667 beans grain recipes

Hearty Russian beet soup (borscht) loaded with beef, bacon, kielbasa, cabbage, potatoes, and navy beans in a sweet-sour broth. A slow-simmered weekend project topped with sour cream.

White chicken chili with dried white beans, green chiles, cumin, oregano, and melted Monterey Jack cheese. A creamy, brothy alternative to traditional red chili.

Grandma's Ohio farm chili made with ground beef, hot Italian sausage, kidney beans, and condensed tomato soup. Served the Midwest way: ladled over mashed potatoes in a big bowl.

Firehouse-style chili with 2 pounds of ground beef, pinto beans, and smoky cumin. Serve over spaghetti Cincinnati-style or with crackers for game day.

Creamy beer cheese dip loaded with black beans, jalapeño cheddar, scallions, and chopped tomatoes. Melts together in 20 minutes. Serve warm or cold with pretzels or tortilla chips.

Layers of seasoned ground beef, canned chili, and melted cheddar stacked between crunchy corn chips. This microwave taco bake is on the table in 40 minutes flat.

Beef stick lima bean casserole with summer sausage, tomatoes, chili powder, oregano, and melted cheddar cheese baked low and slow. Dried limas soaked overnight, simmered, then baked for 2 hours in a spiced tomato sauce.

Minestrone bake transforms pantry staples into a cheesy, one-dish casserole packed with elbow macaroni, pork and beans, tomatoes, bell peppers, and a double hit of cheddar and parmesan. Weeknight comfort food at its easiest.

Make your own bean burgers with TVP, pinto beans, bread crumbs, and other spicies. They taste a lot more flavorful than the store-bought frozen ones.

Vegan hearty stew with dried chickpeas and kidney beans simmered in a curry-soy broth, thickened with pureed parsnips, and loaded with carrots, zucchini, bulgur, pasta, and spinach.

Creamy vegan mushroom bean soup purées navy beans with potato, white mushrooms, and shiitake for a velvety dairy-free bowl. Big earthy flavor, no cream needed.

Poached chicken salad with fermented Chinese black bean sauce, julienned snow peas, and sesame oil. An Asian-inspired composed platter with a blended bean vinaigrette.

Pork and succotash stew with browned pork shoulder, lima beans, corn, and red peppers braised in broth with caraway seeds and finished with yogurt.

Jerusalem artichokes and green beans tossed with walnut oil, lemon juice, garlic, and chopped walnuts. A diabetic-friendly vegetable side in 30 minutes.

Slow-simmered Spanish white bean soup with ham hocks, leeks, turnips, carrots, and fresh coriander. A rich, filling pot of soup that feeds 8 from dried beans.

A thick, rustic Italian-style soup loaded with penne, cannellini beans, fennel, zucchini, and summer squash simmered in vegetable broth spiked with dry vermouth. Low-fat, naturally vegetarian, and feeds 8 from one big pot in about an hour.