This version of the soup bean and pasta dish reverses the order of its stars turning it into a pasta dish laden with creamy beans and a creamy sauce. Get the recipe for Pasta e Fagioli »

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Think of this gratin as a meatless cassoulet, meant to accompany a roast, or as a stand alone, next to a tartly-dressed green salad. Get the recipe for Lima Bean Gratin with Herbed Bread Crumbs »

Dark leafy greens are the predomi­nant vegetables in Crete, where more than 100 types grow and they are often paired with beans in sautés, stews, and pies. Get the recipe for Cretan Bean Stew with Spinach »

Black Bean Nachos

Brazilian Beans with Smoked Pork, Rice and Collards (Feijoada)

You can serve this soup the day you prepare it, but after an overnight rest on the refrigerator, the beans will have absorbed some of the broth and the soup will have a deeper flavor. Get the recipe for Fatback and Heirloom Bean Soup

Get the recipe for Lobiani »

In Emilia-Romagna, chef Carla Rebecchi taught Jenn Louis to make this borlotti bean stew with shell-like gnocchi called pisarei. A fresh herb sauce laced with speck tops it off. Get the recipe for Bread Crumb Dumplings and Bean Stew with Parsley-Speck Pesto »

Cannellini Bean Salad with Radicchio and Cele

Broccoli Rabe, Cannellini Bean, and Ricotta Crostini

A paprika-laced roux of lard, flour, and sour cream transforms a simple bean and ham soup into something luxurious. Get the recipe for Hungarian Bean and Ham Soup (Csülkös Bableves) »