Beans and Grain Recipes

Beef and tequila stew with browned chuck, crispy bacon, chickpeas, tomatoes, and a tequila splash. Mexican-style braise with cilantro and a long, savory simmer.

Prawns in Chinese black bean sauce with ginger, garlic, and green pepper, stir-fried in a wok for quick weeknight takeout at home. Authentic Cantonese stir-fry with deeply savory fermented black bean paste.

Black bean chili with ground chuck, cocoa powder, molasses, cinnamon, and liquid smoke for complex depth. Pressure-cooked dried beans and a low-and-slow simmer build serious flavor.

Vegetarian tamale pie layered with spiced kidney beans, corn, tomatoes, and cornmeal polenta topped with Monterey Jack cheese. Baked until bubbly and golden.

Pinto bean, pecan, and coconut pie: mashed pinto beans bake into a silky custard that tastes like pecan pie, with toasted pecans and sweet coconut throughout. A thrifty Southern classic.

Low-fat linguine with greens, potato, garlic, hot pepper, and tomatoes simmered in vegetable stock. An Italian-inspired pasta loaded with wilted greens and tender new potatoes, no added oil.

Fresh green beans cut into fine strips and sauteed with pearl onions and garlic in olive oil. A simple Italian-style vegetable side dish.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Spicy Rotel tomatoes with hominy and black beans served in warm flour tortillas. A 4-ingredient vegetarian Tex-Mex meal that gets spicier the longer it cooks.

Hot black bean, avocado, and corn salad with chile, fresh lime, and cilantro. Bright Tex-Mex no-cook salad that works as a main or side. Vegan, fiber-packed, and ready when canned beans are.

Homemade chickpea falafel patties with cilantro, parsley, scallions, garlic, and cumin. A vegetarian Middle Eastern burger made from scratch with slow-cooker prepped chickpeas.

Vegan black bean soup brightened with vinegar and soy sauce. Sauteed mirepoix joins long-simmered beans for a brothy, refreshing alternative to richer pureed bean soups.

Greek garbanzo bean soup with kidney beans, tomato sauce, and vegetables sauteed in broth instead of oil. Half-pureed for a thick, hearty texture that's naturally low in fat.

Maharagwe is a Swahili spiced red bean stew simmered in coconut milk with turmeric, hot chili peppers, and tomatoes. A vegan East African comfort dish served over rice or ugali.

Stuffed flank steak with marsala mushroom sauce: Italian braciole-style pinwheel rolled around pork, pancetta, spinach, currants, and provolone, then finished in a porcini-marsala sauce.

Broiled cod tossed with black beans, fresh orange segments, and a cumin-lime dressing over romaine. A bright, protein-packed Cuban-inspired salad that chills beautifully overnight.