Everyone from kids to nutritionists loves beans--but they've always been slowpokes in the kitchen. Now the Stones have figured out not only how to speed the process along, they've come up with over 150 imaginative dishes--many of them vegetarian--simple enough to serve for weekday dinners, and elegant enough for company. Using flavors from all over the globe--Asia, Mexico, India, the Middle East--in addition to American favorites like chili and succotash, the Stones have created a recipe collection busy cooks will turn to again and again.

In addition to speedy one-dish meals, spectacular salads and skillet suppers, there are delectable bean spreads for rustic breads that can turn magically into no-cook sauces for pasta or pita pizza. For hot summer days, ice-box soups never see the top of the stove and are ready in moments. Hearty winter bean soups taste like they've been simmering on the back of the stove for hours but they're on the table in less than thirty minutes.

There are recipes for every season and every course of a meal--even dessert: consider black bean chocolate mousse pie or macaroons made with adzuki beans, and bean ice cream.

This companion to The Brilliant Bean is even more user-friendly, a bean bible for busy cooks.

From the Back Cover

For years we've known how good beans are, but who had time for all that soaking, waiting, and cooking for hours? Now The Instant Bean lets us have our beans - and our busy lives, too. From filling and flavorful soups that are ready in less than thirty minutes but taste as if they've been simmering all day, to easy one-dish meals that are elegant enough for company and satisfying enough to feed a hungry family, this essential cookbook gives you more than 150 new and delightful ways to put beans on your table - fast! Whether it's fragrant Chickpea and Coriander Pesto spread on toasted pita bread, delicate Cannellini Beans with Lemon and Basil, or mouthwatering Black Bean Chocolate Mousse Pie, you'll find fabulous, inventive recipes for pita pizzas, no-cooking icebox soups, wrapped salads, and skillet dinners. These spirited dishes are filled with exotic flavors from Italy and India to the Far East. Noted cookbook authors Sally and Martin Stone also show you how a simple bean spread can add zip to baked potatoes, make a zesty filling for an omelet, or become a no-cook pasta sauce. They give you the lowdown on a variety of legumes, from limas to split peas. For instance, did you know that lentils are the fastest-cooking dried bean? Or that if you saute canned black beans to make them slightly crispy they make the perfect foil for tiny pasta? Plus they offer tips on choosing and preparing the perfect accompaniments for your bean dishes.

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