2,197 bran recipes

Delicious and dramatic, this dish is a mosaic of colors. It's easy enough to make for a simple family dinner but impressive enough to serve to guests.

Ash reshteh, the classic Persian noodle soup thick with kidney beans, chickpeas, lentils, spinach, fresh herbs, and beets, finished with a tangy whey or vinegar swirl. Pure comfort.

End-of-the-garden pickles loaded with peppers, cucumbers, carrots, beans, and cauliflower in a sweet vinegar brine with mustard and celery seed.

Traditional New Mexico pinto beans slow-cooked with a meaty ham bone. Just 4 ingredients and old-school technique for creamy, unbroken beans in rich pot liquor.

Traditional Chinese Buddhist vegetarian stir-fry with wood ear mushrooms, lily buds, bean curd, bean thread noodles, and fresh vegetables in dark soy and sesame oil. A Lunar New Year classic.

Hearty meatless chili from Pawtucket, RI loaded with kidney beans, chickpeas, tomatoes, and a warm spice blend of cumin, oregano, and chili powder. Low-fat, plant-based, and ready in 40 minutes.

Native American-inspired black bean and brown rice patties bound with cornmeal and cumin. Vegan, freezer-friendly, and great with mushroom gravy at dinner or maple syrup at breakfast.

Three beans simmer with tomatoes, jalapeños, and a full can of beer in this hearty vegetarian chili. Cumin and chili powder bring the heat home.

Black beans cooked from scratch with lemon juice, then sauteed with mushrooms, green chiles, carrots, and cilantro over brown rice. Includes a basic bean recipe to start from dry.

Vegetarian five-pepper chili with three dried beans, fresh tomatoes, and dry-roasted spices. A meatless chili built on jalapeno, Hungarian, Cuban, and cheese peppers for layered heat.

Vegetarian shepherd's pie with a three-bean puree base, sauteed peppers and zucchini in crushed tomatoes, topped with golden mashed potatoes. Comfort food, plant-powered.

Old-fashioned baked beans cooked low in a sweet, sticky sauce of molasses, brown sugar, and ketchup, then blanketed with bacon and baked until bubbling. A back-porch barbecue side that disappears fast.

A simple vegetarian pasta dish with butter beans (lima beans) in a light, creamy sauce. Quick, budget-friendly, and ready in 40 minutes with pantry staples.

Pinto bean paste - a 3-ingredient homemade refried bean base ready in 15 minutes. Mash and saute cooked pinto beans in oil, thin with bean stock to your preferred consistency.

Homemade vanilla bean extract with just two ingredients: chopped vanilla beans steeped in brandy for two weeks. Richer than store-bought and endlessly refillable.

Not so meaty bean soup uses a dried bean mix simmered with seasoning packet, then partially blended for a creamy-yet-chunky texture. Plant-based and pantry-friendly, no meat needed.