889 beanie recipes

Red pepper hummus blends chickpeas with sweet sauteed red peppers, tahini, lemon, and cumin into a smooth, smoky dip, served with crisp homemade garlic-salt pita chips. A fast, vegan appetizer.

A very light, refreshing yet tasty salad, it's also very easy to make. It can be served right away or let marinate in the frige for overnight, it tastes even better next day.

Vegetarian Shepherd's pie is just as good as regular one, and the refreshing taste from vegetables let you feel so comfortable after enjoying the meal.

Anasazi and pinto beans with hominy and roasted green chile, a slow-simmered Southwestern bean pot built on heritage legumes and fire-roasted Anaheims. Vegan, frugal, and deeply Pueblo-rooted.

Super easy and super healthy multi-grain Hot Cereal (Slow-Cooker) recipe. Loads of complex carbs to keep give you energy all morning.

A hearty, flavorful soup featuring creamy white beans, tender Swiss chard, and savory bacon or pancetta, simmered in a rich chicken broth with the holy trinity of vegetables and thyme. Perfect for a cozy meal.

Vegetarian chili with TVP (textured vegetable protein), pinto beans, and fresh chili peppers. Oil-free cooking, ready in 40 minutes. Plant-based protein that satisfies.

Leather britches beans: the classic Appalachian method of stringing and drying green beans, then cooking low and slow with bacon grease. Traditional shuck beans recipe.

Five-bean salad with green, navy, lima, garbanzo, and kidney beans tossed with bell pepper, celery, and onion in a sweet-tangy vinegar marinade. The make-ahead potluck classic, vegan friendly.

Fat-free three bean salad shakes together steamed green beans, chickpeas, kidney beans, and red onion in rice vinegar. No oil, no sugar, just five ingredients and a fridge.

No-cook black bean and corn salad with bell pepper, celery, and onion dressed in cumin and rice vinegar. Vegan, flexible portions, ready in 20 minutes.

A colorful five-bean salad with green beans, lima beans, kidney beans, wax beans, and chickpeas tossed in a tangy sweet vinegar dressing with green pepper, celery, and green onions. Best made overnight.

4 Bean salad dressed with honey and cider vinegar.

Green and wax bean salad with celery, dill, slivered almonds, and croutons in a creamy onion dressing. No-cook side dish ready in 10 minutes.

Four-bean salad marinated for two days in a sweet wine vinegar and cider vinegar dressing with tarragon and basil. Green beans, wax beans, kidney beans, and chickpeas layered with sliced onion rings.

Red beans tossed in a bold balsamic-prune dressing with fenugreek, coriander, and chili-garlic paste. A chilled bean salad bursting with sweet, tangy, spicy layers.