1,913 gratin recipes

Mixed bean soup with kidney beans, lima beans, chickpeas, lean ham, tomatoes, and a finishing splash of lemon juice. Hearty enough for a full meal in a bowl.

This green-bean dish is outstanding. The green beans exude aromatic flavors and have an interesting chewy texture.

Five-minute refried bean dip with sour cream, chili powder, hot sauce, and chopped onion. A creamy, spiced party dip made from pantry staples. Just mix and serve with tortilla chips.

Santa Maria-style bean soup simmered with carrots, celery, tomatoes, cumin, and bay leaves in olive oil and stock. Vegetarian, one pot, and ready in an hour.

Crunchy marinated vegetable salad with corn, green beans, peas, bean sprouts, and water chestnuts in a tangy hot vinegar-dill dressing. Make-ahead Southern-style potluck favorite.

Frijoles rancheros with pinto beans, crispy bacon, jalapenos, beer, and tomato paste baked until bubbly. A smoky, spicy Mexican-style bean casserole.

Southern catfish chili with chunky white fish fillets simmered in a tomato and kidney bean base with green peppers and garlic. Quick weeknight chili variation ready in 40 minutes.

TVP burritos give you the heft of seasoned taco meat with zero meat. Textured vegetable protein soaks up taco spices and simmers with kidney beans for a high-protein, budget-friendly vegan filling.

Kale soup simmers smoky linguiça sausage with chopped kale, kidney beans, potatoes, and a splash of vinegar. Portuguese-style caldo verde with serious comfort and zero fuss.

Mexican-style giardiniera with cauliflower, carrots, broccoli, green beans, and pearl onions in spiced cider vinegar brine. A refrigerator pickle ready in 48 hours.

Santa Maria beans made with pinto beans, bacon, ham, tomato puree, and red chile sauce. The classic California Central Coast side dish for tri-tip barbecue, slow-simmered until rich and tender.

Moroccan fava bean puree (bessara): dried favas simmered with garlic and cumin, blended with olive oil, served with Arab bread and a cumin-cayenne spice dip.

Roman bean soup with lima beans, fresh tomatoes, and a bright squeeze of lemon. Half-pureed for a rustic, creamy texture that feels like a warm Italian afternoon.

Stovetop bean tamale pie with a spiced kidney bean and corn filling under a thick cornmeal crust. No oven needed, serves two, and comes together in one skillet.

Oil-free Cajun red beans and rice in the McDougall style, with the holy trinity of onion, pepper, and scallion simmered in a spiced tomato broth and spooned over brown rice. A fast, low-fat, plant-based dinner.

This was very good. I had a 26 ounce jar of salsa and used almost all of it. I used the last 6-8 ounces at the end right before I served it.