Beans grains recipes

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.

Georgian lobio tkemali: tender red beans tossed warm with tangy plum jam, red wine vinegar, garlic, and fresh cilantro. Served at room temperature. A taste of the Caucasus.

Slow-baked navy beans layered with salt pork, smoked ham, onions, garlic, mustard, and a splash of rum. A rich, old-school baked bean recipe with Caribbean flair.

A high-protein twist on classic Boston baked beans using soybeans instead of navy beans. Slow-baked with molasses, ketchup, mustard, and Worcestershire until thick and smoky-sweet. Hearty, plant-powered comfort food.

Classic USDA-style baked beans with navy beans, salt pork, molasses, brown sugar, and dry mustard. A big-batch recipe built for freezing and feeding a crowd.

A delicious side dish made with lima beans that's perfect for that backyard barbecue.

Give your soup a tasty barbecue flavor with this easy to follow recipe that calls for great northern beans and short ribs.

This tasty side dish made with pinto beans, salt pork and jalapeno peppers goes great with rice or even bread bowls.

Couscous with red peppers, onion, garlic, and cumin finished with lemon juice, olive oil, and fresh parsley. A quick side dish ready in 30 minutes.

Four-bean salad with green beans, wax beans, chickpeas, and kidney beans in a sweet vinegar dressing with bell peppers and scallions. A make-ahead potluck classic.

Crunchy pickled green beans canned with fresh dill, garlic, mustard seed, and a touch of cayenne. This classic dilly bean recipe yields 7 pints of tangy, snackable preserved beans.

Nutty bulgur wheat simmered in apple juice, tossed with sautéed zucchini, chopped apple, and warm cinnamon. A wholesome vegan side dish or light meal that comes together in 30 minutes flat.

Pinto bean paste - a 3-ingredient homemade refried bean base ready in 15 minutes. Mash and saute cooked pinto beans in oil, thin with bean stock to your preferred consistency.

Pressure-canned white beans with ham hocks, brown sugar, chili sauce, and mustard. A classic batch canning recipe that fills your pantry with smoky, sweet baked-style beans.

Baked red beans braised in red wine with garlic, bell pepper, tomato paste, and bay leaf. A simple, rustic bean casserole with deep, wine-rich flavor and almost no fat.

Pickled green beans marinated in lemon juice, oil, and dry mustard with pearl onions for four days in a crock. Tangy, peppery, and crisp, these make a sharp side dish or cocktail snack.