Harvest date, also like Olive oil, and a " use by" date.
The problem is that most manufacturers put a 3 to 5 year use buy date if there is a date printed at all. Most bean packages don't put a " harvest date" on the bag. At my local store I've only found on company that puts a " Harvest " date. It's in the " International " sections of the grocery store and the Harvest date is denoted with an H and then month and year on the back of the package at the bottom.
I was also looking for a cookbook that used more than Chickpeas(Garbanzo beans), Pinto beans, and Lima beans. Did you know that fresh lima beans are green but once they have been dried they're white? That tidbit isn't in this book either.
Canned beans are more generally expensive than dried beans. One cup of dried beans once cooked equals three cups of beans
. Dried beans are easy to cook. Rinse and sort throw out any bad beans. Put rinsed beans in a pot cover with water two inches above beans or 3 to 4 cup of water for 1_cup beans. Cover pot with lid. Bring to a rolling boil and let boil 20 minutes then put in a bay leaf and any aromatics ( minced onion, garlic, celery, parsley,etc.) then either reduce heat and continue on stove or transfer to a slow cooker or a baking dish and cover with foil and cook in oven for an hour. Look on internet for time and temperatures.
If you're looking for a cookbook with recipes that use a variety of heritage beans or dried beans this is not a good one.
If you're looking for a cookbook featuring canned beans and you're not
worrying about the safety of the material used to line canned beans or how or what they have been cooked in this book is good. Canned beans are fast and easy to use . So if you want some ideas for something besides just heating up a can of beans and serving them this is a good book to look through.
However buying beans or any food over the Internet is often more expensive than going to the local grocery stores.
Why am I telling you all this? A bean cookbook should have this information about dried beans but it didn't and most don't either.
Beans should be dried ,packaged, and used in a year like Olive oil. Bean companies should print a Harvest date, also like Olive oil, and a " use by" date.
The problem is that most manufacturers put a 3 to 5 year use buy date if there is a date printed at all. Most bean packages don't put a " harvest date" on the bag. At my local store I've only found on company that puts a " Harvest " date. It's in the " International " sections of the grocery store and the Harvest date is denoted with an H and then month and year on the back of the package at the bottom.
I was also looking for a cookbook that used more than Chickpeas(Garbanzo beans), Pinto beans, and Lima beans. Did you know that fresh lima beans are green but once they have been dried they're white? That tidbit isn't in this book either.
Canned beans are more generally expensive than dried beans. One cup of dried beans once cooked equals three cups of beans
. Dried beans are easy to cook. Rinse and sort throw out any bad beans. Put rinsed beans in a pot cover with water two inches above beans or 3 to 4 cup of water for 1_cup beans. Cover pot with lid. Bring to a rolling boil and let boil 20 minutes then put in a bay leaf and any aromatics ( minced onion, garlic, celery, parsley,etc.) then either reduce heat and continue on stove or transfer to a slow cooker or a baking dish and cover with foil and cook in oven for an hour. Look on internet for time and temperatures.
If you're looking for a cookbook with recipes that use a variety of heritage beans or dried beans this is not a good one.
If you're looking for a cookbook featuring canned beans and you're not
worrying about the safety of the material used to line canned beans or how or what they have been cooked in this book is good. Canned beans are fast and easy to use . So if you want some ideas for something besides just heating up a can of beans and serving them this is a good book to look through.
