Beans and Grain Recipes

Western beans and franks slow-baked with two kinds of beans, molasses, brown sugar, bacon, and diced orange. A hearty, smoky bean pot with citrus sweetness.

Caribbean guisado loaded with pumpkin, yucca, chickpeas, and pinto beans, slow-roasted with 16 cloves of garlic and fresh cilantro until the vegetables melt into a thick, fragrant sauce.

Crustless green bean pie with cheddar cheese, mushrooms, and a Bisquick batter that forms its own crust as it bakes. A savory vegetable main dish.

Casserole de Santa Fe layers spiced cornmeal cornbread batter with pinto beans, tomato sauce, and cheese for a hearty vegetarian Southwestern bake. Cumin and chili powder built in.

Traditional Mexican epazote black beans soaked overnight, simmered with onion and epazote leaves, then mashed and refried in onion-scented oil. Authentic frijoles refritos negros from scratch.

Chunky kidney bean dip with sour cream, cumin, coriander, hot sauce, and lemon juice. A no-cook bean dip with warm spice and creamy texture, ready in 10 minutes.

Hearty vegetable soup with 7-grain cereal, tomatoes, green beans, corn, mushrooms, and winter squash simmered until tender: finished with canola oil and fresh parsley for bright flavor.

Savory baked beans with crispy turkey bacon, tangy mustard, and Worcestershire depth. Lightened-up side dish simmered in ketchup-vinegar sauce for classic barbecue flavor.

Vegetable-packed alphabet soup with barley, tomatoes, and peas in a chicken-beef broth. Wholesome, colorful, and satisfying without any meat.

Buttery pie crust layered with caramelized apples and silky maple custard, topped with cinnamon whipped cream. This showstopper combines fall flavors in one stunning dessert.

Set-it-and-forget-it slow cooker stew packs chicken, eggplant, potatoes, and beans into one hearty 8-hour meal that feeds a crowd.

Vegan BBQ beans simmered with molasses, tomato sauce, chili powder, cumin, and hot sauce. Water-sauteed veggies keep it oil-free. Serve on buns like sloppy joes, over grains, or as a picnic side.

Seven bean and barley mix baked with molasses, honey, and tomato puree until thick and caramelized. A hearty, plant-based twist on classic baked beans.

Hearty baked round steak and dried lima beans slow-cooked in tomato juice with bacon, brown sugar, and dry mustard. A rustic one-pot meal that feeds 8 and tastes even better the next day.

A great rendition to crockpot-made beans that are best served with bread bowls or hamburger buns.

Hearty lima beans and black-eyed peas tossed with roasted cashews, crunchy veggies, and a smoky cumin-balsamic dressing. Vegetarian, protein-packed, and ready in 20 minutes.