2,984 beans grain recipes

A quick and easy one-skillet Text style beef dinner is served on top of buns to make delicious Texas Sloppy Joes.

A simple crockpot recipe that will help you make a savory chili that tastes amazing with a crusty bread.

These delicious stuffed peppers are packed with goodness. Make this tasty meatless dish for a change.

Classic and very authentic East Indian recipe. Chick peas (garbanzo) in a highly flavored tasty spicy curry sauce. Great served with yoghurt and fresh baked Naan bread.

This bread can either accompany or replace the Southwestem breakfast staple of refried beans topped with cheese or wrapped in a flour tortilla.

Crockpot pork chops and beans: tender chops slow-cooked down into a sweet-tangy bath of pork and beans, ketchup, mustard, and onion. A four-ingredient, dump-and-go dinner.

Cincinnati 5-way chili: cinnamon and allspice-spiced beef chili ladled over vermicelli, then crowned with beans, onions, and cheddar. Greek-influenced Midwestern original.

Bright, herb-forward hummus with no tahini needed. Sautéed onion and garlic blend with fresh parsley, basil, oregano, and coriander into silky chickpeas for a lighter Middle Eastern dip that skips the paste but keeps all the flavor. Ready in 25 minutes.

This hearty Italian vegetable soup delivers. It is chock full of vegetables, two kinds of beans, pasta, and tomatoes, everything needed for a relaxed Sunday meal.

Classic Middle Eastern hummus blended from cooked chickpeas, tahini, lemon juice, four cloves of garlic, and a generous drizzle of olive oil. The pita-and-falafel sidekick that holds its own as a meal.

Beef chili with navy beans, one of our many easy chili recipes. Perfect for simmering on the stovetop or use your crock-pot for a slow-cooker chili recipe.

Amigos chili packs ground beef, kidney beans, sweet corn, and crushed tomatoes into a one-pot weeknight chili. A heavy hand with chili powder and cumin builds the smoky backbone, finished with fresh cilantro.

This is a "three-ingredient" anti-inflammatory Lebanese-inspired side dish (or vegetarian main) made with brown rice, lentils, and caramelized onions. Instant pot ready directions included.

Hummus bi tahini blends chickpeas with tahini, garlic, and lemon for the silkiest Lebanese-style dip. A baking soda boil softens the chickpeas, and toasted pine nuts crown the bowl.

Huevos rancheros stack sunny-side-up eggs on warm corn tortillas with refried beans, green chili, and melted cheddar. Mexican breakfast plate ready in 20 minutes.

Vegetarian chili loaded with kidney beans, three kinds of peppers, jalapenos, and TVP for hearty texture. A cookoff-tested vegan chili that tastes even better the next day.