November 5, 2019
Joe Yonan, food editor of the Washington Post, shares his love of beans in 125 often innovative recipes. These recipes include his own take on standards such as bean dips (Harissa-Roasted Carrot and White Bean Dip stands out), bean salads (updating the traditional Three Bean Salad), and bean soups (dals and fuls join a variety of chilis and baked beans). Hand foods (sandwiches, burgers, wraps, and tacos), casseroles, pasta, rice, drinks, and desserts round out the collection. He sometimes bases his recipes on restaurant meals he’s enjoyed (Red Lentil Ful with Sumac-Roasted Cauliflower), and sometimes finds inspiration in word play (Cannellini Cannelloni). Throughout, Yonan writes with a sense of humor as he provides information on the various types of beans, how to prepare both dried and canned beans, and strategies for dealing with the discomfort some may experience when adding beans to their diet. The book includes a list of sources for both beans and spices as well as cooking timetables. This is an eclectic collection of recipes, where Israeli, Nigerian, Southern American, and Cuban recipes follow one on the heels of another. Because of the international nature of the recipes, some cooks may need a bit of shopping to collect all the spices. Photos are sprinkled throughout the book, but many recipes do not include visuals. The recipes are well laid out, each with an introduction giving background on the recipe’s origins, straight forward directions, and an organized list of ingredients.
I really enjoyed Yonan's witty writing, and his enthusiasm for beans shines through on every page. This book deals only with pulses (so no fresh green beans included). Perhaps those will feature in a later cookbook. I love Indian and Middle Eastern food, so dals and other lentil dishes are not new to me. These types of dishes are included in this book, but stand beside many others I have not previously tried. I particularly loved Yonan's story of coming up with the name "Cannellini Cannelloni" before developing the recipe to go with it, and my husband and I both enjoyed this very filling dish.
I'm definitely looking forward to some more cooking from this book!
Parts of this review first appeared in Library Journal.
I really enjoyed Yonan's witty writing, and his enthusiasm for beans shines through on every page. This book deals only with pulses (so no fresh green beans included). Perhaps those will feature in a later cookbook. I love Indian and Middle Eastern food, so dals and other lentil dishes are not new to me. These types of dishes are included in this book, but stand beside many others I have not previously tried. I particularly loved Yonan's story of coming up with the name "Cannellini Cannelloni" before developing the recipe to go with it, and my husband and I both enjoyed this very filling dish.
I'm definitely looking forward to some more cooking from this book!
Parts of this review first appeared in Library Journal.
June 14, 2023
This was perhaps not the best cookbook to use in the Netherlands, a country not famous for its beans. Anytime Yonan waxed poetic about an heirloom bean of some sort, my main question was, "Is that a brown bean or a white bean?" Because that's literally what's written on the can: "Bruine Bonen" and "Witte Bonen." (I could try calling the company to ask what specific variety of brown bean or white bean they're referring to, but I'm pretty sure somebody would end up laughing at me.)
I'm exaggerating slightly. Thanks to globalization, the local grocery store now stocks exotic bean varieties such as black beans, lima beans, and even *gasp* black-eyed peas. Things are getting wild here in the Dutch countryside.
I did make an attempt to learn about the unfamiliar types of beans promoted in this cookbook, though it was challenging. For example, when a friend asked if she could bring me anything from the US, I said, "A can of adzuki beans," since even the international market in the nearest city didn't have them. She brought me a 2-pound bag, as no cans were available. "Thanks!" I said, smiling while thinking, What am I going to do with a kilo of dried adzuki beans???
Brownies, apparently. Lots and lots of brownies, only with this recipe instead of the one Yonan offers, since I found the rosewater too overpowering and the chickpea brine (rebranded as aquafaba) too weird.
That's been a common problem with nearly all the recipes I've tried - there's invariably a better recipe somewhere else with the same idea, only with easier ingredients and a better flavor. Though I've made just thirteen of the recipes, all but one were decidedly not worth the effort. That single one, Enfrijoladas, I'd absolutely make again, but the rest were either "okay" or not to my taste, so that I'm now giving up on the cookbook as a whole.
The photos are beautiful, though, and I can appreciate the concept. I just need better odds than one out of thirteen to keep a cookbook on my shelf.
I'm exaggerating slightly. Thanks to globalization, the local grocery store now stocks exotic bean varieties such as black beans, lima beans, and even *gasp* black-eyed peas. Things are getting wild here in the Dutch countryside.
