Beets are truly magnificent. Not only can they grow in pretty much any climate, they are a chameleon in how they enmesh themselves into savoury and sweet recipes with equal aplomb. Oh! And they make wicked good tie dye, as their jewel toned stain is so deeply hued it is otherworldly in its vividness. So this beet hummus is freaking delish, AND it's good for you AND it will sustain you throughout the day. On crackers or toasted pita with veggies for lunch, snack or whatever, it fills you right up and gives you tonneau of plant based energy to burn. Can we also mention their earthy, sweet, mineral flavour profile? Beets, beets, magical beets✨

Here I tried to bring in some Indian influence on the border. I am a fan of the paper texture and how organic a drawing looks. This was supposed to have been submitted for the beans around the world contest but I didn't finish on time.

A really nice and refreshing chutney made fresh. It pairs well with cheese, dal and rice, some can even take it as far as having it along with eggs.

Lunch is sorted when you pack a week's worth of nutritious bowls. Start with some beans, add some grains like quinoa, a few roasted veggies, your favorite steamed greens and top it off with a tahini sauce!

This versatile bean salad contains basic ingredients and is easy to prepare. It can be served cold as a salad or warm as a dip!

Medu vada is a South Indian fritter made from Vigna mungo. It is usually made in a doughnut shape, with a crispy exterior and soft interior.

Five bean soup

This is a simple but tasty recipe that goes back a few generations on my mom's side of the family. It's one of my favorites in wintertime. In honor of Dad, who liked the cornbread more than he did the beans, I added a bonus recipe for Tennessee Corn Pone, which you can make with the leftover beans when you're bored with eating them on their own! (The beans should be juicy.)

As a vegetarian, beans are a major part of my diet. When I got a dutch oven as a gift last year, I looked for different ways to use it. Discovering that I could cook dried beans in the oven without pre-soaking was a revelation! They're so much tastier than canned, and it's so easy. Beans rule!

Rajma is a rich, hearty, spicy, tangy quintessentially Indian Red Kidney bean recipe that is typically eaten with rice. The base is onions, tomatoes, ginger, garlic and green chilies. It is slow cooked with spices like cinnamon, cloves, black pepper and cumin till the aroma wafts through the air and the beans are smooth and tender. It is perfect with a squeeze of lime and a sprinkling of chopped onions.

Lots of beans, farro, and plenty of vegetables in a Mediterranean inspired vinaigrette.

This is an adapted recipe from a Chilean dish: “Porotos Granados”.
Delicious meal, ideal for summer days.

This Santa Fe Cobb Salad offers a great variety of vegetables and beans. The Lime Jalapeno Dressing adds a Mexican Twist to it and the tortilla chips a crunchy bite to it.

Fresh, crunchy, creamy and tangy...this bean salad is healthy comfort food. I always make a huge bowlful expecting it to last 2-3 days but it never does! I use as many colours and textures in the vegetables as I can so it looks as good as it tastes. Whenever I feel a little run down, this salad is my go-to booster!

Recipe for our loved beans. Just yummy!