1,790 bran recipes

Lemony Rotelli with Zucchini, Cannellini Beans, & Mint recipe

Layered brown rice casserole with white beans, corn, tomatoes, and tamari sandwiched between two layers of cooked rice. A hearty vegan one-dish dinner with no added oil.

Italian vegetable salad with chickpeas, mixed vegetables, olives, and cherry tomatoes in a basil-garlic vinaigrette. A make-ahead marinated salad for potlucks.

Turkey chili with dried black beans, a whole browned turkey breast simmered and shredded, and hand-toasted cumin seeds. A from-scratch, slow-simmered chili with deep flavor.

Spicy spaghetti salad tosses kamut pasta with navy beans, tomatoes with green chilies, bell pepper, scallions, cilantro, and cumin. A vegetarian, no-cook-after-boiling dinner.

Mexican bean dip made in the microwave with blended beans, sharp cheddar, chili powder, and crispy bacon on top. Hot, smoky, and ready in 25 minutes.

Pasta with red peppers, escarole, white beans, garlic, and lemon zest. A bright, vegan Tuscan-inspired pasta bowl that's low-fat without feeling like a compromise.

Bean burrito casserole layers tortillas with pinto beans, brown rice, and scallions under a homemade chili-spiked enchilada sauce. Vegetarian make-ahead Mexican casserole baked in one dish.

Rio Grande grits casserole layers creamy garlic grits with kielbasa, black beans, salsa, and melted cheddar. Tex-Mex meets Southern soul food in one bubbling baking dish.

Cuban-style black beans simmered with sofrito of onion, bell pepper, garlic, and cumin. Vegan, gluten-free, and the foundation of frijoles negros y arroz.

Cornmeal waffles topped with a chunky pinto bean chili: vegan, dairy-free and built on whole wheat flour, peppers and onions. Savory waffle dinner that cooks in 40 minutes flat.

Fried chickpeas sauté cooked garbanzos with browned onions, lemon juice, parsley, mint, cinnamon, garlic, turmeric, and cumin for a fragrant Middle Eastern side. Equally delicious hot from the pan or cold for picnics.

Chunky mustard beans with red peppers blanch green beans, peppers, and onions, then bind them in a turmeric-mustard pickling sauce with celery seed and mustard seed. A bright, tangy pickled relish for water-bath canning.

South Indian vegetable kurma with eggplant, carrots, peas, beans, and potatoes in a fresh coconut-chili-poppy seed paste. A fragrant vegetarian curry finished with tomatoes and yogurt.

Vegan Cuban-style black beans with two stages of green pepper, classic sofrito, and a finish of apple cider vinegar. Slow-simmered until the beans crack open. Plant-based comfort that holds its own.

Pasta and white bean salad with roasted red peppers, pesto, and light mayonnaise dressing. A quick, protein-packed cold salad that comes together in under 30 minutes.