Beans and Grain recipe collection

Creamy lima bean soup blended smooth with carrots, mushrooms, and soy sauce. A hearty vegetarian soup with an earthy, savory depth from five cups of mushrooms.

Southern-style dried lima beans slow-simmered with smoked ham hock skin, bacon drippings, and a pinch of sugar until creamy and tender. Simple, smoky, old-fashioned comfort food.

Lima beans with jalapeno, sunflower seeds, tomato, onion, and fresh cilantro. A quick, low-calorie plant-based side dish with some heat and crunch.

Lima beans with grilled stuffed grape leaves: vegetarian dolmas packed with spinach, zucchini, and summer squash, skewered and grilled, served over simmered lima beans with tomato and jalapeno.

Linda Williams' many bean soup with mixed dried beans, a ham bone, tomatoes, carrots, and chili powder. A slow-simmered Southern bean soup built to feed a crowd.

Linguini tangled with blanched asparagus, baby artichokes, fava beans, cremini mushrooms, and sun-dried tomatoes, finished with an herb puree, extra virgin olive oil, and Parmigiano-Reggiano.

Vegan linguine with new potatoes, wilted greens, green beans, and roma tomatoes in a garlicky vegetable stock sauce with red pepper flakes. Light, hearty, no oil needed.

Linguine tossed with baby lima beans, grainy mustard, scallions, and fresh plum tomatoes in a light vegetable broth sauce. Ready in 15 minutes.

Loaded black bean soup pureed silky-smooth with smoky ham hock, sherry, lemon, and a finish of sour cream and fresh dill. Steakhouse-style classic that elevates the humble bean.

A hearty and savory chili that tastes wonderful with a crusty bread or those old-fashioned bread bowls.

Lon Tao Jiao: a Thai coconut milk and fermented bean sauce dip served with raw cucumber, cabbage, and green beans. A salty-sweet-sour Thai vegetable platter.

Lone dao jiow, a Thai coconut dipping sauce with bean sauce, shallots, palm sugar, and tamarind served with fresh cucumbers, cabbage, and green beans. Salty, sour, and sweet.

Roasted Long Island duck with a gastrique sauce made from caramelized sugar, red wine vinegar, and duck stock, garnished with fresh grapefruit sections. A refined, restaurant-level dish.

This savory and succulent chili is made with beef, white kidney beans and chickpeas.

Chili lovers will enjoy this healthier version that tastes wonderful with a light crusty bread or those classy bread bowls!

Treat your family to the smell of cinnamon in the morning with these scrumptious snacks.