2,667 can ding recipes

Three-bean salad tossed in a blended herb dressing with nutritional yeast and molasses creates a protein-packed vegan side for potlucks, picnics, or meal prep.

Italian giardiniera pickled vegetables with red peppers, cauliflower, wax beans, squash, radish, carrots, and onion in a basil-garlic brine. Water-bath canned for long pantry storage.

Fresh green beans, mushrooms, zucchini, and tomato wedges simmered in a tangy Worcestershire-vinegar sauce with oregano. Serve hot as a side or chilled as a vegetable salad.

Vegetarian chickpea and brown rice burgers with toasted sunflower seeds, shredded carrot, and thyme. Pan-fried until crisp outside, hearty inside. Served on French bread.

Chickpea and eggplant stew baked with tomatoes, garlic, and fresh mint. A hearty vegan Mediterranean stew with crispy, salted eggplant and creamy chickpeas.

Fasolia Gigandes, a Greek butter bean stew baked in tomato sauce with olive oil, garlic, and parsley. Giant beans braised in the oven until tender and saucy. Vegetarian.

Rich black bean soup simmered with bacon, ham, brown rice, cumin, and garlic, then blended smooth and finished with sherry. A big-batch crowd pleaser.

Black and white bean vegetable chili simmers black beans, great northern beans, corn, potato, and green chiles in a quick cumin broth. A 45-minute meatless chili finished with cilantro and lime.

Hearty roasted vegetable soup with eggplant, zucchini, sweet potatoes, peppers, leeks, and three kinds of beans in herb-infused vegetable broth. A vegan, high-fiber dinner soup.

Slow-cooker beef chili with pinto beans, green chiles, jalapeños, and a splash of balsamic for brightness. An Arizona-style chili that simmers 8 hours and tastes better the next day.

Oatmeal pancakes with chopped Jonathan apples and pecans, cooked in butter until golden. Hearty, rustic breakfast pancakes with fruit baked right into every bite.

Hearty chicken and cannellini bean soup with carrots, celery, and tomato, finished with a fragrant swirl of sage-rosemary-thyme herb oil. A Tuscan-inspired bowl that's healthy, filling, and ready in 45 minutes.

Weight-conscious cabbage soup with ground beef, tomato juice, mixed vegetables, and beef bouillon. A filling, low-carb soup that simmers for 2 hours with simple pantry ingredients.

Rice and bean casserole with brown rice, pink beans, cottage cheese, and wheat germ, topped with sesame seeds. A high-protein vegetarian one-dish meal.

A healthy and tasty soup made with ground turkey, spaghetti sauce and cauliflower florets.

Vegetarian three-bean chili with black beans, pinto beans, and kidney beans, loaded with poblano peppers, cumin, and TVP for meaty texture. A big-batch vegan chili that feeds a crowd.