Beans and Grain recipe collection

Pita pizzas: individual chicken and vegetable pizzas on pita bread with spinach, mushrooms, red bell pepper, and mozzarella. A fast weeknight dinner for six in 40 minutes.

Pizza on the grill with a homemade whole-wheat crust, creamy garlic-tomato sauce, and crumbled gorgonzola. Hot-grilled two-stage crust method delivers smoky char and crisp bottoms.

Poached eggs with smoky chipotle cream sauce over cornbread. A Mexican brunch plate that swaps hollandaise for rehydrated chipotle chiles simmered in sage and thyme cream.

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.

One-pot Mediterranean pork with new potatoes, green beans, oregano, and a bright lemon finish topped with crumbled feta cheese. A hearty weeknight dinner in about an hour.

One-pan pork chop dinner with bacon cider gravy, egg noodles, and green beans. Boneless chops braised in apple cider with honey mustard and thyme, ready in 35 minutes.

Pork tenderloin pinwheels stuffed with a dried apricot and whole wheat bread stuffing, broiled and served with a warm apricot nectar sauce with nutmeg.

Portuguese red bean soup with chorizo sausage, kidney beans, potatoes, tomatoes, and paprika in chicken broth. A hearty, smoky one-pot soup inspired by traditional Portuguese cooking.

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.

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

Homemade power bars with whole wheat flour, peanut butter, molasses, sunflower seeds, raisins, and wheat germ. A dense, chewy energy snack that stores for days.

Prawns in Chinese black bean sauce with ginger, garlic, and green pepper, stir-fried in a wok for quick weeknight takeout at home. Authentic Cantonese stir-fry with deeply savory fermented black bean paste.

Prebaked pie shell using a classic lard-and-butter pastry. Blind-baked with weights for a flaky, sturdy crust ready to hold cream pies, fruit fillings, or quiche.

Pressure Cooked Wheat Berry & Chickpea Stew recipe

Quick Parmesan bread made in the food processor with whole wheat flour, buttermilk, rosemary, and marjoram. Savory, herby, and on the table in 40 minutes.

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.