Beans and Grain recipe collection

A savory and hearty meat dish that can be easily made with your crockpot. Serve with bread bowls and a soft, crusty bread.

Pinto bean bread, a soft yeast loaf made with mashed pinto beans for extra protein, fiber, and a dense, tender crumb. Rustic and surprisingly good for sandwiches.

Crispy pinto bean cakes with jalapeno, cumin, cilantro, and liquid smoke, coated in cornmeal and pan-fried golden. A vegetarian main or appetizer served with fresh salsa.

Pinto bean, pecan, and coconut pie: mashed pinto beans bake into a silky custard that tastes like pecan pie, with toasted pecans and sweet coconut throughout. A thrifty Southern classic.

Vegetarian pinto beans and brown rice bowl with fresh vegetables, cilantro, salsa, and yogurt. A healthy, fiber-packed Mexican-style meal ready in 20 minutes.

Pinto beans simmered with potatoes and celery, then folded into peanut oil-fried onions. A traditional West African one-pot dish that's hearty, vegan, and meant to be spooned over rice.

Pinto Pizza Ole with a seasoned beef and mashed bean base, Monterey Jack cheese, green pepper, and fresh guacamole on top. A Mexican-inspired pizza that's also great meatless.

Vegan stuffed peppers filled with mashed pinto beans, tomatoes, celery, and basil, topped with nutritional yeast and baked. A hearty plant-based main dish.

Pinto bean salsa with three dried chiles, dark beer, blackened tomatoes, and caramelized onion, pureed and re-fried in smoking-hot peanut oil. A deeply smoky, complex Mexican condiment.

Pissaladiere-style pizza with caramelized leeks, roasted eggplant, roasted peppers, capers, basil, and balsamic vinegar on a homemade whole wheat crust. Vegan-friendly.

Bread machine pizza dough with cornmeal, whole wheat flour, and applesauce for a chewy, slightly sweet crust. Makes 3-4 pizza crusts using the dough cycle on large-loaf machines.

Mexican pizza with refried beans, picante sauce, cheddar, Monterey Jack, black olives, jalapenos, and fresh cilantro on a pre-baked crust. Ready in 20 minutes.

Pla nung horapa: Thai steamed red snapper rubbed with a fiery paste of galangal, lemongrass, red chiles, and fish sauce, finished with Thai basil and kaffir lime leaves. Aromatic Thai seafood ready in 20 minutes of steaming.

Vegetarian chickpea and brown rice burgers with toasted sunflower seeds, shredded carrot, and thyme. Pan-fried until crisp outside, hearty inside. Served on French bread.

Milk-poached haddock fillets in a silky butter-flour sauce with halved green grapes. Classic French sole Veronique technique applied to mild flaky white fish. Elegant in 45 minutes.

Polish Reuben casserole layered with sauerkraut, egg noodles, kielbasa, Swiss cheese, and cream of mushroom soup topped with buttered breadcrumbs. All the Reuben flavors in one pan.