Beans and Grain recipe collection

Pita pizzas with a fresh spinach-parsley pesto, sweet red bell pepper, and melted mozzarella. Ready in 20 minutes. Lighter and brighter than classic basil pesto pizza.

Slow cooker pizza beans with pinto beans simmered in tomato, oregano, and rosemary, then topped with melty mozzarella and grated romano. A vegetarian crockpot dinner that tastes like pizza in a bowl.

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

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.

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.

Three-ingredient kielbasa, kidney beans, and pasta shells. The kind of dorm-room or hunting-cabin dinner that delivers protein and comfort fast. Ready in 30 minutes.

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 bean pie: a humble vegetarian main built on red kidney beans, tomato, mushrooms, and a fluffy mashed potato crust. Simple, hearty, pantry-friendly comfort food.

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.

Potato pie crust made with mashed potatoes, vegetable oil, and whole wheat pastry flour. Vegan, dairy-free, no rolling out cold butter. Tender enough for sweet or savory pies.

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

Pressed bean curd soup with pan-fried tofu, green peas, tomatoes, corn, and a savory broth of soy sauce, dry sherry, and sesame oil. A hearty vegetarian Chinese soup.

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.

Pressure Cooked Wheat Berry & Chickpea Stew recipe

Pressure cooker quinoa cooked in vegetable stock for a fluffy, flavorful grain in just 2 minutes of pressure time. A fast rice substitute with tender yet crunchy texture.

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.