4,201 beanie recipes

A quick and simple pickling recipe that calls for cucumbers, vinegar and green beans.

A scrumptious side dish that is made with zucchini, corn and black beans.

Young artichokes and fava beans stewed slowly in olive oil with garlic, fresh thyme, and winter savory. A rustic Mediterranean vegetable braise perfect for spring.

Ham bone and bean soup made from leftover holiday ham scraps simmered with beans, onion, garlic, and a homemade aromatic stock. A thrifty, waste-nothing soup that turns a spent ham bone into dinner.

Cheesy baked beans loaded with bell peppers, onion, garlic, ketchup, and honey, topped with a golden cheddar and breadcrumb crust. Baked until bubbly and browned.

Basmati rice cooked with fresh green beans, black mustard seeds, cumin, turmeric, and asafetida in one pot. This South Indian-inspired side dish is vegan, fragrant, and ready in 40 minutes.

Tuna pasta salad with white beans, asparagus, roasted red peppers, and black olives in a balsamic-Dijon dressing. A protein-packed cold salad for meal prep or potlucks.

Ouisie's black bean soup with toasted cumin, thyme, carrots, celery, and chili flakes, half-pureed for body. Topped with sour cream, cilantro, and a squeeze of lime.

Green beans and corn casserole topped with buttery Ritz cracker crumbs and slivered almonds. A creamy potluck classic with sour cream, cream of celery, and grated cheese baked until golden.

Baby lima beans simmered with Italian sausage, cumin seeds, and hot chili pepper in a simple brothy stew. A hearty one-pot meal with just a handful of bold ingredients.

Pasta e fagioli simmers tender navy beans, canned tomatoes, and macaroni in a basil-and-oregano broth, with onions sautéed in balsamic instead of oil. A naturally lean Italian peasant soup.

Bean lovers will enjoy this succulent casserole made with kidney beans, chili beans and great northern beans.

Tropical black bean and papaya relish with crunchy jicama, cinnamon-spiced beans, and a citrus-sherry dressing. A fresh, vibrant side dish that's vegan and ready in about an hour.

Earthy anasazi beans simmered with cumin, coriander, and jalapeño heat for a hearty Southwestern soup that warms you from the inside out.

Moros y Cristianos, the classic Cuban black beans and rice cooked together in one pot with garlic, oregano, bay leaf, and a splash of vinegar and white wine. Simple, soulful comfort food.

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.