1,791 besan recipes

Red bean dip made with kidney beans, black pepper, and Tabasco blended smooth. A 4-ingredient, 10-minute dip served hot or at room temperature with chips or crackers.

Ouisie's black bean soup with toasted cumin, thyme, carrots, celery, and chili flakes, half-pureed for body. Topped with sour cream, cilantro, and a squeeze of lime.

Penny's Beans simmers cooked beans with brown rice, canned mushrooms, vegetable broth, garlic, and lemon juice. A one-pot vegetarian beans and rice ready in an hour.

Frijoles borrachos (drunken beans) simmered with bacon, jalapenos, Mexican oregano, and a bottle of dark Mexican beer. The Norteno classic, soupy and salty, served alongside grilled meats.

Thai-style string bean salad with tofu, red and green chilies, dressed in a coconut milk, lime juice, soy sauce, and chili sauce vinaigrette. Vegan and vibrant.

Crisp whole green beans pickled with dill seed, garlic, red pepper flakes, and alum for extra crunch. A classic canning recipe that yields 7 pints of spicy, tangy dilly beans.

Many bean soup with dried mixed beans, smoked ham shank, tomatoes, onion, garlic, and a finishing splash of lemon juice. Classic slow-simmered pantry soup for cold nights.

Jalapeno pinto beans simmered from dried with onion, garlic, cumin, and bay leaf. Spicy, earthy, and versatile enough to serve as a side or mash into bean enchiladas.

Ranch-style pinto beans simmered with bacon, beer, jalapenos, molasses, and a whole head of garlic. A big-batch cookout side with smoky, spicy, sweet depth in every spoonful.

Red bean soup with beef, celery, lemon, and Worcestershire sauce, pressed through a sieve for a smooth, thick puree. A hearty old-fashioned bean soup ready in about 40 minutes.

A no-cook marinated string bean salad with mushrooms, cucumber, cauliflower, and pimentos in a tangy champagne vinegar dressing. Make ahead, fat-free, perfect for picnics and potlucks.

Stacked flour tortillas layered with a spiced four-bean and lentil puree, melted Monterey Jack, and fresh garnishes. Think vegetarian Mexican lasagna, baked until bubbly.

German-style two-bean soup with white beans, green beans, ham, potatoes, and a roux-thickened beef broth. A thick, hearty old-world soup that simmers low and slow for deep, satisfying flavor.

Basic bean soup with homemade vegetable scrap stock, sautéed mirepoix, and cooked beans, half puréed for body, half left whole. Vegetarian, fiber-rich, freezer-friendly.

Hearty ribs and beans bakes country-style pork ribs over Great Northern and kidney beans in a tangy tomato-mustard sauce. A two-stage casserole that feeds six.

Slow cooker spicy black bean stew with green peppers, carrots, celery, chili powder, and hot chili peppers. A vegan one-pot meal that thickens as it cooks.