4,254 besan recipes

Anasazi and pinto beans with hominy and roasted green chile, a slow-simmered Southwestern bean pot built on heritage legumes and fire-roasted Anaheims. Vegan, frugal, and deeply Pueblo-rooted.

Shucked oysters topped with fermented black beans and a savory sauce of soy, sesame oil, vinegar, and chicken broth, steamed for just 2 to 3 minutes. An elegant Chinese appetizer that's quick and impressive.

If you're just looking for a simple dish to make, but you don't have a lot of time on your hands, then go ahead and try this delicious crockpot recipe!

Ready in less than 15 minutes. An easy green bean side dish recipe with cashews, thyme and garlic that ensures the green beans remain the star.

Homemade meatball soup with bow-tie pasta, chickpeas, spinach, and mushrooms in a basil tomato broth. Italian comfort in a bowl that feeds the whole family.

Hot black bean, avocado, and corn salad with chile, fresh lime, and cilantro. Bright Tex-Mex no-cook salad that works as a main or side. Vegan, fiber-packed, and ready when canned beans are.

Perfect to warm up a cold night. Thick and full of smoky flavor.

Spicy black bean salad dressed with lime, champagne vinegar, jalapeños, cayenne, and fresh mint. A make-ahead vegan side with bright heat from dried beans cooked from scratch.

Low-fat pasta sauce with Italian white beans, tomatoes, ham, and fresh herbs simmered in reduced chicken broth. Spooned over your favorite pasta shape.

Black beans and brown rice with smoky ham hock, oregano, and a splash of vinegar. Diabetic-friendly, high-fibre side served over nutty whole-grain rice. Cuban comfort with a healthier swap.

Ground buffalo chili with red beans, black beans, tomatoes, yellow bell pepper, and cilantro. Leaner than beef, deeper in flavor, and spiked with honey, cumin, and chili powder. Heartland comfort.

Indian green bean and zucchini sabzi tempered with mustard seeds in ghee, then layered with turmeric, cumin, and coriander. A bright vegetarian side that comes together in under 40 minutes.

Weeknight beef and bean barbecue bake with Velveeta cheese and buttermilk biscuits around the edge. Retro family-friendly one-dish dinner ready in 30 minutes.

Frijoles de la olla are Mexican pot beans cooked from dried pintos with just water and salt. Partially mashed for a thick, creamy sauce and served with warm flour tortillas and salsa.

Red beans and greens salad tosses kidney beans with chopped escarole, red onion, and chunky salsa. Five minutes, five ingredients, zero cooking.

Caribbean shrimp and black bean salad tossed in a salsa-honey vinaigrette with celery, red onion, and cilantro. A no-cook, make-ahead summer salad ready after a two-hour chill to let the flavors marry.