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. After being overlooked for too long in the culinary world, beans are&nbsp;emerging&nbsp;for what they truly are: a delicious, versatile, and environmentally friendly protein.&nbsp;In&nbsp;fact, with&nbsp;a&nbsp;little ingenuity, this nutritious and hearty staple is guaranteed to liven up your kitchen. Joe Yonan, food editor of the&nbsp;Washington Post, provides a master base recipe for cooking any sort of bean in any sort of appliance—Instant Pot, slow cooker, or stove top—as well as creative recipes for using beans 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, Africa, South America, Asia, 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&nbsp;make for thrilling dinners, lunches, breakfasts—and even desserts!

Cool Beans – Cooking with the World’s Most Versatile Plant-Based Protein with 125 Recipes by Joe Yonan PDF

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