3,725 bean recipes

Coffee chocolate chip cookies with brewed coffee and finely ground beans in the dough. Topped with a Hershey's Kiss for the perfect mocha bite.

Italian vegetable ragout simmers potatoes, Brussels sprouts, cauliflower, Swiss chard, zucchini, and chickpeas in a marjoram-scented tomato base. A hearty meatless main over whole wheat pasta or brown rice.

Your go-to food quantity chart for feeding 100 guests. From fried chicken and baked ham to mashed potatoes and green beans, know exactly how many pounds and gallons to buy for your next big event.

Garden fresh vegetable spring rolls packed with bean sprouts, bamboo shoots, mushrooms, and scallions in a soy-sesame stir-fry, then wrapped and fried golden and crisp. A vegan appetizer you can season to your taste.

Toasted cumin, chili powder, enchilada sauce, beans, and corn simmered into a bold Southwestern sauce served over pasta with melted cheddar on top.

Spicy, tangy Chinese soup with pork, silky tofu, wood ear mushrooms, and egg ribbons in a pepper-spiked broth. This restaurant favorite is ready in 45 minutes.

Vegan vegetable soup with lentils, chickpeas, pattypan squash, zucchini, and miso paste for deep umami flavor. Hearty, protein-rich, and made with water, not broth.

Summer basil salad tossed in a sweet rice vinegar and Dijon dressing with fresh veggies, herbs, and golden raisins. Serve it over fusilli, brown rice, or couscous for a light, vibrant side dish.

Healthy chicken fajitas with poached and seared chicken breast, colorful bell peppers, homemade pinto beans, and fresh tomato salsa. A complete from-scratch Tex-Mex dinner.

Lemon ginger beef stir-fry with flank steak, green beans, carrots, mushrooms, and a glossy sauce of fresh ginger, lemon juice, honey, and sherry. Bright, savory, and ready in an hour.

Sweet and sour turkey meatballs: lean turkey meatballs spiced with Chinese five-spice, simmered in a homemade sweet-and-sour sauce with pineapple, peppers, carrots and bean sprouts. A lighter take on the takeaway favorite.

Traditional Chinese hot and sour soup with shredded pork, wood ears, black mushrooms, tofu, bamboo shoots, and silky egg ribbons. Thickened with cornstarch and spiced with white pepper and chili oil.

Liang Ban Rou twice-cooked pork belly simmered until tender, then stir-fried with chili bean sauce, garlic, ginger, and scallions. A classic Sichuan dish with bold heat.

Battered eggplant slices deep-fried until crispy and drizzled with a spicy Sichuan sauce of chili bean paste, black vinegar, ginger, and tomato paste. A vegetarian Chinese dish with serious crunch and heat.

This stacked tostada layers crispy baked tortillas with spiced ground beef chili, kidney beans, and melted mozzarella and Monterey Jack. Cut into wedges like a Mexican lasagna.

Spicy sesame beef stir-fry with hot bean paste, hoisin, and oyster sauce. Tender strips marinated in rice wine and sesame oil, wok-seared with ginger and greens.