3,947 beat recipes

Traditional Polish cwikla: pickled beets layered with fresh horseradish, whole cloves, and caraway seeds in a tangy vinegar brine. Ready after 24 hours.

No-cook black bean and corn salad with bell pepper, celery, and onion dressed in cumin and rice vinegar. Vegan, flexible portions, ready in 20 minutes.

Navajo tacos built on Indian fry bread and loaded with seasoned ground beef, pinto beans in homemade New Mexican red chile sauce, cheddar cheese, lettuce, and tomatoes.

Quinoa sunchoke pilaf with chickpeas and green peas, toasted before simmering for a nutty depth. A hearty vegetarian one-pot side dish with Jerusalem artichokes and plant-based protein.

Crisp matchstick vegetables dance in a tangy sweet-and-sour sauce spiked with sambal heat and golden turmeric. This Indonesian pickle jar classic pairs like a dream with Nasi Goreng.

European soldier beans tossed warm with creamy Gorgonzola, fresh sage, and extra-virgin olive oil. Just four ingredients, cooked from dried beans for a rustic Italian-style side dish.

Slow-baked beans sweetened with molasses and brown sugar, spiked with tangy apple cider and white vinegar. This old-school recipe bakes low and slow for 6 hours until creamy and rich.

Thai Noodles with Vegetable and Curry Sauce recipe

Chinese-style char siu pork strips marinated in soy sauce, hoisin, five spice, rice wine, and red bean curd, then oven-roasted and glazed with honey. Serve as a main course or slice thin for appetizers.

Bean and barley vegetable casserole baked until the barley turns tender and absorbs all the tomato-basil broth. Kidney beans, lima beans, and fresh veggies under melted cheddar.

Quick two-bean beef chili with kidney beans, chili beans, tomatoes, and cheddar cheese ready in 40 minutes. A hearty, no-fuss weeknight dinner that feeds a crowd from one Dutch oven.

Hearty meatless chili with lentils, chickpeas, kidney beans, and tomatoes seasoned with cumin and chili powder. A high-fiber, protein-packed vegetarian one-pot meal.

Rice pilaf salad tosses diced turkey, brown rice, chickpeas, kidney beans, apples, celery, and green olives into a protein-loaded chilled salad. Perfect for Thanksgiving leftovers or make-ahead lunches.

Minestrone soup loaded with cannellini beans, green beans, cabbage, carrots, and tomatoes, simmered in a basil-scented broth with a handful of pasta. A hearty, high-fiber soup finished with parmesan.

Hearty pasta e fagioli with ground beef, red and white kidney beans, and tender vegetables simmered in a rich tomato-beef broth with shell pasta.

Garlic and chickpea dip with two whole heads of boiled garlic, tahini, olive oil, lemon juice, and fresh parsley. Chilled in a mold and served with tomatoes.