The flavorful, naturally starchy liquid from homemade or canned beans deserves a place in your cooking—not your sink. Bean broth is too useful to pour down the drain. Whether it comes from a pot of ...

White beans may be thin-skinned, but they’re remarkably good at taking on big flavors. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, ...

A clear and easy method for cooking whole beans to achieve the perfect texture and flavor every time. Ideal for home cooking, ...

This is a brothy bean dinner at its finest, and works for cooking fast (with canned beans) or slow (with dried ones). With either method, no bean broth goes to waste. The orzo absorbs the bean cooking ...

No overnight soaking necessary.

And which one should you use?

Erin Merhar is a creative entrepreneur and food stylist with over a decade of experience developing recipes for cookbooks, editorial outlets, and leading consumer brands. Most recently, she was the ...

The difference between a gorgeous, appealing bowl of green beans and an unsavory, mushy mess comes down to how they’re cooked. Learn how to blanch green beans and no one at the dinner table will ever ...

All products featured on Bon Appétit are independently selected by Bon Appétit editors. However, when you buy something through our retail links, Condé Nast may earn an affiliate commission. Every ...

Add Yahoo as a preferred source to see more of our stories on Google. dried beans and canned baked beans - Moving Moment/Shutterstock If you've been curious about the differences between canned beans ...

Bean broth is too useful to pour down the drain. Whether it comes from a pot of homemade beans or a can, its starch and flavor can make soups silkier, sauces glossier, risotto creamier, and more. Here ...