Beans and Grain Recipes

A simple and delicious baked beans recipe that doesn't take a lot of effort to make and tastes great with any kind of bread you like!

Homemade cream of chicken noodle soup with shredded chicken, elbow macaroni, mixed vegetables, and a sage-and-thyme-scented cream base. A hearty one-pot soup that beats anything from a can.

Vegan Mediterranean lasagna layers eggplant, tofu ricotta, and a hearty mashed kidney bean tomato sauce between noodles. A dairy-free, protein-packed plant-based lasagna with no meat or cheese.

Cashew chicken with bell peppers, a fast wok stir-fry of tender chicken, crunchy cashews, and sweet peppers in a savory soy and soybean-paste sauce. A quick, takeout-style weeknight dinner, gluten-free with tamari.

Granny Fearing's baked beans: a Southern-style classic with canned pork and beans doctored up with ketchup, molasses, brown sugar, and smoked bacon. A sweet-and-smoky side ready in 90 minutes.

Baked chickpeas slow-cook in an earthenware pot with sweet sauteed onions, fresh chile, garlic, and oregano in their own velvety cooking liquid. Greek-style vegan main or side that gets better the longer it bakes.

Fresh shelled pinto beans slow-simmered with tomatoes, cumin, paprika, garlic, and olive oil. Finished with lemon juice and fresh herbs. A vegan side dish from scratch.

Red beans and rice with smoked sausage and ham shank simmered low and slow with thyme, sage, cayenne, and garlic. A classic Louisiana Monday night dinner from dried beans.

A spicy, yet delicious dish that is perfect for a light lunch or hearty dinner.

Soy-marinated beef strips stir-fried with carrots, green beans, and onion, then piled over spaghetti in a glossy ginger-garlic sauce. An easy Asian-Italian fusion dinner the whole family will love.

Consumer Reports vegetarian burger: a grain-and-bean veggie patty of cooked barley, chickpeas, and oatmeal bound with finely chopped vegetables and soy sauce. Versatile enough for patties, sausages, or meatballs.

Vegan pasta and red kidney bean salad with diced zucchini, green pepper, tomato and green olives, bound in eggless mayonnaise with chili powder, coriander, paprika and sage. A protein-rich room-temperature salad for picnics and potlucks.

A vegetable-packed white lasagna layered with a creamy pesto sauce, mashed white beans, mushrooms, peppers, eggplant, and spinach-ricotta. No tomato in sight, finished with a parmesan-breadcrumb crust.

Louisiana-style red beans and rice with a bold spice mix and an unexpected addition of grape juice for sweetness. No meat, all flavor, cooked from dried beans.

Traditional Boston baked beans made with navy beans, salt pork, molasses, and maple syrup, baked low and slow in a bean pot. The classic New England slow-baked pot of beans.

Georgian khachapuri with hand-stretched dough layered with butter, folded envelope-style around a spiced red bean filling with caramelized onions and fresh cilantro.