2,210 beanie recipes

Vegetarian shepherd's pie with a three-bean puree base, sauteed peppers and zucchini in crushed tomatoes, topped with golden mashed potatoes. Comfort food, plant-powered.

Fluffy quinoa tossed with black beans, ripe tomatoes, scallions, and cilantro in a zesty lime-butter dressing. High-fiber, vegetarian, and packed with protein. Great as a side or a light main.

Sweet and sour green beans with bay leaf, cloves, and vinegar. Diabetic-friendly vegetarian side dish ready in 13 minutes with sugar substitute.

Hearty baked bean soup with cannellini beans, stewed tomatoes, molasses, and chili powder. Thick, smoky, and on the table in 40 minutes. Vegan-friendly comfort food.

Green bean bundles tied with blanched leek ribbons and steamed until bright, served over two silky sweet pepper sauces (one red, one yellow) perfumed with white wine and basil. A dinner party side that looks painterly on the plate.

Mom's baked beans dump canned pork and beans together with ham chunks, ketchup, mustard, brown sugar, liquid smoke, and pearl onions, then bake until thick. Easy potluck side from a no-fuss family recipe.

A simple vegetarian pasta dish with butter beans (lima beans) in a light, creamy sauce. Quick, budget-friendly, and ready in 40 minutes with pantry staples.

Lemony Rotelli with Zucchini, Cannellini Beans, & Mint recipe

Rustic white bean soup with great northern beans, carrots, celery, tomatoes, and vegetable broth finished with extra-virgin olive oil. A hearty, naturally vegan bean soup.

Baked falafel patties with chickpeas, tahini, parsley, cumin, and garlic. Oven-baked until golden and crusty, with a fry option for reheating. A lighter take on falafel.

Sri Lankan mixed pickle (achcharu) with chiles, cauliflower, carrots, beans, and dates in a spiced malt vinegar brine. Sweet-hot relish that wakes up rice and curry plates.

No-cook layered Tex-Mex dip with mashed black beans, fresh avocado, spiced sour cream, cheddar, tomatoes, and olives. A crowd-pleasing party appetizer.

Frijoles de olla are traditional Mexican pot-cooked beans simmered slowly with onion, lard, and epazote. Soupy, soulful, and the foundation of countless Mexican meals from refried beans to soups.

Three bean vinaigrette salad with rice, kidney beans, and marinated artichoke hearts. A no-cook vegetarian salad served chilled over lettuce leaves.

Black bean chowder with ham, tomatoes, and chili powder in one pot, ready in 30 minutes. A thick, hearty soup with just five ingredients and bold Mexican-inspired flavor.

Easter egg nests made with chocolate-coated chow mein noodles shaped into bird's nests and filled with jelly beans. A no-bake Easter treat kids can help make.