4,105 bran recipes

Noodle cheese and vegetable casserole with egg noodles, cottage cheese, yogurt, green beans, and melted cheddar on top. A creamy, protein-rich vegetarian bake ready in 40 minutes.

Turkey tacos with seared turkey scallops, refried black beans, salsa, pickled shallots, and avocado on warm flour tortillas. A weeknight 20-minute taco that's leaner than ground beef and more flavorful than rotisserie chicken.

Mushroom salad tosses crisp iceberg and Boston lettuce with cucumbers, green beans, and raw sliced mushrooms in French dressing. Light, vegetarian, diabetic-friendly side.

Seven-ingredient vegetarian chili built on a can of refried beans, tomato sauce, and basic pantry spices. Comes together in 20 minutes flat. The college-dorm chili that scales to a real weeknight bowl.

Roast garlic and broad bean saffron soup: 20 roasted garlic cloves pureed with fava beans, saffron rice, and chicken stock. A silky golden Mediterranean soup that tastes like sunshine.

Dry veggieburger mix combines blender-cracked corn, brown rice, white rice, lentils, black beans, oatmeal, and whole-wheat flour into a shelf-stable pantry mix. Add water to make custom plant-based patties.

Brown rice and kidney bean burgers seasoned with oregano, sage, and garlic. Easy vegan patties made in one bowl with pantry staples and pan-fried until golden. No breadcrumbs, no eggs.

Vegan refried beans with pinto beans, Spanish onions, cumin, garlic powder, and coriander. Skip the lard, keep the deep flavor with toasted spices and slow-baked finish.

Classic hummus made the simple Levantine way: chickpeas, tahini, lemon juice, and garlic blended smooth, finished with a drizzle of olive oil and a sprig of parsley.

Chocolate leaf pie with a flaky shortening crust and a smooth chocolate filling made from heavy cream, real vanilla bean and melted chocolate. The top crust is cut into vein-etched leaves for a showpiece finish.

Mexican frijoles from scratch: dried pinto beans soaked, then slow-simmered with smoky salt pork or ham hock, onion, garlic, chili powder and cumin until thick and creamy. The classic pot of beans.

Santa Maria runner bean stew with garlic, tomatoes, basil, and a splash of olive oil. A simple Mediterranean-style vegetable stew that holds up hot or cold.

Linda Williams' many bean soup with mixed dried beans, a ham bone, tomatoes, carrots, and chili powder. A slow-simmered Southern bean soup built to feed a crowd.

Beans for burritos slow-cooks pink beans with onion, garlic, and chili powder in the crockpot, then mashes with green chiles and salsa for the perfect refried-style burrito filling.

Frijoles borrachos (drunken beans) simmered with bacon, jalapenos, Mexican oregano, and a bottle of dark Mexican beer. The Norteno classic, soupy and salty, served alongside grilled meats.

Noodle, cheese and vegetable casserole, egg noodles tossed with a tangy yogurt and cottage cheese binder, green beans and onion, then topped with cheddar and baked golden. A light, high-protein vegetarian bake.