4,201 beanie recipes

Seasoned ground beef, crunchy tortilla chips, black beans, and sharp cheddar piled high on shredded lettuce with a creamy salsa dressing. Three steps, under 20 minutes, feeds a crowd.

Bean sauce is used so often in Chinese dishes, white fish filets in bean sauce, they match so good!

Sausage, leek and potato stew with hot Italian turkey sausage, cannellini beans, and a bright shower of fresh herbs. A dry white wine deglaze builds depth in this one-pot weeknight supper served with crusty bread.

Chinese-style fried fish with whole garlic cloves in a savory black bean and soy sauce. Cornstarch-coated snapper or halibut fillets pan-fried until crispy, then glazed with a bold garlic sauce.

Moroccan chickpea soup with saffron, turmeric, ginger, and potatoes simmered in stock with tomato paste. A warming vegetarian soup finished with fresh lemon juice.

Chana masaledar: spiced chickpeas simmered with cumin, cinnamon, coriander, cloves, fresh ginger, and garlic in a tomato-laced sauce. Vegan Indian comfort food.

A hearty vegetarian lentil chili simmered from red lentils, kidney beans, tomatoes, peppers, and fresh chili. High in protein and fiber, easy to make in one pot, and as fiery as you like.

Mandarin soup simmers pork, dried mushrooms, bamboo shoots, and bean curd in chicken broth with a silky egg ribbon finish. Classic Chinese soup for cold nights.

Colorful chickpea and basmati rice salad with three bell peppers and scallions, tossed in a sesame-cumin-lemon vinaigrette. A fresh, no-cook vegetarian side ready in 15 minutes.

Veggie burgers made from mashed chickpeas, chopped pecans, spinach, carrots, and bell peppers bound with whole wheat bread crumbs. Pan-fried in butter for a crispy, golden crust.

A great stand alone vegetarian meal or top it with a fillet of grilled chicken or a white fleshed fish fillet.

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A great way to give tofu some kick. Quite a traditional Chinese dish.

Bring memories of China into your kitchen with this delicious recipe that uses cream of mushroom soup, bean sprouts and cashew nuts.

A cold seven bean and barley salad tossed with creamy avocado, cucumber, pimentos, and a simple herb vinaigrette. High-protein, plant-based, and served chilled.

Vegetarian moo shu with bok choy, bean sprouts, mushrooms, and crumbled tofu stir-fried in sesame oil, rolled in Chinese pancakes with hoisin sauce.