Beans and Grain recipe collection

Huevos rancheros with fried eggs over warm corn tortillas, refried beans, Monterey Jack and fresh tomato-jalapeño-avocado salsa. Classic Mexican ranch-style breakfast.

Hummus bi tahini is the traditional Middle Eastern chickpea dip, blended creamy with tahini, lemon, olive oil, and garlic. The tahini-first technique gives it that authentic silky texture.

Fat-free hummus with roasted eggplant blended into chickpeas, lemon juice, and six cloves of garlic. A creamy, smoky dip with zero added oil that combines the best of hummus and baba ganoush.

Classic homemade hummus with chickpeas, tahini, lemon juice, garlic, parsley, and scallions, blended thick and creamy. Vegan Middle Eastern dip ready in 15 minutes.

Spicy bean cake made with mashed pinto beans, diced apples, raisins, and warm spices like cinnamon, cloves, and nutmeg. Add cocoa for a chocolate version.

Rustic white bean soup with great northern beans, carrots, celery, tomatoes, and vegetable broth finished with extra-virgin olive oil. A hearty, naturally vegan bean soup.

Indian style lentils simmer canned lentils with tomatoes, onion, garlic, ginger, turmeric, and frozen spinach into a weeknight dal. Ready in about 15 minutes.

Indian tacos build hot frybread into open-faced plates piled with stewed anasazi beans, roasted Anaheim chiles, avocado, plum tomatoes, arugula, and red onion. Pueblo and Navajo street-food at home.

Traditional Irish brown bread with whole wheat flour, buttermilk, and baking soda. No yeast needed, just knead, shape into rounds, score with an X, and bake until crusty.

Irish wheaten bread made with whole wheat flour, buttermilk, nutmeg, and orange zest. A no-yeast soda bread loaf with a tender crumb that comes together in minutes.

Irish whole wheat soda bread with buttermilk, no yeast, and no rising time. A rustic round loaf with a signature cross on top that bakes in under an hour.

Vegan Italian barley simmered with chunky tomatoes, green pepper, garlic, oregano, and basil. An oil-free, high-fiber side dish that reheats well.

Hearty Italian bean soup with dried navy beans, tomato sauce, basil, oregano, and whole wheat macaroni. A filling, budget-friendly one-pot meal that's naturally vegan.

Traditional Italian minestrone with white beans, vegetables, broken spaghetti, and a Parmesan rind simmered into the broth for umami depth. The classic peasant-soup approach.

Italian pasta and bean soup (pasta e fagioli) simmers Great Northern beans with onion, carrot, celery, zucchini, and tomato paste, then finishes with al dente pasta. A rustic, hearty peasant-style bowl.

Italian vegetable salad with chickpeas, mixed vegetables, olives, and cherry tomatoes in a basil-garlic vinaigrette. A make-ahead marinated salad for potlucks.