3,805 beak recipes

Vegan sorrel and haricot bean soup with a bright lemony tang from fresh sorrel leaves sieved into a creamy blended bean base. Finished with soy milk for silky body.

Frankfurter casserole combines hot dogs, bean and bacon soup, bell pepper, and mustard in individual ramekins topped with refrigerator biscuits. A retro weeknight classic.

Easy chili soup with ground beef, chili beans, tomato juice, and zesty tomato soup. Six ingredients, one pot, and it tastes like it simmered all day.

Cheesy beef casserole with golden biscuits piles ground beef and BBQ baked beans in a dish, then rims it with halved biscuits and shredded cheddar. Pantry weeknight dinner in 45 minutes.

Green chile chicken casserole with taco-seasoned chicken breasts baked over refried beans, smothered in green chile sauce and melted Monterey Jack cheese. Five ingredients, one dish.

Saag vali khichri is a soothing Indian rice and mung bean porridge stirred with fresh spinach, cumin, coriander, and ghee. Nourishing comfort food with Ayurvedic roots, gentle on the stomach and big on warming spice.

Individual chili pots layer beef, beans, tomatoes and peppers simmered with garlic and oregano, stirred with rice and topped with melted cheese and sliced olives for a one-bowl weeknight dinner.

Serve with vanilla icecream or a dollop of best available double cream

A show-stopping rhubarb tart in an almond pastry shell, served with fresh strawberry-kirsch sauce and homemade cinnamon ice cream. Three components, one unforgettable spring dessert.

New Mexican chili pork with cubed pork shoulder coated in ground red chile and oregano, simmered in broth until tender. Authentic Southwestern chile colorado served with pinto beans.

Eggplant with tofu stir-fries thinly sliced Japanese eggplant and silky tofu cubes with garlic, fresh chiles, basil, and salty yellow bean sauce. A Thai-style 30-minute vegetarian main.

Simplest vegan nachos: baked tortilla chips with white bean spread, tomato, peppers, and onion. DIY-style, crisp chips, and everyone gets the toppings they love.

Feijoada: Brazil's national dish, a rich black bean stew slow-simmered with an array of smoked and cured meats, then served with rice, collard greens, and orange slices. A weekend feast for a crowd.

Moroccan-style lamb with honey, saffron, almonds, raisins, and chickpeas braised in a clay pot. A fragrant one-pot main dish with warm spices, served over brown rice or bulgur.

Hearty vegetarian stew with chickpeas, parsnips, carrots, potatoes, and cabbage simmered in a tomato-herb broth. Filling, wholesome, and on the table in under an hour.

Pasta e ceci, the classic Roman comfort dish. Ditalini and chickpeas in garlicky tomato-basil broth. Pure cucina povera, ready with seven pantry ingredients.