I did make an attempt to learn about the unfamiliar types of beans promoted in this cookbook, though it was challenging. For example, when a friend asked if she could bring me anything from the US, I said, "A can of adzuki beans," since even the international market in the nearest city didn't have them. She brought me a 2-pound bag, as no cans were available. "Thanks!" I said, smiling while thinking, What am I going to do with a kilo of dried adzuki beans???
Brownies, apparently. Lots and lots of brownies, only with this recipe instead of the one Yonan offers, since I found the rosewater too overpowering and the chickpea brine (rebranded as aquafaba) too weird.
That's been a common problem with nearly all the recipes I've tried - there's invariably a better recipe somewhere else with the same idea, only with easier ingredients and a better flavor. Though I've made just thirteen of the recipes, all but one were decidedly not worth the effort. That single one, Enfrijoladas, I'd absolutely make again, but the rest were either "okay" or not to my taste, so that I'm now giving up on the cookbook as a whole.
The photos are beautiful, though, and I can appreciate the concept. I just need better odds than one out of thirteen to keep a cookbook on my shelf.
October 29, 2022
Das Buch ist nur als Taschenbuch aufgelegt mit 7 Kapiteln.
Joe Yonam hat schon mehrere Bücher über Single Kochen, Gemüserezepte und Hülsenfrüchte geschrieben.
Hülsenfrüchte gibt es weltweit und billigste Proteinquelle. Es sind 18.000 Leguminosen bekannt. In Deutschland wird auf 245.000 Hektar die vegane, eiweißreiche, glutenfreie und lactosefreie Gemüse und Hülsenfrucht in einem angebaut. Sie gelten als Fleischersatz und verbessern den Boden auf dem sie angebaut werden. Linsen werden bereits seit 10.000 Jahren angebaut. Das erste Mal, wo ich von Linsen gehört habe, ist in der Geschichte von Jakob und Esau in der Bibel. Hier handelt es sich um rote Linsen.
In dem Buch wird ausführlich auf die Vorbereitung und Zubereitung der Hülsenfrüchte eingegangen. Der Schnellkochtopf verkürzt die Kochzeit um das 3 fache. So braucht man nur 30 Minuten statt 1,5 Stunden die Leguminosen kochen.
125 interessante Rezepte ergänzen das Buch. Ich habe einige gefunden, die ich ausprobieren werde.
Viele Rezepte sind für mich gewöhnungsbedürftig. Daher kann ich keine 5 Sterne vergeben. 4 Sterne sind aber auch eine gute Bewertung.
Viele Sorten sind sehr selten und ungewöhnlich. Das ist das Besondere an dem Buch, dass nicht nur dicke Bohnen und grüne Bohnen vorkommen, sondern auch Crowder Peas, Lady Cream Peas oder Spalterbsen. Gut, dass es eine eigene Tabelle mit Garzeiten für den Schnellkochtopf und den Herd gibt.
Die Zutaten zum Buch können beim Narayana Verlag im Online Shop gekauft werden.
Fazit
Seltene Hülsenfrüchte mit Rezepten und genauer Erklärung
Joe Yonam hat schon mehrere Bücher über Single Kochen, Gemüserezepte und Hülsenfrüchte geschrieben.
Hülsenfrüchte gibt es weltweit und billigste Proteinquelle. Es sind 18.000 Leguminosen bekannt. In Deutschland wird auf 245.000 Hektar die vegane, eiweißreiche, glutenfreie und lactosefreie Gemüse und Hülsenfrucht in einem angebaut. Sie gelten als Fleischersatz und verbessern den Boden auf dem sie angebaut werden. Linsen werden bereits seit 10.000 Jahren angebaut. Das erste Mal, wo ich von Linsen gehört habe, ist in der Geschichte von Jakob und Esau in der Bibel. Hier handelt es sich um rote Linsen.
In dem Buch wird ausführlich auf die Vorbereitung und Zubereitung der Hülsenfrüchte eingegangen. Der Schnellkochtopf verkürzt die Kochzeit um das 3 fache. So braucht man nur 30 Minuten statt 1,5 Stunden die Leguminosen kochen.
