339 beans rice recipes

Simple dish made with fresh corn, tomatoes and brown rice, and well seasoned with dried herbs, fresh cilantro and salsa!

Armenian stew layers dried apricots, chickpeas, and lentils with sliced onions and molasses for a rustic vegetarian one-pot. Naturally vegan, fiber-rich, and served over brown rice.

Pureed lentil soup simmered with cumin, coriander and saffron, finished with a squeeze of fresh lemon. A silky, spice-warmed vegetarian bowl that turns pantry staples into something genuinely soulful.

Ensenada chili pot is a slow-cooker beef chuck chili with kidney beans, corn, tomatoes, pimientos, and green chiles, served over rice with shredded cheddar. A Baja-inspired Crock-Pot dinner.

Spicy tofu salad with julienned vegetables, chopped peanuts, and a chili-soy-rice vinegar dressing. Thai-inspired, loaded with crunch, and completely plant-based.

Habichuelas guisadas: Puerto Rican stewed beans with potatoes, sofrito, sazón, and tomato sauce served over white rice. A quick, soul-warming one-pot meal ready in 25 minutes.

Crisp asparagus and tender mushrooms stir-fried in a savory black bean garlic sauce. Quick vegetarian side dish that delivers bold Chinese flavors in under 15 minutes from start to finish.

Cuban-style black bean soup simmered with ham hock, scotch bonnet pepper, and a splash of dark rum stirred in just before serving. Rich, smoky, and deeply satisfying.

Simple two-bean salad with great northern beans, red kidney beans, fresh tomatoes, and Swiss chard made in a pressure cooker. A wholesome plant-based meal served over rice or pasta.

Easy sweet and sour chicken velvets chunks of chicken with egg white, stir-fries them with bell pepper, carrot, and pineapple, then glazes with a light sherry-pineapple sauce.

Vegetarian curry with black-eyed peas, kidney beans, sautéed bananas, and apple in a spiced yogurt sauce. Served over rice with peanuts and cilantro.

Vegetarian Pad Thai with rice noodles, scrambled eggs, mung bean sprouts, grated carrots, and crushed peanuts in a tangy lime-fish sauce. Ready in 30 minutes.

Egyptian lentils (koshari) with rice and elbow macaroni topped with spicy tomato-vinegar sauce and crispy caramelized onions. A hearty vegan comfort dish.

Indian vegetable rice pilaf with potatoes, carrots, cauliflower, broccoli, peas, green beans, and cashews bloomed in mustard seeds, ginger, garlic, and curry powder. A one-pot oven-baked pilau ready in 35 minutes.

Cuban black bean stew with ham, rum, and oregano served over rice. Dried beans soaked overnight and simmered until creamy, thickened by mashing a cup of beans back in.

Cumin-spiced black beans simmered with sauteed onion, garlic, and lemon juice, served over brown rice or whole wheat couscous. A budget-friendly, protein-packed vegan meal.