These brothy beans are inspired by a recipe that Food52 cofounder Merrill Stubbs makes—they’re a stripped-down, vegetarian take on hers. The shorter ingredient list is offset by a couple of slightly fussy steps, but that—along with really good dried beans—is what keeps this dish from being basic, boring beans.
These black bean croquettes get their crispy coating from hemp seeds and soft, creamy insides from black beans, quinoa and potatoes. All four ingredients are good protein sources (even the potato). It’s OK to swap out black beans for white or kidney beans.