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jili698 legit or not BERLIN (AP) — Harry Kane scored a hat trick including two penalties for Bayern Munich to beat Augsburg 3-0 in the Bundesliga on Friday. The win stretched Bayern’s lead to eight points ahead of the rest of the 11th round, and Kane took his goals tally to a league-leading 14. The England forward is the fastest player to reach 50 goals in the Bundesliga in what was his 43rd game. However, coach Vincent Kompany should be concerned by his team’s ongoing difficulty of scoring in matches it dominates. Bayern previously defeated St. Pauli and Benfica only 1-0. Kompany’s team had to wait until stoppage time before Kane sealed the result with his second penalty. Two minutes later, Kane scored with a header after controlling Leon Goretzka's cross with his first touch for a flattering scoreline. “We had to be patient,” Kane said. “And at halftime that’s what we said, to keep doing what we’re doing. We had a few chances in the first half and we just had to be a bit more clinical and obviously, thankfully, we got the penalty to kind of open the game up.” Mads Pedersen was penalized for handball following a VAR review and Kane duly broke the deadlock in the 63rd. Bayern continued as before with 80% possession, but had to wait for Keven Schlotterbeck to be penalized through VAR for a foul on Kane. Kane sealed the result in the third minute of stoppage time and there was still time for him to grab another. It’s Bayern’s seventh consecutive win without conceding a goal since it conceded four at Barcelona (4-1) on Oct. 23 in the Champions League. “You can see now that we have a solid defense and that's the basis, also in games like today's,” Bayern midfielder Joshua Kimmich said. “When it's a game of patience, then it's important for us to know that sometimes one goal will have to do. Like today we added two more before the finish, but in the end you only need to score one more than the opponent.” Bayern next hosts Paris Saint-Germain in the Champions League on Tuesday, then Borussia Dortmund away in the Bundesliga next weekend, before defending champion Bayer Leverkusen visits in the third round of the German Cup. AP soccer:Macerich Announces Commencement of Public Offering of Common Stock

Capital One Financial Corp. stock underperforms Tuesday when compared to competitorsDENVER , Dec. 16, 2024 /PRNewswire/ -- TTEC Holdings, Inc. (NASDAQ: TTEC ), a leading global CX (customer experience) technology and services innovator for AI-enhanced CX with solutions from TTEC Engage and TTEC Digital , today announced that TTEC Digital has been recognized as the Cisco Reimagine Customer Experiences Partner of the Year – Americas. "In collaboration with Cisco, TTEC Digital is helping industry leaders in banking, healthcare, insurance, government services, and more improve their customer experiences with a strong mix of CX strategy and technology. We are honored to be recognized by Cisco for our shared success and look forward to continued partnership," said John Wolf , global Cisco lead at TTEC Digital. In FY24, TTEC Digital achieved significant milestones with Cisco including a 44% year-over-year growth in bookings. Cisco also recognized TTEC Digital for providing targeted training and certifications, expanding into the Cisco commercial space with a focus on Webex Enterprise Contact Center solutions, and developing new services such as WxCC Jet and InteractionSync for Cisco Webex Contact Center. Announced at WebexOne , the Cisco Reimagine Customer Experiences Partner of the Year award recognizes the partner who has had the most success selling and implementing Webex Contact Center solutions to help clients deliver best-in-class customer experiences. TTEC Digital has partnered with Cisco for more than 20 years and was the first partner to take Cisco Contact Center to the cloud. As a five-time Cisco partner of the year winner, TTEC Digital has a strong track record of continuously delivering innovation, leadership and best practices to clients in conjunction with Cisco. To learn more, visit https://ttecdigital.com/partners/cisco . About TTEC TTEC (pronounced T-TEC) Holdings, Inc. (NASDAQ: TTEC ) is a leading global CX (customer experience) technology and services innovator for AI-enabled digital CX solutions. Serving iconic and disruptive brands, TTEC's outcome-based solutions span the entire enterprise, touch every virtual interaction channel, and improve each step of the customer journey. Leveraging next-gen digital technology, the Company's TTEC Digital business designs, builds, and operates omnichannel contact center technology, CRM, AI and analytics solutions. The Company's TTEC Engage business delivers AI-enhanced customer engagement, customer acquisition and growth, tech support, back office, and fraud prevention services. Founded in 1982, the Company's singular obsession with CX excellence has earned it leading client, customer, and employee satisfaction scores across the globe. The Company's employees operate on six continents and bring technology and humanity together to deliver happy customers and differentiated business results. To learn more visit us at https://www.ttec.com . Media Contact: Meredith Matthews [email protected] +1 281-770-2566 SOURCE TTEC Holdings, Inc.

