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Beans and Peas Galore - 499 recipes

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Quick and easy vegan antipasto salad is a great starter for an Italian supper, and also makes a great healthy, ligh...

  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tablespoons sugar
  • 2 tablespoons Dijon-style mustard
  • 1/2 tablespoon dried basil, crushed
  • 1/4 teaspoon balck pepper
  • 4 cloves garlic, minced
  • 2 cups fresh spinach
  • 8 slices vegan ham
  • 12 slices vegan pepperoni
  • 2 1(5-ounce) cans garbanzo beans, rinsed & drained
  • 1 cup marinated artichoke hearts
  • 1 cup thinly sliced red onion
  • 1/2 pitted black olives, halved
  • 2 cups chopped tomatoes
4.1/5 (7 Votes)

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Preheat grill to medium. Grill corn until lightly charred, about 2 minutes, turning frequently

  • 4 ears corn, husks removed
  • 2 tablespoons olive oil
  • 1 cup diced red bell pepper
  • 3/4 cup diced red onion {3.75oz}
  • 1/4 cup cider vinegar {2oz}
  • 1 can black beans, rinse, drain
  • 1 teaspoon minced garlic
  • 1/2 cup snow peas, julienned
  • 1 teaspoon sea salt
  • 1 teaspoon fresh cracked black pepper
4/5 (8 Votes)

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In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it

  • 2 T olive oil
  • 2 cloves garlic minced
  • 1 t ground cumin
  • 1 can black beans rinsed and drained
  • 1 1/3 c tomato juice
  • 1/2 t salt
  • 2 T fresh chopped cilantro
4.1/5 (13 Votes)

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In a medium bowl combine together beans, corn, tomato, peppers, and olive oil, mix everything well and set aside

  • For Salad
  • 2 cups red kidney beans, cooked
  • 1 cup corn
  • 1 med-lrg tomato, chopped
  • 1/2 onion, chopped
  • 1/2 green pepper, chopped
  • 1 Tbs olive oil
  • For Tempering
  • 1 Tbs oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • salt, pepper to taste
  • 3 cups cooked white or brown cooked rice
  • juice of half lemon
  • 1/2 tsp garam masala
4.1/5 (10 Votes)

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FOR THE SALAD: Preheat gas or charcoal grill

  • Salad:
  • 2 ears fresh corn or 1 c. frozen corn, thawed
  • 1 can black beans, drained and rinsed
  • 1 can garbanzo beans, drained, rinsed
  • 1 red bell pepper, cut in 1/2” pieces
  • 1 mango, peel, seed, cut in 1/2” pieces
  • Vinaigrette:
  • 2 limes, zested and juiced
  • 2 tablespoons balsamic vinegar {1oz}
  • 1/2 cup chopped fresh basil leaves
  • 1 teaspoon ground cumin
  • 1/3 cup extra-virgin olive oil {2.5oz}
  • Kosher salt and fresh ground black pepper
4.1/5 (8 Votes)

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Place water, bouillon cubes and butter in a 4-quart pot with lid

  • 4 cups water
  • 2 chicken bouillon cubes
  • 1 T butter
  • 2 lbs. frozen baby lima beans
  • 1/2 t ground black pepper
4.7/5 (3 Votes)

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Sauté vegetables in 1 teaspoon olive oil

  • 8 cups chicken broth
  • 1 1/2 cups very finely-chopped onion
  • 1 cup finely-diced carrots
  • 1 cup finely-dived celery
  • 3 cloves minced garlic
  • 1 teaspoon olive oil
  • 1 tablespoon brown sugar
  • 1 teaspoon dried basil or more to taste (or 1 tbspn fresh basil)
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/2 teaspoon freshly-ground black pepper
  • 1 teaspoon salt
  • 1 bay leaf
  • 2 cans diced tomatoes (1 may be Rotel)
  • 4 sundried tomatoes - (to 5) (optional), reconstituted, and diced
  • 2 tablespoons tomato paste
  • 1/4 cup white wine vinegar
  • 1 cup lentils
  • Vermicelli or thin spaghetti broken short lengths
  • 1 can Great Northern beans - (15 to 16 oz)
3.8/5 (17 Votes)

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Fresh flavors of coriander, parsley and lime combine with a nutty warmth of rice, chickpeas and turmeric creating a

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 2 teaspoons turmeric
  • 2 teaspoons dried oregano
  • 1 cup brown rice
  • 2 cups low sodium vegetable stock
  • 1 cup sweetcorn
  • 1 cup cooked chickpeas
  • Juice and zest of 1 lime (plus extra lime wedges for garnish)
  • 1/4 cup parsley, roughly chopped
  • 1/4 cup coriander, roughly chopped
  • Salt and pepper, to taste
4.8/5 (8 Votes)

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Hearty and soothing minestrone soup topped with freshly grated Parmesan cheese

  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 4 tomatoes, finely chopped or 1 (15-ounce) can cut up tomatoes
  • 2 tablespoons parsley, snipped
  • 1 1/2 teaspoons dried basil
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • Salt, to taste
  • 1 bay leaf
  • 32 ounces low sodium fat free beef broth
  • 2 cups desired vegetables such as sliced green beans, cubed potatoes, chopped broccoli, sliced carrots and/or sliced zucchini
  • 3/4 cup or 1 can white kidney beans (great northern)
  • 1/2 cup thin spaghetti, broken
  • Romano or Parmesan cheese, grated, to taste
3.6/5 (14 Votes)

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Skinny Taste Recipe

  • For the black bean, corn and tomatoes:
  • 1 1/2 lb flank steak
  • 1/2 tsp cumin
  • 2 garlic cloves, crushed
  • 1/2 tsp kosher salt
  • fresh cracked pepper to taste
  • 3 tbsp red onion, minced
  • 1 tsp olive oil
  • 1/4 cup fresh squeezed lime juice
  • 2 medium vine ripe tomatoes, diced
  • 1 cup canned black beans, drained and rinsed
  • 1 cups frozen corn kernels (fresh is fine)
  • 2 tbsp finely minced cilantro
  • kosher salt and fresh pepper to taste
3.9/5 (11 Votes)

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Trim fat from meat; cut meat into 1-inch pieces

  • 2 1/2-3 pounds boneless pork shoulder
  • 1 1/2 teaspoons ground cumin
  • 1 tablespoon vegetable oil
  • Slow-cooker liner
  • 1 15 - 16 - ounce can navy beans, rinsed and drained
  • 1 15 - 15 1/2 - ounce can hominy, rinsed and drained
  • 1 16 - ounce jar mango lime salsa or salsa
  • 1 1/4 cups water
  • Lime wedges (optional)
4/5 (8 Votes)

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1.Sort through the lentils to make sure there are no small stones

  • 1 cup brown lentils
  • 1 3/4 cups water
  • Himalayan salt (optional)
4/5 (7 Votes)

Any burning questions? Our chefs answer!

Lentils Vegan Antipasto Salad