386 butter bean recipes

A fancy turkey pot pie baked in Mini squash halves and topped with whole wheat herbed biscuits.

No-bake peanut butter bran bites loaded with wheat germ, honey, orange juice, and raisins. A fiber-packed snack kids love that takes 30 minutes and zero oven time.

Vegan carrot burgers bound with tahini and peanut butter, seasoned with tamari and herbs. Baked golden on both sides for a hearty plant-based patty with real substance.

Vegan peanut butter muffins made with whole wheat pastry flour, soy milk, molasses, and safflower oil. No eggs, no dairy, and ready in under 40 minutes. Hearty and naturally sweet.

Asian chicken pita: cold chicken salad with pineapple, water chestnuts, and peanut-teriyaki dressing tucked into pita pockets with sprouts. Crunchy lunch ready in 15 minutes.

Peanut butter and carrot cookies hide shredded carrot and bran flakes inside a classic fork-pressed peanut butter cookie. High-fiber lunchbox cookies kids actually finish.

Pitlai is a South Indian lentil stew with bitter gourd (karela), chickpeas, tamarind, and a ground coconut-spice paste. A tangy, complex vegetarian curry with toor dal and jaggery.

Shortcut croissants made without traditional lamination. Cold butter cut into bean-size pieces gives flaky layers, while a long fridge rest develops the buttery, yeasty flavor.

A great gluten-free recipe for a daily staple that has other benefits too. Sorghum is an important grain because it gives an alternative to wheat for those who need a gluten-free diet, it is usually eaten as a whole-grain which keeps the hull and its’ nutrients intact. Sorghum contains selenium and niacin which are thought to help in the prevention of cancer. Flax seeds are especially good for digestion because of its’ mucilage gum content which forms like a gel in the intestinal tract, while cider vinegar is proven to improve insulin sensitivity and to reduce blood sugar levels for those with Type 2 diabetes. For those bread lovers out there, here is a great excuse to have a healthy egg on toast for breakfast, a healthy fish and salad sandwich for lunch and a healthy bean and vegetable soup with a chunk of this tasty rustic bread for dinner. You’ll know which side of your bread is buttered with this recipe!

Classic succotash with fresh corn, lima beans, sweet onions, tomatoes, and torn basil. A simple Southern-American summer side dish that showcases peak-season produce in a single skillet.

Slow cooker pinto beans with a full pound of bacon, red onion, garlic, brown sugar, tomato sauce, and smoky adobo. Serve over thick buttered French bread soaked in the bean broth.

Classic succotash with lima beans, sweet corn, butter, cream, and a hint of savory. The traditional Native American side dish that's been on American tables since colonial times.

Low-fat bean and greens risotto with kidney beans, peppery arugula, and bitter radicchio in a creamy wine-broth-cooked rice base. A no-stir Italian-inspired dinner that skips the butter and oil.

Boston brown bread steamed in a coffee can with rye, cornmeal, whole wheat, molasses, and raisins. The dense, dark New England loaf built to soak up baked beans and butter.

Bean burgers studded with crunchy chopped peanuts and topped with a homemade satay sauce made from chunky peanut butter, sesame oil, chili, and teriyaki.

Whole wheat muffins made with pureed anasazi beans, molasses, and carob. No butter, no oil, all blender. Moist, earthy, and packed with fiber and protein.