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DENVER , Dec. 16, 2024 /PRNewswire/ -- TTEC Holdings, Inc. (NASDAQ: TTEC ), a leading global CX (customer experience) technology and services innovator for AI-enhanced CX with solutions from TTEC Engage and TTEC Digital , today announced that TTEC Digital has been recognized as the Cisco Reimagine Customer Experiences Partner of the Year – Americas. "In collaboration with Cisco, TTEC Digital is helping industry leaders in banking, healthcare, insurance, government services, and more improve their customer experiences with a strong mix of CX strategy and technology. We are honored to be recognized by Cisco for our shared success and look forward to continued partnership," said John Wolf , global Cisco lead at TTEC Digital. In FY24, TTEC Digital achieved significant milestones with Cisco including a 44% year-over-year growth in bookings. Cisco also recognized TTEC Digital for providing targeted training and certifications, expanding into the Cisco commercial space with a focus on Webex Enterprise Contact Center solutions, and developing new services such as WxCC Jet and InteractionSync for Cisco Webex Contact Center. Announced at WebexOne , the Cisco Reimagine Customer Experiences Partner of the Year award recognizes the partner who has had the most success selling and implementing Webex Contact Center solutions to help clients deliver best-in-class customer experiences. TTEC Digital has partnered with Cisco for more than 20 years and was the first partner to take Cisco Contact Center to the cloud. As a five-time Cisco partner of the year winner, TTEC Digital has a strong track record of continuously delivering innovation, leadership and best practices to clients in conjunction with Cisco. To learn more, visit https://ttecdigital.com/partners/cisco . About TTEC TTEC (pronounced T-TEC) Holdings, Inc. (NASDAQ: TTEC) is a leading global CX (customer experience) technology and services innovator for AI-enabled digital CX solutions. Serving iconic and disruptive brands, TTEC's outcome-based solutions span the entire enterprise, touch every virtual interaction channel, and improve each step of the customer journey. Leveraging next-gen digital technology, the Company's TTEC Digital business designs, builds, and operates omnichannel contact center technology, CRM, AI and analytics solutions. The Company's TTEC Engage business delivers AI-enhanced customer engagement, customer acquisition and growth, tech support, back office, and fraud prevention services. Founded in 1982, the Company's singular obsession with CX excellence has earned it leading client, customer, and employee satisfaction scores across the globe. The Company's employees operate on six continents and bring technology and humanity together to deliver happy customers and differentiated business results. To learn more visit us at https://www.ttec.com . Media Contact: Meredith Matthews meredith.matthews@ttec.com +1 281-770-2566 View original content to download multimedia: https://www.prnewswire.com/news-releases/ttec-digital-wins-cisco-reimagine-customer-experiences-partner-of-the-year--americas-302332643.html SOURCE TTEC Holdings, Inc.Beans are kind of like the your best friend from high school — nearly forgotten but always ready to step back into the limelight and help out an old pal when needed. As gorgeously (and tantalizingly) demonstrated in Rancho Gordo’s new cookbook, “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans” (Ten Speed, $35), beans are indeed a magical fruit, though not in the way you heard as a kid. Classified as both a vegetable and a plant-based protein in the USDA’s Dietary Guidelines for Americans, beans and other legumes can be the ingredient you build an entire vegetarian or veggie-forward meal around. Or, they can help an economical cook stretch a dish twice as far with nutritious calories. A healthful and shelf-staple plant food — they last for years when dried — beans have been among a home cook’s most reliable pantry items for a very long time. (Common beans (Phaseolus vulgaris) are thought to have been grown in Mexico more than 7,000 years ago.) That’s why, for some, they’re often something of an afterthought, especially if the only time you ate them as a kid was when your mom tossed kidney beans into a pot of beef chili or made baked beans (with brown sugar and bacon, please!) for a family cookout. Vegetarians have always appreciated their versatility and nutritional punch, and because they’re cheap, they also were quite popular during the Great Depression and World War II as C rations. Sales also peaked during the coronavirus pandemic, when shoppers stockpiled long-lasting