3,805 beak recipes

White chicken chili loaded with two cans of pinto beans (one whole, one pureed) plus chickpeas, dry vermouth, and a touch of honey for body. Topped with melted mozzarella.

Italian bean and pasta salad with anasazi beans, spinach spaghetti, fresh vegetables, and a lemon-herb dressing. A no-cook, protein-packed side that improves as it chills.

Lima bean, leek, and corn chowder simmered in homemade corn-cob stock with rosemary. Dairy-free, vegan, and deeply creamy from the beans alone.

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.

Chinese stuffed tofu pockets filled with seasoned ground pork, deep-fried until crusty, then simmered in chicken broth with dried mushrooms and fresh peas.

Tuscan-style white bean and potato pie: garlic-pureed navy beans topped with caramelized onions, potatoes, and Parmesan, baked into a golden rustic torta. Vegetarian Italian main dish.

Crispy-skinned roast duck over a smoky black bean sauce with cumin, green chili, and apple puree, drizzled with tangy tamarind jus. A fusion showpiece worth every minute.

Rustic Italian red bean, rigatoni, and hot sausage casserole braised with chard, tomato, oregano, and white wine. Stick-to-your-ribs baked pasta for cold nights.

Vegan Mexican bean and rice casserole layered with spiced kidney bean puree, brown rice, sliced tomatoes, and pressed garlic. Hearty, plant-based comfort food.

North Carolina-style barbecued baked beans with dried pinto beans, chili powder, mustard, and tangy vinegar sauce. A smoky, spicy Southern casserole baked with onion slices on top.

Quick black bean and salmon appetizer with cumin, lime, and a kick of red pepper, scooped up with crispy baked corn tortilla chips. Diabetic-friendly and ready in 30 minutes.

Thai sweet rice cakes (khanom tom) stuffed with yellow mung beans, coated in coconut and sesame sugar. Chewy, sweet-savory dumplings with a unique double-coating finish.

Sweet corn kernels, black beans, and red bell pepper toss in a cumin-spiked vinaigrette with fresh cilantro for a colorful Southwest-inspired salad that feeds a crowd.

Louisiana red beans and rice simmered with a meaty ham bone, smoked sausage, the holy trinity, and hot sauce. Soaked overnight, slow-cooked, and served over fluffy rice with scallions.

Moong dal pounded into a paste with red curry and kaffir lime, shaped into walnut-sized balls and fried golden. Served with a sweet rice vinegar dipping sauce. A traditional Thai snack.

This is a vegetarian recipe, there are different kinds of vegetables, very healthy and tasty too.