606 beanie recipes

Moong samosa filled with spiced mung beans, asafetida, mustard seeds, and amchur (green mango powder), deep-fried in ghee until golden. A vegetarian Indian snack with bold, tangy flavor.

Nine bean soup simmered with beef chuck roast, turkey leg, tomatoes, chili powder, and small pasta. A hearty, slow-cooked bean soup with two meats for deep, rich flavor.

Scallop and green bean terrine is a French mousse of pureed scallops and creme fraiche folded with blanched green beans, baked in a water bath and served with tomato coulis.

Seven-ingredient vegetarian chili built on a can of refried beans, tomato sauce, and basic pantry spices. Comes together in 20 minutes flat. The college-dorm chili that scales to a real weeknight bowl.

Steamed whole fish with fermented black beans, ginger, garlic, and scallions finished with sizzling hot oil. A classic Cantonese technique that keeps fish silky and flavorful.

Ground turkey burritos with refried beans, green chilies, picante sauce, cumin, and Monterey Jack cheese wrapped in flour tortillas. A 30-minute Mexican dinner that's easy to customize.

Chinese-style pork spareribs braised in fermented black bean sauce with garlic and rice wine. Wok-seared then simmered until fall-off-the-bone tender in just 90 minutes.

A tangy, jewel-toned tomato aspic loaded with crunchy celery, green peppers, and green beans. This vintage molded salad brings old-school Southern charm to any potluck or holiday spread.

Low-carb beef chili made with ground beef, green beans instead of kidney beans, tomato juice, bell peppers, and red onion. Diet-friendly with no added sugar.

Classic green bean casserole with cream of mushroom soup, milk, a splash of soy sauce, and crispy French fried onions baked on top. The Thanksgiving side dish that earns its spot every year.

Egg foo young with ham, bean sprouts, and scallions deep-fried into crispy golden omelets, then served over a savory soy-molasses gravy. Classic Chinese-American takeout made at home.

Vegetarian bean pate purees a 7-bean and barley mix with tahini, lemon juice, garlic, and cumin into a thick Mediterranean-style spread. Serve chilled with whole wheat bread or crackers.

Crispy Mexican style dumplings, like super-mini burritos.

Tropical fruit and black bean salsa with diced mango, pineapple, papaya, red onion, and jalapeño. A fresh, no-cook salsa that's sweet, spicy, and colorful.

Creamy slow cooker cannellini beans with sage and garlic, finished with a drizzle of olive oil. Just 5 ingredients for a Tuscan-inspired side or meatless main.

Ham and artichoke heart pasta salad with penne, green beans, tomato, and red pepper in a double-mustard vinaigrette. A hearty cold pasta salad with bold tangy flavor.