This cookbook features over 65 delicious and nutritious recipes for beans, lentils, and other legumes. Legumes are a staple in plant-based dishes and beyond, satisfying, cheap, sustainable, and readily available. Author Vicky Jones showcases the best uses of beans, peas, and lentils globally, with over half of the recipes being vegetarian and the rest using modest amounts of fish, poultry, or meat.  Highlights include Armenian Lentil Soup with Apricots, Indian Lentil & Rice Dosas with Mint Raita, stunning salads like Black Bean Salad with Avocado & Lime, and rediscover classics like Cassoulet or try unusual dishes like Valencian Paella. Desserts include heavenly creations like Black Bean Brownies. The cookbook also includes information on legume history, botany, buying, storing, soaking, and cooking, and nutritional benefits. (This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)