Cool Beans: The Ultimate Guide to Cooking with the Worlds Most Versatile Plant-Based Protein, with 125 Recipes by Joe Yonan

Cool Beans: The Ultimate Guide to Cooking with the Worlds Most Versatile Plant-Based Protein, with 125 Recipes Reviews

• 
  NILTON TEIXEIRA

  Beautiful book!
  I love all types of beans, so I was looking forward to learning new ideas.
  Technically this book is great and explain all method of cooking and kind of beans.
  The recipes sound delicious and fantastic, but I wished that all recipes were presented with a picture.
  This is a meatless recipe book with no ordinary recipes.
  I was expecting peasant and easy food, but these are elevated, fancy and some are time consuming.
  Some ingredients may not be easy to find in your local grocery store.
  Fortunately I live in a multicultural city.
  I have yet to try a recipe, therefore I can’t comment on results yet, but as I love to cook and I do have an extensive experience with home cooking, I can tell that most of the recipes are not what you would call simple and easy.
  
  PS. the ebook is currently on sale for $2.99 (Canadian), on Kindle or Kobo (and probably on iBook and other platforms).
• 
  Lara

  Sorry, guys, I spent the weekend finishing reading all the cookbooks I've started over the last month so I don't get in trouble at work for keeping them all out when there's a line for them--eek!
  
  Okay, so I really liked a couple of Joe Yonan's other books, so I was very much looking forward to this one. And partly I really like this one too, just...not really to actually cook from. Pretty much at all.
  
  So, to start with, I just really enjoy how Yonan talks about beans--it's clear that he really loves them and finds their history interesting and cares about eating them at their most delicious. And all that's pretty cool.
  
  But the recipes! Are so long! And complicated! I love the idea of cooking dried beans all the time, I do, but in reality, I never manage to plan enough ahead to soak them overnight and then cook them for several hours on top of that. I get that they probably taste better that way. I just can't seem to figure out the timing of it. Have I mentioned that I'm real lazy? There's that, too. But Yonan makes it sound like it's a CRIME AGAINST BEANS to ever eat them out of a can or like, cook them in the Instant Pot. I mean, a couple times he's like, you can take that shortcut. If you feel good about it. Which, I don't know about you, but in my family, that was basically saying, you can do that, but we all know you're wrong and we will be over here judging you. Forever.
  
  I would love to eat most of the things in this book, but only if someone else would put in all the time and make them for me. Because I feel like I can't make anything out of this book without being judged for taking the shortcut.
  
  Also, I was kind of excited because I have ended up with a bunch of anasazi beans (okay, I bought them because they're cool looking and that's all) that I was hoping Joe Yonan would tell me what to do with. And he did not. They are mentioned twice, but only to say how long to cook them for and not what to actually use them for after that. So boo.
  
  I did really enjoy reading about all the beans though!
• 
  Jeanie Phillips

  I LOVE beans! Like really love them! And I cook them a lot... so imagine my surprise when I bought this book and found that there is still so much to learn, and so many ways to cook them that I had never tried. The Cuban black beans with orange are a new favorite! The falafel-ish salad is delish. And I've got ten other recipes flagged to try.
  
  Another thing, after reading this I finally splurged on a bunch of Rancho Gordo beans, something I've wanted to do for a long while. And I almost don't want to type this cause they are in demand and can be hard to get, but they are the most delicious beans I have ever eaten. Seriously next level.
  
  The only thing in this book I can guarantee I won't cook: the bean desserts! I like my beans savory thank you very much.
• 
  Kevin

  This author got me to really try heirloom beans. Fantastic!
• 
  Jess

  Torn between three and four stars. The tone is kind of pretentious, and most of the recipes are very much “this will take several hours and twelve pots but it will be worth it in the end,” which is fine, but some more weeknight-friendly recipes would’ve definitely sweetened the deal.
  
  That being said, 1) I love beans, 2) The recipes look killer, and 3) The photography is gorg, so we’re going with four stars.
  
