The big, white, floury beans are excellent in soups, braises, pastas and saucy one-pot meals, and also excellent roasted – lighter, with more crispy bits than dense chickpeas: pat cooked beans ...

Ingredients 50g unsalted butter 4 garlic cloves, crushed 1 tbsp crushed fennel seeds 1 tbsp finely grated lemon zest 400g can chickpeas, rinsed and drained 400g can white beans, rinsed and drained ...

Hey everyone, Jason Griffith here! When it comes to classic American comfort food, a good pot of baked beans is right at the top of the list. Forget the canned stuff—this isn’t your average side dish.

To cook the beans: 1 pound of beans will yield 4 cups, which is twice as much as needed for this recipe, so plan to store them. Put the beans into a pot and add enough water to cover them by 4 inches.