4,201 beanie recipes

A welcome twist on the classic banana bread recipe. It incorporates the rich, aromatic flavor of vanilla beans to elevate the taste of the moist and tender banana bread. The vanilla bean adds a depth of flavor and a subtle sweetness that perfectly complements the natural sweetness of the ripe bananas.

Stir-fry prawns in black bean sauce: plump shrimp and crisp bok choy, snow peas, shiitake and pepper tossed in a savory fermented black bean, garlic and ginger sauce. A fast, restaurant-style Chinese stir-fry loaded with vegetables.

Spice up your crockpot with this savory dish that is sure to be your family's favorite.

Fresh no-cook mango spring rolls wrapped in rice paper with vermicelli, basil, mint, bean sprouts, and shredded carrots. Light, vibrant Thai-inspired rolls with spicy vinaigrette for dipping.

Cinnamon-scented couscous with plump raisins and butter. A five-ingredient North African-inspired side dish that's ready in 10 minutes with no active cooking.

Light, healthy chickpea and spinach soup with Moroccan harissa spice over rice or couscous. Quick vegetarian dinner ready in 30 minutes with bold flavor.

Cajun chicken wings gumbo with ground beef, crispy bacon, tomatoes, lima beans, and corn simmered with thyme, allspice, and cayenne. Ladle it over steamed rice for a hearty bowl.

Loaded vegetable curry: oil-free Indian-style stew with eggplant, potatoes, cauliflower, chickpeas, zucchini, and raisins in a warm curry broth. Vegan and packed with fiber.

Rack of lamb glazed with rosemary-garlic Dijon paste, seared and roasted to medium rare. A French bistro classic served over white beans, elegant enough for a dinner party.

From the Thanksgiving collection I been gathering over the years.

Hearty firehouse-style chili with hot Italian sausage and ground beef, red kidney beans, tomatoes, red wine, and honey. A bold, slightly sweet, slightly spicy crowd-feeding bowl.

First Alert Chili made with 4 pounds of ground beef, kidney beans, beer, and blended plum tomatoes. A big-batch chili loaded with cumin, paprika, and heat.

Vegetable tamale pie with pinto beans, peppers, tomatoes, and melted cheddar under a yogurt-cornmeal biscuit topping. A vegetarian Tex-Mex casserole that swaps cornbread for a lighter tamale crown.

My hearty soup starts with a homemade stock simmered low for hours, then strained and skimmed clean before a load of vegetables, pasta, and pulled meat go in. A from-scratch, stick-to-your-ribs bowl made the old-fashioned way.

The perfect new dish to make in your crockpot! It will add a succulent aroma to your kitchen and also feed your hunger.

Chunky vegan tempeh chili loaded with kidney beans, corn, bell peppers, and tomatoes, spiced with cumin and oregano. A protein-packed, plant-based chili that simmers for an hour and hits every smoky, spicy note.