1,747 besan recipes

Cuban-style black beans simmered with bay leaves, then enriched with a sofrito of onion, green pepper, garlic and oregano. Naturally vegan, gluten-free and high in fiber. Serve over rice.

Delicious and dramatic, this dish is a mosaic of colors. It's easy enough to make for a simple family dinner but impressive enough to serve to guests.

Three-bean salad tossed in a blended herb dressing with nutritional yeast and molasses creates a protein-packed vegan side for potlucks, picnics, or meal prep.

Vegan black bean soup brightened with vinegar and soy sauce. Sauteed mirepoix joins long-simmered beans for a brothy, refreshing alternative to richer pureed bean soups.

Thai-style string bean salad with tofu, red and green chilies, dressed in a coconut milk, lime juice, soy sauce, and chili sauce vinaigrette. Vegan and vibrant.

Mung beans are a great source of plant protein, fiber and minerals such as iron, zinc and potassium (needed to regulate blood pressure).

Slow-simmered Brazilian black bean soup with cumin, coriander, orange juice, and a splash of dry sherry. Partially pureed for velvety thickness and topped with a cool dollop of sour cream.

Copycat Popeye's red beans and rice with canned kidney beans mashed into a creamy, buttery, peppery base seasoned with white pepper and garlic, served over garlic butter rice.

Slow cooker baked beans with navy beans, salt pork, molasses, and brown sugar. Cooked low and slow for up to 14 hours, these old-fashioned crockpot beans are thick, smoky, and deeply sweet.

Saucy black beans simmered with sweet Vidalia onions, stewed tomatoes, green chiles, and a hit of orange zest. A Mexican-style pot that works over rice or inside enchiladas.

Pasta bean salad with navy beans, snow peas, red pepper, toasted sesame oil, and tangy ume vinegar. A protein-packed Japanese-leaning lunch that holds up in the fridge.

Rice with black beans, stewed tomatoes, garlic, and oregano cooked in one pot. An oil-free, plant-based side dish or light meal ready in under 30 minutes.

Smoky black bean salsa with roasted poblano, chipotle in adobo, pomegranate juice, and toasted cumin. A more refined warm salsa for grilled fish, tacos, or rice bowls.

Southwestern black beans simmered low with onion, garlic, green pepper, bay, and a whole orange tossed in for citrus brightness. The slow-cooked Tex-Mex side that doubles as a vegetarian main.

A vegetarian chili casserole with dried kidney beans, bulgur wheat, mixed vegetables, and red wine simmered in a spiced tomato broth. Hearty, filling, completely meatless.

Bean and beef soup with navy beans, stewing beef, prunes, and root vegetables, scented with whole cloves. An old-world soup where dried fruit adds unexpected sweet depth to a long, hearty simmer.