708 beat recipes

Stovetop popcorn popped with a real vanilla bean right in the hot oil, then tossed with melted butter, sugar, and scraped vanilla seeds. Sweet, fragrant, and wildly addictive.

Chickpea and eggplant stew baked with tomatoes, garlic, and fresh mint. A hearty vegan Mediterranean stew with crispy, salted eggplant and creamy chickpeas.

Simple pasta fagioli with red kidney beans, elbow macaroni, olive oil, garlic, onion, and celery. A no-frills Italian bean and pasta dish ready in 30 minutes.

Lima beans with jalapeno, sunflower seeds, tomato, onion, and fresh cilantro. A quick, low-calorie plant-based side dish with some heat and crunch.

Laksa lemak with thick rice noodles, shrimp, bean sprouts, and cucumber in a rich coconut curry broth. A classic Malaysian noodle soup where the shrimp poaching liquid becomes the base of the laksa gravy.

Pickled pink eggs tinted with beet juice and brined in a vinegar-pickling-spice mix with garlic and bay leaf. Classic pub-snack or potluck appetizer that gets better the longer it sits. Just six ingredients.

Fava beans simmered or refried with onion, Roma tomato, and cilantro. A flexible Mexican-style habas preparation, two methods in one, great as a side or stuffed in tacos.

Garlic garbanzos are roasted chickpeas tossed with olive oil, garlic, and fresh thyme, then served warm on toothpicks like a Spanish bar snack. A fast, low-fat, vegan appetizer that's ready in about 30 minutes.

Lima bean, leek, and corn chowder simmered in homemade corn-cob stock with rosemary. Dairy-free, vegan, and deeply creamy from the beans alone.

Easy garlic bean soup: white beans simmered with a whole head of roasted garlic and a sweet roasted red pepper. Five ingredients, naturally vegan, deep slow-cooked flavor.

Chowning's Tavern Brunswick stew: a Colonial Williamsburg classic with stewing hen, lima beans, corn, okra, tomatoes, and potatoes slow-simmered into Southern comfort.

Vanilla buttermilk panna cotta with fresh strawberry jam on top. A make-ahead individual dessert that sets in small glasses and feeds six for dinner parties or date nights.

Chili mac casserole with elbow macaroni, chili beans, crushed tomatoes, and melted cheddar. A freezer-friendly, four-ingredient comfort meal.

Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.

Pasta with tomatoes, white beans, and pepperoni in a quick Italian sauce with basil, oregano, and red pepper flakes. A hearty, protein-packed weeknight pasta for two.

End of the garden pickle relish using whatever is left in the fall harvest: cucumbers, green tomatoes, cabbage, peppers, beans, and carrots in a sweet mustard brine.