386 butter bean recipes

Cold sesame peanut noodle salad with chicken, bean sprouts, scallions, and red pepper, tossed in a garlicky peanut butter-soy dressing. Asian-inspired pasta salad served chilled over crisp lettuce.

Hearty Russian beet soup (borscht) loaded with beef, bacon, kielbasa, cabbage, potatoes, and navy beans in a sweet-sour broth. A slow-simmered weekend project topped with sour cream.

The low-calorie rice pudding flan is so delicious by itself that you may want to save the calories and fat in the crust, and serve it without the pastry.

Stuffed oranges filled with wild rice, chickpeas, and raisins bound in an orange-tahini sauce. A vegetarian Middle Eastern-inspired dish served in the orange shell itself.

Chinese-style lamb hot pot with paper-thin slices cooked tableside in boiling chicken broth, dipped in a soy, sesame, peanut butter, and bean curd sauce. Served with spinach, cabbage, and cellophane noodles.

Navy bean borscht with beef, bacon, kielbasa, beets, cabbage, and potatoes in a sweet-sour broth. A hearty Polish-style beet soup thickened with a butter-flour paste and topped with sour cream.

A hearty, full-scale borsch loaded with beef, bacon, kielbasa, beets, cabbage, potatoes, and navy beans. This is the real deal: slow-simmered, sweet-sour balanced, and crowned with sour cream. Feeds 10.

Fresh gingerbread cake paired with whole pears poached in ruby port with ginger, cinnamon, and vanilla. Served with ginger-scented whipped cream for an elegant holiday dessert plate.

Savory whole wheat pancakes wrapped around snow peas, sprouts, mushrooms and carrots, drizzled with peanut-butter satay dressing. Vegetarian Asian-style fusion lunch.

Classic spaghetti primavera with seven blanched vegetables, sauteed mushrooms and tomatoes, a white wine cream sauce, pine nuts, and Parmesan. A springtime showstopper.

Spring kichadi with basmati rice, mung beans, seasonal vegetables, and a ghee-toasted spice base of cumin, mustard seeds, and turmeric. A gentle, nourishing Ayurvedic one-pot meal.

Szechuan noodle salad with fettuccine in a spicy peanut sauce made with ginger, garlic, chili paste, and sesame oil, surrounded by julienned vegetables and ham.

This is an excellent recipe, even you are not vegetarian, you will love it too.

Harissa sauce made with fresh or dried red chiles, garlic and a deeply aromatic Moroccan-style broth of chicken, chickpeas, saffron, cinnamon, orange peel and honey. A vivid North African accompaniment for couscous.

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

Nachos is definitely one popular Mexican food, and it's a perfect appetizer for party, make this luxury nachos to start celebrating Cinco de Mayo.