838 rich bean recipes

Lisa's chicken chow mein: marinated chicken stir-fried in a smoking-hot wok with bok choy, shiitakes, bean sprouts, and noodles in a soy-oyster-black bean sauce. Restaurant-style in 40 minutes.

Ground turkey burritos with refried beans, green chilies, picante sauce, cumin, and Monterey Jack cheese wrapped in flour tortillas. A 30-minute Mexican dinner that's easy to customize.

Quick, easy and packed with deliciousness. Serve this sichuan style stir-fry dish with rice to complete the meal.

Mexican-style lentils simmer with tomato sauce, sweet corn, onion, and bold spices into a hearty, plant-based base for rice or pasta. Cheap, filling, and weeknight-friendly.

Pressure cooker barley risotto with dried mushrooms, blue cheese, and Parmesan, no stirring required. Creamy, chewy alternative to classic Arborio risotto ready in under 20 minutes of pressure time.

A hearty vegetable soup with black beans, okra, zucchini, and crushed tomatoes braised in red wine with cumin, ginger, and cayenne. Served over brown rice for a filling vegan meal.

Curried vegetable stew with chickpeas, potatoes, cauliflower, carrots, and peas in a tomato-spiced broth. A vegan one-pot curry with ginger, turmeric, cumin, and cinnamon served over rice.

A quick and easy one-skillet Text style beef dinner is served on top of buns to make delicious Texas Sloppy Joes.

West African chicken and groundnut stew with peanut butter, sweet potatoes, tomatoes, and warm spices served over rice. A hearty one-pot meal bursting with earthy, nutty flavor.

Armenian stew layers dried apricots, chickpeas, and lentils with sliced onions and molasses for a rustic vegetarian one-pot. Naturally vegan, fiber-rich, and served over brown rice.

A tasty make ahead vegetarian burger mix. Make in advance and have vege burgers ready in a flash for a quick and healthy snack or meal.

Mihshi malfuf bi zayt (meatless cabbage rolls): Lebanese vegetarian cabbage rolls stuffed with rice, chickpeas, tomato, and parsley, simmered with garlic, mint, and lemon. Served cold or lukewarm.

Pureed lentil soup simmered with cumin, coriander and saffron, finished with a squeeze of fresh lemon. A silky, spice-warmed vegetarian bowl that turns pantry staples into something genuinely soulful.

Escudella de pages, a traditional Catalan country stew with veal, chicken, salt pork, cabbage, beans, rice, and pasta in a saffron-scented bone broth. Old-world Spanish peasant food that eats like a meal in a bowl.

I ALWAYS add tons of seasonal veggies!!! This one had snow peas, carrots, eggplant, and asian prickly zucchini!

Simple dish made with fresh corn, tomatoes and brown rice, and well seasoned with dried herbs, fresh cilantro and salsa!