1,736 green bean recipes

A refreshing twist on a multi-layer tortilla dip great for serving a crowd.

Hearty winter meal that warms you to your toes! Any leftovers can be used next day for lunch or a side dish for dinner.

An easy and tasty side dish - spicy beans and rice.

A bowl of warm chili is made of quinoa, black beans, spices and lots of tomatoes. Serve it over a bed of rice or with some good crusty bread.

5 alarm chili for serious heat-seekers: layered with jalapeno, serrano, scotch bonnet, chipotle, and pasilla chiles over slow-simmered beans and meat. A deep, smoky, blistering bowl of fire.

Super quick and easy to make, instead of canned tomatoes, I used cherry tomatoes and made our own dressing and kept in the refrigerator for about 2 hours to let marinate; the flavor came out delicious, because of cherry tomatoes, it was more like a salad, definitely is a keeper.

This easy fried rice is also very versatile to make. You can use any other vegetables that you have on hand. Feel free to add some scrambled eggs if you want extra protein boost. The leftover can be kept in the fridge for at least two days.

Sprouted some bean sprouts last week, meanwhile I had some colorful bell peppers needed to be used up, then this was the quick-easy stir-fry I put together.

This nacho casserole is cheesy, tasty and packed with flavors. Serve it with some tortilla chips, heavenly delicious.

WOW!! This burger was so easy to make, I could not believe how delicious they came out! I have already made a second batch, wrapped them individually with foil and put them in the freezer. Yum!

This flavorful dish can be served as a main entree or side dish, hot, at room temperature or even cold.

Hearty vegetarian Texas-style chili with meaty textured vegetable protein, kidney beans, peppers and tomatoes. A high-protein, meatless pot simmered low and slow, and even better the next day.

Colorful Southwestern rice and bean salad with kidney beans, corn, and picante dressing. Vegetarian, low-fat make-ahead perfect for potlucks.

Classic stovetop chili with ground beef, dried pinto or kidney beans, fresh tomatoes, and a hit of cumin and hot chili. Slow-simmered for three hours until the beans turn velvety.

Refreshing Bulgar salad with garbanzo beans (chickpeas).

My mother's recipe from a page torn out of a cookbook years ago. Great for leftovers.