734 gratin recipes

Hearty thirteen-bean soup with smoked pork, black beans, tomatoes, and a splash of sherry. Half pureed for a thick, creamy texture with whole beans in every spoonful.

String beans Provencal braised in a sauce of plum tomatoes, onion, garlic, and thyme until meltingly tender. A French-style green bean side dish that's vegan and serves a crowd with simple ingredients.

Coffee pots de creme infused with whole roasted coffee beans and Kahlua, baked in a water bath, and topped with homemade almond praline. A silky French custard dessert.

Homemade maple syrup ice cream served in crisp sablé pastry barquettes with a maple custard sauce. A French-style plated dessert made from real vanilla beans and pure maple syrup.

White chocolate coffee truffles with espresso cream centers, Kahlua, and a white chocolate shell topped with chopped chocolate-covered coffee beans. A homemade candy gift.

Baked bean and cheese tortilla bundles stuffed with refried beans, green chiles, cheddar, tomato, and chili powder. Easy Mexican-style burritos baked until melty and topped with taco sauce.

Saucy Caribbean black beans simmered with fresh ginger, allspice, thyme, and orange juice. Vegan, high-fiber, and full of island flavor in about 40 minutes.

Traditional Cherokee succotash with lima beans, fresh-cut corn, and smoky ham hocks simmered low and slow with bacon drippings. A hearty, soul-warming side dish.

A tasty beans dish made with dried pinto beans, black beans and lima beans.

Fresh tomato sauce with green beans, 6 cloves of garlic, and half a cup of basil tossed over spaghetti. A simple vegetable-forward pasta sauce made from ripe summer tomatoes.

Lemony Rotelli with Zucchini, Cannellini Beans, & Mint recipe

Deep-fried red bean paste cakes wrapped in egg roll skins and fried twice for a crispy, golden shell around sweet, smooth filling. Just three ingredients for a classic Asian dessert or snack.

Linguine tossed with baby lima beans, grainy mustard, scallions, and fresh plum tomatoes in a light vegetable broth sauce. Ready in 15 minutes.

Frijoles de olla are traditional Mexican pot beans simmered with whole garlic heads, onion, and cilantro. Simple black beans cooked from dried in their own broth, no soaking required.

Slow-simmered Mexican pinto beans cooked with salt pork, onion, garlic, chili powder, cumin, and oregano. A four-hour, from-scratch bean pot that gets thick and rich without any mashing.

No-cook black bean salad with diced cucumber, plum tomato, celery, slivered basil, orange zest, and lemon juice. A bright vegan side that gets better as it sits and doubles as a protein-packed lunch.