4,201 beanie recipes

Low-fat linguine with greens, potato, garlic, hot pepper, and tomatoes simmered in vegetable stock. An Italian-inspired pasta loaded with wilted greens and tender new potatoes, no added oil.

Steamed stuffed bitter melon with seasoned pork, water chestnuts, and ginger, finished with a garlicky fermented black bean sauce. A classic Cantonese home-style dish.

Thin sirloin strips marinated in Sichuan chile, hot bean sauce, ginger, and soy, wrapped around blanched vegetables and grilled on skewers. A spicy, smoky, show-stopping appetizer or main course.

Tuscan white bean stew with spinach, bitter radicchio, garlic, anchovy, and lemon. A quick Italian-inspired pasta topping that feels both hearty and fresh.

Pork chops with creamy gravy and vegetables made in one skillet with cream of celery soup, sour cream, sage, frozen green beans, and potatoes. A complete weeknight dinner from pan to plate in about 40 minutes.

Moong samosa filled with spiced mung beans, asafetida, mustard seeds, and amchur (green mango powder), deep-fried in ghee until golden. A vegetarian Indian snack with bold, tangy flavor.

Bayswater Brasserie Seared Sea Scallops in Lime Broth recipe

Nine bean soup simmered with beef chuck roast, turkey leg, tomatoes, chili powder, and small pasta. A hearty, slow-cooked bean soup with two meats for deep, rich flavor.

Mexican bean soup with ground beef, three kinds of beans, corn, tomatoes, taco seasoning, and ranch dressing mix. A dump-and-simmer weeknight soup ready in 40 minutes.

Braised Lamb Shanks with Roasted Garlic& White Beans recipe

Spicy Corn and Black Bean Salad with Mushroom and Cucumber recipe

Northern white beans slow-simmered with pancetta, bratwurst, and chicken in chicken stock with thyme and bay leaves. A hearty one-pot bean stew with real depth.

Scallop and green bean terrine is a French mousse of pureed scallops and creme fraiche folded with blanched green beans, baked in a water bath and served with tomato coulis.

Santa Maria beans made with pinto beans, bacon, ham, tomato puree, and red chile sauce. The classic California Central Coast side dish for tri-tip barbecue, slow-simmered until rich and tender.

Fresh green beans, mushrooms, zucchini, and tomato wedges simmered in a tangy Worcestershire-vinegar sauce with oregano. Serve hot as a side or chilled as a vegetable salad.

Lamb carnitas braised in milk with coriander, savory, and bay leaves until fall-apart tender. Served in tortillas with broiled onions, tomatoes, sour cream, and salsa.