4,162 bear recipes

Texas smoked beef brisket rubbed overnight and slow-smoked for 7 hours with beer in a water smoker. Fat side up, foil-wrapped halfway through for bark and tenderness.

Delicious and dramatic, this dish is a mosaic of colors. It's easy enough to make for a simple family dinner but impressive enough to serve to guests.

Old-fashioned pinto beans simmered low and slow with bacon drippings, a pinch of sugar, and salt until creamy and tender. Nana's humble, smoky pot of Southern beans, just like she made them.

Ash reshteh, the classic Persian noodle soup thick with kidney beans, chickpeas, lentils, spinach, fresh herbs, and beets, finished with a tangy whey or vinegar swirl. Pure comfort.

Kapuska with kielbasa and bacon simmered in beer with sauerkraut. A rustic Polish-German cabbage stew with smoky sausage and a pinch of sugar to balance the tang.

Three bean pasta salad with kidney beans, chickpeas, and green beans tossed in a tangy Dijon mustard and red wine vinegar dressing. A hearty no-cook side dish packed with protein.

Mexican bean soup with ground beef, three kinds of beans, corn, tomatoes, taco seasoning, and ranch dressing mix. A dump-and-simmer weeknight soup ready in 40 minutes.

End-of-the-garden pickles loaded with peppers, cucumbers, carrots, beans, and cauliflower in a sweet vinegar brine with mustard and celery seed.

Traditional New Mexico pinto beans slow-cooked with a meaty ham bone. Just 4 ingredients and old-school technique for creamy, unbroken beans in rich pot liquor.

This quick and savory chili tastes wonderful on its own or with a crusty bread bowl.

Beer pancakes with molasses served with a homemade brown sugar and beer Pilgrim syrup. A hearty, colonial-inspired breakfast with malty depth and caramel sweetness.

Traditional Chinese Buddhist vegetarian stir-fry with wood ear mushrooms, lily buds, bean curd, bean thread noodles, and fresh vegetables in dark soy and sesame oil. A Lunar New Year classic.

Hearty meatless chili from Pawtucket, RI loaded with kidney beans, chickpeas, tomatoes, and a warm spice blend of cumin, oregano, and chili powder. Low-fat, plant-based, and ready in 40 minutes.

Native American-inspired black bean and brown rice patties bound with cornmeal and cumin. Vegan, freezer-friendly, and great with mushroom gravy at dinner or maple syrup at breakfast.

Black beans cooked from scratch with lemon juice, then sauteed with mushrooms, green chiles, carrots, and cilantro over brown rice. Includes a basic bean recipe to start from dry.

Vegetarian five-pepper chili with three dried beans, fresh tomatoes, and dry-roasted spices. A meatless chili built on jalapeno, Hungarian, Cuban, and cheese peppers for layered heat.