4,105 bran recipes

Pasta e fagioli with pinto beans, pork chops, elbow macaroni, and tomatoes in beef broth. Half the beans get pureed to thicken the broth into a hearty Italian soup.

Summer vegetable bowl with green beans, fresh corn on the cob, zucchini, baby onions, and bacon, all simmered together in a Dutch oven and finished with ripe tomato wedges. A peak-season harvest platter.

Moroccan chickpea soup with saffron, turmeric, ginger, and potatoes simmered in stock with tomato paste. A warming vegetarian soup finished with fresh lemon juice.

Mediterranean lamb stew simmered with tomatoes, garlic, cinnamon, cumin, and green beans. Slow-cooked until fork-tender, served with yogurt and pita.

Another succulent chicken dish that is made with green beans and macadamia nuts.

A hearty vegetarian lentil chili simmered from red lentils, kidney beans, tomatoes, peppers, and fresh chili. High in protein and fiber, easy to make in one pot, and as fiery as you like.

Hearty vegetarian lima bean stew with fresh fennel, mushrooms, and white wine creates a rustic Mediterranean one-pot meal.

Dried pinto beans simmered from scratch with carrots, celery, Roma tomatoes, fresh thyme, oregano, and cilantro. A nourishing bean soup served over rice or barley that's worth the overnight soak.

Pureed pinto bean soup with New Mexican red chile, cream, fresh herbs, and toasted pine nuts. Velvety, rustic Southwestern soup with deep slow-cooked bean flavor.

Quick vegetable stir fry with green beans, mushrooms, scallions, and slivered almonds seasoned with soy sauce, garlic, and ginger. Ready in 20 minutes.

Fans of Southwestern cuisine will enjoy this version of white chili, flavored with chopped green chiles and onion, and simmered in a broth blended with garlic, oregano, cilantro and ground red pepper.

Tuscan skillet chicken with cannellini beans, fresh spinach, tomatoes, garlic, and rosemary. One pan, 30 minutes, healthy weeknight Italian dinner.

Southwest ham and black bean rice salad with crunchy jicama, bell peppers, olives, and a cumin-chili vinaigrette. A sturdy one-bowl lunch or picnic-ready side.

Baked falafel patties with chickpeas, tahini, parsley, cumin, and garlic. Oven-baked until golden and crusty, with a fry option for reheating. A lighter take on falafel.

Pork cutlets with smothered parmesan green beans pairs fast-seared pork with frenched green beans braised slow in shallots, white wine, cream, and sage. A one-skillet dinner.

Smoky black bean salsa with roasted poblano, chipotle in adobo, pomegranate juice, and toasted cumin. A more refined warm salsa for grilled fish, tacos, or rice bowls.