Beans and Grain Recipes

Mollettes are Mexican open-faced toasts stacked with warm refried beans, melty cheddar or Monterey Jack, and a spoonful of salsa on toasted french rolls. A party-ready appetizer that disappears fast.

Ground beef and green beans in Worcestershire gravy topped with sour cream mashed potatoes and melted American cheese. A shepherd's pie shortcut done entirely in one skillet.

Mexican-style lentils simmer with tomato sauce, sweet corn, onion, and bold spices into a hearty, plant-based base for rice or pasta. Cheap, filling, and weeknight-friendly.

Slow-braised shredded beef in red and green chile sauces with tomatillos, green chiles, and cumin. A New Mexican-style chile stew served with avocado and white cheese.

Baby lima beans simmered with Italian sausage, cumin seeds, and hot chili pepper in a simple brothy stew. A hearty one-pot meal with just a handful of bold ingredients.

Hearty Mexican chili with three beans, eggplant, ale, and poached chicken. Slow simmered with cumin, oregano, and red pepper flakes, then finished with goat cheese and fresh cilantro.

Slow cooker sausage and bean casserole with pineapple chunks, brown sugar, and apple cider vinegar. Dump it in, set it, and forget it for 7-10 hours.

Crisp-tender cauliflower and green beans marinated in Italian dressing with dill weed, red onion rings, and red pepper flakes. A make-ahead chilled vegetable side that needs at least 4 hours to soak up flavor.

Creamy lima bean soup blended smooth with carrots, mushrooms, and soy sauce. A hearty vegetarian soup with an earthy, savory depth from five cups of mushrooms.

Easy slow cooker Southwestern chicken with corn, black beans, chunky salsa, and melted cheddar. Just 5 ingredients and minimal prep for a hands-off dinner.

End of the garden pickle relish using whatever is left in the fall harvest: cucumbers, green tomatoes, cabbage, peppers, beans, and carrots in a sweet mustard brine.

Sliced smoked sausage layered with corn, green beans, and stewed tomatoes, baked under a golden cornbread crust. A Southern-style one-dish supper ready in under an hour.

Pinto bean salsa with three dried chiles, dark beer, blackened tomatoes, and caramelized onion, pureed and re-fried in smoking-hot peanut oil. A deeply smoky, complex Mexican condiment.

Creamy vegan mushroom bean soup purées navy beans with potato, white mushrooms, and shiitake for a velvety dairy-free bowl. Big earthy flavor, no cream needed.

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.

Quick stovetop baked beans loaded with tangy ketchup, brown sugar, and smoky bacon crumbles. Ready in 30 minutes, this sweet and savory side dish skips the oven entirely.