Beans grains recipes

Mocha cream baked custard with melted chocolate, coffee, eggs, and cream, slow-baked in a water bath. Topped with whipped cream, almonds, and grated chocolate.

Southwestern tortilla soup with white beans, corn, avocado, fresh tomatoes, and crispy fried tortilla strips in a cumin-lime vegetable broth. Vegetarian and satisfying.

Rajma recipe with red kidney beans simmered in a spiced onion, tomato, and ginger masala with turmeric and garam masala. A hearty North Indian comfort dish, stovetop or pressure cooker.

Pinto bean fudge blends strained beans with chocolate chips, marshmallows, and nuts for a surprisingly creamy candy. No one will guess the secret ingredient.

Warm lentil salad with stir-fried carrots, celery, scallions, and water chestnuts tossed in balsamic vinaigrette. High-fiber, diabetic-friendly, and served on crisp lettuce.

Pinto bean casserole topped with a cayenne-spiked cornmeal pone crust made with yogurt instead of butter. Southern comfort that's hearty, budget-friendly, and nearly vegan.

Curried lima bean soup with whole cloves, peppercorns, and bay leaf simmered until tender, then finished with bloomed curry powder and paprika. A hearty vegetarian bean soup.

A gallon-jar fermented vegetable pickle with cauliflower, green beans, peppers, onions, green tomatoes, and olives cured in a garlicky dill brine. Ready after 10 days of room-temperature fermentation.

Rich black bean soup simmered with bacon, ham, brown rice, cumin, and garlic, then blended smooth and finished with sherry. A big-batch crowd pleaser.

Savory crab quiche with a chili-cheddar pastry crust, smoky bacon, and a silky custard kissed with cayenne and dry mustard. Brunch or dinner, this one delivers.

Vegetarian three-bean chili with black beans, pinto beans, and kidney beans, loaded with poblano peppers, cumin, and TVP for meaty texture. A big-batch vegan chili that feeds a crowd.

Turkey tortilla stew loaded with pinto beans, kidney beans, corn, and crushed tomatoes. A hearty, high-protein one-skillet Mexican-style stew topped with crunchy tortilla chips.

Mild beef and kidney bean chili with green chilies, stewed tomatoes, and ketchup for a sweet-savory depth. A family-friendly chili with flavor but no fire, ready in about an hour.

Crunchy beans with turnips bakes a curried lima bean puree with steamed turnips, walnuts, and soybean sprouts. A plant-based side with Indian-inspired spice.

Quick vegetable medley with corn, black beans, yellow pepper, and tomatoes sauteed in sesame oil and finished with umeboshi vinegar. Vegan and versatile.

Low-fat pie crust made with a blend of unbleached and whole wheat pastry flour and margarine. A lighter, flaky shell for savory pies and quiches with a simple blind-bake option for fruit fillings.