The Complete Beans and Grains Cookbook

Whether you're just opening a can of black beans, taking the time to brine scarlet runners, or cooking teff, the world of beans and grains is both approachable and delicious. Discover tantalising recipes that use them in everything from sandwiches and hand pies to tacos and pizza, salads and simmered soups to cultural mainstays from around the world like adasi, spätzle, hummus, and gyros. These dishes will delight omnivores, vegetarians, and vegans alike.

The Complete Beans and Grains Cookbook by America's Test Kitchen offers a comprehensive guide where ATK test cooks have worked through mountains of beans—sprouting, baking, pressure-cooking, and pureeing—to present you with expert cooking instructions and make-ahead know-how. Learn how to make beans tender while keeping their shape and preventing cooked grains from clumping up. In this collection, find everything from weeknight recipes to special occasion meals, helpful charts, fast and vegan tags, and much more.

Beanified recipes: Classics reimagined to let beans deliciously take over. Think Beans Puttanesca and Chickpea Bouillabaisse.

Grainy innovations: Unique dishes such as Savoury Oatmeal and Teff-Stuffed Squash with Lime Crema and Roasted Pepitas.

Classic comfort: The best versions of favourites like Texas Chili, Black Bean Burgers, and Creamy White Bean Soup.

Heirloom beans and ancient grains: Test cooks developed recipes to match to the right bean or grain. Learn how best to purchase, prep, and cook these beans and grains for optimum flavour.

Useful substitutions: Recipes include a substitution line offering convenient bean and grain options.

From favas to fonio, take a deep dive into the vast world of beans and grains, with hundreds of exceptional, foolproof recipes in The Complete Beans and Grains Cookbook.