4,201 beanie recipes

Quick pork and black bean burritos using leftover roast pork, cumin-seasoned beans, and a splash of hot sauce. Ready in 25 minutes with all the classic taco-night toppings.

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.

Green beans with crunchy water chestnuts in a quick and easy Asian inspired sauce.

Navy beans and lots of vegetables are simmered in juicy tomato sauce, then topped with bread crumbs and baked in the oven. A delicious vegetarian main dish.

A healthy and tasty soup made with ground turkey, spaghetti sauce and cauliflower florets.

Hearty lamb shoulder chili with pinto beans, double paprika, cumin, and a secret hit of coffee. Seared, simmered, and fork-tender in 90 minutes. A bold twist on classic chili.

Hearty low-fat vegetable soup with potatoes, zucchini, squash, carrots, pureed tomatoes, and kidney beans. Oil-free and loaded with garden veggies, this make-ahead soup tastes even better the next day.

Gueyteow Pak, Thai noodles with blanched vegetables and a coconut red curry sauce with tamarind and crushed peanuts. A vegetarian Thai dish garnished with crispy fried potato rounds.

Make this easy, tasty yet nutritious burrito for breakfast, lunch, or any time of the day when you feel hungry. It not only fills you up, but also provides you all kinds of nutrients.

Old-school navy bean soup simmered with smoky ham hock, celery, golden onion, and a dash of cayenne. Naturally gluten-free, high-fiber, low-fat, and built for a long, lazy stovetop afternoon.

Easy and quick, you can find enough nutrition for your body, good for lunch, dinner, fantastic side dish.

Thick, paprika-rich vegetarian goulash with red kidney beans, mushrooms, red peppers, and potatoes. Miso adds savory depth to this hearty one-pot stew. Serve over rice or noodles.

Sweet and spicy couscous salad tosses fluffy whole wheat couscous with crunchy steamed vegetables, fresh mint and almonds, all coated in a currant dressing brightened with orange, cinnamon and cayenne. Vegan and make-ahead.

Lobster dome with lobster meat, new potatoes, haricots verts, and Roma tomatoes in lobster American sauce, sealed under golden puff pastry and finished with truffle oil.

Lentils Ole is a Tex-Mex inspired vegan one-pot: brown lentils simmered with cumin, chili powder, garlic, and tomato sauce, then sweetened with molasses for a smoky, fiber-packed bowl over rice or with corn.

Blueberry jam infused with Sambuca licorice liqueur and lemon zest, sealed with whole coffee beans in each jar. Italian-inspired homemade preserves with a gentle anise note.