This Garlicky, Spicy Chickpea Stew Is Exactly What You Need

Do you have a desert island bean? Joe Yonan does, and it’s the chickpea. Mr. Yonan, the food editor of The Washington Post, adores all beans, so much so that he wrote an entire cookbook starring them, “Cool Beans” (Ten Speed Press, 2020). But he does play favorites, and the chickpea, with an earthy yet mild character that goes with nearly anything, comes out on top. Especially when it’s simmered with loads of garlic and cumin, like in a Tunisian lablabi.

The Dish: Vegetarian recipes from Joe Yonan - YouTube

Growing up in west Texas, food writer and author Joe Yonan loved to cook. He remembers the first meal he whipped up — chicken fried steak, a Texas favorite. He eventually became a newspaper reporter, but when the daily grind got to him, he decided to focus on food. Yonan is the influential food and dining editor at the Washington Post as well as the author of four cookbooks. His latest book is "Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein." He joined "CBS This Morning" on Saturday to share some of his recipes.

The Simplest, Most Delicious Way to Cook Dried Beans

This year is a boom time for beans. That was true before the coronavirus crisis, thanks to the Instant Pot and a heightened awareness of beans as a sustainable, cheap source of protein in a time of rapidly escalating climate change (and a growing number of plant-based eaters). And it’s particularly true now, when grocery store aisles are picked clean of the long-ignored Goya bags of chickpeas, and customers are buying heirloom beans at such a clip that heirloom bean purveyors like Rancho Gordo a

Beans Have Been Cool Since Way Before Quarantine

Washington Post food and dining editor Joe Yonan is a man obsessed. A man obsessed… with beans. On February 4, he published an entire cookbook, Cool Beans, focused on—you guessed it: beans. The book contains 125 different recipes including stews, dips, smoothies, and dessert, all including canned or dried beans—and before you think beans? in dessert???, trust us—it works surprisingly well, especially in Yonan's recipe for vegan chocolate mousse. But Yonan isn't the only one with beans on the br

Chapter 2: Soooo. I hear you bought some beans. - The Boston Globe

Well look at beans now. The whole country just went and bought a lifetime’s supply. The bean shelves at the grocery store have been stripped bare. From Rancho Gordo ’s dried heirloom beans to Goya’s canned ones, bean sales have quadrupled. At Baer’s Best Beans in South Berwick, Maine, they’re normally winding down this time of year, says Carol Baer. Instead, the grower of regional heirloom beans is selling what’s left of the past harvest, which they usually wouldn’t dip into until after summer v

Three Legume Experts Break Down Exactly What Makes ‘Cool Beans’

You may as well get to know what’s in those two dozen tins at the back of your pantry Beans are having a moment. “We’re very busy packing and shipping beans these days,” Charley Baer, a bean farmer of 34 years, tells me in his thick New England accent. Since the onset of the coronavirus in the U.S., bean farmers have been working overtime to stock the shelves in grocery stores whose bean aisles have been left bare. Goya has even stated that the sale of some beans has increased by 400 percent.

So You Stocked Up on Beans. Now What? Make a Sandwich.

In an incredible turn of events, beans have gone from being the most boring of shelf staples to the star of the pantry. Coronavirus-related shelter-in-place and lockdowns have led people to stockpile cans of the stuff: In early March, Goya Foods reported that sales of its canned beans had risen as much as 400%. The company told the New York Times that in one week it had shipped 24 million cases of black beans, pinto beans, and similar product to stores. Beans make perfect sense when people who’re used to having unlimited options abruptly find themselves with very few. Legumes have a yearslong shelf life and can be adapted to many diets that people are trying to keep even while in quarantine, whether it’s vegan or high-protein. They’re a blank canvas for cooks, who can get creative with their limited resources.

