Beans and Grain recipe collection

Slow cooker pizza beans with pinto beans simmered in tomato, oregano, and rosemary, then topped with melty mozzarella and grated romano. A vegetarian crockpot dinner that tastes like pizza in a bowl.

Pizza on the grill with a homemade whole-wheat crust, creamy garlic-tomato sauce, and crumbled gorgonzola. Hot-grilled two-stage crust method delivers smoky char and crisp bottoms.

Simple, but scrumptious snacks that are perfect when on the go. Try different toppings to add some variety.

Poached eggs with smoky chipotle cream sauce over cornbread. A Mexican brunch plate that swaps hollandaise for rehydrated chipotle chiles simmered in sage and thyme cream.

Cheese bread with hidden pockets of melted Monterey Jack, black beans, sun-dried tomatoes, green chilies, and cumin baked into round Southwestern-style loaves. Freezer-friendly, packed with smoky flavor.

Polo havidge loobia is a Persian layered rice pilau with sweet carrots, kidney beans, cinnamon, and a crisp potato tahdig crust. Aromatic, vegetarian, and deeply comforting.

Slow cooker pork and bean casserole with canned beans, sharp cheddar, bacon, brown sugar, and chili powder. Set-and-forget potluck classic with a smoky-sweet edge.

One-pot Mediterranean pork with new potatoes, green beans, oregano, and a bright lemon finish topped with crumbled feta cheese. A hearty weeknight dinner in about an hour.

Brazilian-style roast pork loin glazed with honey, orange juice, ginger, and clove. Served traditionally with black beans, rice, and cucumber-onion salad.

One-pan pork chop dinner with bacon cider gravy, egg noodles, and green beans. Boneless chops braised in apple cider with honey mustard and thyme, ready in 35 minutes.

Pork tenderloin pinwheels stuffed with a dried apricot and whole wheat bread stuffing, broiled and served with a warm apricot nectar sauce with nutmeg.

Braised pork stew with olives, green beans, white wine, and plum tomatoes simmered low and slow until fork-tender. A rustic Mediterranean one-pot dinner.

Pork with red chili sauce, braised cubes of pork shoulder simmered with chili powder, cumin, oregano, garlic, and a whisper of honey. Tender Tex-Mex taco filling for warm tortillas with rice and beans.

Portobello barley risotto made with pearl barley using the classic risotto method, sweet white wine, rosemary, allspice, and golden raisins. A hearty, earthy vegan main course.

Portuguese red bean soup with chorizo sausage, kidney beans, potatoes, tomatoes, and paprika in chicken broth. A hearty, smoky one-pot soup inspired by traditional Portuguese cooking.

Three-ingredient kielbasa, kidney beans, and pasta shells. The kind of dorm-room or hunting-cabin dinner that delivers protein and comfort fast. Ready in 30 minutes.