3,947 beat recipes

Linguine tossed with baby lima beans, grainy mustard, scallions, and fresh plum tomatoes in a light vegetable broth sauce. Ready in 15 minutes.

Low-calorie chicken barley soup made from scratch with homemade defatted broth, pearl barley, green beans, and lemon juice. A hearty, satisfying soup without the fat.

Smoky BBQ baked beans with chicken sausage, collard greens, molasses, and navy beans in a tangy barbecue sauce. A hearty, high-fiber one-pot meal that's on the table in under 30 minutes.

Vegetarian chickpea and brown rice burgers with toasted sunflower seeds, shredded carrot, and thyme. Pan-fried until crisp outside, hearty inside. Served on French bread.

Cumin-toasted chickpeas simmer with potato chunks, garlic, and fresh green chiles in this quick vegetarian spread that's perfect for scooping with warm bread or pita.

A tangy, jewel-toned tomato aspic loaded with crunchy celery, green peppers, and green beans. This vintage molded salad brings old-school Southern charm to any potluck or holiday spread.

Navy beans and lots of vegetables are simmered in juicy tomato sauce, then topped with bread crumbs and baked in the oven. A delicious vegetarian main dish.

Three-green pasta with scallops and pesto sauce: fettuccine tossed with seared sea scallops, asparagus, green beans, peas, pesto, and cream. A quick spring pasta for six ready in 40 minutes.

Juicy steamed prawns with savory black bean sauce in traditional Chinese style. Quick seafood dinner bursting with umami garlic-ginger flavors in under 20 minutes.

Eugenia Potter's 27 Ingredient Chili Con Carn recipe

Spicy black bean burgers with jalapeño, cumin, coriander, and cayenne. Pan-fried vegetarian patties with crispy edges and a tender, chunky center.

Chinese clay pot crab stir-fried with fermented black beans, garlic, ginger, and scallions in rice wine and chicken stock. A dramatic, fragrant shellfish dish ready in 25 minutes.

Crunchy beans with turnips bakes a curried lima bean puree with steamed turnips, walnuts, and soybean sprouts. A plant-based side with Indian-inspired spice.

Fresh green beans, mushrooms, zucchini, and tomato wedges simmered in a tangy Worcestershire-vinegar sauce with oregano. Serve hot as a side or chilled as a vegetable salad.

Curried tuna salad stuffs a hollowed-out red bell pepper with tuna, chickpeas, currants, almonds, and a yogurt-curry dressing. A bright Indian-spiced lunch that uses the pepper as both bowl and ingredient.

Chinese-style wine-marinated mackerel in chicken broth with napa cabbage, tofu, and ginger. Delicate fish chunks poached in a fragrant, clean-tasting soup.