Beans and Grain recipe collection

A vibrant, protein-packed five bean salad inspired by Guanajuato, Mexico. This dish combines pinto, black, garbanzo, green, and wax beans with a tangy vinaigrette, fresh vegetables, and a creamy finish. Perfect for potlucks or as a refreshing side dish.

Eugenia's legendary 27-ingredient chili with chopped sirloin, sausage, pinto beans, mushrooms, olives, and orange zest. A kitchen-sink chili that freezes beautifully.

Evil Jungle Prince is a Thai red curry chicken with coconut milk, lemongrass, kaffir lime leaves, red chili peppers, fish sauce, and fresh basil served over shredded cabbage. Also works as a vegetarian stir-fry.

Pasta e fagioli the proper Italian way: dried red kidney beans slow-baked with sage and garlic, then simmered with pancetta and a sofrito of carrot, celery, and onion. Half the beans get pureed for that signature silky, stew-thick body.

Grilled fajita nachos with beer-and-lime marinated chicken, mashed pinto beans, caramelized onions, and a fresh tomatillo-lime salsa. Built on a pizza pan and finished on the grill.

Baked falafel made with chickpeas, garlic, tahini, cumin, turmeric, and fresh parsley. A low-calorie vegetarian falafel recipe coated in flour and oven-baked instead of deep-fried.

Egyptian-style falafel (ta'ameya) with dried fava beans, parsley, garlic, cumin, and coriander, ground twice for the right crispy-yet-tender texture. The original falafel before chickpeas took over.

Baked and pan-fried falafel made with chickpeas, fresh parsley, cumin, and coriander, bound with soaked bread. Crispy outside, tender inside. Vegetarian and flavorful.

Homemade chickpea falafel patties with cilantro, parsley, scallions, garlic, and cumin. A vegetarian Middle Eastern burger made from scratch with slow-cooker prepped chickpeas.

Famous Cuban-style black beans and rice with mashed garlic-cumin-vinegar finishing paste. Vegan, diabetic-friendly, fat-free. Slow-simmered beans served over hot rice for a classic comfort plate.

Sauteed green beans with garlic, mint, and white vinegar topped with crumbled feta cheese and chopped walnuts. A Mediterranean-style side dish that turns frozen green beans into something special.

No-fuss beef chili with just 6 ingredients: ground beef, kidney beans, tomato sauce, water, soup mix, and chili powder. One skillet, 40 minutes, done.

Vegetarian chili with TVP (textured vegetable protein), pinto beans, and fresh chili peppers. Oil-free cooking, ready in 40 minutes. Plant-based protein that satisfies.

Fast Food 4 cooks instant rice with crushed tomatoes, thawed frozen spinach, and Italian seasoning in one pot. Budget pantry dinner ready in 30 minutes, vegan-friendly.

Fast quinoa pilaf with beans, tomatoes, onion, and garlic in one pot. A vegetarian, high-protein grain dish you can season any way you like.

Fat-free chili beans with brown rice, kidney beans, carrots, and tomato sauce. A vegan one-pot meal with zero added oil that's hearty, filling, and customizable.