3,947 beat recipes

Molletes - Mexican open-faced sandwiches with refried beans, melted Oaxaca cheese on toasted bolillos, topped with fresh salsa fresca. A classic Mexican street food breakfast or snack.

Hearty three-bean chili con carne with lean beef, roasted peppers, and warm spices for crowd-pleasing game day dinners that serve 12 from one pot.

From-scratch chili and beans with dried pinto beans, ground beef, tomatoes, and a paprika-thyme spice base. Slow-simmered in two pots then combined.

Store-bought non-fat salad dressing makes this salad as simple as can be. Crunchy vegetables make it tasty and low in fat.

Garbanzo bean pizza with a gluten-free chickpea puree crust topped with tomato sauce, mozzarella, and Italian herbs. High-protein, grain-free, and surprisingly crispy.

Slow cooker baked beans with bacon, brown sugar, barbecue sauce, ketchup, and mustard. A dump-and-go crockpot side dish that simmers all day for a sticky, smoky-sweet cookout classic.

Crostini topped with a chunky artichoke and white bean spread brightened with lemon and basil, finished with crumbles of oven-crisped prosciutto. An easy Italian appetizer built from pantry staples.

Polo havidge loobia is a Persian layered rice pilau with sweet carrots, kidney beans, cinnamon, and a crisp potato tahdig crust. Aromatic, vegetarian, and deeply comforting.

This scrumptious dish is made with a variety of spices that creates a mouthwatering aroma in the kitchen.

Penne pasta with chickpeas, canned tomatoes, and a double hit of basil tossed with parmesan. A pantry-friendly vegetarian pasta dinner ready in 30 minutes.

Bean and rice burgers blend mashed beans with brown rice and whole-wheat flour for a hearty vegetarian patty. High-fiber, customizable with potatoes, bran, bulgur, or grated carrots.

Crispy deep-fried bean curd cubes with a spicy peanut dipping sauce made with roasted peanuts, rice vinegar, cilantro, and chile oil. A quick vegetarian appetizer.

A yummy chili that is perfect on a cold winter day.

Kahlua mudslide brownies with coffee liqueur, Irish cream, and vodka baked into fudgy chocolate brownies with walnuts. Topped with a Kahlua powdered sugar glaze.

Brandade de thon purées white beans with tuna, garlic, and olive oil into a creamy gratin topped with Parmesan, Swiss cheese, and buttered breadcrumbs. A pantry-friendly Provençal twist on the classic salt cod brandade.

Authentic Italian trenette pasta tossed with fresh basil pesto, tender potatoes, and crisp green beans. A Ligurian classic using one pot for everything, ready in 40 minutes.