pantry essentials. It wasn’t until Rancho Gordo, a California-based bean company, trotted out its branded packages of colorful heirloom beans that the plant began to take on cult status among some shoppers. Unlike the bean varieties commonly found in even the smallest grocery stores, heirloom beans are mostly forgotten varieties that were developed on a small scale for certain characteristics, with seeds from the best crops passed down through the generations. The result is beans that are fresher and more colorful than mass-produced beans, and come in different shapes and sizes. They also have a more complex and intense flavor, fans say. “The Bean Book” dishes up dozens of different ways to cook Rancho Gordo’s 50 heirloom bean varieties, which include red-streaked cranberry beans, mint-green flageolets, black and classic garbanzos and (my favorite) vaquero — which wear the same black-and-white spots as a Holstein cow. Other gotta-try varieties (if just for the name) include eye of the goat, European Soldier, Jacob’s Cattle and Good Mother Stallard, a purple bean with cream-colored flecks. “The very good news is that you have to work extra hard to mess up a pot of beans, and it’s not difficult to make an excellent pot,” Steve Sando writes in the book’s foreword. “The even better news is that you become a better cook with each pot you make.” Not convinced? Here are five reasons to jump on the bean bandwagon: Even the smallest grocery store will have a selection of dried and canned beans. Common varieties include black, cannellini (white kidney), Great Northern, pinto, navy, kidney, Lima and garbanzo (chickpea) beans. Even when they’re not on sale, beans are a bargain at the supermarket. Many varieties cost less than $1 a can, and dried beans are an economical way to build a menu. I paid $1.25 for a one-pound bag of cranberry beans, a smooth and velvety bean with a slightly nutty flavor, at my local grocery store. Rancho Gordo’s heirloom beans cost substantially more. (They run $6.25-$7.50 for a one-pound bag, with free shipping on orders over $50.) But they are sold within a year of harvest, which makes them more flavorful and tender. A bag also comes with cooking instructions and recipe suggestions, and the quality is outstanding. Plus, after cooking their beans with aromatics, “you are left with essentially free soup,” Sando writes in the cookbook. “If you drain properly cooked and seasoned beans, the liquid you are left with is delicious.” Beans are a great source of plant-based protein and both soluble and insoluble fiber, and they include essential minerals like iron, magnesium and potassium. If you’re watching your weight or following a particular diet, beans are naturally free of fat, sodium and cholesterol and are rich in complex carbohydrates. They also contain antioxidants and folate. And if you’re vegan or vegetarian, most types of dry beans are rich sources of iron. The U.S. Dietary Guidelines for Americans recommends eating 1-3 cups of legumes, including beans, per week Dry beans have to be soaked overnight, but cooking them is easy. They can be cooked on the stovetop, in a slow cooker, in the pressure cooker and in the oven. Canned beans are even easier — just rinse and drain, and they’re ready to go. Beans can be used in so many different dishes. They can be made into soup, salad or dips, top nachos, add some heft to a casserole or be mashed into the makings of a veggie burger. You also can add them to brownies and other baked goods, toss them with pasta, add them to chili or a rice bowl or stuff them into a taco or burrito. Check out these four recipes: PG tested This light and creamy vegetarian soup benefits from a surprising garnish, roasted shiitake mushrooms, which taste exactly like bacon. For soup 1/4 cup olive oil 1 medium yellow onion, chopped 2 celery stalks, chopped 1 medium carrot, scrubbed and chopped 6 garlic cloves, finely grated or pressed 2 sprigs fresh thyme, plus more for garnish 1/2 teaspoon sea salt 1/4 teaspoon pepper 4 cups vegetable broth 2 15-ounce cans cannellini beans, drained and rinsed For bacon 8 ounces shiitake mushrooms, caps cut into 1/8 -inch slices 2 tablespoons olive oil 1/4 teaspoons fine sea salt To finish Plant-based milk Chili oil, for drizzling Preheat oven to 400 degrees. Make soup: In large pot, heat oil over medium heat until it shimmers. Add onion, celery, carrot, garlic, thyme, salt and pepper. Cook, stirring occasionally, until vegetables are fragrant and tender, 8-10 minutes. Add vegetable stock and beans, increase heat to high and bring mixture to a boil. Reduce heat to medium and simmer until thickened, 12-14 minutes. Meanwhile, make the bacon: Spread shiitake