MasterChef mainstay Graham Elliot has launched his first cookbook, packed with tips, tricks and inventive recipes that will have you cooking like a master in no time. With offerings customizable to the home cook’s tastes, from simple vegetarian sides to impressive entrees and desserts, you just can’t lose. 

I like the idea of refried beans made with just about any bean or legume. For this recipe, I rely on cannellini beans, which are especially creamy, a characteristic that other beans often lack. You have to cook them correctly because God knows there’s nothing worse than tough, undercooked beans. I add a little saffron to kick this dish up a few notches, but you can toss in some fresh thyme if you prefer.

Reprinted with permission from Cooking Like A Master Chef