813 bean recipes

Classic succotash with lima beans, sweet corn, butter, cream, and a hint of savory. The traditional Native American side dish that's been on American tables since colonial times.

Chickpea salad with yellow summer squash marinated in lemon juice, garlic, parsley, and a touch of cayenne. No oil, no cooking, just bold bright flavor that deepens as it chills.

Vegetarian chili with TVP (textured vegetable protein), pinto beans, and fresh chili peppers. Oil-free cooking, ready in 40 minutes. Plant-based protein that satisfies.

Vietnamese vegetable spring rolls (cha gio chay) with cellophane noodles, tofu, shredded potato, tree ear mushrooms, and leeks wrapped in crisp rice paper. Fried shatter-crisp on the outside, tender and fragrant inside.

Freezer burritos with mashed black beans, rice, sauteed onions, garlic, and tomato sauce rolled in flour tortillas. A vegetarian make-ahead meal prep staple that freezes beautifully for fast lunches or breakfasts.

Thai lemongrass stir-fry with crispy fried tofu, long beans, broccoli, and a fresh-pounded chili-galangal paste. Vegetarian Thai vegetable dish with bright aromatics and real wok heat.

Steamed chickpeas soaked overnight and steamed until tender but chewy, seasoned with salt and garlic salt. A simple, high-protein vegetarian snack or side dish from dried beans.

Red dragon pie is a vegetarian British-style shepherd's pie with adzuki beans and brown rice braised in tomato and herbs, blanketed with mashed potatoes and baked until the top browns. Hearty, meatless, freezer-friendly comfort food.

Salatet hummus, a Middle Eastern chickpea salad made from dried chickpeas tossed with parsley, onion, garlic, lemon juice, olive oil, and cayenne.

Sliced smoked sausage layered with corn, green beans, and stewed tomatoes, baked under a golden cornbread crust. A Southern-style one-dish supper ready in under an hour.

Filipino kare-kare with oxtail braised in peanut butter sauce, eggplant, green beans, and bagoong. Rich, savory, and served over white rice.

Stuffed artichokes in olive oil: trimmed artichoke hearts filled with fava bean and dill rice, then slow-braised in lemony olive oil. Classic Turkish 'zeytinyagli' meze served cold.

It's a basic vegetable soup that's loaded with vegetables and slowly simmering in beef broth. It's simply tasty.

Hobo hike lunch for kids with canned tuna, baked beans, and an orange tied in a bandana. A zero-cooking outdoor adventure meal that doubles as a fun activity.

Navajo tacos built on Indian fry bread and loaded with seasoned ground beef, pinto beans in homemade New Mexican red chile sauce, cheddar cheese, lettuce, and tomatoes.

Garlic and chickpea dip with two whole heads of boiled garlic, tahini, olive oil, lemon juice, and fresh parsley. Chilled in a mold and served with tomatoes.