329 bean paste recipes

Vegetarian black bean burritos packed with corn, bell pepper, onion, jalapeño, and smoky spices. Rolled in tortillas and baked until hot, a meatless Mexican-inspired weeknight dinner.

Slow-cooker two-bean corn chili with black-eyed peas, navy beans, sweet corn, and jalapenos. Vegan, dump-and-go, ready when you walk in the door.

Lentil pasta soup with orzo, Italian green beans, tomatoes, and four dried herbs in a chicken broth base. A hearty one-pot soup finished with vinegar and croutons.

West African chicken and groundnut stew with peanut butter, sweet potatoes, tomatoes, and warm spices served over rice. A hearty one-pot meal bursting with earthy, nutty flavor.

This would probably be really good with cauliflower or zucchini instead of eggplant.

Homemade hummus from scratch using dried chickpeas, a pound of tahini, fresh lemon, and a freeze-to-soften trick for ultra-creamy texture. Middle Eastern dip that puts store-bought tubs to shame.

Traditional chickpea hummus made from dried beans soaked overnight, cooked until tender, then blended with tahini, garlic, soy sauce, and lemon juice. Makes a large batch for freezing.

Homemade falafel made from cooked chickpeas mashed with tahini, garlic, cumin, turmeric and cayenne, then deep-fried into golden balls. Stuff into pita with cucumber, tomato, sprouts and your favourite sauce.

Black bean and corn stew with cumin, chili powder, sherry, cilantro, and honey. One cup pureed back in for a thick, creamy base. Vegan, high-fiber, and ready in an hour.

Perfumed wtih Benali 5-spice (panch puran), this tasty melange of vegetables is wonderful with basmati rice.

Felafel made with cooked chickpeas, garlic, cumin, and turmeric, then pan-fried golden and tucked into pita with a creamy yogurt-tahini sauce, lettuce, and tomato.

Italian potato salad tosses steamed red potatoes with green beans, Kalamata olives, Roma tomatoes, and fresh basil in a light cornstarch-thickened red wine vinaigrette.

Slow-simmered beef chuck chili with dried red chiles, tomato paste, and kidney beans that rests 24 hours before serving for deep, concentrated flavor.

Oil-free curried chickpeas simmered with potatoes, tomatoes, and warm spices like cumin, cinnamon, coriander, and cloves. A naturally vegan one-pot meal that's rich, hearty, and packed with flavor.

A slow-simmered Southwestern beef chili with pinto beans, green chilis, jalapeños, and six tablespoons of chili powder. Topped with sharp cheddar and scallions. Tucson tough.

A vegetarian chili casserole with dried kidney beans, bulgur wheat, mixed vegetables, and red wine simmered in a spiced tomato broth. Hearty, filling, completely meatless.