The 8 Cookbooks That Are Giving Editors Comfort While We Socially Distance

Got a pantry full of staples and more time than usual for getting busy in the kitchen? It’s the perfect opportunity to delve into a good cookbook and try new recipes and new cuisines. Cooking, just like reading or binge-watching, can provide an easy escape from our current reality, the only difference is you’ll end up with something delicious at the end. To help you get started, Kitchn staffers are sharing the cookbooks they’re loving right now, all of which are available on Amazon. And if you’r

‘Cool Beans’ gives some respect to the lowly legume

In times of stress, losing myself in the pages of a good cookbook is one of the most soothing forms of escapism I know. Even if I’m not up for serious cooking, a well-written recipe, accompanied by evocative narrative and a luscious-looking photo, engages all my senses in imagining a brighter future at my very own table. I wasn’t expecting a book about beans to have this kind of effect. But then, I wasn’t expecting to find myself suddenly rethinking life as I know it in the midst of a global he

Beans, Beans, Let's Talk About Beans

In these troubled times, when home cooking has become more and more a method of survival, beans are starring in the role they were born to play. Joe Yonan is the food and dining editor of the Washington Post. It’s a big job, covering an outstanding food city, so it’s pretty remarkable that Yonan finds time in the margins to write cookbooks every couple of years. What is up, Joe! His fourth book, Cool Beans (Ten Speed Press), is a well-researched and nimble collection of recipes revolving around

12 of the Best Cookbooks for Quarantine Cooking and Prep

The world feels very uncertain right now as people worldwide are being quarantined and practicing social distance and self-isolation. One thing that is certain is that we all have to eat. And so I thought it would be useful to put together a little guide on what cookbook writers (and other food writers around the internet) are suggesting that we eat as we all stay inside. I also found some cookbooks for cooking right from your pantry, and some cookbooks just for the king of all pantry foods: be

Let Joe Yonan Show You What to Do With All of Those Beans

Not long before Joe Yonan published his new cookbook, Cool Beans (Ten Speed Press), in February, legumes were having a moment, from heirloom bean provider Rancho Gordo’s “bean club” to the popularity of the Instant Pot. Now, they’ve become much more than the latest food trend: with everyone stockpiling both canned and dried beans in the age of COVID-19—there’s even a #quarantinecooking hashtag—Yonan’s book is more useful than ever. In addition to including twenty pages of bean cooking techniques

White Beans on Toast

Serving beans on toast makes them a meal! This simple, sophisticated recipe pairs white beans with garlic, broccoli rabe, and Parmesan cheese. Beans on toast. It sounds humble, but when you taste this you’ll be amazed. The recipe comes to us from the new cookbook Cool Beans by our pal Joe Yonan of The Washington Post, a book just as cool as it sounds. The premise: beans are one of the most economical, delicious, and planet-friendly foods that exist. And we all should eat more of them. Of course

So We’re All Hoarding Beans Now

“If someone you know is getting deeply into making bread from scratch,” the comedian Ellory Smith tweeted a few months ago, “they are deeply depressed I promise you.” This sentiment was retweeted more than 20,000 times, mostly by people who had actually gotten deeply into making bread from scratch, or those who watched these new sourdough maestros Instagram their obsession (and depression). Baking as an act of radical self and community care has been an increasingly important part of American l

Beans are cool, really. Joe Yonan proves it in a cookbook full of fun and tasty recipes

Our cookbook of the week is Cool Beans by Joe Yonan. To try a recipe from the book, check out: Garlicky Great Northern beans and broccoli rabe over toast, mushroom-kidney bean burgers, and chocolate, red bean and rose brownies. Chocolaty, nutty and subtly floral, Joe Yonan’s adzuki bean brownies are as delightful to eat as they are to look at. Topped with a scattering of crushed dried rose petals and chopped pistachios, he gives them a Middle Eastern touch. Especially adored in East Asian sweet

Books for Cooks: Joe Yonan's new recipes showcase beans, good for you and the environment

“In these days of justifiable worry about climate change ... beans may represent the key to feeding the Earth’s rapidly growing population,” Joe Yonan writes in the introduction to his newest cookbook, Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein. Beans have a positive effect on the land they grow on and require much less water and fewer resources to produce than animal protein, all the while providing a perfect nutritional alternative to it. Yo
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