Beans and Grain recipe collection

Mexican vegetable pie with corn, pinto beans, tomatoes, and picante sauce baked in a cornmeal crust and topped with melted Monterey Jack cheese. Vegetarian and ready in 30 minutes.

Hearty ground beef minestrone soup with kidney beans, carrots, green beans, lima beans, and pasta shells in a beefy tomato broth seasoned with Italian herbs.

Yeast rolls from Minnie and Aunt Pete's, soft and tender homemade dinner rolls baked in muffin tins. A heirloom Southern recipe with egg whites for an extra-fluffy crumb.

Mock egg salad made from mashed chickpeas with mayo-style dressing, celery, basil, curry powder, and garlic salt. A quick vegan-friendly sandwich filling with no eggs needed.

Thai mung bean pastries (khanom thuay) with a sweet mung bean flour base topped with coconut-rice flour cream and toasted yellow mung beans. A colorful, no-bake Thai dessert.

Bread machine oat-wheat bagel bread with cinnamon and honey. A chewy, bagel-inspired loaf with oat flour and whole wheat that comes together by dumping everything in and pressing start.

Onion cheddar bread made with whole wheat flour, onion soup mix, and sharp cheddar rolled inside. A jelly-roll style yeast bread with cheese baked on top.

No-cook black bean salad with diced cucumber, plum tomato, celery, slivered basil, orange zest, and lemon juice. A bright vegan side that gets better as it sits and doubles as a protein-packed lunch.

Orange spice bread machine recipe with whole wheat flour, cinnamon, orange juice, and marmalade. A warmly spiced, lightly sweet loaf with citrus flavor baked right into the crumb.

Orecchiette dell'ortolano: Italian gardener's-style pasta with broiled eggplant, fire-roasted peppers, asparagus, and fresh fava beans tossed with olive oil and garlic.

Pasta e ceci, a classic Italian chickpea and pasta soup with garlic, olive oil, Parmesan, and parsley. Simple, rustic, and deeply satisfying.

Pasta with red peppers, escarole, white beans, garlic, and lemon zest. A bright, vegan Tuscan-inspired pasta bowl that's low-fat without feeling like a compromise.

Pasta with tomatoes, white beans, and pepperoni in a quick Italian sauce with basil, oregano, and red pepper flakes. A hearty, protein-packed weeknight pasta for two.

Fresh peach muffins made with pureed ripe peaches, whole wheat flour, cinnamon, and optional pecans. Over two cups of real peach flavor in every batch.

Peasant soup is a humble Tuscan-style bean stew with great northern beans, carrots, celery, garlic, and tomato simmered low and slow. Plant-based comfort food made from pantry staples.

Pureed pinto bean soup with New Mexican red chile, cream, fresh herbs, and toasted pine nuts. Velvety, rustic Southwestern soup with deep slow-cooked bean flavor.