mushrooms into a single layer on a sheet pan, drizzle with olive oil, sprinkle with salt and pepper and toss to combine. Bake until browned and crispy, 18-20 minutes, rotating pan front to back and tossing mushrooms with a spatula halfway through. Let cool in pan; mushrooms will continue to crisp as they cool. To finish, add some milk to the soup and use an immersion blender to puree it in the pot, or puree in a blender. (Cover lid with a clean kitchen towel.) Taste and season with more salt and pepper if needed. Divide soup among bowls and top with shiitake bacon. Garnish with thyme sprigs and a drizzle of chili oil. Serves 4-6. — “Mastering the Art of Plant-Based Cooking” by Joe Yonan PG tested Velvety cranberry beans simmered with tomato and the punch of red wine vinegar are a perfect match for a soft bed of cheesy polenta. This is a filling, stick-to-your-ribs dish perfect for fall. 1/4 cup olive oil 1 small onion, finely chopped 2 garlic cloves, minced 2 cups canned chopped tomatoes, juice reserved 1 tablespoon red wine vinegar 2 tablespoons tomato paste 1 cup chicken or vegetable broth 4 fresh sage leaves Salt and pepper 4 cups cooked Lamon or cranberry beans 2 cups uncooked polenta 6 ounces pancetta, diced Chopped fresh basil or parsley, for garnish Grated Parmesan cheese, for serving In large pan, heat olive oil over medium heat. Add onion and garlic and cook, stirring, until onion begins to soften, about 3 minutes. Stir in tomatoes and red wine vinegar. In a small bowl, dissolve tomato paste in the broth and add to pan. Stir in sage and season with salt and pepper. Simmer, stirring occasionally, until the sauce has thickened, 15-20 minutes. Add beans to tomato sauce. Cook, stirring frequently, until heated through, about 15 minutes. Meanwhile, prepare polenta according to package instructions. Place pancetta in a small saucepan over low heat. Cook, stirring frequently, until the pancetta is brown and crisp, about 15 minutes. Use a slotted spoon to transfer pancetta to a paper towel to drain. To serve, spoon polenta into serving dishes. Ladle the beans over the polenta and top with the pancetta. Garnish with fresh basil and serve with grated Parmesan. Serves 6. — “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans” by Steve Sando PG tested Beans and seafood might seen like an unusual pairing, but in this recipe, mild white beans take on a lot of flavor from clams. Spanish chorizo adds a nice contrast. 4 cups cooked white beans, bean broth reserved 1/4 cup extra-virgin olive oil 1/2 white onion, chopped 2 garlic cloves, chopped 1 teaspoon salt, or to taste 1/2 cup finely chopped Spanish-style cured chorizo 2 plum tomatoes, chopped 1/2 cup dry white wine 2 pounds small clams, scrubbed well Chopped fresh parsley, for garnish Country-style bread and butter, for serving In large pot, heat beans in their broth over medium-low heat. In large lidded saucepan, warm olive oil over medium-low heat. Add onion, garlic and salt and cook until soft, about 5 minutes. Add chorizo and cook gently until some of the fat has rendered, about 5 minutes. Add tomatoes and wine and cook to allow the flavors to mingle, 5-6 minutes. Increase heat to medium and add clams. Cover and cook for about 5 minutes, shaking the pan occasionally. Uncover the pan and cook until all of the clams open, another few minutes. Remove pan from heat, then remove and discard any clams that failed to open. Add clam mixture to the bean pot and stir very gently until well mixed. Simmer for a few minutes to allow the flavors to mingle but not get mushy. Ladle into large, shallow bowls and sprinkle with parsley. Set out a large bowl for discarded shells and encourage guests to eat with their fingers. Pass plenty of good bread and creamy butter at the table Serves 4-6. — “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen” by Steve Sando with Julia Newberry PG tested So easy to pull together for your next party! 1 1/2 cups cooked cannellini beans, drained and rinsed 2 tablespoons extra-virgin olive oil Juice and zest of 1 lemon 1 small garlic clove, minced Generous pinch of salt Freshly ground black pepper 2 or 3 tablespoons water, if needed 2 fresh basil leaves, chopped, optional 1 sprig fresh rosemary, leaves chopped, optional In a food processor, pulse cannellini beans, olive oil, lemon juice and zest, garlic, salt and several grinds of pepper until combined. If it’s too thick, slowly add the water with the food processor running until it is smooth and creamy. Blend in the basil and/or rosemary, if using Serve with veggies, pita or bruschetta. Makes 1 1/2 cups — Gretchen McKay, Post-Gazette ©2024 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.