  Recipes I’m going to try ASAP:
  
  - tunisian soup (lablabi) with chickpeas, bread, & and harissa
  - kidney bean and poblano tacos
  - fava, ricotta, and lemon pizza
  - ratatouille cassoulet
  - red lentil ful with sumac-roasted cauliflower
  - homesteader’s new england baked beans (!!)
  - garlicky great northern beans and broccoli rabe over toast
  - chinese-style noodles with black beans and shiitakes
  
  Also note that the author’s preferred way of cooking beans is in a pressure cooker / instant pot, so if you don’t have one, the recipes are still doable but will take significantly longer.
  
  ETA 4/30/21:
  Okay, I’m sadly dropping this to three stars. I’ve tried several recipes and they’ve all been... fine. “Would not make again” types of recipes. I love beans but this cookbook and I just aren’t working out. 😢
• 
  Jane

  One of my top cookbooks of the year. I LOVE cookbooks. I have too many, but this one deserved a front row seat on my shelf. My favorite recipe so far is the Black Bean Sopes with Salsa Madre. OMG, has become an app fav at our house so that anyone who visits wants to know if it's going to be served. every recipe I've tried has been delicious. And BEANS are one of the best foods anyone can eat. The longest lived healthiest people in the world eat beans everyday and so should you!
• 
  Tisha (IG: Bluestocking629)

  3.75 Beans
  
  I didn't know what to expect. It turns out I was pleasantly surprised! Funny, as this is a cookbook, however I may have enjoyed the history and facts the author gifted us with more than the recipes! Interesting stuff.
  
  The recipes however look intriguing. I'm truly curious to try some beans I've never heard of. So not only am I prepared with some great sounding recipes but there are shopping resources listed at the end of the book.
  
  Cool beans 😎 indeed.
• 
  Sylvia Snowe

  I was impressed by this cookbook, because while Yonan doesn't say that is vegan or vegetarian, it definitely is. I'm neither, but it is nice to see a book full of non-meat recipes designed to satisfy our meat-addicted palates. Most, if not all, of these recipes are gluten-free, which is great for those with celiac disease.
  
  There's an incredibly wide range of recipes from cultures all over the world. Goes to show the bean is an ancient food source.
  
  The biggest negative might be that it might be difficult to get the many beans described by Yonan. He does give good substitutes, but it is the reader who must search for these types of beans and their subs.
  
  While this is almost a coffee table book, what with all the stunning food photography, Yonan gives many practical tips about cooking beans. Cooking beans correctly is important to their palatability and digestibility.
  
  I see some rather negative reviews here. Folks, it is a cookbook from a professional foodie. It is artsy and obsessive, much like the author. What cookbook isn't? Also, it's not a book for folks who don't enjoy cooking. If you are looking for a bland, one pot meal, or ways to combine meat with beans, this is not the book for you.
  
  
• 
  Donna

  Too many ingredients needed for many of the recipes, but good insights nevertheless
• 
  Mary

  Nicely put together cookbook, clear instructions and great pictures. None of the 6 dishes I tried took an unreasonable amount of time and were excellent. I would make 5/6 again. I should mention I'm a lazy cook and hate alot of chopping. The blurb is stating vegetarian but I think these are all vegan.
  
  By chance two of the ones I tried were mentioned in the blurb
  
  Harissa-Roasted Carrot and White Bean Dip - this was good but the least favorite of all that I tried, I liked the carrots roasted with harissa more than the final dip. I also hate cleaning out the blender this may have influenced my enjoyment.
  
  Smoky Black Bean and Plantain Chili - excellent, filling and enjoyed the slight sweetness of the plantain. Would quarter the plantain instead of half and possibly lessen the quantity the ratio was a bit off. Wish for measurement rather than listed 3 plantains.
  
