472 rich bean recipes

An easy chicken strips recipe perfect for a weeknight dinner.

Made quick and easy by using canned (unsweetened) coconut milk and canned kidney beans, this is a great accompaniment to jerk chicken.

A garlic-loaded vegetarian brown rice pilaf steamed with broccoli, squash, green beans, and corn, then tossed with red bell pepper, toasted sesame seeds, and soy sauce. One skillet, one hour.

Baked white bean and brown rice patties with Mexican seasoning, chili peppers, and garlic. A high-protein vegetarian burger alternative with serious spice and crunch.

Thai basil fried rice with fresh red chilies, button mushrooms, long beans, and light soy sauce. A vegetarian wok-fried rice that's spicy, aromatic, and ready in minutes.

Marinated black beans and red lentils on a composed salad platter with red potatoes, carrots, and bell peppers. A tangy mustard-garlic vinaigrette with red pepper flakes ties this high-protein salad together.

Vegan slow cooker black bean chili with brown rice, carrots, and tomatoes cooked overnight in a crockpot. A hands-off, two-day recipe where time does all the heavy lifting for deep, rich flavor.

Thick, paprika-rich vegetarian goulash with red kidney beans, mushrooms, red peppers, and potatoes. Miso adds savory depth to this hearty one-pot stew. Serve over rice or noodles.

A quick vegan curry with chickpeas, potatoes, tri-color peppers, and apples over brown rice. Weeknight-friendly and ready in 40 minutes.

Potato and green bean salad tossed in a garlicky white wine vinaigrette with red onion and oregano. A make-ahead side that improves overnight in the fridge.

Crispy pan-fried vegetarian egg rolls stuffed with cabbage, bean sprouts, celery, water chestnuts, and soybeans. Serve as an appetizer or with brown rice for a full meal.

Layered brown rice casserole with white beans, corn, tomatoes, and tamari sandwiched between two layers of cooked rice. A hearty vegan one-dish dinner with no added oil.

Coconut rice noodles with golden-fried tofu, bean sprouts, red chiles, and fresh coriander in a creamy coconut-soy broth. Vegan and Thai-inspired.

A rustic Italian-style soup packed with chickpeas, escarole, brown rice, and corn in a lemony tomato broth. Low-fat, high-fiber, and feeds a crowd.

Baked kidney beans with bulgur, brown rice, mushrooms, and tomato sauce served warm over fresh spinach leaves. Two whole grains and beans in one hearty vegetarian main dish.

Meaty vegetarian chili built on earthy mushrooms, beans, and chili-cumin spices, served over rice with lime, cilantro, and sour cream. A hearty meatless main without the soy-crumble compromise.