4,162 bear recipes

Beef and cheddar cheese in a flaky crescent roll crust.

Spicy Cajun beans simmered with stewed tomatoes and hot sauce, spooned over split cornbread and topped with shredded cheddar. A hearty 20-minute meal from pantry staples.

Mexican mince from Marguerite Patten combines ground beef with kidney beans, sweetcorn, tomatoes, and chili powder. A British wartime-era spin on chili served over rice or pasta.

Chinese-style roast duck lacquered with plum and black bean sauce, rubbed with garlic and ginger, then chilled overnight for easy slicing. Serve with Chinese pancakes for a Peking-style feast.

Light summer vegetable soup with carrots, zucchini, tomatoes, green beans, and spinach in chicken broth. Garden-fresh flavor on the table in 30 minutes.

Gnocchi with chickpeas, butternut squash, and greens pan-sears pillowy gnocchi, then tosses them into a skillet of sage-scented squash, currants, garlic, and wilted spinach. A hearty vegetarian one-pan meal.

Green vegetable pasta soup loaded with leeks, cabbage, green beans, zucchini, peas, and orzo simmered in chicken broth. A bright, spring-forward one-pot soup finished with fresh herbs for a quick weeknight dinner.

Harvest broth with lamb neck simmered for three hours with fresh peas, broad beans, turnip, carrot, and cauliflower. A traditional British-style lamb and vegetable soup.

Texas-style venison chili simmered in beer and beef stock with chili powder, cumin, coriander, and masa harina. No beans, no tomatoes, just bold meat-and-spice flavor that deepens overnight.

Velvety Greek cream of green bean soup pureed with carrots and onion, thickened with a buttery roux, and finished with a swirl of butter. Serve with crunchy croutons for a comforting Mediterranean bowl.

White chocolate coffee truffles with espresso cream centers, Kahlua, and a white chocolate shell topped with chopped chocolate-covered coffee beans. A homemade candy gift.

This was very good. I had a 26 ounce jar of salsa and used almost all of it. I used the last 6-8 ounces at the end right before I served it.

Traditional slow cooker baked beans made from dried white beans with molasses, brown sugar, salt pork, and Dijon mustard. Low and slow for 13 hours until thick and smoky.

Pantry-friendly vegetable salad made from canned green beans, baby carrots, and beets, tossed in a lemon-tarragon vinaigrette with fresh cucumber and green onions.

Lima bean soup simmered low and slow with smoky ham hocks, ham bone, celery, and green onions. Classic Southern bean soup served with Mexican cornbread.

Slow cooker ham and bean soup with diced ham, a leftover ham bone, dried beans, and chopped vegetables seasoned with onion soup mix and Italian herbs. Set it and forget it for 7 hours.