4,162 bear recipes

From-scratch black bean soup with cumin, six cloves of garlic, vinegar, and soy sauce built in two stages. A hearty vegan bean soup simmered until thick and deeply flavored.

Bean sauce is used so often in Chinese dishes, white fish filets in bean sauce, they match so good!

Sausage, leek and potato stew with hot Italian turkey sausage, cannellini beans, and a bright shower of fresh herbs. A dry white wine deglaze builds depth in this one-pot weeknight supper served with crusty bread.

White bean salad tossed in a roasted garlic and Dijon dressing with red peppers, oregano, and garlic-rubbed croutons. Served on chicory for a hearty, plant-forward lunch.

Slow-simmered vegetable soup with tomatoes, okra, pinto beans, potatoes, and mushrooms. Vegetarian, hearty, and meant for long, gentle cooking that deepens every flavor.

Crispy beer battered shrimp served with a smoky chipotle dipping sauce spiked with soy, ginger, lime, and mirin. A bold fusion appetizer that's ready in 30 minutes.

Lawry's black beans with bacon, tri-color bell peppers, cumin, and cayenne, simmered in chicken stock and finished with Italian dressing. A smoky, tangy cold bean side dish.

Chicken chili with kidney beans, diced apples, and tomato juice simmered low and slow for two hours. A lighter chili with a surprising sweet-savory twist from fresh apples.

Another succulent chicken dish that is made with green beans and macadamia nuts.

Chinese-style pork spareribs braised in fermented black bean sauce with garlic and rice wine. Wok-seared then simmered until fall-off-the-bone tender in just 90 minutes.

Red beans and rice cooked the proper way: dried kidney beans simmered with bay and bell pepper, then the bean stock cooks the rice along with sauteed onion, pepper, garlic, and cumin. Vegetarian, deeply savory, all in one pot.

Chinese-style fried fish with whole garlic cloves in a savory black bean and soy sauce. Cornstarch-coated snapper or halibut fillets pan-fried until crispy, then glazed with a bold garlic sauce.

Moroccan chickpea soup with saffron, turmeric, ginger, and potatoes simmered in stock with tomato paste. A warming vegetarian soup finished with fresh lemon juice.

Mediterranean lamb stew simmered with tomatoes, garlic, cinnamon, cumin, and green beans. Slow-cooked until fork-tender, served with yogurt and pita.

Spiced beef roast braised in beer and beef broth with thyme, bay leaf, and brown sugar. Cubed stewing beef baked until fork-tender with mixed vegetables added at the end.

Milwaukee-style pork stew braised in beer and chicken broth with caraway seeds, vinegar, and brown sugar. Tender, tangy, and built for cold-weather comfort.