DAMASCUS, Syria — Israel carried out a wave of heavy airstrikes across Syria as its troops advanced deeper into the country, a Syrian opposition war monitor said Tuesday, and the Israeli defense minister announced that his forces had destroyed Syria’s navy. Israel acknowledged pushing into a buffer zone inside Syria following the overthrow of President Bashar Assad. But it remained unclear if its soldiers had gone beyond that area, which was established more than 50 years ago. Israel denied that it was advancing on the Syrian capital of Damascus. The Israeli military said Tuesday that it carried out more than 350 strikes in Syria over the last 48 hours, hitting “most of the strategic weapons stockpiles” in the country to stop them from falling into the hands of extremists. The targets included air defense systems, military airfields, missile depots and dozens of weapons production sites in Damascus and other cities. Associated Press reporters in the capital heard heavy airstrikes overnight and into Tuesday morning. Israeli missile ships also simultaneously struck two Syrian navy facilities, where the military said 15 Syrian naval vessels were docked. Israel did not specify how many Syrian naval vessels it struck, but the private security firm Ambrey said it had seen evidence that at least six Soviet-era Syrian navy missile ships had been hit. Israeli Defense Minister Israel Katz said Israel intended to establish a demilitarized zone in southern Syria. Speaking at a navy base in Haifa, Katz said the army will create “defense zone free of weapons and terrorist threats in southern Syria, without a permanent Israeli presence, in order to prevent terrorism in Syria from taking root.” He gave few details on what that entailed, but warned Syria’s rebels that “whoever follows Assad’s path will end up like Assad. We will not allow an extremist Islamic terrorist entity to act against Israel.” In an area where so many geopolitical lines are packed closely together, any military movement can spark regional fears. It is barely 25 miles (60 kilometers) from Damascus to the buffer zone, and only a few more miles to Israeli territory. There was no immediate comment from the insurgent groups — led by Hayat Tahrir al-Sham, or HTS – that have taken control of much of the country. Their lightning advance brought an end to the Assad family’s half-century rule after nearly 14 years of civil war, leaving many questions about what comes next . Members of the ousted Syrian government will gradually transfer power to a new transitional cabinet headed by Mohammed al-Bashir, who reportedly headed the rebel alliance's “salvation government” in its southwest Syrian stronghold. Outgoing officials met for the first time Tuesday with al-Bashir, who told reporters that the transitional period would last until the beginning of March. ‘Damascus is more beautiful now’ Life in the capital is slowly returning to normal after the overthrow of Assad, who fled the country over the weekend and has been granted political asylum in Russia . Private banks reopened on instructions from the central bank, said Sadi Ahmad, who runs a branch in the upscale Abu Rummaneh neighborhood. He said all his employees returned to work. Shops also reopened in the city's ancient Hamidiyeh market, where armed men and civilians could be seen buying perfume and ice cream. A clothing shop owner, who asked not to be named for fear of retribution, said he hoped vendors would no longer have to pay bribes to security officials. At Bakdash, a famous ice cream shop, a poster outside read: “Welcome to the rebels of free Syria. Long live free Syria.” “Damascus is more beautiful now," said Maysoun Qurabi, who was shopping in the market. “It has a soul, and people feel at ease and secure.” Under Assad, she said, “people were hungry and scared. The regime was strong." Syrians across the city celebrated the fall of Assad, and hoped for an end to the relentless bribery demands that governed much of life. “We are happy to get rid of the corrupt regime," said Abdul-Jalil Diab, who was strolling through a square in western Damascus with his brothers. Diab said he was living in Jordan until the city fell, studying German in hopes of moving to Germany. Now he is reconsidering those plans. “The whole country feels better,” he said. Israeli incursion draws condemnation In the immediate aftermath of Assad's fall, Israeli forces moved into a roughly 400-square-kilometer (155-square-mile) buffer zone inside Syria that was established after the 1973 Mideast war, a move it said was taken to prevent attacks on its citizens. Israel has a long history of seizing territory during wars with its neighbors and occupying it indefinitely , citing security concerns. Israel captured the Golan Heights from Syria in the 1967 Mideast war and annexed it in a move not recognized internationally, except by the United States. The Britain-based Syrian Observatory for Human Rights, which has closely tracked the conflict since the civil war erupted in 2011, said Israel has