2,184 besan recipes

Fried okra soup with salt pork, lima beans, corn, tomatoes, and cabbage simmered into a thick Southern vegetable soup. Browning the okra in pork drippings adds smoky depth and keeps the okra from getting slimy.

A homemade vanilla pecan liqueur: brandy slowly infused with pecans, vanilla beans, and cinnamon, then sweetened with sugar syrup. A smooth, nutty after-dinner sipper worth the weeks-long wait.

No-bake chocolate peanut butter squares with a hidden ingredient: pureed kidney beans for added fiber and protein. Loaded with marshmallows, walnuts, and cinnamon. Gluten-free friendly.

Chunky beef chili with cubed steak, kidney beans, green olives, and an unexpected twist of caraway and sesame seeds. Slow-simmered for deep, complex heat.

Beef and cabbage soup simmered from scratch with a homemade bone broth base, tomatoes, carrots, green beans, and oregano. Hearty, warming, and full of vegetables.

Golden pan-fried tofu simmered in a rustic Provencal tomato sauce with green beans, garlic, basil, and oregano. French-inspired, vegan, and on the table in 30 minutes.

Hearty bazaar vegetable soup with split peas, pearl barley, lima beans, carrots, onion, and dill simmered low and slow until thick and stew-like. Old-fashioned comfort soup for cold days.

Creamy garden vegetable soup made entirely in the microwave with cabbage, carrots, zucchini, corn, green beans, and fresh basil in a milk-based broth. Ready in 30 minutes, no stovetop needed.

Sautéed snails with red kidney beans, shallots, garlic, fresh chilies, and a splash of Pernod in beef stock. A bold masterchef-level Spanish-inspired dish that serves 8.

Curried vegetable stew with chickpeas, potatoes, cauliflower, carrots, and peas in a tomato-spiced broth. A vegan one-pot curry with ginger, turmeric, cumin, and cinnamon served over rice.

Couscous with red peppers, onion, garlic, and cumin finished with lemon juice, olive oil, and fresh parsley. A quick side dish ready in 30 minutes.

A rustic, slow-simmered vegetable soup packed with navy beans, zucchini, carrots, turnips, and tomatoes, finished with fresh basil and Parmesan. Feeds a crowd with just 10 minutes of prep.

Vegan stuffed peppers filled with mashed pinto beans, tomatoes, celery, and basil, topped with nutritional yeast and baked. A hearty plant-based main dish.

Peppery Portuguese-style pasta with a chunky vegetable sauce of tomatoes, leeks, carrots, and French beans spiked with hot chili sauce over spaghetti.

Warm vegetable salad with julienned carrots, turnips, celery, tomatoes, green beans, and snow peas on mache and radicchio, dressed in shallot vinaigrette and garnished with fresh truffles.

Vegetarian Mexican stuffed peppers filled with brown rice, black beans, cumin, and chili powder, baked in a tomato sauce. A hearty plant-based main dish with warm Southwestern spices.