4,162 bear recipes

Beef and stout casserole braises chunks of beef and bacon in a Guinness-thickened roux with shallots, garlic, and herbs. A traditional Irish slow-cooked dish served over boiled potatoes.

Rye bread with beer and orange, a bread machine loaf with rye flour, light beer, blackstrap molasses, orange zest, and wheat germ. Hearty, malty, with a citrus lift that cuts through the dense rye crumb.

Layers of bean dip, picante sauce, creamy sour cream, Monterey Jack cheese, and sliced olives stacked into one irresistible Tex-Mex party dip. No cooking, just 10 minutes to assemble.

A creative fusion filling that brings together Middle Eastern hummus and Mexican tamales. Chickpeas, tahini, garlic, vinegar, and soy sauce blended into a thick paste, then wrapped in corn husks.

Classic hummus made the simple Levantine way: chickpeas, tahini, lemon juice, and garlic blended smooth, finished with a drizzle of olive oil and a sprig of parsley.

Pureed black bean soup simmered in chicken broth with garlic and carrots, finished with heavy cream. Topped with sour cream, cilantro, and diced tomatoes.

Black bean soup made from dried beans with sauteed onions, green pepper, garlic, cumin, and tomatoes. Thick, earthy, and finished with fresh lemon juice. Vegan.

A South Indian-inspired sambar stew with Brussels sprouts and green beans simmered in a spiced yellow lentil purée with tamarind, mustard seeds, and fenugreek. Vegan, protein-rich, and served over rice.

Chicken casserole with red kidney beans, chili, and tomato sauce baked until the chicken is tender and the sauce thickens. A hearty one-pot dinner with Mexican-inspired flavor.

Crispy deep-fried Thai spring rolls stuffed with seasoned pork, shrimp, bean thread noodles, and crunchy veggies, served with a tangy peanut-chile dipping sauce. The ultimate party appetizer.

Spicy green beans glazed with orange juice, brown sugar, and butter with serrano chiles. Marinated for an hour, then simmered into a sweet-heat side dish.

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.

Southern-style shrimp with bacon, okra, tomatoes, and beer simmered into a stew-thick sauce. Served over rice for an old-school Lowcountry-leaning dinner.

A double-crust caramel walnut pie: walnuts simmered into a reduced-cream caramel and sealed in a tender shortcrust, served a la mode with from-scratch vanilla bean ice cream. A restaurant-worthy dessert.

Cold dilly beans are crisp pickled green beans canned with garlic, fresh dill, and a hint of cayenne in a cider vinegar brine. A snappy, shelf-stable summer pickle ready in two weeks.

Crustless green bean pie with cheddar cheese, mushrooms, and a Bisquick batter that forms its own crust as it bakes. A savory vegetable main dish.