carried out more than 300 airstrikes across the country since the rebels overthrew Assad. The Observatory, and Beirut-based Mayadeen TV, which has reporters in Syria, said Israeli troops are advancing up the Syrian side of the border with Lebanon and had come within 25 kilometers (15 miles) of Damascus, which the Israeli military denied. Israel denies advancing toward Damascus Lt. Col. Nadav Shoshani, an Israeli military spokesperson, said “reports circulating in the media about the alleged advancement of Israeli tanks towards Damascus are false.” He said Israeli troops are stationed within the buffer zone in order to protect Israel. Israel's military had previously said troops would enter the buffer zone “and several other places necessary for its defense.” Israeli Prime Minister Benjamin Netanyahu later confirmed the airstrikes, saying they aimed to destroy the toppled government’s leftover “military capabilities,” and said Israel wants relations with the new government in Syria. He spoke in a video statement recorded after his first day of testimony in his corruption trial . Egypt, Jordan and Saudi Arabia have condemned Israel’s incursion, accusing it of exploiting the disarray in Syria and violating international law. Turkey, which has been a main backer of the Syrian opposition to Assad, also condemned Israel’s advance. The Turkish Foreign Ministry accused Israel of“displaying a mentality of an occupier” at a time when the possibility of peace and stability had emerged in Syria. U.N. spokesman Stephane Dujarric on Monday said Israel's incursion constitutes a violation of the 1974 disengagement agreement and called on both Israel and Syria to uphold it.OzLotto $50million winner: Aussies urged to check tickets now

Share Tweet Share Share Email Seattle, WA, November 22, 2024 – Atua AI (TUA), a leading on-chain enterprise AI platform, has announced the integration of Bitcoin (BTC) into its decentralized ecosystem. This strategic move unlocks new possibilities for enterprises, enabling seamless interoperability and expanding the scope of blockchain-based AI solutions for decentralized operations. The integration of Bitcoin into the Atua AI ecosystem allows businesses to utilize BTC for a range of enterprise applications, including payment processing, resource allocation, and smart contract execution. By incorporating Bitcoin’s decentralized ledger with Atua AI’s advanced AI tools, enterprises can now leverage enhanced functionality, enabling secure, efficient, and scalable solutions tailored to their operational needs. This development aligns with Atua AI’s mission to drive innovation in the Web3 space, combining the strengths of blockchain technology with artificial intelligence. With Bitcoin’s integration, Atua AI expands its ecosystem’s capabilities, allowing businesses and developers to harness the power of BTC while benefiting from the platform’s cutting-edge AI-driven tools. Atua AI’s integration of Bitcoin also highlights its commitment to fostering cross-chain interoperability, empowering enterprises to operate seamlessly across multiple blockchain networks. This milestone reinforces Atua AI’s position as a key player in the on-chain enterprise space, delivering advanced solutions that redefine efficiency, security, and scalability in decentralized ecosystems. About Atua AI Atua AI is an all-in-one on-chain enterprise AI platform that integrates artificial intelligence with blockchain technology. It provides scalable, secure solutions for businesses, developers, and creators, enabling automation and operational efficiency within the Web3 landscape. Social Media: Twitter Instagram Related Items: Share Tweet Share Share Email Comments

Gretchen McKay | (TNS) Pittsburgh Post-Gazette Beans are kind of like the your best friend from high school — nearly forgotten but always ready to step back into the limelight and help out an old pal when needed. As gorgeously (and tantalizingly) demonstrated in Rancho Gordo’s new cookbook, “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans” (Ten Speed, $35), beans are indeed a magical fruit, though not in the way you heard as a kid. Classified as both a vegetable and a plant-based protein in the USDA’s Dietary Guidelines for Americans, beans and other legumes can be the ingredient you build an entire vegetarian or veggie-forward meal around. Or, they can help an economical cook stretch a dish twice as far with nutritious calories. A healthful and shelf-staple plant food — they last for years when dried — beans have been among a home cook’s most reliable pantry items for a very long time. (Common beans (Phaseolus vulgaris) are thought to have been grown in Mexico more than 7,000 years ago.) That’s why, for some, they’re often something of an afterthought, especially if the only time you ate them as a kid was when your mom tossed kidney beans into a pot of beef chili or made baked beans (with brown sugar and bacon, please!) for a family cookout. Related Articles Restaurants Food and Drink | 5 budget-friendly Thanksgiving