Beans and Grain recipe collection

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.

Fry bread with all-purpose flour, whole wheat flour, and cornmeal for a hearty, golden crust. Deep-fried until puffy and crisp, served with honey or maple syrup.

Garden squash and nasturtium butter pasta with tagliatelle, squash blossoms, and a compound butter made from fresh nasturtium flowers, shallots, thyme, and savory. A seasonal garden-to-table dish.

Garlic potato and garbanzo pizza: thin-crust homemade pizza with a Dijon mustard base, sliced potatoes, smashed chickpeas, browned garlic, and red pepper flakes. Vegan-friendly, no tomato sauce required.

Green bean bundles tied with blanched leek ribbons and steamed until bright, served over two silky sweet pepper sauces (one red, one yellow) perfumed with white wine and basil. A dinner party side that looks painterly on the plate.

Green beans and butternut squash glazed in currant jelly, garlic butter, basil, and lemon juice, topped with toasted walnuts. A make-ahead holiday side dish.

Green chile chicken casserole with taco-seasoned chicken breasts baked over refried beans, smothered in green chile sauce and melted Monterey Jack cheese. Five ingredients, one dish.

Grilled chicken tacos with roasted red peppers, black beans, and a citrus-balsamic sour cream dressing. Marinated vegetables rolled in warm flour tortillas for a fresh, zesty taco.

Grilled tempeh with red onion and eggplant on toasted whole wheat bread, marinated in red wine, rosemary, garlic, and fennel. A smoky, vegetarian open-faced grill plate with Italian roots.

Hamalaya casserole layers diced ham, green beans, and minute rice in a creamy soup base topped with melted cheese. A quick one-dish weeknight dinner ready in 35 minutes.

For a healthy treat, heat the wrap in the microwave for 30 seconds and serve with yogurt.

Hominy chili casserole layered with canned chili, black olives, onion, and sharp cheddar cheese. A five-ingredient Tex-Mex bake using pantry staples.

Baked hot bean dip with cream cheese, cheddar, Monterey Jack, sour cream, and taco seasoning, spiked with hot sauce. Bubbling, cheesy, and perfect with tortilla chips.

Individual chili pots layer beef, beans, tomatoes and peppers simmered with garlic and oregano, stirred with rice and topped with melted cheese and sliced olives for a one-bowl weeknight dinner.

Vegan Irish stew that swaps lamb for frozen-then-thawed tofu, the trick that gives it a chewy, meaty bite. Topped with whole-wheat soy-milk dumplings and baked into a hearty one-dish supper.

Caribbeans love spicy food. This dish combines rosemary, thyme, cayenne, black pepper and garlic. Quickly cooked in a hot skillet,these shrimp make a great appetizer. Serve with a splash of fresh lime juice.