1,406 beans grain recipes

Definitely give this recipe 5 stars. We really had no idea how it would come out before we made it, and the result was outstanding...

Learn how to make Ukrainian Sauerkraut Soup (Kapusniak) with White Beans. This variation is made even more hearty and comforting with the addition of white beans.

Veggie oat burgers loaded with grated carrot, broccoli, cabbage, green beans, mushrooms, and onion held together with rolled oats, soy sauce, and a touch of flour. Pan-browned then oven-baked for a hearty meatless patty.

Tostadas always make a nice alternative to a salad. Love the crunch, I used beef that was cooked with some taco seasoning instead of chicken.

Chunky California beef and bean chili made with cubed round steak, scratch-cooked beans and fresh-toasted cumin. Three peppers and a jalapeño build layered heat in this lean, hearty bowl.

White chicken chili with fresh tomatoes, white kidney beans, and mild green chiles, simmered with cumin and a pinch of clove. A bright 30-minute hybrid landing between red and white chili.

Pasta with red peppers, escarole, white beans, garlic, and lemon zest. A bright, vegan Tuscan-inspired pasta bowl that's low-fat without feeling like a compromise. This dish stays true to simple Tuscan roots while delivering big flavor without added fat.

A simple but savory chili made with succulent stewing beef, pinto beans and jalapeno peppers.

Vegan black bean chili with smoky chipotle and chewy seitan stand-in for meat. A 45-minute one-pot chili that delivers serious depth and heat without animal protein.

A succulent dish that brings some variety to dinner and a tantalizing flavor everyone will enjoy!

Nothing is better than a bowl of warm chili in a cold day. It's cozy and warm you up.

Beef chili with kidney beans, tomato puree, green chiles and a finishing stir of bittersweet chocolate. Mole-inspired depth from cocoa balances the heat. A 1-hour one-pot weeknight dinner.

Texas Bandera chili with ground chuck, tomato sauce, lite beer, and jalapeño pinto beans. Bold chili powder and a long simmer build the kind of deep, beefy stew that gets better the next day.

Light hummus made creamy with non-fat yogurt instead of tahini and oil. Just chickpeas, garlic, lemon and cumin blended smooth in minutes for a tangy, low-fat dip to scoop with pita.

Moosewood-style vegetarian chili with kidney beans, bulgur wheat, fresh tomatoes, peppers, and a warm chili-cumin spice mix. A hearty, protein-rich plant-based main from the iconic Ithaca cookbook tradition.

A hearty, delicious stew and very filling as well. Served it with a homemade whole wheat bun, comfy and tasty.