Pasta recipes

Thai green bean jungle curry with red curry paste, chicken broth, and bamboo shoots. No coconut milk, just a clean, spicy broth that infuses the beans with curry flavor. Served over rice.

Pearl barley simmers in chicken stock with carrots, turmeric, and lime juice, then gets finished with sour cream in this Persian-inspired soup that's both hearty and surprisingly bright.

Falafel sandwiches with split pea and chickpea flour fritters stuffed into pita pockets with tomatoes, onions, pickles, and your choice of homemade hummus or tahini sauce. A vegan Middle Eastern lunch.

Fassoulakia Yahni: Greek-style green beans slow-braised in olive oil with tomatoes, garlic, and fresh herbs. A classic ladera dish that's naturally vegan and full of Mediterranean flavor.

Old-fashioned bean and bacon soup made with dried pinto beans, smoky bacon, carrots, celery, and a splash of vinegar at the end. Slow-simmered, hearty, and far better than the canned version.

Moong dal pounded into a paste with red curry and kaffir lime, shaped into walnut-sized balls and fried golden. Served with a sweet rice vinegar dipping sauce. A traditional Thai snack.

Senator Barry Goldwater's no-frills chili recipe with ground beef, dried pinto beans, tomato paste, chili powder, and cumin. Five hours of low, slow simmering for deep, honest flavor.

A dead-simple 5-ingredient chili with ground beef, kidney beans, tomato sauce, tomato paste, and taco sauce. No extra spices needed. Just simmer and serve.

A simple and tasty recipe that is hassle-free and easy to make with a crockpot.

Baked red beans braised in red wine with garlic, bell pepper, tomato paste, and bay leaf. A simple, rustic bean casserole with deep, wine-rich flavor and almost no fat.

Hummus bi tahini is the traditional Middle Eastern chickpea dip, blended creamy with tahini, lemon, olive oil, and garlic. The tahini-first technique gives it that authentic silky texture.

Five beans and sausage casserole loads pork-and-beans, wax, lima, green, and chili beans into a tomato-mustard sauce with cooked sausage. A potluck legend that feeds a crowd.

Smoky chipotle salsa blended from canned chipotles in adobo, tomato paste, brown sugar, and red wine vinegar. Sweet, fiery, and ready in 10 minutes. Makes 2 cups.

Ground beef and bean casserole with chickpeas, pork and beans, tomato paste, and bell pepper. Cook it on the stovetop in 10 minutes or bake it in the oven.

I was surprised at how good this was. I will add fresh cilantro next time, and fresh veggies such as corn and green onion, celery. Was not spicy enough for my taste, so maybe add jalepeno next time as well. I enjoy this recipe!

Portuguese red bean soup with chorizo sausage, kidney beans, potatoes, tomatoes, and paprika in chicken broth. A hearty, smoky one-pot soup inspired by traditional Portuguese cooking.