Cool Beans: The Ultimate Guide to Cooking with the World’s Most Versatile Plant-Based Protein, with 125 Recipes

Washington Post food editor Yonan shares his love of beans in 125 often innovative recipes, which include his own take on standards such as bean dips (harissa-roasted carrot and white bean dip stands out), bean salads (updating the traditional three bean salad), and bean soups (dals and fuls join a variety of chilis and baked beans). Hand foods (sandwiches, burgers, wraps, and tacos), casseroles, pasta, rice, drinks, and desserts round out the collection. Throughout, Yonan writes with a sense of humor as he provides information on the various types of beans, how to prepare both dried and canned beans, and strategies for adding beans to one’s diet. Included is a list of sources for both beans and spices as well as cooking timetables. Photos are sprinkled throughout the book, but many recipes do not include visuals. Recipes are well laid-out, each with an introduction giving background on the origins, clear directions, and an organized list of ingredients.