  Israeli Mung bean stew - delicious
  
  Peruvian beans and Rice - loved this monster sized rice and bean pancake, could use a bit more of the aji amarillo paste. Had with eggs (sorry vegans) the next day
  
  Three Bean salad - went with the green bean option
  
  French Green Lentils - so good !! switched out the mustard greens for spinach.
• 
  Judy

  Who knew you could do so many things with beans? There is a lot of information on different types of beans in addition to a lot of interesting recipes. Quite a few of them are fairly complicated, and all are vegan, although he does allow substitutes with non vegan ingredients. Still, I will be trying some of them, and I did learn some good basic information on preparation of beans. 3.5 stars
• 
  Donna Herrick

  A broad guide to the various beans. Great if you are changing from meat to veg.
• 
  Honest Mabel

  I will borrow it again
  
  It’s interesting and I think beans are not hard enough in cuisine. So I am interested in trying more of these recipes
• 
  Susan

  Lots of good recipes! I've tried two and they were delicious. However, there are a lot of recipes with chickpeas/garbanzo beans and I am not a fan. I won't be making those. Personal issue on my part.
  
  Joe Vonan takes inspiration from many cuisines: Peruvian, Indian, Mexican, British, southern USA, Mediterranean, Chinese, so there is a lot of variety. He even includes desserts made with beans and they look yummy!
• 
  Ashani

  I am not much of a bean fan. Growing up as a Sri Lankan, beans in our diet was limited to chickpeas, green peas, red kidney beans and mung beans and sometimes urad dhals(lentils). But we heavily relied on red split lentils. But this book opens endless possibilities with beans! So I love Joe's suggestions !
• 
  Kimberly

  Cool Beans is the latest cookbook from Joe Yonan, the food and dining editor of The Washington Post and it is unlike any other cookbook I have encountered. It is filled with unique, sophisticated bean recipes with nary a ham hock in sight. Every recipe is vegan and the large majority are gluten free. For those recipes that aren't gluten free, it is merely because of a bun, crust, or pasta. All things for which gluten-free alternatives can easily be found. The book is broken up into the following seven sections:
  
  Dips & Snacks
  Salads
  Soups, Stews, & Soupy Sides
  Burgers, Sandwiches, Wraps, Tacos, & a Pizza
  Casseroles, Pasta, Rice, & Hearty Main Courses
  Drinks & Desserts
  Condiment & Other Pantry Recipes
  
  I found many of the dips and snacks recipes to be hearty enough for a small meal. I also found that there was a recipe for every occasion one could imagine from the casual to the more formal. Selections such as Winter Salad with cranberry beans, squash, and pomegranate and Christmas lima, kale, and cherry tomato salad with honey-dill dressing are delicious and are beautiful enough to be included at any table. This book does not include recipes containing green beans or soybeans, but instead focuses on pulses. Mr. Yonan readily admits that a few ingredients can't be found in the average grocery store and for those he offers substitutions where he is able. Seasonings in the recipes pull from many different cultures offering something for virtually every palate. The author briefly addresses bean-related issues such as lectins and soaking and the book concludes with a nice glossary of beans and a helpful chart listing common cooking times for each bean not only for the stovetop but for the pressure cooker as well. Overall, I thought this was a wonderfully-curated and creative collection of recipes. I would recommend it to anyone who enjoys beans and to those who simply wish to incorporate more meat-free dishes into their daily life.
  
  Disclosure: Many thanks to Ten Speed Press for the early review copy.
• 
  karen

  So I agree with other readers about the complexity of Yonan’s recipes. They aren’t especially simple or quick. However, GOODREADS reviews are supposedly to be written as BOOK reviews, not recipe reviews. Many of the reviews I’ve read about this book are actually critical of the recipes, in that they are not simple and /or quick. I get this and agree with these observations. Yet, the book is not advertised as being a quick and simple recipe collection. Rather, it’s blurbed as “ the ultimate guide to cooking with the world’s most versatile plant-based protein “. I don’t know why anyone would read that description and assume the book would be full of quick and simple recipes. And it’s not. But the book itself is well-written and everything I’ve taken the time to cook from it so far has been delicious. While there are several good plant based cookbooks that are billed as quick, simple, low-prep, inexpensive, yada yada yada, this one is not. And that’s fine by me!
• 
  Jordan