dinner ideas Restaurants Food and Drink | Dine in Gingerbread Chalet at Ritz-Carlton Cleveland for holidays Restaurants Food and Drink | The future of Thanksgiving is takeout and hosts couldn’t be happier Restaurants Food and Drink | A starry Thanksgiving: Recipes beloved by Donna Kelce, Eric Stonestreet, Taylor Swift Restaurants Food and Drink | Pie crust 101: How tos from longtime instructor Vegetarians have always appreciated their versatility and nutritional punch, and because they’re cheap, they also were quite popular during the Great Depression and World War II as C rations. Sales also peaked during the coronavirus pandemic, when shoppers stockpiled long-lasting pantry essentials. It wasn’t until Rancho Gordo, a California-based bean company, trotted out its branded packages of colorful heirloom beans that the plant began to take on cult status among some shoppers. Unlike the bean varieties commonly found in even the smallest grocery stores, heirloom beans are mostly forgotten varieties that were developed on a small scale for certain characteristics, with seeds from the best crops passed down through the generations. The result is beans that are fresher and more colorful than mass-produced beans, and come in different shapes and sizes. They also have a more complex and intense flavor, fans say. “The Bean Book” dishes up dozens of different ways to cook Rancho Gordo’s 50 heirloom bean varieties, which include red-streaked cranberry beans, mint-green flageolets, black and classic garbanzos and (my favorite) vaquero — which wear the same black-and-white spots as a Holstein cow. Other gotta-try varieties (if just for the name) include eye of the goat, European Soldier, Jacob’s Cattle and Good Mother Stallard, a purple bean with cream-colored flecks. “The very good news is that you have to work extra hard to mess up a pot of beans, and it’s not difficult to make an excellent pot,” Steve Sando writes in the book’s foreword. “The even better news is that you become a better cook with each pot you make.” Not convinced? Here are five reasons to jump on the bean bandwagon: Even the smallest grocery store will have a selection of dried and canned beans. Common varieties include black, cannellini (white kidney), Great Northern, pinto, navy, kidney, Lima and garbanzo (chickpea) beans. Even when they’re not on sale, beans are a bargain at the supermarket. Many varieties cost less than $1 a can, and dried beans are an economical way to build a menu. I paid $1.25 for a one-pound bag of cranberry beans, a smooth and velvety bean with a slightly nutty flavor, at my local grocery store. Rancho Gordo’s heirloom beans cost substantially more. (They run $6.25-$7.50 for a one-pound bag, with free shipping on orders over $50.) But they are sold within a year of harvest, which makes them more flavorful and tender. A bag also comes with cooking instructions and recipe suggestions, and the quality is outstanding. Plus, after cooking their beans with aromatics, “you are left with essentially free soup,” Sando writes in the cookbook. “If you drain properly cooked and seasoned beans, the liquid you are left with is delicious.” Beans are a great source of plant-based protein and both soluble and insoluble fiber, and they include essential minerals like iron, magnesium and potassium. If you’re watching your weight or following a particular diet, beans are naturally free of fat, sodium and cholesterol and are rich in complex carbohydrates. They also contain antioxidants and folate. And if you’re vegan or vegetarian, most types of dry beans are rich sources of iron. The U.S. Dietary Guidelines for Americans recommends eating 1-3 cups of legumes, including beans, per week Dry beans have to be soaked overnight, but cooking them is easy. They can be cooked on the stovetop, in a slow cooker, in the pressure cooker and in the oven. Canned beans are even easier — just rinse and drain, and they’re ready to go. Beans can be used in so many different dishes. They can be made into soup, salad or dips, top nachos, add some heft to a casserole or be mashed into the makings of a veggie burger. You also can add them to brownies and other baked goods, toss them with pasta, add them to chili or a rice bowl or stuff them into a taco or burrito. Check out these four recipes: PG tested This light and creamy vegetarian soup benefits from a surprising garnish, roasted shiitake mushrooms, which taste exactly like bacon. For soup 1/4 cup olive oil 1 medium yellow onion, chopped 2 celery stalks, chopped 1 medium carrot, scrubbed and chopped 6 garlic cloves, finely grated or pressed 2 sprigs fresh thyme, plus more for garnish 1/2 teaspoon sea salt 1/4 teaspoon pepper 4 cups vegetable broth 2 15-ounce cans cannellini beans, drained and rinsed For bacon 8 ounces shiitake mushrooms, caps cut into 1/8 -inch slices 2 tablespoons olive oil 1/4 teaspoons fine sea salt To finish Plant-based milk Chili oil, for drizzling Preheat oven to 400 degrees. Make soup: In large pot, heat oil over medium heat until it shimmers. Add