1,596 beans grain recipes

Adzuki bean casserole with Granny Smith apples, bell pepper, onion, basil, and soy sauce. A vegan baked bean dish with a sweet-savory twist that improves overnight.

Mixed bean casserole with four kinds of beans, cubed Spam, brown sugar, ketchup, molasses, and mustard baked low and slow. A classic potluck baked beans dish.

Hearty Mexican charro beans simmered from dried pintos with crispy bacon, fresh tomatoes, garlic, and cilantro. Soupy, smoky, and loaded with Tex-Mex flavor. Splash in a cold Tecate for extra kick.

Traditional New Mexico pinto beans slow-cooked with a meaty ham bone. Just 4 ingredients and old-school technique for creamy, unbroken beans in rich pot liquor.

Quick Jamaican rice and peas with canned coconut milk and red kidney beans. Warm Caribbean spices and herbs create authentic flavor in half the time.

Old-fashioned white bean soup with navy beans and ham hock simmered low and slow with celery, onion, garlic, and parsley. Thick, hearty, and filling.

4 Bean salad dressed with honey and cider vinegar.

A colorful five-bean salad with green beans, lima beans, kidney beans, wax beans, and chickpeas tossed in a tangy sweet vinegar dressing with green pepper, celery, and green onions. Best made overnight.

Quick no-cook corn and kidney bean salad tossed with cilantro, onion, balsamic vinegar, and lemon juice. Ready in 10 minutes, this flexible, budget-friendly side is built for potlucks and meal prep.

Three-bean salad with steamed French beans, kidney beans, and chickpeas in a tangy yogurt-mustard dressing. Add tuna or grilled bacon for a heartier meal.

Black bean salad with fresh orange segments, red and yellow bell peppers, jalapeno, and a cumin-lime dressing. A bright, no-cook vegetarian side in 20 minutes.

Fat-free three bean salad shakes together steamed green beans, chickpeas, kidney beans, and red onion in rice vinegar. No oil, no sugar, just five ingredients and a fridge.

Quelites, a traditional New Mexican spinach and pinto bean side dish with bacon drippings, chili pepper, and hard-boiled egg. A 25-minute Southwestern classic.

Spicy Rotel tomatoes with hominy and black beans served in warm flour tortillas. A 4-ingredient vegetarian Tex-Mex meal that gets spicier the longer it cooks.

Vegetarian barley-vegetable soup: pearl barley simmered in tomato broth with carrots, celery, onions, and green beans, finished with fresh dill. A hearty meatless pot that gets better on day two.

Pickled dilled beans canned with fresh dill, garlic, and a kick of red pepper flakes. Crunchy whole green beans in a tart vinegar brine, the Bloody Mary garnish you'll never run out of.