1,882 back recipes

Native American-inspired black bean and brown rice patties bound with cornmeal and cumin. Vegan, freezer-friendly, and great with mushroom gravy at dinner or maple syrup at breakfast.

Southwest ham and black bean rice salad with crunchy jicama, bell peppers, olives, and a cumin-chili vinaigrette. A sturdy one-bowl lunch or picnic-ready side.

Traditional German kale and potato soup (Grünkohlsuppe) with garlic sausage. A hearty winter peasant soup of mashed potato broth, shredded kale, and smoky sausage rounds.

Creamy macaroni salad with a sweet-tangy dressing of mayonnaise, sweetened condensed milk, and vinegar. Mix, chill overnight, and bring to every cookout all summer long.

Black bean soup with cumin, slow-simmered with onion, garlic, carrots, and celery then pureed smooth. Garnished with chopped egg and scallions.

Vegan Hoppin' John salad tosses black-eyed peas, brown rice, spinach, and onion in a tangy vinegar dressing. A chilled, plant-based take on the Southern New Year's tradition.

Lime-cumin marinated chicken breasts baked on a bed of black beans, zucchini, squash, and fresh tomatoes. A colorful, high-protein one-pan Tex-Mex dinner with built-in salsa.

Black and white bean salad tossed with sauteed red onions, red wine vinegar, bell peppers, and garlic. A tangy, high-fiber side dish that comes together in 30 minutes.

Fresh Southwestern corn and black bean salad with toasted pine nuts, red cabbage, cilantro, and a zesty lime dressing. A colorful vegetarian side ready in under 30 minutes.

Cuban-style black beans simmered with bay leaves, then enriched with a sofrito of onion, green pepper, garlic and oregano. Naturally vegan, gluten-free and high in fiber. Serve over rice.

Ham and three-bean soup with navy beans, kidney beans, black beans, and stewed tomatoes in a chili-spiced broth. One pot, no soaking, and ready in 40 minutes.

Hearty from-scratch black bean soup simmered with carrots, celery, and bright lemon zest, then pureed velvety smooth. A soul-warming bowl that feeds a crowd!

Cuban-style black beans cooked from dried with garlic, onion, olive oil, and optional hot chilies. Slow-simmered overnight then finished in a sofrito and served over rice.

Quick Cuban black beans and rice with sautéed green pepper, garlic, oregano, and a splash of vinegar. A vegan-friendly staple that's on the table in 25 minutes.

Hollowed tomatoes stuffed with chunky guacamole made from avocado, green chiles, onion, and lemon juice, topped with crumbled bacon. A fresh Mexican-inspired salad appetizer.

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.