Beans and Grain recipe collection

Easy crockpot Brunswick stew simmers chicken, ham, potatoes, lima beans, corn, and tomatoes into a hearty Southern slow cooker meal. Set-and-forget classic, feeds a crowd.

Rotel dip melts a pound of processed cheese with Rotel tomatoes, canned chili, and browned sausage into the ultimate game-day queso. Four ingredients, one pot, ready in 20 minutes and scoopable with corn chips until the bowl is empty.

Easy red beans and rice with smoked sausage, the Cajun-leaning weeknight skillet. Canned beans and tomatoes plus the holy trinity (onion, bell pepper, garlic) come together in 40 minutes for a one-pot dinner over rice.

Spicy black beans and brown rice simmered with salsa, cumin, garlic, and hot pepper sauce. Pantry-friendly vegan dinner that comes together in one skillet for under a dollar a serving.

Easy sweet and sour chicken velvets chunks of chicken with egg white, stir-fries them with bell pepper, carrot, and pineapple, then glazes with a light sherry-pineapple sauce.

Easy white bean and chicken chili simmered with cilantro, basil, ground chiles, and a hint of clove. One Dutch oven, ready in about an hour, finished with fresh tomato and tortilla chips.

Bread machine whole wheat millet bread blends whole wheat, bread flour and millet flour with toasted bran and molasses. Hearty, high-fiber and hands-off. Press start and walk away.

This recipe is from my father-in-law Ed Stang. He just dumped in whatever goodies are on hand; they always taste great.

Huevos Motuleños: Yucatecan fried eggs on crispy corn tortillas layered with refried black beans, ham, peas, tomato salsa, and melted cheese. Mexico's ultimate breakfast stack from the town of Motul.

No-bake Easter baskets made from shredded wheat, peanut butter, and butterscotch chips. A fun three-ingredient Easter craft kids can shape and fill with candy.

Egyptian lentils (koshari) with rice and elbow macaroni topped with spicy tomato-vinegar sauce and crispy caramelized onions. A hearty vegan comfort dish.

El Charro Barbacoa, shredded slow-simmered beef brisket (or eye of round) layered with roasted green chile, chile colorado salsa, green olives, tomatoes and jalapenos. Tucson-style barbacoa with bright, complex heat.

El Charro Frijoles Refritos (Refried Beans) recipe

Vegan enchilada casserole filled with black beans, whole wheat couscous, and crushed tofu in a spicy tomato-chili sauce. Rolled in corn tortillas and baked until bubbling. Plant-based Mexican comfort food.

End-of-the-garden pickles loaded with peppers, cucumbers, carrots, beans, and cauliflower in a sweet vinegar brine with mustard and celery seed.

Traditional Mexican epazote black beans soaked overnight, simmered with onion and epazote leaves, then mashed and refried in onion-scented oil. Authentic frijoles refritos negros from scratch.