3,947 beat recipes

Pan-seared halibut over a mashed fava bean purée with fresh mint and lemon zest. A spring dinner that bridges tender flaky fish with grassy, herbaceous mashed favas.

Portobello caps breaded and pressed flat like paillards, piled onto a garlicky white bean and spinach stew with slow-caramelized red onions on top. A vegetarian main with real steakhouse presence.

Bircher muesli was first developed by a Swiss physician, Maximilian Bircher-Benner as part of the therapy he prescribed for his patients. Often called simply ‘overnight oats’ Bircher muesli is an ideal breakfast food – it can be assembled the night before, left in the fridge overnight and enjoyed in the morning – there is no cooking required. It's also a perfect combination of plant-based protein, slow-release wholegrain carbohydrates, and essential fats. The version below calls for pears and coconut, but alternative combinations are provided in the notes.

Italian vegetable ragout simmers potatoes, Brussels sprouts, cauliflower, Swiss chard, zucchini, and chickpeas in a marjoram-scented tomato base. A hearty meatless main over whole wheat pasta or brown rice.

Quick Chinese-style chicken stir-fry with shredded breast, bamboo shoots, zucchini, and bell peppers tossed in chili bean sauce and dark soy for a fiery weeknight dinner.

Smoky chipotle black bean soup built from dried beans, cumin, oregano, and a bruised-cilantro bouquet. Finished with sherry, lime, and part-pureed for creamy-chunky texture.

Loaded baked beans built from two cans of beans simmered with peppered bacon, anaheim and hot chiles, garlic and a trio of fresh herbs. A smoky, sweet-and-spicy side that turns canned beans into the star of the cookout.

Hearty minestrone soup slow-simmered with kidney beans, cabbage, zucchini, leeks, and crushed tomatoes in vegetable broth. A big-batch Italian vegetable soup with macaroni.

A fragrant Moroccan chickpea tagine simmered with saffron, cinnamon, cumin, and ginger in olive oil and fresh tomatoes. Vegan, deeply aromatic, and ready in 35 minutes.

Baked bean and cheese tortilla bundles stuffed with refried beans, green chiles, cheddar, tomato, and chili powder. Easy Mexican-style burritos baked until melty and topped with taco sauce.

Sweet 'n' sour squash medley: zucchini, yellow squash, and green beans simmered in a cinnamon-spiced brown sugar and white wine vinegar brine. A refrigerator side that lasts for days.

Three-alarm chili for heat seekers: ground beef, kidney beans, tomatoes, and a full cup of red pepper flakes simmered two hours. Serve with cheddar, sour cream, and sweet onions.

Moroccan Vegetable Stew with Roasted Buckwheat recipe

A comforting, easy-to-make casserole using mostly pantry staples like canned vegetables, pasta, and a creamy sauce. Tender marinated chicken is combined with rigatoni, mushrooms, green beans, and onions, then baked with a cheesy topping for a family-friendly meal.

Layered pan burritos with ground beef, refried beans, enchilada sauce, cheddar cheese, and flour tortillas baked casserole-style. Feeds a crowd, cuts like lasagna.

A North African-inspired vegetarian stew with chickpeas, butternut squash, turnips, and carrots simmered with harissa and served over fluffy couscous. Warm, spiced, and feeds 8.