873 bran recipes

Greek-style green beans and potatoes braised slow in tomato until meltingly tender, finished with a fresh hit of mint. A vegan side or light main that's even better the longer it simmers.

A great rendition to crockpot-made beans that are best served with bread bowls or hamburger buns.

Frijoles de la olla are Mexican pot beans cooked from dried pintos with just water and salt. Partially mashed for a thick, creamy sauce and served with warm flour tortillas and salsa.

Make your own Kahlua following the simple steps and you will be able to enjoy it's decadent taste in the comfort of your home.

Grilled tofu squares stuffed with julienned cucumber, carrots, bean sprouts, and pineapple, served with a sweet chili-lemon dipping sauce. A quick, light vegan snack.

Black bean chowder with ham, tomatoes, and chili powder in one pot, ready in 30 minutes. A thick, hearty soup with just five ingredients and bold Mexican-inspired flavor.

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.

Frijoles de olla are traditional Mexican pot beans simmered with whole garlic heads, onion, and cilantro. Simple black beans cooked from dried in their own broth, no soaking required.

Potato bean pie: a humble vegetarian main built on red kidney beans, tomato, mushrooms, and a fluffy mashed potato crust. Simple, hearty, pantry-friendly comfort food.

Moroccan fava bean puree (bessara): dried favas simmered with garlic and cumin, blended with olive oil, served with Arab bread and a cumin-cayenne spice dip.

Easter egg nests made with chocolate-coated chow mein noodles shaped into bird's nests and filled with jelly beans. A no-bake Easter treat kids can help make.

Braune Bohnen, German green beans in a savory brown gravy: a dark roux loosened with broth and seasoned with a clove-studded onion, bay and a touch of sugar, then folded with al dente green beans. A cozy old-world side dish.

A quick, thrifty potato and bean pie: kidney beans and tomatoes under a mashed potato top, baked until golden. A 40-minute vegetarian bake from pantry staples.

No-cook black bean and corn salad with bell pepper, celery, and onion dressed in cumin and rice vinegar. Vegan, flexible portions, ready in 20 minutes.

Slow-baked beans sweetened with molasses and brown sugar, spiked with tangy apple cider and white vinegar. This old-school recipe bakes low and slow for 6 hours until creamy and rich.

Hearty meatless chili with lentils, chickpeas, kidney beans, and tomatoes seasoned with cumin and chili powder. A high-fiber, protein-packed vegetarian one-pot meal.