610 white bean recipes

Try this light, but savory dish that is made with snow pea pods, green peas and chickpeas.

Char-grilled prawns and noodles drizzled in a Lemon Aspen dressing.

Preserve summer's bounty with this big-batch pickled vegetable recipe. Carrots, cauliflower, green beans, peppers, celery, and olives in a tangy vinegar brine with mustard seed and turmeric. Makes 20 pints.

Peking lamb with leeks stir-fries velveted lamb in savory brown bean sauce with Shao Hsing wine, dried chilies, and Chinese mushrooms. Triple-fried for crisp edges, soft centers, and deep wok flavor.

White chicken chili with tomatillos, Ro-Tel, green chilies, and cannellini beans. A lighter twist on classic red chili with a bright lime finish.

No-bake cappuccino cream pie with a toasted macadamia graham cracker crust, white chocolate espresso custard filling, and whipped cream topped with chocolate-covered espresso beans.

A light, low-calorie pasta salad with rotini, fresh vegetables, mozzarella cubes, and a tangy dill vinaigrette. Loaded with cherry tomatoes, green beans, cucumbers, and red peppers for a colorful potluck side.

Shrimp lo mein with egg noodles, bean sprouts, Chinese chives, and oyster-soy sauce. A quick wok stir-fry ready in 20 minutes with restaurant-worthy flavor.

Frozen layered parfait with honey-almond cream base and raspberry mousse top, served with warm raspberry sauce. The dinner-party showstopper from the Masterchefs collection.

Vegetable lasagna roll-ups: noodles wrapped around a three-cheese, spinach, eggplant, and white bean filling, baked in a robust red wine tomato sauce. Individual vegetarian lasagna portions, no layering.

Spiced black beans, corn, and salsa baked under a golden cornmeal crust. This lightened-up Southwestern bean pie is hearty, oil-free, and full of smoky cumin flavor.

Loaded Vegetable, Lima Bean and Fennel Stew recipe

Hot and sour soup with shredded pork, chicken, tofu, cloud ears, and golden needles in a rice vinegar broth thickened with cornstarch and finished with egg ribbons.

A delicious combination, I used the water instead of the chicken broth, and still came out very tasty!

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Crisp lettuce, tomatoes, cucumber, bean sprouts, and tofu tossed in a rich peanut-coconut milk dressing with red curry paste. A crunchy, creamy Thai salad topped with potato chips for fun.