Beans and Grain recipe collection

Pureed green bean soup made in the microwave with onions, chicken broth, and milk. A smooth, creamy vegetable soup ready in about 20 minutes with minimal cleanup.

Quelites, a traditional New Mexican spinach and pinto bean side dish with bacon drippings, chili pepper, and hard-boiled egg. A 25-minute Southwestern classic.

This scrumptious dish has a fruity and sweet taste that everyone will enjoy! Great idea for a quick dessert after dinner!

Red kidney bean and apple salad with garlic, cilantro, parsley, and a white wine vinegar dressing. A five-minute vegetarian salad with no cooking required.

Bring some Texas-style cooking into your kitchen with this delicious and easy recipe that's hassle-free!

A savory bread machine loaf loaded with fragrant rosemary, Parmesan, Monterey Jack, and oat bran. Whole wheat flour and olive oil give it a hearty, rustic crumb with a crispy, golden crust.

Scheherazade casserole: the classic Moosewood vegetarian bake of bulgur, ground soybeans, tomatoes, cumin and feta cheese. Middle Eastern-spiced, protein-rich and a co-op cookbook hall of famer.

This bread machine nut bread stays unbelievably soft thanks to cottage cheese and sour cream. Loaded with walnuts, raisins, oats, and whole wheat, it fills your kitchen with warm cinnamon fragrance.

Slow-simmered ground beef chili with a surprise twist: sliced pepperoni stirred in with kidney beans for smoky, spicy depth. Serve over rice with melted cheddar on top.

Summer basil salad tossed in a sweet rice vinegar and Dijon dressing with fresh veggies, herbs, and golden raisins. Serve it over fusilli, brown rice, or couscous for a light, vibrant side dish.

Bread machine taco bread made with cornmeal, whole wheat flour, taco seasoning, and applesauce. A savory, spiced loaf that pairs with chili, soups, or sliced for sandwiches.

No-cook hot dog and kidney bean sandwiches tossed with sour cream, hot sauce, and cheddar on split rolls. A retro Texas snack ready in 15 minutes flat.

A big-batch bran muffin batter with three types of bran, buttermilk, molasses, and raisins that keeps in the fridge for up to 2 months. Scoop, bake, and enjoy warm muffins any morning.

Layered Mexican tostada dip with seasoned refried beans, green chiles, black olives, mashed avocado, cheddar, and fresh tomatoes. Serve warm or cold with tortilla chips.

Warm cannellini beans with olive oil, lemon, and garlic spooned over pasta and topped with chunky canned tuna and scallions. A 20-minute Italian pantry dinner.

Open-faced vegetable Welsh rarebit on whole wheat toast with chopped cabbage, carrots, radishes, and bubbly melted cheddar. A crunchy, cheesy 15-minute meal.