  This would be a beautiful cookbook if you were wanting to make gourmet bean recipes; however, my expectations were all wrong. I was looking for cheap, easy, and creative bean recipes, but with recipes calling for $9 per pound heirloom beans and one recipe needing 2 TABLESPOONS of sumac, I might as well just eat a steak. 🤣 I removed half a star because only about 1/3 of the recipes included a photo, half a star because many of the ingredients are very difficult to find if you don’t live in a big city, and one star because of disappointed expectations. He did include a fantastic idea for eliminating some of the bean, ahem, side effects, so for that, it was worth the read.
• 
  Vleigh

  Borrowed this ebook from the library to determine if I should purchase. As I'm not a person who likes to spend a lot of time in the kitchen, most of the recipes were too preparation intensive for me. Also, although they sounded good, many recipes had no photo.
• 
  Katy

  Definitely one to buy and own, takes the anxieties out of cooking beans!
• 
  Gwen

  It was hard to assign a star rating to this book. The recipes—many inspired by dishes from excellent restaurants in Washington DC and elsewhere—are truly innovative; are full of complex flavors, textures, and ingredients; showcase a wide variety of cuisines; and demonstrate that chefs are veritable artists with food. I would happily pay chefs and their kitchens a not-insignificant sum of money to eat these dishes in restaurants. But with the exception of a handful of dishes, I would not cook them myself, despite Yonan’s very detailed and clear instructions. I’m a fairly experienced home cook who isn’t intimidated by a lengthy ingredient list or more complicated steps, but Yonan’s recipes are largely more than what I would prefer to tackle, both from a complexity and time perspective.
  
  Recipes I bookmarked:
  
  Humma-noush, “a cross between hummus and baba ghanouj, with each lending some of its texture to the other for something wholly unique yet familiar.” (75) Basically, broil/grill 3 eggplants until totally collapsed (for ~1.5 C. scooped out flesh). Blend together with 1 can drained chickpeas, 2 garlic cloves, 3 TBSP tahini, 1 TBSP lemon juice, 1 tsp sumac, ½ tsp kosher salt, and ¼ tsp smoked paprika. When smooth, scoop into a bowl and drizzle with (smoked) olive oil and more sumac.
  
  Winter Salad with Cranberry Beans, Squash, and Pomegranate, saved more for the combination of ingredients rather than the recipe itself. (123) Toss roasted delicate or acorn squash with cooked wild rice, arugula, ~1 can drained cranberry/navy/cannellini/pinto beans or chickpeas, 1 C pomegranate seeds, and a bit of salt. Drizzle over a dressing of pomegranate molasses, lemon juice, and olive oil. Top with toasted pumpkin seeds.
  
  Lady Cream Pea, Sweet Potato, and Charred Okra Salad. Lady cream peas are “part of the family of legumes called cowpeas…related to the black-eyed pea and the crowder pea, either of which can be substituted here.” (135) Roast 1 lb okra (halved lengthwise) until lightly charred, then cut into bite-sized pieces. Fold together with ~1 lb cooked sweet potato cubes and 2 C cooked lady cream peas. Pour over a dressing of 2 TBSP mayo, ¼ C parsley (chopped), 1 tsp lime zest, 2 TBSP lime juice, 1 TBSP harissa, ½ tsp smoked paprika, and some salt.
  
  Smoky Black Bean and Plantain Chili. (151) Cut 3 ripe plantains into ½” thick half-moons. Saute 1 chopped onion and 4 chopped garlic cloves in oil until lightly browned. Stir in ~2 chopped chipotles in adobo, 2 tsp cumin, ½ tsp smoked paprika, and 1 tsp salt; saute ~30 seconds. Stir in plantains, 1 (15-oz) can fire-roasted tomatoes, 2 cans drained black beans, and 1 C water. Boil, then simmer ~15 minutes. Stir in 2 TBSP lime juice and ½ C cilantro (chopped).
  
