2,984 beans grain recipes

Bring a little bit of the Eastern Hemisphere into your household with these pancakes made of mung beans and kim chee.

Cold weather chili simmers ground beef with sweet red peppers, plum tomatoes, kidney beans, and chunky picante salsa. A long-cooked, layered chili built for snowy nights when nothing else will do.

Hearty winter meal that warms you to your toes! Any leftovers can be used next day for lunch or a side dish for dinner.

Hummus marinade thins classic chickpea, sesame and lemon hummus with olive oil and dark toasted sesame oil into a coating for chicken, lamb, fish or vegetables. Vegan, gluten-free and Middle Eastern.

A quick and easy one-skillet Text style beef dinner with ideas for variations. Easy to vary according to your family's tastes.

This nacho casserole is cheesy, tasty and packed with flavors. Serve it with some tortilla chips, heavenly delicious.

Texas-style green chile chili with bacon, beef, pork, and whole green chiles. Simmers for 2 hours until thick and smoky, finished with pinto beans.

Loaded chili built on three meats, ground beef, hot Italian sausage, and smoked sausage, with kidney beans, a layered hit of serrano and habanero heat, and a splash of red wine. Thickened with cornmeal and tastes even better the next day.

Garden zucchini chili simmers cubed zucchini, bell pepper, and beans with garlic, cumin, and chili powder for a quick vegan chili. A summer-garden bean stew that's ready in 50 minutes.

I've made this one for decades, and it is the one I keep going back to. More than one meat-lover has mistaken the bulgur for ground beef.

Arcadian eight bean chili packs six bean varieties, ground beef, bacon, and dried poblanos into a smoky simmered crowd-feeder. Cinnamon and coriander give this chili an unexpected depth.

Vegetarian falafel with a clever bake-then-fry hybrid technique: oven-baked first to set, pan-crisped in olive oil to finish. Tucked into pita with cucumber, tomato, and yogurt sauce.

A hearty vegetarian version of my favorite soup. It's easy to make it vegetarian by using roasted vegetable stock instead of beef stock. By adding a leftover parmesan rind (I save them in the freezer for this soup) it adds extra flavor. (optional)

Classic beef chili with crushed tomatoes, kidney beans, and an 8-tablespoon hit of chili powder warmed up with cumin, coriander, and allspice. Simmered until thick and adjustable from mild to wildfire.

Crispy fried falafel balls with chickpeas, herbs, and warm spices. Classic Middle Eastern vegetarian patties served in pita with fresh vegetables and tahini sauce.

Remember the Alamo Chili: a hearty Texas-style ground beef chili built on fresh hot chilies, garlic, cumin and citrusy Mexican oregano in a rich tomato base. Add beans if you must, and finish with a cool spoonful of sour cream.