has been vegan for a few years. But while she’s confident in her chickpea and lentil skills, bean mastery has eluded her. And, to be fair, the questions are big: canned or dried? What type of bean works best for which application? Is a big pot of brothy beans enough for a meal, or does it need to be doctored? Chris taps Justine Doiron (aka Justine_Snacks, bean enthusiast, to help Teddy get hip to the humble bean.

Recipes mentioned:

1d:T43d,We get messages in our inbox ALL the time from listeners who have planned dinner parties, picnics, and other gatherings... but want our advice on what to serve. So this week, Chris is joined by hostess-with-the-mostess Kendra Vaculin to tackle a bevy of listener questions and menu-plan for strawberry-picking lunches, murder mystery dinner parties, and more!Recipes & Links:Brisket BourguignonPreserved Lemon and Tomato ChickenPoached Cod in Tomato CurryLemony Risotto with Fennel and ParmesanCreamy Rabbit BologneseSquash and Caramelized Onion TartLamb Meatballs with Raisin PestoTofu Meatballs in Burst Tomato SauceStrawberry Salad with Black Pepper-Feta CroutonsThree-Minute Red Wine VinaigrettePasta al LimoneParty Salmon with Green RomescoBraised Chicken with Harissa and OlivesCitrus Caramel Sundaes with Toasted AlmondsHarissa-and-Maple Roasted CarrotsGrilled Mushroom Antipasto SaladSlow-Cooker Peanut Butter ChickenCucumber, Toma

I Need a Better Bean