122 rich bean recipes

Fresh mango chutney: a raw, uncooked chutney of ripe mango, jalapeño, red onion, ginger, and black beans. Bright, spicy, fiber-packed condiment for grilled fish, chicken, or tacos.

Bean lovers will truly think this savory and hearty soup has a little bit of heaven in it.

Punjabi-style Kali dal slow-simmered with black gram, red kidney beans, ginger, cardamom, and a ghee-cumin tadka. Creamy, buttery, and deeply aromatic.

Bean sprouts are stir fried with bell peppers and carrots, seasoned with soy sauce, rice vinegar and a bit shaoxing wine. Serve it with steamed rice or wrap it into warm crepes or tortilla wraps.

Broiled salmon steaks with butter-sauteed pears, apples, and lime slices. A fruit-forward seafood dish where the sweet compote and citrus brighten rich, fatty salmon in every bite.

Vegetarian pot stickers stuffed with shiitake, napa cabbage, spinach, and tofu, then pan-fried crisp on the bottom and steamed tender on top. A healthy, customizable take on classic Chinese dumplings.

Chili mac casserole with elbow macaroni, chili beans, crushed tomatoes, and melted cheddar. A freezer-friendly, four-ingredient comfort meal.

South Indian sambar with toor dal, potatoes, tomatoes, and tamarind in a spiced lentil broth finished with a mustard seed tempering. Serve with rice, idli, or dosa.

Texas-style venison chili con carne with no beans, loaded with cumin, paprika, oregano, and pure chili powder. Lean, bold, and freezer-friendly wild game chili.

Chicken liver stroganoff: quickly seared livers, sauteed mushrooms, and sweet softened onions in a tangy soured cream and yogurt sauce. A rich, economical twist on stroganoff over rice or pasta.

Chinese steamed salmon steaks with fermented black bean sauce, fresh ginger, and scallions, finished with a sizzling hot-oil pour. Classic Cantonese fish done restaurant-style.

Wild rice and mushroom soup simmered in vegetable stock with red wine, bell pepper, and parsley. A vegan, broth-based soup with earthy depth and chewy wild rice in every spoonful.

Smoky chicken chili built on toasted ancho and chipotle peppers, dark beer, and a whisper of cinnamon. No beans, no tomatoes, just bold, complex heat over rice. Ready in under an hour.

Mushrooms and queen scallops in a silky cream sauce finished with tarragon vinegar and anchovy essence. A refined British appetizer served in scallop shells or a gratin dish.

Egg shortbread cookies with a tender, crumbly texture from butter, sugar, and a whole egg. Blind-baked with pie weights for an even, golden result. Simple 5-ingredient recipe.

Mexican fiesta tart in a cornmeal pastry crust layered with jalapeño Monterey Jack, sharp cheddar, tomatoes, zucchini, olives, and bell pepper. A savory, cheesy Tex-Mex tart served warm.