  Lalo’s Cacahuate Beans. (177) Bring to a boil half an onion (intact), 1 lb cranberry beans (soaked overnight), 1 garlic clove, and water to cover by 3”. Reduce to the lowest possible heat and cook 60-90 minutes until the beans are tender. Separately, saute half an onion (chopped) and 1 chopped garlic clove. Add 2 chopped large tomatoes and 2 dried ancho/guajillo chiles (stemmed/seeded/cut into strips); cook until most of the liquid has evaporated. Stir into the beans and cook ~30 minutes until reduced but still brothy. Season with salt. Serve with pico de gallo.
  
  Kabocha Squash, Chickpea, and Lemongrass Stew. (214) Saute 1 chopped onion, 3 chopped garlic cloves, 1 chopped jalapeno, and 2 TBSP finely chopped lemongrass. (Not sure how this will work, honestly. I’ve done enough Thai cooking to be skeptical of either not pounding the lemongrass to a paste or leaving it in big enough pieces to fish out of the dish later…but I’d give this a try and see how it goes.) Stir in ½ tsp red pepper flakes, 1 tsp salt, and 2 TBSP fresh grated ginger; cook ~2 minutes. Stir in ~2 lbs cubed kabocha squash, 1 can drained chickpeas, 1 can coconut milk, 1 C veggie broth, and 2 tsp soy sauce (or gluten-free/soy-free alternative). Bring to a boil, then simmer, covered, until squash is tender. Uncover to thicken, ~5 minutes. Stir in 4 C baby spinach (chopped). Stir in ½ cilantro (chopped) and 2 TBSP lime juice.
  
  Plantain, Black Sesame, and White Bean Quick Bread, which can be made with bananas instead of plantains. (197) Whisk together 2 C flour, ¾ C sugar, 1 tsp baking soda, ½ tsp salt, 2 TBSP black sesame seeds, and 1 ½ C toasted walnut halves. Separately, blend together 6 TBSP neutral oil, 3 large ripe bananas/plantains (mashed), ½ C plain yogurt, 1 C drained white beans, 1 TBSP lemon juice, and 2 tsp vanilla. Pour wet into dry; fold until just combined. Pour into greased/floured 9x5 loaf pan. Top with 2 TBSP black sesame seeds and 2 TBSP turbinado sugar. Bake at 350* for ~1 hour.
  
• 
  Sharon Mensing

  Joe Yonan, food editor of the Washington Post, shares his love of beans in 125 often innovative recipes. These recipes include his own take on standards such as bean dips (Harissa-Roasted Carrot and White Bean Dip stands out), bean salads (updating the traditional Three Bean Salad), and bean soups (dals and fuls join a variety of chilis and baked beans). Hand foods (sandwiches, burgers, wraps, and tacos), casseroles, pasta, rice, drinks, and desserts round out the collection. He sometimes bases his recipes on restaurant meals he’s enjoyed (Red Lentil Ful with Sumac-Roasted Cauliflower), and sometimes finds inspiration in word play (Cannellini Cannelloni). Throughout, Yonan writes with a sense of humor as he provides information on the various types of beans, how to prepare both dried and canned beans, and strategies for dealing with the discomfort some may experience when adding beans to their diet. The book includes a list of sources for both beans and spices as well as cooking timetables. This is an eclectic collection of recipes, where Israeli, Nigerian, Southern American, and Cuban recipes follow one on the heels of another. Because of the international nature of the recipes, some cooks may need a bit of shopping to collect all the spices. Photos are sprinkled throughout the book, but many recipes do not include visuals. The recipes are well laid out, each with an introduction giving background on the recipe’s origins, straight forward directions, and an organized list of ingredients.
  
  I really enjoyed Yonan's witty writing, and his enthusiasm for beans shines through on every page. This book deals only with pulses (so no fresh green beans included). Perhaps those will feature in a later cookbook. I love Indian and Middle Eastern food, so dals and other lentil dishes are not new to me. These types of dishes are included in this book, but stand beside many others I have not previously tried. I particularly loved Yonan's story of coming up with the name "Cannellini Cannelloni" before developing the recipe to go with it, and my husband and I both enjoyed this very filling dish.
  
