5,662 can ding recipes

A colorful five-bean salad with green beans, lima beans, kidney beans, wax beans, and chickpeas tossed in a tangy sweet vinegar dressing with green pepper, celery, and green onions. Best made overnight.

Vegan sorrel and haricot bean soup with a bright lemony tang from fresh sorrel leaves sieved into a creamy blended bean base. Finished with soy milk for silky body.

Champagne-battered prawns fried light and shatteringly crisp, the bubbles in the sparkling wine making the airiest batter, served with a homemade cocktail sauce and lemon. A flirty little dish made for sharing.

Thai yellow curry paste from scratch with dry-roasted cumin, coriander seeds, dried chilies, lemongrass, shallots, and garlic. Pairs best with beef and pork curries.

Slow cooker Italian vegetable soup with kidney beans, corn, carrots, and a Parmesan finish. A pantry-friendly dump-and-go recipe that simmers into a hearty bowl.

Light fish pasta sauce with turbot, tomatoes, lemon zest, and fresh herbs simmered in fish stock and olive oil. A bright Mediterranean seafood sauce tossed with hot pasta.

Galliano barbecue sauce with ketchup, chili sauce, dark brown sugar, and lemon juice. An Italian liqueur twist on classic BBQ sauce for ribs, chicken, or burgers.

Bean and rice burgers blend mashed beans with brown rice and whole-wheat flour for a hearty vegetarian patty. High-fiber, customizable with potatoes, bran, bulgur, or grated carrots.

Black beans cooked from scratch with lemon juice, then sauteed with mushrooms, green chiles, carrots, and cilantro over brown rice. Includes a basic bean recipe to start from dry.

Gluehwein, traditional German mulled red wine with cinnamon, cloves, lemon peel, and sugar. The one rule: heat it close to boiling but never let it boil.

Lemony sweet potato pie with lemon extract, lemon zest, egg yolks, and milk in an unbaked pie shell. A Southern-style custard pie with bright citrus that cuts the sweetness.

Northern white beans slow-simmered with pancetta, bratwurst, and chicken in chicken stock with thyme and bay leaves. A hearty one-pot bean stew with real depth.

Elegant oatmeal custard baked in a water bath with egg yolks, cinnamon, vanilla, and scalded milk folded into cooked oatmeal. Served hot or cold topped with fresh berries.

A tropical rum cocktail blending dark rum, coconut rum, banana liqueur, and fresh fruit juices with a splash of grenadine and honey. Island vibes in every sip.

Quick no-cook corn and kidney bean salad tossed with cilantro, onion, balsamic vinegar, and lemon juice. Ready in 10 minutes, this flexible, budget-friendly side is built for potlucks and meal prep.

Homemade garam masala spice blend with whole-toasted cardamom, cinnamon, cloves, peppercorns, cumin, and coriander. The aromatic foundation of North Indian cooking, ground fresh for unmatched flavor.