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Beans and Peas Galore - 499 recipes

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More Bean and Pea recipes

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Lentil soup is an easy meal to make and their meaty texture will leave one feeling quite satiated

  • 1 1/4 cups green lentils, rinsed
  • good splash of extra virgin olive oil
  • 1 medium-sized onion, chopped
  • 1 celery stalk, chopped
  • 1 to 2 carrots, peeled and chopped
  • 3 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 1 28 oz. can whole tomatoes, chopped (keep juice)
  • Parmesan rind
  • 1 to 2 cups water
  • 2 large handfuls of spinach
  • lime wedge
  • handful Italian parsley, chopped
4.3/5 (11 Votes)

By

A delicious yet healthy salsa

  • 1 can corn
  • 1 can black bean
  • 1/2 red onion
  • 1 small bunch cilantro
  • 1 tomato deseeded
  • 4 garlic cloves
  • 2 1/2 limes
  • Avocado
  • Blue corn tortilla chips or Beligian endive
4.3/5 (9 Votes)

By

Wash lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of water to a boil

  • 6 cups water
  • 1 cup lentils, dried, quick-cooking
  • 2 bacon slices, diced
  • 2 green onions, cut up
  • 1 large carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 onion, finely chopped
  • 1 tbsp vegetable oil
  • 2 tbsp all-purpose flour
  • 1 tbsp vinegar
  • 4 hot dogs, thickly sliced
  • 1 tbsp ketchup
  • 1 tsp salt
  • 1/4 tsp black pepper
4.1/5 (17 Votes)

By

Prep: Cook quinoa ahead. Entire salad can be made ahead if desired

  • 15 oz can black beans, drained and rinsed
  • 1 bunch green onions, sliced
  • 1 cup quinoa (uncooked)
  • 1/2-1 tsp ground cumin
  • 2 1/2 cups pineapple (thawed, if frozen)
  • 1 cup fresh cilantro (or spinach) (optional)
  • 1-2 limes (for juice)
  • hot sauce (optional)
  • 2 red bell peppers, seeded and diced
  • 1/2 cup corn (thawed, if frozen)
  • 1 bell pepper (any), sliced (shared) on the side, or in the salad
4/5 (16 Votes)

By

Prep: Make chickpeas ahead Per serving (3 tacos): 434 calories, 13

  • 1 tbsp low sodium soy sauce, tamari (GF) or coconut aminos (SF)
  • 2 tsp fresh lemon juice
  • 1 tbsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp red pepper flakes
  • 1/4 tsp dried oregano
  • 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 15 oz can chickpeas, drained & rinsed
  • 2 cups shredded lettuce
  • 2 tomatoes, diced
  • 1 cup corn (thawed, if frozen)
  • 1 avocado, pitted & diced (or 8 oz guacamole)
  • 12 corn tortillas
  • hot sauce (optional)
4.3/5 (11 Votes)

By

Quick to make ahead, put in a freezer bag, seal, label with a Sharpie marker and freeze

  • 2 (14 oz) cans black beans, drained and rinsed in a colander
  • 2 (14 oz) cans corn, drained
  • 1 (1 oz) package taco seasoning
  • 1 to 1.5 lbs chicken breasts
  • 1 cup salsa
  • 3/4 cup water
4.3/5 (12 Votes)

By

These days, with the leafy dark greens omnipresent in the produce aisles, it seems like everyone is hailing to the...

  • 1 tablespoon oil, olive, extra-virgin
  • 4 stalk(s) celery
  • finely chopped
  • 1 small onion(s)
  • chopped
  • 2 clove(s) garlic
  • minced
  • 30 ounce(s) lentils, brown, canned
  • drained and rinsed
  • 1 cup(s) tomatoes, crushed
  • 3 cup(s) vegetable juice, low-sodium
  • 1 bunch(es) kale
  • (1/2-pound), tough stems removed and leaves roughly chopped (5 to 6 cups)
  • peppercorns, black
  • freshly ground, to taste
  • 1 cup(s) cheese, cheddar, reduced-fat
  • shredded
4.3/5 (11 Votes)

By

I've always wanted to make Boston Baked Beans

  • 1 pound dried navy beans (about 2 cups), picked over and rinsed
  • 1 tablespoon baking soda
  • 6 ounces salt pork , rind removed and cut into 1/4-inch pieces
  • 1 onion, chopped fine
  • 3 cups water
  • 5 tablespoons packed dark brown sugar
  • 1/4 cup plus 1 tablespoon molasses
  • 2 tablespoons Worcestershire sauce
  • 4 teaspoons Dijon mustard
  • 2 teaspoons cider vinegar
  • Salt and pepper
4.3/5 (15 Votes)

By

Start by finely dicing a small onion and garlic

  • 400 g (drained) black beans and black eye beans
  • 1 small white onion, finely diced
  • 1 clove garlic, crushed
  • 1 1/2 teaspoons onion granules
  • 1 1/2 teaspoons garlic granules
  • 1 1/2 teaspoon cumin
  • 7 teaspoons chipotle sauce (I used Heinz)
  • 1/2 cup plain breadcrumbs
  • 1 1/2 teaspoon olive oil
3.9/5 (7 Votes)

By

Per serving: 317 calories; 5 g fat (2 g sat, 1 g mono); 8 mg cholesterol; 56 g carbohydrates; 0 g added sugars; 15 ...

  • 1 pound dry pinto beans, soaked (see Tip)
  • 6 cups water
  • 1 medium onion, chopped
  • 1 medium red bell pepper, diced
  • 2 stalks celery, sliced
  • 1 cup frozen corn, thawed
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 tablespoons lime juice
  • 1 1/2 teaspoons salt
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal, preferably whole-grain
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons cold butter, cut into cubes
  • 1 fresh jalapeño, finely chopped
  • Zest of 1 lime
  • 1/2 cup buttermilk
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup sliced radishes
4.1/5 (7 Votes)

By

1. Preheat oven to 180°C

  • 1 Tbs olive oil
  • 8 beef sausages
  • 1 large brown onion, chopped
  • 4 rashes bacon, rind removed and chopped
  • 2 garlic cloves, crushed
  • 2 cups dried brown lentils, rinsed
  • 2 dried bay leaves
  • 3 cups (750mls) chicken stock
  • 4 tomatoes (or 1 tin), chopped
  • 1/2 cup of flat-leaf parsley, chopped
4.3/5 (6 Votes)

By

This savory soup is a delicious cross between baked beans and tomato soup

  • 6 ounces thickly sliced bacon, cut into 1-inch strips
  • 1/2 medium sweet onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon pure maple syrup
  • 2 (15-ounce) cans pink beans with their liquid
  • 3 cups chicken stock or low-sodium broth
  • Salt
  • Cayenne pepper
  • 1 jumbo corn muffin (about 5 ounces), cut into 3/4-inch cubes
  • Chopped scallions, for garnish
4.3/5 (6 Votes)

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Pork and Pink Bean Soup with Corn Muffin Croutons Lentil Soup