4,170 besan recipes

Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.

Company coming? Here's a quick and simple hot bean dip.

Authentic Veneto-style pasta e fagioli with dried beans, prosciutto, rosemary-infused olive oil, and freshly grated Parmigiano. A rich Northern Italian classic that's worth every minute.

Hunan hot pepper and black bean sauce made with crushed red pepper, fermented black beans, garlic, and sherry. A fiery condiment steamed in a jar that keeps indefinitely in the fridge.

Louisiana red beans and rice with kidney beans, andouille sausage, tasso ham, and pickled pork, thickened with file powder. A chef-level Creole classic with layered smoke and spice.

Silky black bean soup with bacon, honey, and aromatics blended and strained smooth. Serve with cool sour cream and bright mango salsa for a stunning contrast of flavors.

Fermented black beans can be found at Asian markets; but if unavailable, you can substitute prepared black bean sauce.

Discover a hearty one-pan pasta dish featuring garden-fresh Swiss chard—easy to grow yet underused. Sautéed stems and wilted leaves mingle with pasta, white beans, crispy bacon, garlic and rosemary (or oregano). Finished with Parmesan cheese for Italian flair.

Sweet and sour tofu with peppers and carrots: a vegetarian Chinese restaurant favorite. Tofu poached for tenderness, topped with crisp stir-fried vegetables, and dressed with a tangy ginger-garlic sweet-and-sour sauce.

Classic Cuban black bean soup simmered with smoked ham, green pepper, cumin, oregano, and a splash of dark rum. Topped with chopped hard-boiled egg and raw onion.

Sweet corn kernels, black beans, and red bell pepper toss in a cumin-spiked vinaigrette with fresh cilantro for a colorful Southwest-inspired salad that feeds a crowd.

A colorful vegetarian casserole that is perfect for dinner outside in the summer heat.

Simplified Cincinnati-style chili with ground beef, kidney beans, and tomato sauce in 50 minutes. No exotic spices needed, just classic chili flavor for busy weeknights.

Maryland crab soup with green beans, corn, carrots, and tomatoes in an Old Bay broth. A Chesapeake classic that uses sweet claw meat instead of pricey lump for big crab flavor.

Black bean tamale pie with a cornmeal-corn crust, ground turkey, black beans, taco seasoning, and melted cheddar. A contest-winning inverted take on a Tex-Mex classic.

Steamed Spareribs with Black Bean Sauce (Dow See Jing Pie recipe