onion, celery, carrot, garlic, thyme, salt and pepper. Cook, stirring occasionally, until vegetables are fragrant and tender, 8-10 minutes. Add vegetable stock and beans, increase heat to high and bring mixture to a boil. Reduce heat to medium and simmer until thickened, 12-14 minutes. Meanwhile, make the bacon: Spread shiitake mushrooms into a single layer on a sheet pan, drizzle with olive oil, sprinkle with salt and pepper and toss to combine. Bake until browned and crispy, 18-20 minutes, rotating pan front to back and tossing mushrooms with a spatula halfway through. Let cool in pan; mushrooms will continue to crisp as they cool. To finish, add some milk to the soup and use an immersion blender to puree it in the pot, or puree in a blender. (Cover lid with a clean kitchen towel.) Taste and season with more salt and pepper if needed. Divide soup among bowls and top with shiitake bacon. Garnish with thyme sprigs and a drizzle of chili oil. Serves 4-6. — “Mastering the Art of Plant-Based Cooking” by Joe Yonan PG tested Velvety cranberry beans simmered with tomato and the punch of red wine vinegar are a perfect match for a soft bed of cheesy polenta. This is a filling, stick-to-your-ribs dish perfect for fall. 1/4 cup olive oil 1 small onion, finely chopped 2 garlic cloves, minced 2 cups canned chopped tomatoes, juice reserved 1 tablespoon red wine vinegar 2 tablespoons tomato paste 1 cup chicken or vegetable broth 4 fresh sage leaves Salt and pepper 4 cups cooked Lamon or cranberry beans 2 cups uncooked polenta 6 ounces pancetta, diced Chopped fresh basil or parsley, for garnish Grated Parmesan cheese, for serving In large pan, heat olive oil over medium heat. Add onion and garlic and cook, stirring, until onion begins to soften, about 3 minutes. Stir in tomatoes and red wine vinegar. In a small bowl, dissolve tomato paste in the broth and add to pan. Stir in sage and season with salt and pepper. Simmer, stirring occasionally, until the sauce has thickened, 15-20 minutes. Add beans to tomato sauce. Cook, stirring frequently, until heated through, about 15 minutes. Meanwhile, prepare polenta according to package instructions. Place pancetta in a small saucepan over low heat. Cook, stirring frequently, until the pancetta is brown and crisp, about 15 minutes. Use a slotted spoon to transfer pancetta to a paper towel to drain. To serve, spoon polenta into serving dishes. Ladle the beans over the polenta and top with the pancetta. Garnish with fresh basil and serve with grated Parmesan. Serves 6. — “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans” by Steve Sando PG tested Beans and seafood might seen like an unusual pairing, but in this recipe, mild white beans take on a lot of flavor from clams. Spanish chorizo adds a nice contrast. 4 cups cooked white beans, bean broth reserved 1/4 cup extra-virgin olive oil 1/2 white onion, chopped 2 garlic cloves, chopped 1 teaspoon salt, or to taste 1/2 cup finely chopped Spanish-style cured chorizo 2 plum tomatoes, chopped 1/2 cup dry white wine 2 pounds small clams, scrubbed well Chopped fresh parsley, for garnish Country-style bread and butter, for serving In large pot, heat beans in their broth over medium-low heat. In large lidded saucepan, warm olive oil over medium-low heat. Add onion, garlic and salt and cook until soft, about 5 minutes. Add chorizo and cook gently until some of the fat has rendered, about 5 minutes. Add tomatoes and wine and cook to allow the flavors to mingle, 5-6 minutes. Increase heat to medium and add clams. Cover and cook for about 5 minutes, shaking the pan occasionally. Uncover the pan and cook until all of the clams open, another few minutes. Remove pan from heat, then remove and discard any clams that failed to open. Add clam mixture to the bean pot and stir very gently until well mixed. Simmer for a few minutes to allow the flavors to mingle but not get mushy. Ladle into large, shallow bowls and sprinkle with parsley. Set out a large bowl for discarded shells and encourage guests to eat with their fingers. Pass plenty of good bread and creamy butter at the table Serves 4-6. — “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen” by Steve Sando with Julia Newberry PG tested So easy to pull together for your next party! 1 1/2 cups cooked cannellini beans, drained and rinsed 2 tablespoons extra-virgin olive oil Juice and zest of 1 lemon 1 small garlic clove, minced Generous pinch of salt Freshly ground black pepper 2 or 3 tablespoons water, if needed 2 fresh basil leaves, chopped, optional 1 sprig fresh rosemary, leaves chopped, optional In a food processor, pulse cannellini beans, olive oil, lemon juice and zest, garlic, salt and several grinds of pepper until combined. If it’s too thick, slowly add the water with the food processor running until it is smooth and creamy. Blend in the basil and/or rosemary, if using Serve with veggies, pita or bruschetta. Makes 1 1/2 cups — Gretchen McKay, Post-Gazette ©2024 PG Publishing Co. 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