North Carolina’s culinary experts share recipes that pay tribute to beans’ versatility.
Open-Faced Crab Salad Sandwiches
This colorful crab salad is cool, creamy, and crunchy.
Aunt Addie’s Caramel Cake
The star of this classic Southern cake is the incredible caramel frosting.
Savory Lemon Chicken
Hello, sunshine: Mixed olives, capers, and lemon wedges bring bright, punchy flavors to this chicken dish.
Mushroom & Sausage Galette
This savory and rustic galette is perfect for brunch.
Sausage and Cheddar Biscuits
These flavorful, fluffy biscuits are loaded with cheesy goodness.
Pistachio Shortbread
Serve these buttery shortbread cookies with a dollop of apricot jam.
Lemony Pea and Mint Salad
This light, fresh dish is springtime in a salad.
Big on Beans: 22 Our State Bean Recipes
Our entire collection of bean recipes — from a tangy three-bean salad to classic pintos and onions to a Mexican-inspired casserole from the 1951 issue of this magazine, then known as The State.
