4,105 bran recipes

Hearty homemade beef and vegetable soup made with tender short ribs, carrots, parsnips, green beans, and leeks in a rich, defatted broth. Simmered low and slow with fresh dill and parsley for deep, comforting flavor.

Fermented black beans can be found at Asian markets; but if unavailable, you can substitute prepared black bean sauce.

Who needs meat? The cuminscented black bean filling is hearty, satisfying, and incredibly easy to prepare.

This is another vegetarian recipe, especially in Spring Festival, these green beans are very healthy!

Hearty crockpot chili loaded with homemade beef meatballs, kidney beans, tomatoes, and fluffy cornmeal dumplings cooked right on top for stick-to-your-ribs comfort.

Spicy Corn and Black Bean Salad with Mushroom and Cucumber recipe

Note: red wine broth can be used in place of chicken

Chinese BBQ pork lo mein stir-fried with bok choy, bean sprouts, ginger, and a savory sauce of oyster sauce, dark soy, and sesame oil. A takeout-style noodle dish ready in 35 minutes.

Lobster smoked over black lychee tea, brown sugar, and rice, then wrapped in rice paper with ripe mango, jicama, fresh herbs, and bean thread noodles. A spicy mango-sambal dipping sauce ties it all together.

Peking Style Noodles with Bean Sauce and Mixed Garnish recipe

Hearty beef summer vegetable soup with fresh tomatoes, corn, lima beans, and cabbage. Slow-simmered soup with tender beef chunks and garden vegetables.

Spicy Ham, Bean, Sausage, and Vegetable Soup recipe

Smooth pureed black bean soup served gazpacho-style with fresh vegetable garnishes. Creamy Mexican bean soup with customizable toppings like cucumber, eggs, and crispy bacon.

A garlic-loaded vegetarian brown rice pilaf steamed with broccoli, squash, green beans, and corn, then tossed with red bell pepper, toasted sesame seeds, and soy sauce. One skillet, one hour.

A vegan Caesar salad dressing made from blended chickpeas, lemon juice, capers, and soy sauce. No eggs, no anchovies, no dairy. Toss it with crisp romaine and croutons for a plant-based classic.

The salad was filling, tasty and nutritious. I always try to find ways to use whole grains, beans, and fresh veggies, and this recipe has certainly fit my expectation quite well. I served it over a bed of lightly dressed arugula, and I loved it.