898 beanie recipes

Pecan breaded oysters sauteed golden and served on the half shell with a vanilla bean, cucumber, and tomato cream sauce. A refined seafood appetizer with Southern elegance.

Red onions are cooked with balsamic vineger, brown sugar, vegetable broth, turn out very tasty, adding into the lightly boiled green beans, it is a wonderful side dish.

Quick beef and bean tostadas with seasoned ground beef, kidney beans, cheese, and fresh toppings. Weight Watchers-friendly Mexican dinner ready in 40 minutes.

Lima beans with grilled stuffed grape leaves: vegetarian dolmas packed with spinach, zucchini, and summer squash, skewered and grilled, served over simmered lima beans with tomato and jalapeno.

This recipe is based on the one from Jean Christoph Novelli's grandmother Louise's recipe. He call's it "The Most Amazing Tomato Sauce on the planet" I agree. This is not the exact recipe (I tweaked it very slightly and made some educated guesses on the amounts of various ingredients but based upon the taste I believe it is probably very close.

Slow cooker mixed bean and vegetable stew with white wine, soy sauce, and vegetable juice. Vegan, customizable, and loaded with protein from 3-4 types of dried beans cooked low and slow.

A spicy vegetable stew - easy to make. Some find that the flavors of the vegetables don't stand out unless you put in a lot of tabasco. But not everyone likes it hot. Just add enough to make the stew seem spicy to you.

Low-calorie chicken barley soup made from scratch with homemade defatted broth, pearl barley, green beans, and lemon juice. A hearty, satisfying soup without the fat.

Baked Indian-spiced mung bean paté with cauliflower, ginger, jalapeño, cumin, and turmeric. Vegan, gluten-free, and makes stunning little tarts or a sliceable loaf.

Green beans, carrots, and potatoes simmered in a spicy berbere and niter kebbeh sauce with tomatoes. This hearty Ethiopian vegetable w'et is vegetarian comfort food meant for scooping with injera.

Huevos Motuleños: Yucatecan fried eggs on crispy corn tortillas layered with refried black beans, ham, peas, tomato salsa, and melted cheese. Mexico's ultimate breakfast stack from the town of Motul.

Vegetarian enchilada bake layered with flour tortillas, a simmered bean and mushroom sauce with chili and cumin, ricotta-yogurt cream, and melted mozzarella topped with black olives.

Ground beef and kidney bean chili served inside a golden Parmesan choux pastry bowl baked in a heart-shaped or round pan. A show-stopping one-dish dinner that's easier than it looks.

Cincinnati four-way chili with cinnamon, allspice, and warm spices over spaghetti, topped with cheddar and raw onions. Ready in 30 minutes.

New Orleans-style red bean gratin baked with cumin, coriander, cayenne, and red wine under a crispy breadcrumb-Parmesan topping. A vegetarian main dish with serious Cajun flavor.

Thai-style fried rice with red curry paste, green beans, and garlic, finished with fresh cucumber, cilantro, and scallions. Ready in 30 minutes, vegetarian, and easily made gluten-free.