1,791 besan recipes

Bean and Salsa Dip layers spiced pinto bean puree, sweet chili sauce, green onions, fat-free sour cream, and chunky hot salsa on a platter. A no-cook layered party dip ready in 20 minutes.

Vegan pasta and red kidney bean salad with diced zucchini, green pepper, tomato and green olives, bound in eggless mayonnaise with chili powder, coriander, paprika and sage. A protein-rich room-temperature salad for picnics and potlucks.

A copycat Boston Market baked beans recipe loaded with great northern beans, pork and beans, ketchup, BBQ sauce, softened onions, and sliced ham. Thick, saucy, and ready in about an hour. Cookout essential.

Slow-simmered white bean soup with diced ham, potatoes, celery, garlic, and a hit of liquid smoke. Beans cooked separately for the most tender texture, then folded in to finish.

Vegetarian pinto beans and brown rice bowl with fresh vegetables, cilantro, salsa, and yogurt. A healthy, fiber-packed Mexican-style meal ready in 20 minutes.

Authentic frijoles refritos made with cooked beans mashed in lard or bacon drippings and topped with melted longhorn cheese. Three ingredients, 15 minutes, real Mexican flavor.

Crispy pinto bean cakes with jalapeno, cumin, cilantro, and liquid smoke, coated in cornmeal and pan-fried golden. A vegetarian main or appetizer served with fresh salsa.

Sweet and tangy Southern ranch beans loaded with brown sugar, mustard, stewed tomatoes, and two kinds of beans. The ultimate BBQ side dish ready in 45 minutes.

Tuscan white bean tuna salad: cannellini beans, marinated artichokes, tuna, sun-dried tomatoes, Kalamata olives, and pesto in 10 minutes. A pantry-driven Mediterranean main with no cooking.

Southwestern three bean soup with kidney beans, chickpeas, and lima beans in a cumin-chili tomato broth with parsnips and carrots. Vegan and hearty.

Hearty beef chili with kidney beans, tomato sauce, and red pepper flakes cooked in a Dutch oven. Topped with Monterey Jack cheese and packed with garlic and celery.

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.

Frijoles borrachos simmer pinto beans in beer with jalapeños, garlic, tomato, and cumin. The cantina-style side dish that pulls together in 30 minutes from canned beans.

Savory baked beans with crispy turkey bacon, tangy mustard, and Worcestershire depth. Lightened-up side dish simmered in ketchup-vinegar sauce for classic barbecue flavor.

Navy bean and tomato soup made from dried beans, with stewed tomatoes, onion, and celery sauteed in margarine. A high-fiber, low-fat, gluten-free farmhouse soup that costs pennies to make.

New England baked beans from dried navy beans, slow-cooked with smoked ham, maple syrup, brown sugar, and dry mustard. The all-day crock pot cook builds deep, sweet-smoky flavor no canned beans can touch.