386 butter bean recipes

Espresso hazelnut cheesecake with a butter cookie cinnamon crust, water bath baked filling with roasted hazelnuts, and piped whipped cream with espresso beans.

Island-style chicken stir-fry in a creamy peanut-curry sauce with garlic, ginger, fish sauce, and red curry paste. Loaded with carrots, zucchini, squash, bean sprouts, and crunchy chopped peanuts.

Peanut noodles with chicken, bean sprouts, and red bell pepper tossed in a soy-ginger peanut sauce. A fast, one-pot weeknight dinner ready in 30 minutes.

Eugenia Potter's 27 Ingredient Chili Con Carn recipe

One master cream soup recipe with a butter-flour roux and half-and-half, plus six variations: cauliflower, broccoli, cucumber, lima bean, spinach, and asparagus. Serve hot or cold.

Slow-simmered black bean soup with a smoky ham hock, fresh thyme, and a splash of dark rum stirred in at the end. Garnished with chopped egg, parsley, and lemon slices.

Traditional Indian soured lentils in tangy yogurt sauce with warming spices. A protein-rich vegetarian dish where mung dal meets creamy, fermented yogurt.

Cheesy Vegetarian Brown Rice and Bean Chili recipe

A lush coffee custard filling folded with whipped cream in a chocolate-graham cracker crust, garnished with chocolate-covered espresso beans. The dessert every coffee lover needs.

Five-day beans: a slow-cook project where dried limas soak, simmer with aromatics, rest, and finish under a crusty cream and breadcrumb topping. Bean heaven for patient cooks.

Slow cooker venison chili loaded with kidney beans, mushrooms, jalapenos, barbecue sauce, and six cloves of garlic. Thick, spicy, and built for long cooking.

Veal chow mein casserole baked with tomato soup, Worcestershire sauce, and bean sprouts, served over crispy noodles. A retro American-Chinese comfort dish.

Moroccan chicken stew with acorn squash, chickpeas, raisins, and warm spices served over fluffy couscous. A microwave-friendly one-pot North African dinner with toasted almonds and fresh mint.

Veggie burgers made from mashed chickpeas, chopped pecans, spinach, carrots, and bell peppers bound with whole wheat bread crumbs. Pan-fried in butter for a crispy, golden crust.

Risotto primavera packs spring vegetables into creamy arborio rice: green beans, peas, asparagus, artichokes, carrots, and tomatoes folded in stages, finished with butter and Parmigiano. The garden in a bowl.

A nice dessert, there are three great toppings on the top, mixing very well!