2,139 beat recipes

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

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.

Vegan beet borscht with apple cider, caraway seeds, and molasses simmered for hours then partially pureed for rich, complex vegetarian soup served hot or cold.

Browned chicken thighs braised in a Spanish-style sofrito of onions, garlic, tomatoes, paprika, and dried chilies, finished with chickpeas. A hearty one-skillet dinner.

Asian-style green salad with napa cabbage, bean sprouts, bamboo shoots, and broccoli in a soy-ginger-rice vinegar dressing. A crunchy, low-fat vegetarian side that comes together in 20 minutes with no cooking.

Tender black beans tossed with fire-roasted red and yellow peppers, sweet corn, and jalapeño in a cumin-lemon dressing bright with fresh basil.

Tuscan tuna salad with kidney beans, olives, tomatoes, and a zesty picante-Italian dressing served over fresh spinach. A no-cook, protein-packed lunch ready in 20 minutes flat.

Vegetarian Mexican pie with a spiced bean and corn filling sandwiched between layers of stovetop cornbread, baked until golden. A hearty, budget-friendly meatless main dish.

Eggplant, cauliflower, potatoes, and green beans simmered in a coconut-spiced curry with turmeric, cumin, and coriander. Topped with toasted cashews and served over rice.

Old-fashioned baked beans made from dried navy beans, slow-baked 7 hours with bacon, molasses, dark rum, and a surprise hit of curry powder. From-scratch comfort that earns every minute.

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.

Bafla are Rajasthani wheat dough balls boiled in spiced moong dal, then baked until cracked and golden. Break them open, drizzle with ghee, and pour the aromatic dal right over top for a soul-warming vegetarian meal.

Sautéed squash, zucchini, red onion, and chickpeas tossed with couscous and seasoned with cumin, curry powder, and red pepper flakes. A 25-minute vegetarian skillet meal.

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.

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.

North Indian chana masala with whole spices, finished with amchoor (mango powder), dried pomegranate seeds, and a sizzling ghee tadka poured over the top.