1,508 gratin recipes

Red beans and brown rice with chili powder, cumin, and coriander, served with a fresh tomato-jalapeno-lime salsa. A hearty, spice-forward one-pot meal from dried beans.

Pork stew with white beans and eggplant builds a rustic Provençal one-pot from browned pork shoulder, dry white wine, plum tomatoes, and tender eggplant simmered with thyme and bay.

Traditional Maya corn and bean tamales with masa flour and slow-cooked beans. A 4-ingredient vegan recipe wrapped in corn husks and steamed for an authentic Mesoamerican meal.

Silky black bean soup with bacon, honey, and aromatics blended and strained smooth. Serve with cool sour cream and bright mango salsa for a stunning contrast of flavors.

Three-bean salad with steamed French beans, kidney beans, and chickpeas in a tangy yogurt-mustard dressing. Add tuna or grilled bacon for a heartier meal.

Louisiana red beans and rice with the holy trinity, cumin, thyme, and hot sauce. A hearty vegetarian version of the Cajun Monday classic, served over steamed rice.

A simple and delicious baked beans side dish that can made with some help from your crockpot.

This easy to make soup for lunch will have you licking your spoon, and maybe even your bowl!

Fat-free pinto bean soup simmered with garlic, jalapeno, onion, and fresh cilantro. Six ingredients, one pot, 35 minutes. A hearty, budget-friendly soup with a kick that proves simple can be seriously satisfying.

Low-fat linguine with greens, potato, garlic, hot pepper, and tomatoes simmered in vegetable stock. An Italian-inspired pasta loaded with wilted greens and tender new potatoes, no added oil.

Sangre del Diablo vegetarian chili with TVP, pinto beans, sun-dried tomatoes, and bold spices. A massive batch recipe that feeds 30 with serious heat from cayenne.

Fat-free three bean salad shakes together steamed green beans, chickpeas, kidney beans, and red onion in rice vinegar. No oil, no sugar, just five ingredients and a fridge.

Hearty three-bean chili with black beans, kidney beans, and pinto beans simmered in tomato-chili broth with bell peppers, topped with sour cream and fresh diced peppers. Meatless, protein-packed comfort.

Usal is a spiced Indian mung bean curry with cumin, turmeric, coriander, ginger, and garlic simmered in tomato. Vegetarian, high-protein, and ready in 40 minutes. Serve with rice or flatbread.

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

Old-fashioned Pennsylvania Dutch chow chow relish packed with green tomatoes, string beans, lima beans, corn, cauliflower, and peppers in a tangy mustard-vinegar brine. A Southern pantry staple for canning season.