Beans and Grain recipe collection

Bean lovers will love this delicious crockpot dish that tastes great with bread bowls or crusty bread.

Create a crockpot full of magic and a scrumptious dish for dinner with this recipe that uses any leftovers you have!

Crock-Pot minestrone soup with kidney beans, zucchini, carrots, red pepper, and crushed tomatoes slow-cooked 8 to 10 hours. A set-it-and-forget-it vegetable soup with rice.

A great side dish that can be made, courtesy of your crockpot. Just in time for Thanksgiving!

This scrumptious dish is made with a variety of spices that creates a mouthwatering aroma in the kitchen.

Crunchy beans with turnips bakes a curried lima bean puree with steamed turnips, walnuts, and soybean sprouts. A plant-based side with Indian-inspired spice.

Cucumber dip with pita crisps is a light yogurt and sour cream dip with shredded cucumber, garlic, mint, and cilantro. Served with homemade whole wheat pita chips. Ready in 25 minutes.

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Curried chickpeas with steamed broccoli, turnips, and pearl barley tossed in curry powder, lemon juice, and fresh chives. A quick vegan bowl that comes together in minutes.

North Indian chana masala with whole spices, finished with amchoor (mango powder), dried pomegranate seeds, and a sizzling ghee tadka poured over the top.

Curried turkey pasta salad tosses leftover turkey with whole wheat shells, mango chutney, toasted almonds, and a yogurt-mayo dressing bloomed in warm curry powder. A bright, crunchy use for Thanksgiving leftovers.

Simple curried lentils with browned onions, garlic, and curry powder served over rice. A vegan, high-protein meal from seven pantry ingredients in one hour.

Bread machine pumpkin banana yeast bread with curry powder, whole wheat flour, sesame seeds, and a touch of garlic. A savory-leaning loaf with subtle exotic spice notes from your ABM.

Curried tuna salad stuffs a hollowed-out red bell pepper with tuna, chickpeas, currants, almonds, and a yogurt-curry dressing. A bright Indian-spiced lunch that uses the pepper as both bowl and ingredient.

Curried vegetable stew with chickpeas, potatoes, cauliflower, carrots, and peas in a tomato-spiced broth. A vegan one-pot curry with ginger, turmeric, cumin, and cinnamon served over rice.

A 30-minute curry rice bowl with spinach, black beans, and tomatoes. Naturally vegetarian, high-fiber, and built almost entirely from pantry staples and the freezer.