873 besan recipes

Cuban-style black bean soup simmered with ham hock, scotch bonnet pepper, and a splash of dark rum stirred in just before serving. Rich, smoky, and deeply satisfying.

This hearty soup made with navy beans, cabbage and hot chili peppers is perfect for a rainy day.

Enjoy a quick and simple lunch with this scrumptious dish that will satisfy your hunger!

Greek-style green beans and potatoes braised slow in tomato until meltingly tender, finished with a fresh hit of mint. A vegan side or light main that's even better the longer it simmers.

This is really a fabulious pizza, love the smoky flavor, and very healthy.

It is a very good vegetarian recipe, barbecued mushrooms, black beans and succotash, very tasty and healthy. If you want some savory vegetable recipe, try it.

Oats are a great source of soluble fibre and have been shown to help lower cholesterol levels. Cinnamon is well regarded for its ability to balance sugar levels, thus keeping hunger at bay for longer. Adding flaxseeds or chia seeds boosts the omega-3 oils and adds even more fibre to the dish. The dish can be assembled the night before and left in the fridge for the oats to soften. All that is required the next morning is to add hot milk.

Shaved spring vegetables are crunchy and refreshing, and white bean absorb the flavor from the light and tasty vinaigrette. A well balanced spring or summer salad.

Grilled black bean pizza swaps tomato sauce for a smoky black bean spread, then piles on Monterey Jack, roasted peppers, tomatoes, olives, and pickled jalapeños. A Southwest take on grilled summer pizza.

Three-ingredient pesto hummus made with chickpeas, fresh basil, and lemon juice. Bright green Mediterranean dip or sandwich spread that comes together in 10 minutes.

Amy's vegan chili with hominy, pinto beans, chickpeas, zucchini, and a hint of molasses for depth. The dump-and-simmer one-pot weeknight chili that's hearty enough to skip the meat entirely.

Easy chickpea soup with canned garbanzos, tomato paste, onion, and oregano. A pantry-staple dump-and-simmer one pot recipe that purees into a creamy, satisfying meal.

Hearty vegetarian chili built on TVP, kidney beans, tomatoes, and green chiles. A high-fiber, low-fat one-pot meal seasoned with cumin, oregano, and chili powder. No meat, no soaking dried beans, ready in under an hour.

Vegan hummus made with chickpeas, fresh cilantro, lemon, and a kick of hot sauce. A 4-ingredient, no-tahini blender hummus ready in 10 minutes for crackers, sandwiches, and veggie dippers.

Instead of baking in the oven, I cooked it in a skillet. Browned the onions with a bit olive oil and garlic first, next browned carrots and celeries; then added remaining ingredients, brought to a boil, and simmered for about 30 minutes. Very tasty and filling, I had it with a few warm corn tortillas. Yum!

A refreshing and delicious salad is also nutritious and healthy!