3,781 gratin recipes

Traditional Thai mung bean pudding thickened with arrowroot and topped with warm salted coconut milk. A naturally vegan dessert that's creamy, lightly sweet, and just as good cold from the fridge.

A chilled, crunchy gazpacho-style soup packed with black beans, corn, jicama, peppers, cucumber, and zucchini in tangy tomato juice. Low-fat, vegetarian, and loaded with fresh vegetables.

Microwave chili with lean ground beef, kidney beans, stewed tomatoes, and a clever fat-draining colander trick. Weeknight dinner ready in 25 minutes.

Vegetarian shepherd's pie with a three-bean puree base, sauteed peppers and zucchini in crushed tomatoes, topped with golden mashed potatoes. Comfort food, plant-powered.

Bean and rice burgers blend mashed beans with brown rice and whole-wheat flour for a hearty vegetarian patty. High-fiber, customizable with potatoes, bran, bulgur, or grated carrots.

Easy chili mac with ground chicken, elbow macaroni, and canned chili with beans. Just 5 ingredients and 45 minutes for a filling one-skillet weeknight dinner that serves up to 4.

Quick chicken and kidney bean skillet simmered with chili spices in V8 juice, ready in under an hour for an easy weeknight dinner over rice.

Bean lovers will love this delicious crockpot dish that tastes great with bread bowls or crusty bread.

Try this succulent quiche that's made with swiss chard, belpaese and parmesan cheese.

Southern beans stew with black-eyed peas, bell pepper, thyme, cinnamon, and creamed coconut stirred in at the end. A hearty vegetarian stew with Caribbean-Southern crossover flavors.

Vegan red bean chili with curry powder, paprika, miso, and basil. A meatless devil's chili with smoky umami depth from miso and a curry-spiced twist.

Store-bought non-fat salad dressing makes this salad as simple as can be. Crunchy vegetables make it tasty and low in fat.

Chinese clay pot crab stir-fried with fermented black beans, garlic, ginger, and scallions in rice wine and chicken stock. A dramatic, fragrant shellfish dish ready in 25 minutes.

Franks and beans cooked in the microwave with crushed pineapple, chili sauce, and onion. A sweet and tangy twist on the classic that's ready in under 15 minutes.

Traditional Mexican beans cooked in a pot (frijoles de olla) with just onion, lard, and salt. Slow-simmered from dried beans for 3 hours until tender and soupy. The foundation of Mexican cooking.

Old style stacked enchiladas with ground beef, kidney beans, crushed tomatoes, and chili powder layered between fried corn tortillas with raw onion and melted cheese.