4,047 grain recipes

Creamy puréed broad bean soup with sage, savory, and a swirl of thick cream. Silky smooth with whole beans stirred in and topped with golden homemade croutons.

A simple yet taste baked beans that only uses 4 ingredients.

Simple crushed dried chile flakes for authentic New Mexican and Southwestern cooking. Make a big batch to season everything from beans to enchiladas to eggs.

Traditional German braune bohnen: green beans tossed in a dark brown roux gravy with clove-studded onion and bay leaf. A savory-sweet side dish that turns simple beans into something extraordinary.

Vegan baked beans slow-cooked with molasses, brown sugar, warm spices, and tomato sauce. No meat, no dairy, just rich and smoky homemade beans baked low and slow until thick and saucy. A hearty plant-based side dish.

Hearty pinto bean soup simmered with smoky ham hocks, diced onions, celery, and tomato. Thick, warming, and ready in about 40 minutes for a budget-friendly weeknight supper.

A succulent pasta salad that's perfect for a light summer dinner in the backyard.

Tired of the same old leaf lettuce salad? Then try this tasty recipe that uses bulghur and tomatoes.

Pressure cooker collard greens with butter beans, white wine, bay leaves, and fresh hot peppers. Southern comfort without the ham hock, ready in 30 minutes.

Tropical black bean and papaya relish with crunchy jicama, cinnamon-spiced beans, and a citrus-sherry dressing. A fresh, vibrant side dish that's vegan and ready in about an hour.

Bring a Southwestern atmosphere to your crockpot with this simple and savory dish you will love.

Become a fan of the two vegetables with this simple crockpot recipe that will you introduce you a new and exciting flavor.

A tasty and tantalizing dish that's healthy and perfect for the beautiful summer weather!

Authentic frijoles refritos made with cooked beans mashed in lard or bacon drippings and topped with melted longhorn cheese. Three ingredients, 15 minutes, real Mexican flavor.

Baked adzuki beans with chopped mushrooms, scallions, tarragon, and dill seed in olive oil. A simple, earthy vegetarian side dish with just seven ingredients and 40 minutes total.

Frijoles de la olla are Mexican pot beans cooked from dried pintos with just water and salt. Partially mashed for a thick, creamy sauce and served with warm flour tortillas and salsa.