125 interessante Rezepte ergänzen das Buch. Ich habe einige gefunden, die ich ausprobieren werde.
Viele Rezepte sind für mich gewöhnungsbedürftig. Daher kann ich keine 5 Sterne vergeben. 4 Sterne sind aber auch eine gute Bewertung.
Viele Sorten sind sehr selten und ungewöhnlich. Das ist das Besondere an dem Buch, dass nicht nur dicke Bohnen und grüne Bohnen vorkommen, sondern auch Crowder Peas, Lady Cream Peas oder Spalterbsen. Gut, dass es eine eigene Tabelle mit Garzeiten für den Schnellkochtopf und den Herd gibt.
Die Zutaten zum Buch können beim Narayana Verlag im Online Shop gekauft werden.
Fazit
Seltene Hülsenfrüchte mit Rezepten und genauer Erklärung
September 22, 2021
I rarely write reviews but this book seemed to require one. First off, this is a gorgeous love letter to beans. The recipes are varied, culturally diverse, and welcoming. Photos are lovely and appealing. I can’t wait to try many of these out. That said, there seem to be a good many comments from those who rate this book harshly because it isn’t what they specifically hoped for, that being, essentially, a “semi homemade” cookbook for canned beans. This is an actual cookbook. It’s meant for people who enjoy cooking and exploring recipes, and who maybe even have a well stocked pantry or are okay with (egads) purchasing a new spice or two. Several people also complain the author projects guilt on those who use canned beans or pressure cook them. The author actually lists canned beans as an option in nearly all recipes, and has a whole section on how great pressure cooking beans is. So…no? Many also claim the complexity of the dishes, stating this is a book for chefs, not home cooks. There is literally nothing complex in these recipes. If you can make vegetable soup and maybe own a blender of some sort, you’re fine. If you aren’t interested in cooking and trying new things, perhaps your best bet would be to purchase prepared chili or soup. This is a cookbook, and maybe not the best reviewed by people who don’t wish to cook.
February 7, 2020
Thank you Ten Speed Press for this free copy of COOL BEANS by The Washington Post food editor, Joe Yonan.
If you’re an old hippie / vegetarian like me, you’ve no doubt eaten ample beans -cooked every which way imaginable-in your life. But they’ve never tasted this good!
One hundred and twenty-five vegetarian inspired (primarily bean) recipes adorn the pages of this cookbook. I say primarily because beans aren’t necessarily the featured ingredient in every recipe though they are the star.
High is protein, fiber, and extremely filling, beans are an excellent source of your RDA.
Besides extremely tasty recipes you’ll find a bit of Bean History 101, a Pressure Cooker Timetable and a Stovetop Cooking Timetable for varied beans & legumes, a Glossary for Beans, Spices, Herbs, and Other ingredients. Also included is Sources.
The recipes are very simple to follow and delicious to eat. I recommend starting with the Root Vegetable, White Bean, and Mushroom Cassoulet. Hearty Appetite!
If you’re an old hippie / vegetarian like me, you’ve no doubt eaten ample beans -cooked every which way imaginable-in your life. But they’ve never tasted this good!
One hundred and twenty-five vegetarian inspired (primarily bean) recipes adorn the pages of this cookbook. I say primarily because beans aren’t necessarily the featured ingredient in every recipe though they are the star.
High is protein, fiber, and extremely filling, beans are an excellent source of your RDA.
Besides extremely tasty recipes you’ll find a bit of Bean History 101, a Pressure Cooker Timetable and a Stovetop Cooking Timetable for varied beans & legumes, a Glossary for Beans, Spices, Herbs, and Other ingredients. Also included is Sources.
The recipes are very simple to follow and delicious to eat. I recommend starting with the Root Vegetable, White Bean, and Mushroom Cassoulet. Hearty Appetite!
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