4,014 bran recipes

A simple yet taste baked beans that only uses 4 ingredients.

Grune Bohnen mit Birnen: a traditional German side dish of runner beans and sliced pears tossed in butter with sugar and vinegar. Sweet, tangy, and simple.

Mexican dairy dip with cream cheese, refried beans, and chili powder blended smooth. A three-ingredient game-day dip that takes 10 minutes and a springform pan.

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.

Green beans amandine made in the microwave with toasted slivered almonds, melted butter, and a squeeze of lemon juice. A classic French side dish simplified for two, ready in 15 minutes flat.

Famous Cuban-style black beans and rice with mashed garlic-cumin-vinegar finishing paste. Vegan, diabetic-friendly, fat-free. Slow-simmered beans served over hot rice for a classic comfort plate.

French market soup simmers a medley of dried beans with a smoky ham hock until tender, then brightens the pot with tomatoes and a finishing splash of lemon. A hearty, economical bean soup made from a colorful bean mix.

Easy ham, bean and tomato soup turns leftover holiday ham and a ham bone broth into a hearty navy bean soup with onions, celery, and tomato. A pantry-savvy meal.

Onion and garlic sautéed in sherry simmer with vegetable stock, canned tomatoes, kidney beans, zucchini, green beans, and small pasta for hearty Italian vegetable soup.

Laksa lemak with thick rice noodles, shrimp, bean sprouts, and cucumber in a rich coconut curry broth. A classic Malaysian noodle soup where the shrimp poaching liquid becomes the base of the laksa gravy.

Texas-style cowpoke pinto beans cooked low and slow with smoked bacon, salt pork, jalapeños, cumin, and chili powder. Crockpot or stovetop, freezes well for refried beans later.

Another favorite recipe, courtesy of Grandma. Serve over hot cooked rice and topped with chow mein noodles.

My families they all like this healthy and light reipe, especially these days, people do care about their diet.

Tender water spinach meets savory fermented bean curd in this lightning-fast Chinese stir-fry. Ready in 10 minutes with just 5 ingredients.

Pureed black bean soup brightened with fresh orange zest and cilantro. Vegan, gluten-free, and high-fibre, with a separate-puree technique that gives velvety texture without losing bean character.

This recipe reminds me a Japanese style soup because of kombu (kelp or seaweed). It's a nice change from my normal chicken broth and cream based squash soup. This one has a much cleaner taste, and really highlights the flavor of each ingredient.