1lbs Green Lentils, 1 red onion diced, 3 cloves of garlic smashed, 2 carrots diced, 2 stalks of celery diced, 4 cups broth, 1 can 786ml of Whole Tomatoes, ¼ cup olive oil, 2 bay leaves, black pepper ground, salt, fresh thyme, and oregano for garnish. 

Rinse the lentils and drain well. In a large pot heat the olive oil over medium heat. Add the diced onion and the garlic. Sauté for 1-2 min. Add the carrots and celery and sauté for 3-5 minutes. Stir and add the lentils, smashed tomatoes, and vegetable stock. Smash the whole tomatoes a ladle and bring to a boil for 1-2 min. Lower the heat to the minimum. Cover the pot and simmer for 90 minutes. Check lentils often until they have the desired texture. Add salt and freshly ground pepper to taste. Serve lentils in bowls with a slight fresh thyme and oregano chopped. 

1 cup navy beans soaked overnight and drained, 4 cups water, ¼ cup ketchup, ¼ cup maple syrup, 2 tbsps brown sugar, 2 tbsp molasses, 1 tsp Worcestershire sauce, 1/8 tsp black pepper ground, 1/8 tsp cayenne pepper, 1 small onion chopped. 

Place beans in a large saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 1 hour. Preheat the oven to 375 degrees F (190 degrees C). Stir ketchup, maple syrup, brown sugar, molasses, Worcestershire sauce, salt, pepper, and chili powder together in a small bowl; set aside. Once beans have simmered for 1 hour, drain, and reserve cooking liquid. Pour beans into a 1 1/2-quart casserole dish; stir in chopped onion and molasses mixture. Stir in enough reserved cooking liquid so sauce covers beans by 1/4 inch. Cover and bake in the preheated oven for 10 minutes; reduce heat to 200 degrees F (95 degrees C) and cook 6 hours longer, stirring beans after they have cooked for 3 hours. Once beans are tender and sauce has reduced and is sticky, remove from the oven, stir, recover, and allow to stand 15 minutes before serving.

2 cups dry red kidney beans, 1 large onion diced, 4 cloves garlic minced, 1 (2 inch) piece fresh ginger chopped, 2 tablespoons vegetable oil, 2 teaspoons ghee (clarified butter), 2 dried red chile peppers, 1 teaspoon cumin seeds, 6 whole cloves, 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, 2 tomatoes diced, 2 cups water, 1 tsp white sugar, salt to taste, 2 tsp garam masala, 1 tsp ground red pepper, ¼ cup cilantro leaves chopped.

Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse. Grind the onion, ginger, and garlic into a paste using a mortar and pestle. Heat the oil and ghee together in a large pot over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender. Add the drained kidney beans to the pot with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Bring to a boil and the reduce heat to low and let simmer for about 1 hour. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.

1 Cup Dry Black Beans, 2 tsp olive oil, ½ onion, 2 cloves of garlic, 2 scallions, 2 scallions, ½ red bell pepper, 1 bunch fresh cilantro, ½ cup water, 1 bay leaf, pinch of cumin, pinch of oregano, tsp red wine vinegar, salt and pepper to taste.

Place the black beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.  Chop onion, garlic, scallions, red pepper and cilantro in a small food processor. Add olive oil to a medium sized pot and set burner to medium heat. Add the vegetable mixture and saute until soft, about 3 minutes. Add the soaked beans, bay leag, cumin, organo, red wine vinegar, salt and black pepper and bring to a boil. Lower heat, cover and let simmer for 1 hour stirring occasionally until the beans are softened.

2 cups dry pinto beans, 1 tablespoon olive oil, ½ White Onion Chopped, 1.5 tbsp Ground Cumin, 8 cups water, ½ tsp dried oregano, 2 tsps sea salt, black pepper to taste, 1 tbsp fresh lime.

Place the beans in a large bowl cover with 2 to 3 inches of water and discard any beans that float. Soak at room temperature for 8 hours or overnight. Drain and rinse. In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Stir in the cumin and then add the beans, water, oregano, salt, and several grinds of pepper and bring to a boil. Reduce the heat and simmer, uncovered, until the beans are tender about 15 hours. Turn off the heat and stir in the lime juice. Season the beans with salt and pepper to taste.

