759 besan recipes

Chili tostados with crispy fried flour tortillas topped with refried beans, red beans, shredded lettuce, guacamole, and chopped tomatoes. A loaded Mexican open-faced taco.

Single-serving noodle bake with cooked noodles, green beans, and melted cheddar cheese, finished with a sprinkle of paprika. A budget-friendly diabetic-friendly weeknight bake.

Pasta fagiole with cannellini beans, tomato, and aromatics. The classic Italian pasta and bean one-pot dinner for eight, budget-friendly and filling.

Quick minestrone soup ready in 35 minutes with potatoes, kidney beans, and mixed vegetables in herb-seasoned vegetable broth. Topped with Parmesan.

Creamy minestrone soup blends puréed white beans into a hearty vegetable broth packed with cranberry beans, kale, zucchini, potatoes, and carrots. A vegan minestrone that gets its silky body from beans instead of cream.

Seven-ingredient vegetarian chili built on a can of refried beans, tomato sauce, and basic pantry spices. Comes together in 20 minutes flat. The college-dorm chili that scales to a real weeknight bowl.

This recipe worked very well with wild canadian goose. The stew was full of flavor and the meat was very tender. I will definatly use it again!

Polo havidge loobia is a Persian layered rice pilau with sweet carrots, kidney beans, cinnamon, and a crisp potato tahdig crust. Aromatic, vegetarian, and deeply comforting.

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.

Kahlua mudslide brownies with coffee liqueur, Irish cream, and vodka baked into fudgy chocolate brownies with walnuts. Topped with a Kahlua powdered sugar glaze.

Kidney bean and brown rice veggie burgers pan-fried until crispy outside, tender inside. No eggs needed, just mashed beans, rice, bread crumbs, and simple spices.

End of the garden pickle relish using whatever is left in the fall harvest: cucumbers, green tomatoes, cabbage, peppers, beans, and carrots in a sweet mustard brine.

Tex-Mex tortilla stack: flour tortillas layered with shredded chicken, jicama, refried beans, avocado dip, lettuce, sour cream, and cheese. A no-cook cake-style casserole cut into wedges.

Indian tacos build hot frybread into open-faced plates piled with stewed anasazi beans, roasted Anaheim chiles, avocado, plum tomatoes, arugula, and red onion. Pueblo and Navajo street-food at home.

Quick vegetarian chili with kidney beans, chili tomatoes, cumin, and salt-free seasoning. Just 5 ingredients and 10 minutes of simmering for a low-sodium meatless meal.

Koorma vegetable curry with potatoes, cauliflower, carrots, and green beans in a spiced tomato sauce finished with yogurt. A mild, creamy Indian-style vegetarian curry.