958 besan recipes

Besan barfi made with toasted chickpea flour, cardamom, pistachios, and almonds. This traditional Indian sweet uses a one-thread sugar syrup for fudge-like texture.

Crispy chickpea flour fritters simmered in a spiced potato curry with tomatoes, ginger, cumin, and turmeric. A vegetarian Indian side dish that cooks in 15 minutes once the prep is done. Warm, fragrant, and deeply satisfying.

Besan burfi, a traditional Indian fudge of chickpea flour slow-toasted in ghee with cardamom and sugar. A four-ingredient festival sweet cut into diamond pieces.

Crispy pinto bean patties with cheddar and Worcestershire on whole wheat buns, topped with a tangy yogurt-horseradish sauce. Vegetarian burgers in 20 minutes.

5 bean soup simmers pinto, navy, red, great northern, and black-eyed peas with a smoky ham bone, tomatoes, and chili powder. Hearty, high-fiber, freezer-friendly bowl.

Spicy cowboy beans bake pinto beans with smoked ham, green chilies, brown sugar, and chili powder for a smoky-sweet Tex-Mex baked bean side. A long-simmered chuckwagon classic.

Easy vegetarian bean burritos: refried beans, seasoned taco filling, cheese, and taco sauce rolled in flour tortillas and warmed in minutes. A fast, freezer-friendly lunch or weeknight dinner.

The soup was delicious and easy to make. Ideal for cold winter days.

Potato-bean soup is the dump-and-simmer one-pot supper: potatoes, cannellini beans, carrots, celery, garlic, and dill in chicken broth. Two hours, eight ingredients, weeknight gold.

An easy classic that's even easier using a microwave oven.

Hearty bean soup combines kidney beans, sweet corn and tomatoes in a chili-cumin spiced broth, topped with shredded cheddar. A 35-minute pantry meal that feels like it simmered all day.

A savory bean and ham soup that is simmered to perfection in your crockpot or slow cooker.

Literally means "white food". Blancmange is a delicate, quivering snow-white pudding that goes back to the 16th century that was extremely popular in the Victorian age.

A clean tasting soup that is packed with protein rich beans.

It's quick and easy to make, and it tastes a lot better and healthier too.

Quite tasty and filling. I used black bean instead of pinto beans, I also squeezed half of the lime juice into the dressing, and I omitted the tomatoes that I didn't have on hand. I did think a ripe yet juice tomatoes would add more great flavor. Served it on a bed of lettuce and home-baked tortilla chips.