2 cups Dried Cannellini Beans, 2 shallots peeled and quartered, 1 garlic bulb top sliced off, 1 fennel bulk, chopped including stalks, 1 tsp salt, black pepper to taste, 1 tbsp of olive oil, 2 tbsp lemon juice, 1 bunch swiss chard or spinach, 2 tbsp fresh parsley,
Place the beans in a large bowl cover with 2 to 3 inches of water and discard any beans that float. Soak at room temperature for 8 hours or overnight. Drain and rinse. Place the beans in a large pot and cover with 2 inches of water. Bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes. Skim any foam off the top, then add the shallots, garlic, fennel, salt, and freshly ground black pepper to taste. Simmer for 2 hours or until the beans are tender.  Remove the garlic and fennel stalks. Squeeze the softened garlic cloves out of the peels and use the back of a knife to mash them into a paste, then return it to the pot. Stir in the olive oil and lemon juice, and season to taste.

1 onion chopped, 1 tomato chopped, 1 (1 inch) piece fresh ginger chopped, 4 cloves garlic minced, 1 green chile pepper seeded and minced, 3 tablespoons olive oil, 2 fresh bay leaves, 1 tsp chili powder, 1 tsp coriander powder, 1 tsp garam masala, ½ tsp turmeric powder, 1 pinch salt to taste, water as needed, 1 cup dry chickpeas, 1 tsp fresh cilantro leaves for garnish.

Place the Chick Peas in a large bowl cover with 2 to 3 inches of water. Soak at room temperature for 8 hours or overnight. Drain and rinse. Grind Onion, Tomato, Ginger, Garlic and Chile Pepper into a paste in a food processor. Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes. Stir in the soaked chick peas and cover with enough water to cover the entire mixture by 1 inch. Bring the pot to a boil and then reduce to a low simmer for up to 1 hour or until the chick peas are softened. Garnish with cilantro.

1 ham bone with some meat, 2 ½ cups yellow split peas, 5 stalks celery diced, 4 carrots diced, ½ large Spanish onion diced, 2 tablespoons kosher salt, 2 teaspoons dried thyme, 1 bay leaf, 1 pinch ground black pepper, 8 cups water or as needed.

Place ham bone, split peas, celery, carrots, onion, salt, thyme, bay leaf, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon. Reduce the heat and place a lid on the pot, slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours. Remove ham bone from soup; remove meat from ham bone, chop, and return to the pot.

1 onion chopped, 2 stalks celery sliced, 2 potatoes diced, ¾ cup dried split peas, 2 bay leaves, 6 cups vegetable broth, 2 zucchini diced, 1 head broccoli chopped, ½ teaspoon dried basil, ¼ teaspoon ground black pepper, 4 cups chopped fresh spinach, salt to taste.

In a large pot over medium heat, combine onion, celery, potatoes, split peas, bay leaves and broth. Bring to a boil, then reduce heat, cover and simmer 1 hour. Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes, until broccoli is tender. Stir in spinach and remove from heat. Puree in a blender or food processor using an immersion blender. Salt to taste.

1 cup Dried Jumbo Lima Beans, 12 tablespoons olive oil extra virgin, 1 small onion minced, 2 small carrots cut in slices, 2-3 large garlic cloves chopped, 1 stick of celery without the leaves finely chopped, 1 large ripe tomato finely chopped, 2 tbsp tomato paste, ⅔ teaspoon sweet paprika, 1 tsp chopped fresh oregano, 2 tbsp chopped parsley, 2 tbps chopped dill, 1 bay leaf.

Fill a large cooking pot with tepid water. Add 1 teaspoon of salt and add the butter beans. Let them soak overnight. Drain butter beans in a strainer. In a large cooking pot add 3 liters of water and the butter beans. Season with salt and pepper. Bring to a boil over high heat. Reduce heat to medium and cook for about 2 hours or until butter beans are completely soft. Heat 2 tablespoons of olive oil in a pan over high heat. Add the onion and garlic and cook until soft. Add the carrots and celery. Cook for 2 minutes more. Add the tomato paste and cook for 1 minute stirring with a wooden spoon for the paste to caramelize. Add the fresh or diced tomatoes, fresh herbs, and/or dried oregano, and sweet paprika. Season with salt and pepper. Cook for 2-3 minutes stirring with a wooden spoon. Transfer the mixture to the pot with the butter beans. Add the bay leaf and remaining olive oil. Raise the heat and cook for approximately 10 minutes or until the sauce starts to thicken slightly. Preheat oven to 400°F / 200°C. Transfer the contents of the pot to a large baking pan (about the size of the oven's tray pan) and bake for 30-40 minutes, stirring once or twice, until the sauce is thickened.