3,804 bean recipes

Spice up your crockpot with this savory dish that is sure to be your family's favorite.

Another succulent chicken dish that is made with green beans and macadamia nuts.

Spagetti sauce with a twist from the Sizzlin' Mexican, this sauce includes beef, black beans and corn!

Steamed salmon over a warm chickpea salad with tarragon, scallions, lemon, and a plum tomato vinaigrette. A protein-rich, restaurant-style dish in 30 minutes.

Traditional Indian chickpea masala slow-simmered with cumin seeds, turmeric, asafetida, green chili, and fresh ginger. Finished with lemon juice and cilantro for a bright, warming bowl.

A savory carrot quiche with homemade butter crust, Edam cheese, cream, and bacon. Arranged in a star pattern, this European-style tart makes a gorgeous brunch or light dinner centerpiece.

Traditional Vietnamese herb and vegetable platter with fresh mint, cilantro, basil, bean sprouts, cucumber, and tropical fruits. The essential accompaniment for pho, banh mi, and spring rolls.

Mexican style lasagne with enchilada sauce, black beans, cottage cheese, and cheddar, layered with uncooked noodles that bake right in the sauce. Vegetarian, feeds 6 to 8, one pan cleanup.

Thick, hearty ground round chili simmered with stewed tomatoes, chili powder, cumin, and cayenne. Ranch style beans go in at the end for a beefy, no-nonsense Texas-style bowl that feeds a crowd.

A tangy, jewel-toned tomato aspic loaded with crunchy celery, green peppers, and green beans. This vintage molded salad brings old-school Southern charm to any potluck or holiday spread.

Baked bean and cheese burritos with cream cheese, cheddar, refried beans, picante sauce, lettuce, and tomato. Wrapped and baked crispy in 25 minutes.

Huevos rancheros with fried eggs on corn tortillas topped with refried beans, Monterey Jack, and fresh salsa with avocado and jalapeno. A 10-minute Mexican breakfast.

Hearty cabbage soup with stewing beef simmered into a rich broth, then loaded with tomatoes, green beans, carrots, and a whole head of chopped cabbage. A filling one-pot meal.

Warm Santa Fe salad with sauteed peppers, kidney beans, Mexican corn, rice, and salsa piled over shredded lettuce with tortilla chips, cheddar cheese, and sour cream.

Moroccan chickpea soup with saffron, turmeric, ginger, and potatoes simmered in stock with tomato paste. A warming vegetarian soup finished with fresh lemon juice.

Tex-Mex spinach salad with black beans, bacon, mushrooms, and red pepper in a spicy picante-cumin dressing. A no-cook salad with bold San Antonio flavor.