Bean By Bean: A Cookbook: More than 175 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans, Even Sweet Beans!

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Has there ever been a more generous ingredient than the bean? Down-home, yet haute, soul-satisfyingly hearty, valued, versatile deeply delectable, healthful, and affordable to boot, there’s nothing a bean can’t do—and nothing that Crescent Dragonwagon can’t do with beans. From old buddies like chickpeas and pintos to rediscovered heirloom beans like rattlesnake beans and teparies, from green beans and fresh shell beans to peanuts, lentils, and peas, Bean by Bean is the definitive cookbook on beans. It’s a 175-plus recipe cornucopia overflowing with data, kitchen knowledge, lore, anecdotes, and a zest for excellent food and excellent times.

Consider the lentil, to take one example. Discover it first in a delicious slather, Lentil Tapenade. Then in part a dozen soups, including Sahadi’s Lebanese Lentil Soup with Spinach, Kerala-Taste Dahl, and Crescent’s Very, Very Easiest Lentil, Mushroom & Barley Soup. It then turns up in Marinated Lentils De Puy with Greens, Baked Beets, Oranges & Walnuts. Plus there’s Jamaica Jerk-Taste Lentil-Vegetable Patties, Ethiopian Lentil Stew, and Lentil-Celeriac Skillet Sauce. Do the similar for black beans—from Tex-Mex Frijoles Dip to Feijoada Vegetariana to Maya’s Magic Black Beans with Eggplant & Royal Rice. Or shell beans—Newly Minted Puree of Fresh Favas, Baked Limas with Rosy Bitter Cream, Edamame in a Pod. And on and on—from starters and soups to dozens of entrees. Even desserts: Peanut Butter Cup Brownies and Red Bean Ice Cream.

Has there ever been a more generous ingredient than the bean? Down-home, yet haute, soul-satisfyingly hearty, valued, versatile deeply delectable, healthful, and affordable to boot, there’s nothing a bean can’t do—and nothing that Crescent Dragonwagon can’t do with beans. From old buddies like chickpeas and pintos to rediscovered heirloom beans like rattlesnake beans and teparies, from green beans and fresh shell beans to peanuts, lentils, and peas, Bean by Bean is the definitive cookbook on beans. It’s a 175-plus recipe cornucopia overflowing with data, kitchen knowledge, lore, anecdotes, and a zest for excellent food and excellent times.

Consider the lentil, to take one example. Discover it first in a delicious slather, Lentil Tapenade. Then in part a dozen soups, including Sahadi’s Lebanese Lentil Soup with Spinach, Kerala-Taste Dahl, and Crescent’s Very, Very Easiest Lentil, Mushroom & Barley Soup. It then turns up in Marinated Lentils De Puy with Greens, Baked Beets, Oranges & Walnuts. Plus there’s Jamaica Jerk-Taste Lentil-Vegetable Patties, Ethiopian Lentil Stew, and Lentil-Celeriac Skillet Sauce. Do the similar for black beans—from Tex-Mex Frijoles Dip to Feijoada Vegetariana to Maya’s Magic Black Beans with Eggplant & Royal Rice. Or shell beans—Newly Minted Puree of Fresh Favas, Baked Limas with Rosy Bitter Cream, Edamame in a Pod. And on and on—from starters and soups to dozens of entrees. Even desserts: Peanut Butter Cup Brownies and Red Bean Ice Cream.

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