Beans and Grain recipe collection

Classic spaghetti primavera with seven blanched vegetables, sauteed mushrooms and tomatoes, a white wine cream sauce, pine nuts, and Parmesan. A springtime showstopper.

Layers of seasoned refried beans, cubed SPAM, chili beans, cheddar, and Monterey Jack baked until bubbly, then topped with sour cream and olives. This hot layered dip feeds a crowd with tortilla chips.

Hot sandwiches stuffed with SPAM, melted cheese, and crisp vegetables get wrapped in foil and baked until steaming for easy lunch boxes, camping trips, or retro comfort food.

Traditional Spanish black bean soup simmered all day with green peppers, garlic, oregano, bay leaves, and olive oil. Thick, hearty, and naturally vegan. Serve over rice.

A big-batch beef chili with 5 lbs of ground beef, three kinds of beans, jalapeños, and three types of onions simmered in chunky tomatoes. Feeds 12 and freezes like a champ.

A wholesome white bean soup with carrots, celery, green beans, garlic, and basil, brightened with lemon juice. Vegan, high fiber, and kid-friendly comfort food from dried beans.

Thick, paprika-rich vegetarian goulash with red kidney beans, mushrooms, red peppers, and potatoes. Miso adds savory depth to this hearty one-pot stew. Serve over rice or noodles.

Spicy cabbage beef soup made in the slow cooker: browned ground beef, cabbage and kidney beans simmered low in a tomato broth with picante sauce, cumin and a kick of heat. A hearty, hands-off, fill-you-up soup.

Light, healthy chickpea and spinach soup with Moroccan harissa spice over rice or couscous. Quick vegetarian dinner ready in 30 minutes with bold flavor.

Quick Caribbean-inspired chicken with curry, lime, green beans, and coconut simmered with noodles in one pot. Uses leftover cooked chicken for a 25-minute weeknight meal.

Hot Italian sausage, fresh Roma tomatoes, rosemary, and briny green olives tossed with whole wheat pasta. A rustic Italian-inspired dinner ready in under 30 minutes.

Toasted cumin, chili powder, enchilada sauce, beans, and corn simmered into a bold Southwestern sauce served over pasta with melted cheddar on top.

A steamed tofu pate with cornmeal, wheat germ, Dijon mustard, and warming spices like allspice, fennel, and sage. Vegan, sliceable, and keeps in the fridge for two weeks.

Grilled turkey burgers seasoned with chipotle, cumin, cilantro, and allspice, topped with tangy quick-pickled red onions on whole wheat buns. Lean, bold, and ready in 30 minutes.

I made this dish and thought it was too bland. I made it again, doubling all the Indian spices, and it came out much better.

Turkey breast slices rolled around a herb-bright spinach stuffing with fresh basil, thyme, and lemon zest, then seared and baked with a savory mushroom sauce. A complete lean dinner with steamed potatoes and green beans.