Beans and Grain recipe collection

Whole wheat apricot bread sweetened with maple syrup and laced with orange liqueur. Dried apricots and chopped pecans give every slice chewy fruit and satisfying crunch.

Whole wheat apple cake bars with wheat germ, walnuts, cinnamon, and nutmeg. Dense, fruity, and lightly spiced, cut into bars and dusted with powdered sugar.

Baby lima beans simmered with Italian sausage, cumin seeds, and hot chili pepper in a simple brothy stew. A hearty one-pot meal with just a handful of bold ingredients.

Ranch-style pinto beans simmered with bacon, beer, jalapenos, molasses, and a whole head of garlic. A big-batch cookout side with smoky, spicy, sweet depth in every spoonful.

Bacon bean casserole layers tender soaked white beans with carrots, onions, tomatoes, and crisp bacon for an old-fashioned, frugal one-dish supper. Pair with a green salad.

Homemade whole wheat bagels using a bread machine for the dough. Boiled then baked for that chewy crust and dense interior with just 6 simple ingredients.

Bread machine bagels with a chewy whole wheat and bread flour blend, sweetened with honey, water-boiled and oven-baked. Make 8, 12, or 16 at a time with no special equipment.

Baida Paratha is Indian whole wheat flatbread stuffed with spiced mashed boiled egg, cilantro, and black pepper, shallow-fried in ghee until golden brown on both sides.

Hearty baked bean soup with cannellini beans, stewed tomatoes, molasses, and chili powder. Thick, smoky, and on the table in 40 minutes. Vegan-friendly comfort food.

Slow cooking brings out the tantalizing flavor in this dish that will have your family licking their lips.

Crispy baked samosa logs filled with curried cauliflower, peas, and coconut, rolled in whole-wheat chapatis and served with a fruit-sweetened tomato chutney. A lighter spin on the Indian classic.

Barbecue baked beans with pinto beans, chili powder, brown sugar, mustard, and apple cider vinegar. Baked uncovered until thick and caramelized. Smoky, tangy, and completely meatless.

It definitely warmed me up instantly, a perfect dinner on a cold winter day. I used beef stock to increase the depth of flavour, and it certainly did the job. The soup was very tasty and loaded with nutrients from barley and beans. Made a large pot, and froze the remaining soup.

Pressure cooker barley risotto with dried mushrooms, blue cheese, and Parmesan, no stirring required. Creamy, chewy alternative to classic Arborio risotto ready in under 20 minutes of pressure time.

Curried barley stew with potatoes, carrots, kidney beans, and tomatoes simmered with ginger and garlic. A hearty one-pot meal that's naturally low-fat and filling.

Basic bean soup with homemade vegetable scrap stock, sautéed mirepoix, and cooked beans, half puréed for body, half left whole. Vegetarian, fiber-rich, freezer-friendly.