6,769 brain recipes

5 bean soup simmers pinto, navy, red, great northern, and black-eyed peas with a smoky ham bone, tomatoes, and chili powder. Hearty, high-fiber, freezer-friendly bowl.

This flavorful dish can be served as a main entree or side dish, hot, at room temperature or even cold.

A scrumptious salad made with millet, black beans, cucumbers and juicy tomatoes.

Best veggie burger with bulgur, chickpeas, tahini, and grated zucchini, carrot, and apple. A vegan burger with real texture and Middle Eastern flavor that holds together on the grill.

The soup was delicious and easy to make. Ideal for cold winter days.

Bob's refried beans simmer dried pinto beans low and slow with bacon drippings and garlic, then mash and pan-fry until crusty and rich. Authentic Tex-Mex refried beans from scratch.

Easy chickpea soup with canned garbanzos, tomato paste, onion, and oregano. A pantry-staple dump-and-simmer one pot recipe that purees into a creamy, satisfying meal.

A clean tasting soup that is packed with protein rich beans.

This colorful low fat salad can be enjoyed warm or cold.

Chock full of Italian inspired ingredients. This pasta salad is sure to please.

Quick side dish with cooked brown rice sautéed in margarine with mushrooms and green onions. Simple, nutty, and ready in 20 minutes using leftover rice.

Green bean casserole built with cream of celery soup, sour cream, sweet corn, and a buttery Ritz cracker topping crowned with slivered almonds. A creamier, crunchier riff on the holiday-table classic.

Warm, creamy oat bran cereal with cinnamon, nutmeg, and vanilla, ready in minutes. A high-fiber, low-calorie breakfast that fuels your morning without weighing you down.

Old-fashioned Nova Scotian baked beans: dried beans slow-baked for hours with salt pork, onion, molasses, and mustard into deep, sweet-savory comfort. The real Maritime tradition, from scratch.

The classic original green bean casserole with french fried onions. You can use frenches french fried onions or the original Durkee french fried onions.

Amy's vegan chili with hominy, pinto beans, chickpeas, zucchini, and a hint of molasses for depth. The dump-and-simmer one-pot weeknight chili that's hearty enough to skip the meat entirely.