Rich in protein and fiber, beans are a simple, easy way to support a plant-forward diet. New York City–based recipe developer and photographer Jenny Huang created three hearty, inventive recipes that all start the same way: with a pot of soaked, dried beans. "Cooking dried beans from scratch gives you full control over the end result in terms of texture and flavor," says Huang. Though you have to plan a bit in advance for the soaking, the hands-on time is minimal. Unlike canned beans, which can often have an overly soft texture, using this method ensures that they retain their skin and bite. While you can use any dried variety for these recipes, Huang's favorites are flageolet, cannellini, Great Northern, cranberry, and mayocaba.