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Beans and Peas Galore - 499 recipes

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1. In a medium bowl, combine chickpeas, avocado, cilantro, green onion, feta cheese, and lime juice

  • 1 can 1 can chickpeas, rinsed and drained
  • 2 2 avocados, pitted, and chopped
  • 1/3 cup 1/3 cup chopped cilantro
  • 2 tablespoons 2 tablespoons green onion
  • 1/3 cup 1/3 cup feta cheese
  • Juice of 1 lime
  • Salt and black pepper, to taste
4.3/5 (24 Votes)

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Preheat broiler. In a broiler-proof very large skillet stir together the half-and-half, garlic, lemon peel, and sal...

  • 1 cup half-and-half or light cream
  • 1 teaspoon minced garlic (2 cloves)
  • 1 tablespoon finely shredded lemon peel
  • 1/4 teaspoon kosher salt
  • 2 15 ounce cans cannellini beans, rinsed and drained
  • 3/4 cup finely shredded Parmesan cheese
  • 1 pound fresh asparagus spears, trimmed
  • 3 ounces thinly sliced prosciutto
4.4/5 (5 Votes)

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Made this and it is delicious! Recipe Source: National Pork Board Nutrition Facts Number of Servings: 18, serving

  • 16 ounces black beans, drained
  • 16 ounces butter beans, drained
  • 1 clove of garlic, minced
  • 1 teaspoon ground cumin
  • 2 tablespoons tahini (sesame seed paste)
  • 1 tablespoon freshly squeezed lemon juice
  • 4 tablespoons olive oil
  • 1 dash of salt and black pepper, to taste
  • 1 bunch of fresh cilantro, for garnish (optional)
4.5/5 (4 Votes)

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Creamy, tangy and delicious fall rendition of your traditional lentil soup

  • 2 cups of French lentils dry
  • 1 1/2 quart water
  • 3 TS duck fat
  • 4-5 strips of previously cooked bacon
  • 1 leek
  • 1 medium Kabocha squash, chopped and peeled
  • 3-4 handfuls of chopped kale
  • 1/2 cup coconut milk
  • 1 quart chicken bouillon
  • 1 TS sea salt
  • 1 ts curry
  • 1 ts cumin
  • 1 pinch
4.5/5 (4 Votes)

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Prepare sprouted buckwheat and chickpeas for this recipe and then cook them

  • Sprouted grain tortillas (or collard greens raw or steamed or gluten-free tortillas to make this recipe GF)
  • Mixed greens
  • Fresh lentil sprouts (optional)
  • 1-2 tbsp clean gluten-free jerk seasoning from a jar (not a dry rub)*
  • Creamy Dairy-Free, Soy-Free Ranch Dressing (homemade is best)
  • 2 cups cooked chickpeas (try your best to soak them overnight and prepare them yourself instead of eating the aluminum-soaked ones)
  • 1 1/2 cups cooked buckwheat
  • 2 cups sweet potato, diced and steamed
  • 3-4 large kale leaves, chopped and steamed for 2 minutes, until they wilt.
4.4/5 (5 Votes)

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Prepare beans as directed on package

  • Dressing:
  • 1 stalk celery – chopped
  • 3 cloves garlic – chopped
  • 1/4 red onion – chopped
  • 1/2 cup Italian parsley – chopped
  • 1 cup of mixed pitted olives – chopped
  • 2-3 red chili peppers – chopped
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 8 oz. of your favorite macaroni or couscous
  • Juice of 1 lemon
  • 3-4 tablespoons olive oil
4.5/5 (4 Votes)

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In a large Dutch oven, cook the sausage, onions, and garlic over medium-high heat until the sausage is browned and ...

  • 1 (1.22-pound) package lean hot Italian turkey sausage, casings removed
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 4 cups chopped Swiss chard, stems removed
  • 2 (15 1/2-ounce) cans great Northern beans, drained and rinsed
  • Salt and freshly cracked black pepper
  • Mini cornbread muffins, optional
4.2/5 (6 Votes)

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Mix ingredients can use fresh tomato also

  • 2 cans black beans (drain)
  • 1 can white corn (drain)
  • 1 can Rotel tomatoes (drain)
  • 1 bell pepper or mixed colored peppers (chopped)
  • 1/4 onion chopped
  • 1 8oz. zesty Italian dressing or as desired
4.7/5 (6 Votes)

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I enjoy making a pot of soup at the beginning of the week

  • 1 white onion, chopped
  • 1 lb bulk Hot Italian Sausage
  • Qt. Chicken broth
  • 3 cans garbanzo beans, rinsed and drained
  • 1 cup water
  • Handful of chopped fresh cilantro
  • Drizzle of Olive Oil
3.7/5 (23 Votes)

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You can purchase edamame caviar at the deli, or you can make your own at home with easy-to-find ingredients

  • 1 can garbanzo beans
  • 1 can black beans
  • 2 cups edamame
  • 1/2 red onion
  • 1 red pepper
  • 1 yellow pepper
  • 2 to 3 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • Dash salt
  • Dash pepper
  • 1 to 2 tablespoons fresh parsley, chopped
4.1/5 (43 Votes)

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There’s a lot of liquid in this chili, but the quinoa will soak up the broth as it sits

  • 1 tablespoon olive oil
  • 1 sweet potato, peeled and diced
  • 1 large onion, diced
  • 4 cloves garlic, minced or pressed
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground chipotle pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 3 cups chicken broth or vegetable stock
  • 1 (15 ounce) can black beans, rinsed
  • 1 (14.5 ounce) can diced tomatoes
  • 1/2 cup quinoa
  • 2 large boneless skinless chicken breast, uncooked and diced
  • 1 tablespoon lime juice
  • Avocado (optional)
  • Cilantro (optional)
  • Sour cream(optional)
  • Cheese (optional)
4.3/5 (16 Votes)

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Preheat the oven to 400 and line a rimmed baking sheet with parchment paper or aluminum foil

  • 1 cup barley
  • 1 tablespoon salt
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 teaspoon red chili flakes
  • 3-4 cups fresh broccoli florets, rinsed
  • Freshly ground black pepper
  • 1/4 cup olive oil, for serving
4.2/5 (20 Votes)

Any burning questions? Our chefs answer!

Oven-Roasted Chickpeas and Broccoli with Barley Chickpea-Avocado and Feta Salad