2,568 added recipes

Easy refried beans made with canned pintos, bacon drippings, garlic, and onion. Mashed in the skillet for a quick, smoky side dish ready in 20 minutes.

Vegetarian beans bourguignonne with pinto beans, red wine, mushrooms, and root vegetables in a thyme-scented tomato broth. A meatless spin on the French classic.

Rustic white bean soup with great northern beans, carrots, celery, tomatoes, and vegetable broth finished with extra-virgin olive oil. A hearty, naturally vegan bean soup.

Homemade Creole sauce with okra, tomatoes, green peppers, onions, and sherry blended smooth. A versatile Louisiana-style sauce with heat from hot sauce and depth from chili sauce.

Potato omelette with sliced boiled potatoes, sauteed onions, and beaten eggs cooked together in a skillet until firm. A hearty, old-school breakfast with just five simple ingredients.

Hot cheddar bean dip with mashed pinto beans, green chiles, and hot sauce baked until bubbly. Five ingredients, minimal prep, and maximum cheesy, spicy flavor for game day or any gathering.

Middle Eastern lentil stew with potatoes, zucchini, and cumin, served with lemon wedges. A hearty, budget-friendly one-pot meal that's naturally high in fiber and protein.

Red bean dip made with kidney beans, black pepper, and Tabasco blended smooth. A 4-ingredient, 10-minute dip served hot or at room temperature with chips or crackers.

Ranch-style pinto beans simmered with bacon, beer, jalapenos, molasses, and a whole head of garlic. A big-batch cookout side with smoky, spicy, sweet depth in every spoonful.

Beef stew topped with homemade biscuits and baked until golden. Tender stewing beef with carrots, celery, tomatoes, and onion under a fluffy biscuit crust.

Oatmeal cooked in milk and water for a creamier, richer bowl than water alone. Includes directions for flaky, creamy, and chocolate oatmeal variations.

Classic stovetop rolled oats cooked in 5 minutes and topped with your choice of butter, brown sugar, honey, jam, or cream. Simple, customizable breakfast oatmeal.

Southwestern three bean soup with kidney beans, chickpeas, and lima beans in a cumin-chili tomato broth with parsnips and carrots. Vegan and hearty.

Simple Indian lentil dhal with turmeric, cumin, cardamom, and fresh ginger. Vegan, high-protein, and simmered to a thick, creamy consistency. Serve over rice.

Red bean soup with beef, celery, lemon, and Worcestershire sauce, pressed through a sieve for a smooth, thick puree. A hearty old-fashioned bean soup ready in about 40 minutes.

Frijoles de olla are traditional Mexican pot beans simmered with whole garlic heads, onion, and cilantro. Simple black beans cooked from dried in their own broth, no soaking required.