264 beans corn recipes

Freezer-ready garden vegetable mix with cabbage, green beans, carrots, celery, corn, and peas blanched and ice-bathed for up to 6 months of easy meal prep.

This hearty stew is a variant on the original Brunswick stew that used wild game. In this version the game is replaced with store bought chicken.

Southwestern impossible pie layered with black beans, corn, cheddar, and scallions in a self-forming Bisquick crust. No rolling pin needed. A quick crustless pie that makes its own bottom layer.

One-skillet ground beef casserole with corn, red beans, tomato sauce, and chili powder. A quick, filling weeknight dinner that comes together with pantry staples in about an hour.

Chickpeas, brown rice, and sweet corn bake with curry spices and caramelized onions for a hearty vegetarian casserole that's naturally vegan and filling.

Hearty vegan vegetable soup simmered for hours with potatoes, cabbage, carrots, mushrooms, beans, and a triple-tomato base. A big-batch, fat-free soup packed with whole vegetables.

Hearty white bean soup with thick-sliced hot Italian sausage, chickpeas, and creamed corn. Simmered with cumin and bay leaf for deep, warming flavor.

Microwave Brunswick stew with chicken, lima beans, corn, okra, and tomatoes. A quicker take on the Southern classic that builds its own broth from scratch in about 40 minutes.

A savory dish that is quick and easy to make, and will satisfy your hunger in no time at all.

Scallops and black beans with roasted bell peppers, sauteed zucchini, baby corn, and salsa. A Southwestern seafood skillet that's high in protein, low in fat, and on the table in 30 minutes.

Meatless chili mole with cocoa powder, two kinds of kidney beans, corn, and melted Jarlsberg cheese. The cocoa adds rich depth without any chocolate sweetness.

Savory vegetable soup simmered low and slow with tomatoes, potatoes, cabbage, carrots, beans, corn and mushrooms in a rich bouillon broth. A fat-free, pantry-friendly pot that tastes better the next day.

Hearty vegetarian pot pie packed with pinto beans, chickpeas, mushrooms, corn, and chili peppers under a golden biscuit crust. Miso and tomato paste add deep, savory umami to every spoonful.

Black bean tamale pie with a cornmeal-corn crust, ground turkey, black beans, taco seasoning, and melted cheddar. A contest-winning inverted take on a Tex-Mex classic.

Homemade hummus made from scratch with dried chickpeas, tahini, lemon juice, and garlic. Cooked from soaked beans for a smoother, more flavorful dip than canned versions.

An easy and lean chili that uses pork "the other white meat" instead of beef.