Chef Jeremy Fox's hearty soup is full of garlicky goodness and heirloom Rancho Gordo beans. It's vegan, too, but you won't miss the meat.

Black Caviar lentils cooked a la kali urad dal. Earthy, nourishing, delicious. Leave out the ghee/butter and make it vegan.

A simple but intensely flavourful stew of beans made with just a handful of ingredients. Sub smoked tofu for the chicken to make it vegan.

Heirloom alubia blanca beans marry with pineapple vinegar in this sensational bean salad.

Warm salad of baby octopus and chickpeas with onion, cucumber and mint. Substitute shrimp for the octopus or use potatoes and make it vegan.

Palak paneer with posole/hominy in place of the paneer. This is vega and gluten free and also very delicious.

Dried beans cooked North Indian style with a cauliflower twist. Delicious, healthy, and spicy.

A hearty stew (or soup) for the winter with Rancho Gordo beans, pork and butternut squash. Leave out the pork and make it vegan.

Sweet-tangy-spicy chickpea-potato chaat is easy, delicious and healthy (no oil). Great as a snack, an appetizer or as a main.

Heirloom Bean and Poblano Enchiladas with Guajillo Sauce

Wild rice salad with mango and pecan: sweet, tart, spicy, nutty, crunchy and juicy all rolled into one.

Homemade pasta fazool, with Rancho Gordo cannelini, fire-roasted tomatoes, and a healthy dose of Boston's North End nostalgia.