The Beans and Grains Masterclass

Nadia Wren

A bag of dried beans costs pennies and outlasts almost anything else in the pantry, yet most kitchens barely use it. This is how to make it worth using: the soak-and-cook basics that remove the guesswork, why grains and legumes together make a more complete meal than either alone, how to season them so they taste like something you crave, and a rotation of dishes that keep both cheap and good on the table. Grounded, generous, and never preachy about it.