4,014 bran recipes

Mung dal with black mustard seeds, turmeric, and ginger, finished with a hot ghee tadka of sputtering mustard seeds and green chile. A traditional Indian lentil dish with bright, bold tempering.

Booya or booyah is popular the twin cities of Minneapolis and St. Paul in Minnesota, and in Northeast Wisconsin. The dish is said to have originally consisted of mostly turtle meat and cabbage, although such things as chicken and oxtails and rutabagas and potatoes have always had a prominent role. The term seems to have first appeared in print in the 1880s.

Crunchy bean sprout and cucumber salad tossed in a toasted sesame oil, soy, and apple cider vinegar dressing. Ten minutes, no cooking, and refreshingly light.

Slow cooker stuffed green peppers filled with ground beef, pork and beans, mustard, and tomato sauce. Topped with crispy French fried onions for crunch.

Portuguese red bean soup with chorizo sausage, kidney beans, potatoes, tomatoes, and paprika in chicken broth. A hearty, smoky one-pot soup inspired by traditional Portuguese cooking.

Rustic ground beef and cabbage stew with kidney beans, stewed tomatoes, and chili powder, plus optional drop dumplings on top. Hearty comfort food in 30 minutes.

Vegetarian chili with bulgur wheat, kidney beans, chickpeas, and a hearty veggie base. Vegan, protein-packed, and meatier in texture than most plant-based chilis.

Pasta Mexicali is a cold penne salad loaded with black beans, cannellini, corn, red pepper, and cilantro in a cumin-cayenne vinaigrette. Vegetarian, protein-packed potluck stunner.

Foil-packet chicken breast dinner with corn, green beans, and onions in a Parmesan-garlic seasoning. Easy grill or oven meal with minimal cleanup.

Cajun red beans and rice cooked in the microwave with ham, onions, garlic, and cayenne pepper. A Louisiana Monday night staple that simmers hands-free in a microwave-safe casserole.

An easy yet tasty black bean salad that has corn, cherry tomatoes, sweet red bell peppers and pumpin seeds, is tossed with a light and refreshing vinaigrette.

Slow-simmered black bean soup with smoky ham hocks, bell peppers, and a whole sour orange for a subtle citrus depth. Thickened with browned flour for a rich, velvety bowl of Southern comfort.

Caribbean rice and black bean casserole: stewed tomatoes, oregano, turmeric, and garlic simmered with instant brown rice and black beans. One-pot vegetarian dinner in 30 minutes.

Garden potato and vegetable chowder simmered in vegetable stock and tomato juice with red potatoes, leeks, green beans, zucchini, and carrots. Naturally vegan, gluten-free, and low-calorie weeknight comfort.

Khatte Channe, a tangy North Indian chickpea curry with tamarind, garam masala, cumin, and slow-fried onions. Vegetarian and full of sour-spicy depth. Serve with poori.

Gluten-free yeast bread made with bean flour, cornmeal, cornstarch, and tapioca. A poppy-seed-topped loaf that actually rises and slices like real bread.