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This week's recipes from the L.A. Times Test Kitchen

WhitebeansglennkoenigThis week, Food editor Russ Parsons is all about cooking dried beans:

"Some people mark the start of fall with an apple pie. Others start breaking out the big reds from their wine cellars. Me? I'm a bean boy....

"I'm not sure what it is I like best about beans — whether it's the eating of them (so rich, so delicious, so complementary to other flavors) or the preparation. It's involved cooking, but not so much that it demands an entire afternoon."

Parsons also explores why dried beans don't need to be soaked before cooking. Which makes them even easier, and better!

This week's recipes include:

When you try one of this week's recipes, or any L.A. Times recipes, let us know! Upload a photo onto the "Our Recipes, Your Kitchen" gallery to share your take on the recipe and tell us about yourself. Your photo will be posted online and may be selected to run in print with our weekly section. 

ALSO:

Go behind the scenes at the Test Kitchen

134 recipes for your favorite restaurant dishes

Browse hundreds of recipes from the L.A. Times Test Kitchen

-- Noelle Carter
Twitter/noellecarter

Photo: White beans with chorizo, clams and shrimp. Credit: Glenn Koenig / Los Angeles Times

 
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