Episode Description
Are you staring at a bag of lentils in your pantry that you fully meant to cook… and somehow never do? Or maybe you’ve got a few cans of chickpeas that always feel like a good idea in theory, but never quite turn into dinner.
If beans have ever felt bland, boring, or confusing, today’s episode is for you.
By the end of this episode, you’ll:
- Discover how to make lentils, chickpeas, and other pantry beans actually craveable — from using up quick cooking red lentils in an unexpected pasta dish, to a vegetarian date-studded chickpea stew that relies on canned beans
- Find out go-to weeknight bean-centric meals that you can whip up in 30 minutes or less
- Learn about two fresh takes on bean soup: one that uses white beans and has been served in the US Senate for decades, and another that relies on simple black beans combined with a few surprising, flavorful winter veggies
Press play now if you want affordable, comforting dinners that finally make good on all those beans in your pantry!
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Links:
Lentils
Our favorite coconut red lentils from our free Substack
Curried tomato tortellini soup from 101 Cookbooks
Ecuadorian lentil stew from Laylita.com
Alison Roman’s lentils with fried lemon or garlic (you can use red or yellow)
Chickpeas
Our chickpea episode with Sarah Bond from Live, Eat, Learn
Chickpea stew with dates, almonds, and orange
Chickpea butternut squash tacos by Laura Fuentes
Yotam Ottolenghi’s confit tandoori chickpeas
Other Beans:
Amy Chaplin’s spicy black bean soup, with squash, cabbage, loads of veggies
Cheesy mashed white beans with kale and parm and runny egg, from Serious Eats
Mung bean curry from Pride of India
Senate bean soup by The Country Cook
Also: Kari’s famous white bean soup with oregano and parm, and Sonya’s take on Yemenite white bean soup with zhoug
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