  I'm definitely looking forward to some more cooking from this book!
  
  Parts of this review first appeared in Library Journal.
• 
  Julie

  I rarely write reviews but this book seemed to require one. First off, this is a gorgeous love letter to beans. The recipes are varied, culturally diverse, and welcoming. Photos are lovely and appealing. I can’t wait to try many of these out. That said, there seem to be a good many comments from those who rate this book harshly because it isn’t what they specifically hoped for, that being, essentially, a “semi homemade” cookbook for canned beans. This is an actual cookbook. It’s meant for people who enjoy cooking and exploring recipes, and who maybe even have a well stocked pantry or are okay with (egads) purchasing a new spice or two. Several people also complain the author projects guilt on those who use canned beans or pressure cook them. The author actually lists canned beans as an option in nearly all recipes, and has a whole section on how great pressure cooking beans is. So…no? Many also claim the complexity of the dishes, stating this is a book for chefs, not home cooks. There is literally nothing complex in these recipes. If you can make vegetable soup and maybe own a blender of some sort, you’re fine. If you aren’t interested in cooking and trying new things, perhaps your best bet would be to purchase prepared chili or soup. This is a cookbook, and maybe not the best reviewed by people who don’t wish to cook.
• 
  Terry Pearson

  Thank you Ten Speed Press for this free copy of COOL BEANS by The Washington Post food editor, Joe Yonan.
  
  If you’re an old hippie / vegetarian like me, you’ve no doubt eaten ample beans -cooked every which way imaginable-in your life. But they’ve never tasted this good!
  
  One hundred and twenty-five vegetarian inspired (primarily bean) recipes adorn the pages of this cookbook. I say primarily because beans aren’t necessarily the featured ingredient in every recipe though they are the star.
  High is protein, fiber, and extremely filling, beans are an excellent source of your RDA.
  
  Besides extremely tasty recipes you’ll find a bit of Bean History 101, a Pressure Cooker Timetable and a Stovetop Cooking Timetable for varied beans & legumes, a Glossary for Beans, Spices, Herbs, and Other ingredients. Also included is Sources.
  
  The recipes are very simple to follow and delicious to eat. I recommend starting with the Root Vegetable, White Bean, and Mushroom Cassoulet. Hearty Appetite!
• 
  Tiffany

  This is a beautiful book. The photography of heirloom beans is gorgeous and the food pics even better. The book contains recipes for dips and snacks, salads, soups, stews and soupy sides, burgers, sandwiches, wraps, tacos and a pizza, casseroles, pasta, rice and hearty man courses, drinks and desert, nod condiments and other pantry recipes.
  
  The writing is great, both interesting and informative. The recipes are varied, from almost ll continents. I started out with an easy recipe on a busy night, the Pinto Bean Tortilla Salad. Definitely a more than the sum of it's parts recipe. It is fantastic.
  
  I also tried the Nigerian Stewed Black-Eyed Peas and Plantains, a slow cooking dish which was also fantastic, and the leftovers were even better.
  
  I have a small cookbook shelf in my kitchen, where my most used cookbooks live, and Cool Beans has already found a home there.
  
  I've received a free copy from Ten Speed Press in exchange for a free and unbiased review.
• 
  Jes

  I'm glad I got this from the library before buying it. It's an inventive and interesting book, but for something I expect to be a pantry ingredient and staple this book focuses almost entirely on beans as a special occasion recipes. Most require multiple phases, often multiple days of planning or chilling, and are the sort of dishes where you aren't going to make two recipes from this during asingle meal without a brigade in the kitchen. There are also some questionable food hygiene practices, like the author recommending you cook rice up to a week in advance. I don't have a lot of food leftover fears but botulism is real, y'all.
  
  That said, the flavors are great, this has given me a few recipes I really want to pull out for my vegetation friends at a dinner party, but I don't see this one garnering shelf space for me. (Also, this isn't just a vegetarian cookbook but a Vegetarian cookbook, if that makes sense, which is a little tedious.)