A substantial salad that’s good at any time of year.

Sweet baked beans with Persian flavors.

A great way to use up your Parmesan rinds.

This hearty, high-protein combination shows up in countless cuisines – including Persian cooking, which inspired several of this week’s dishes.

The earthy beans, smoky bacon and rich red-wine reduction are ideal flavors to pair with dry, robust red wines.

Before boiling, or during?

An impressive party dish that easy, inexpensive and likely to satisfy meat-eating guests, too.

It’s winter. It’s cold. It’s perfect weather for a warming meal. Melissa Clark shows how to make red wine pinto beans with bacon.

The humble chickpea has done a lot of traveling. Studded with spicy chorizo and showered with pine nuts, they can be served tapas style or converted into an easy soup.

A simple delicious dish that will use up corn tortillas in your freezer and black beans from the pantry.