How We Test a Recipe Before It Earns a Spot
Every recipe on the site is cooked at least three times by three different people before it goes live. Here is what...
Read the story →Cheap, filling, and endlessly adaptable, a pot of beans is the quiet backbone of good weeknight cooking.
A pot of beans simmered with an onion, a bay leaf, and a good glug of olive oil is a meal on its own and a starting point for ten more. The broth they leave behind is a gift.
Season the pot generously and let them cool in their own liquid so they stay creamy. Do not drain that liquid; it is where half the flavor lives.
From one pot you can make a brothy bowl one night, a crisped-up skillet the next, and a blended dip on the third. Few ingredients stretch this far.
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