3,947 beat recipes

Luigi's bean soup simmers dried navy beans low and slow with tomatoes, garlic, fresh basil, and olive oil for a rustic Italian one-pot meal. Finished with grated Parmesan.

Aush is a hearty Afghan noodle dish layered with split peas, kidney beans, spinach, spiced lamb keema, and tangy mint yogurt. Handmade noodles meet bold Central Asian flavors in this soul-satisfying one-bowl meal.

Cajun red beans and rice slow-simmered with salt pork, bell pepper, celery, garlic, and a whole hot pepper. Old-school Louisiana comfort food with a thick, creamy bean gravy.

Black bean salad with fresh orange segments, red and yellow bell peppers, jalapeno, and a cumin-lime dressing. A bright, no-cook vegetarian side in 20 minutes.

Ground beef and green beans in Worcestershire gravy topped with sour cream mashed potatoes and melted American cheese. A shepherd's pie shortcut done entirely in one skillet.

Chinese steamed spareribs with fermented black beans, ginger, garlic, and rice wine. Pork ribs cut into bite-sized pieces and steamed until fall-apart tender in about an hour.

Boiled beef brisket baked with pinto beans, bacon, hot chilies, corn, and tomatoes in a ketchup-based sauce. A hearty, make-ahead brisket and bean dinner best served the next day over rice.

Slow cooker baked bean cassoulet with dried kidney beans, molasses, tomato sauce, and smoked sausage. Low and slow for 10 to 12 hours of deep, smoky flavor.

Slow cooker vegan gumbo loaded with okra, lima beans, corn, and tomatoes in a clove and allspice-spiked vegetable broth. No roux, no oil, no fuss.

Crispy baked filo parcels filled with curried vegetables, bean sprouts, and fresh coriander. A lighter, oven-baked alternative to deep-fried samosas with a golden, flaky shell.

Vegan western beans and rice with pinto beans, tomato sauce, hot sauce, and sautéed onion and celery, served over brown rice. 25-minute high-fiber dinner.

Shrimp and spicy black bean spread on crackers with jalapeño, lime, garlic, and cilantro. Easy make-ahead party appetizer from the pantry.

One-skillet Mexicali franks with browned hot dogs served over chili-spiced rice, pinto beans, tomato, salsa, and melted Monterey Jack. A cheap, kid-friendly Tex-Mex dinner that feeds six.

Traditional Boston baked beans made with navy beans, salt pork, molasses, and maple syrup, baked low and slow in a bean pot. The classic New England slow-baked pot of beans.

Egyptian-style falafel (ta'ameya) with dried fava beans, parsley, garlic, cumin, and coriander, ground twice for the right crispy-yet-tender texture. The original falafel before chickpeas took over.

Fresh black bean salad tossed with sweet corn, cilantro, red peppers, lime juice, and olive oil. No-cook relish ready in 20 minutes.