Beans and Grain recipe collection

Whole wheat buttermilk waffles with chopped pecans pressed into the top for crunch, served with a warm strawberry-banana maple sauce and plain yogurt. A hearty weekend breakfast.

Cuban black bean stew with ham, rum, and oregano served over rice. Dried beans soaked overnight and simmered until creamy, thickened by mashing a cup of beans back in.

Cucumber dip with pita crisps is a light yogurt and sour cream dip with shredded cucumber, garlic, mint, and cilantro. Served with homemade whole wheat pita chips. Ready in 25 minutes.

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Curried chickpeas with steamed broccoli, turnips, and pearl barley tossed in curry powder, lemon juice, and fresh chives. A quick vegan bowl that comes together in minutes.

North Indian chana masala with whole spices, finished with amchoor (mango powder), dried pomegranate seeds, and a sizzling ghee tadka poured over the top.

Curried turkey pasta salad tosses leftover turkey with whole wheat shells, mango chutney, toasted almonds, and a yogurt-mayo dressing bloomed in warm curry powder. A bright, crunchy use for Thanksgiving leftovers.

Simple curried lentils with browned onions, garlic, and curry powder served over rice. A vegan, high-protein meal from seven pantry ingredients in one hour.

Bread machine pumpkin banana yeast bread with curry powder, whole wheat flour, sesame seeds, and a touch of garlic. A savory-leaning loaf with subtle exotic spice notes from your ABM.

Curried tuna salad stuffs a hollowed-out red bell pepper with tuna, chickpeas, currants, almonds, and a yogurt-curry dressing. A bright Indian-spiced lunch that uses the pepper as both bowl and ingredient.

Curried vegetable stew with chickpeas, potatoes, cauliflower, carrots, and peas in a tomato-spiced broth. A vegan one-pot curry with ginger, turmeric, cumin, and cinnamon served over rice.

A 30-minute curry rice bowl with spinach, black beans, and tomatoes. Naturally vegetarian, high-fiber, and built almost entirely from pantry staples and the freezer.

Curried lima bean soup with whole cloves, peppercorns, and bay leaf simmered until tender, then finished with bloomed curry powder and paprika. A hearty vegetarian bean soup.

Red lentil soup with crushed tomatoes, cumin, coriander, turmeric, and a tadka of popping mustard seeds. Vegan, high-fiber Indian dal broth with warming spice.

Homemade falafel made from cooked chickpeas mashed with tahini, garlic, cumin, turmeric and cayenne, then deep-fried into golden balls. Stuff into pita with cucumber, tomato, sprouts and your favourite sauce.

Microwave chili with lean ground beef, kidney beans, stewed tomatoes, and a clever fat-draining colander trick. Weeknight dinner ready in 25 minutes.