1,783 beanie recipes

Rustic French potage with bacon, cabbage, root vegetables, and beans simmered for 2 hours. The kind of peasant soup that feeds a crowd for pennies and tastes better the next day.

A scrumptious and tasty vegetarian dish made out of a variety of vegetables you can get from your garden or the grocery store.

The pasta and rapini are tossed with a flavorful and creamy white bean and anchovy sauce. The ingredients are so inexpensive, but they create a delicious and wholesome meal.

Simple curried lentils with browned onions, garlic, and curry powder served over rice. A vegan, high-protein meal from seven pantry ingredients in one hour.

Bring flavors of the Mediterranean Sea to your crockpot with this simple recipe that is easy to follow.

Vegetarian bean and corn casserole topped with sliced zucchini and a cornmeal custard, loaded with Monterey Jack cheese and green chilies. One-dish Southwestern comfort.

An easy yet tasty black bean salad that has corn, cherry tomatoes, sweet red bell peppers and pumpin seeds, is tossed with a light and refreshing vinaigrette.

Garlic potato and garbanzo pizza: thin-crust homemade pizza with a Dijon mustard base, sliced potatoes, smashed chickpeas, browned garlic, and red pepper flakes. Vegan-friendly, no tomato sauce required.

A savory bean stew that's made with delicious cornmeal dumplings which will satisfy your family's hunger.

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Note: red wine broth can be used in place of chicken

Scheherazade casserole: the classic Moosewood vegetarian bake of bulgur, ground soybeans, tomatoes, cumin and feta cheese. Middle Eastern-spiced, protein-rich and a co-op cookbook hall of famer.

Light, healthy chickpea and spinach soup with Moroccan harissa spice over rice or couscous. Quick vegetarian dinner ready in 30 minutes with bold flavor.

First Alert Chili made with 4 pounds of ground beef, kidney beans, beer, and blended plum tomatoes. A big-batch chili loaded with cumin, paprika, and heat.

Vegetable tamale pie with pinto beans, peppers, tomatoes, and melted cheddar under a yogurt-cornmeal biscuit topping. A vegetarian Tex-Mex casserole that swaps cornbread for a lighter tamale crown.

The perfect new dish to make in your crockpot! It will add a succulent aroma to your kitchen and also feed your hunger.