Beans and Grain recipe collection

Pizza on the grill with a homemade whole-wheat crust, creamy garlic-tomato sauce, and crumbled gorgonzola. Hot-grilled two-stage crust method delivers smoky char and crisp bottoms.

Simple, but scrumptious snacks that are perfect when on the go. Try different toppings to add some variety.

Cheese bread with hidden pockets of melted Monterey Jack, black beans, sun-dried tomatoes, green chilies, and cumin baked into round Southwestern-style loaves. Freezer-friendly, packed with smoky flavor.

Polo havidge loobia is a Persian layered rice pilau with sweet carrots, kidney beans, cinnamon, and a crisp potato tahdig crust. Aromatic, vegetarian, and deeply comforting.

Slow cooker pork and bean casserole with canned beans, sharp cheddar, bacon, brown sugar, and chili powder. Set-and-forget potluck classic with a smoky-sweet edge.

Braised pork stew with olives, green beans, white wine, and plum tomatoes simmered low and slow until fork-tender. A rustic Mediterranean one-pot dinner.

Portobello barley risotto made with pearl barley using the classic risotto method, sweet white wine, rosemary, allspice, and golden raisins. A hearty, earthy vegan main course.

Potato and green bean salad tossed in a garlicky white wine vinaigrette with red onion and oregano. A make-ahead side that improves overnight in the fridge.

Potato burgers made with grated potatoes, onion, and whole wheat flour. A 4-ingredient vegan patty with crispy edges and a tender center, ready in 20 minutes with no oil needed.

Scottish potato scones made with just mashed potatoes, whole wheat flour, and salt. Three ingredients baked at high heat for crisp, golden flatbreads.

Homemade power bars with whole wheat flour, peanut butter, molasses, sunflower seeds, raisins, and wheat germ. A dense, chewy energy snack that stores for days.

Quinoa tabbouleh swaps bulgur for pressure-cooked quinoa, packed with finely minced parsley, celery, carrots, and scallions in a lemon-mustard-mint vinaigrette. Gluten-free, protein-rich, and make-ahead friendly.

Prune coconut bars with a soft prune-orange filling between a crunchy oat, whole wheat, and coconut crust. No refined sugar, no eggs, and naturally sweet.

Puerto Rican beef stew braised in red wine and beef broth with potatoes, carrots, and green beans. A hearty Dutch oven dinner with deep, herb-rich gravy.

Don't be alarmed by the name because this scrumptious dish is savory down to the last forkful.

Authentic pumpernickel bread with a rye flour starter, whole wheat, wheat germ, bread crumbs, and caramel for color. A 4-loaf recipe with an overnight rye starter from scratch.