3,957 grain recipes

Chili bean and rib soup with fork-tender pork spareribs, slow-simmered red beans, and chili powder warmth in a tomato broth. Topped with melty Monterey Jack for a deep, smoky bowl.

Quick white bean chicken chili loaded with green chiles, cumin, and a bright hit of lime and cilantro. One pot, 40 minutes, feeds 8 hungry people.

Steamed broccoli, snap beans, and kale tossed with soybeans, chopped brazil nuts, and a garlicky tarragon dressing. A protein-packed vegetarian side that works hot or cold in just 20 minutes.

This simple side dish is a good source of fiber. Increase the portion size and it doubles as a meatless main dish.

Pasta e fagioli with cannellini beans, fresh tomatoes, rotelle pasta, and Italian herbs finished with balsamic vinegar and Parmesan. A classic Italian bean and pasta dish that's hearty, healthy, and quick.

Thai stir-fried gemfish with green beans and mushrooms in a lemongrass-garlic paste with fish sauce, crushed peanuts, and bird's eye chillies. A fast, fragrant weeknight dinner served over rice.

Microwave breakfast couscous cooked in orange juice with honey, almonds, cinnamon, and orange zest. A warm, citrusy low-fat morning cereal that's on the table in 15 minutes flat.

Mild Mexican dish with the savory flavor of lamb, beans, sour cream, tomatoes and onions all rolled up in tortillas, covered in salsa and cheese and baked.

Hearty Sicilian tuna soup loaded with cannellini beans, kidney beans, zucchini, and tomatoes in a sherry-spiked broth with oregano and basil. Pantry-friendly and ready in 45 minutes.

White beans and hijiki seaweed tossed with rice and braised red cabbage in balsamic vinegar, finished with tamari for a hearty vegan bowl packed with plant protein.

Mollettes are Mexican open-faced toasts stacked with warm refried beans, melty cheddar or Monterey Jack, and a spoonful of salsa on toasted french rolls. A party-ready appetizer that disappears fast.

Hot tamale pie with pinto beans, corn, and bell peppers in spiced tomato sauce topped with a cornmeal crust. A hearty vegetarian Southwestern casserole baked until golden.

Caribbean-style roast fresh ham rubbed with a garlic, rum, brown sugar, and lime marinade, roasted alongside chayote squash. The citrus-rum crust caramelizes into a sticky, sweet-savory glaze.

Quinoa and bean soup with shiitake mushrooms, sauerkraut, pureed red kidney beans, and paprika. A protein-packed vegan bowl with deep fermented-savory flavor.

Poached eggs with smoky chipotle cream sauce over cornbread. A Mexican brunch plate that swaps hollandaise for rehydrated chipotle chiles simmered in sage and thyme cream.

Stuffed artichokes in olive oil: trimmed artichoke hearts filled with fava bean and dill rice, then slow-braised in lemony olive oil. Classic Turkish 'zeytinyagli' meze served cold.