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Beans and Peas Galore - 499 recipes

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This is one of Ree Drummond's 16-minute meals

  • 1 cup soy sauce, low-sodium
  • 6 tablespoons sherry or cooking sherry
  • 2 tablespoons cornstarch
  • 4 tablespoons brown sugar
  • 1 tablespoon ginger, peeled and minced fresh
  • 1 1/2 pounds flank steak (or flatiron, or London broil), trimmed of fat and sliced very thin against the grain
  • 3 tablespoons peanut or olive oil
  • 8 ounces fresh snow peas, trimmed
  • 1 large red bell pepper, sliced thin
  • 2 garlic cloves, minced
  • 1 medium onion, sliced thin
  • 1/2 cup mushrooms, sliced
  • 1/4 cup carrots, shredded
  • Crushed red pepper
  • Jasmine or long grain rice
3.8/5 (33 Votes)

By

A healthy, vibrant soba noodle recipe full of fresh springtime produce

  • SOBA:
  • 6 ounces soba noodles
  • 2 cups frozen organic edamame
  • 10 ounces (about 3-cups) sugar snap peas or snow peas
  • 6 medium-sized carrots, peeled
  • 1/2 cup cilantro, chopped fresh (about 2 handfuls)
  • 1/4 cup sesame seeds
  • Ginger-sesame sauce
  • 1/4 cup reduced-sodium tamari or soy sauce
  • 2 tablespoons quality peanut oil or extra-virgin olive oil
  • 1 small lime, juiced
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey or agave nectar
  • 1 tablespoon white miso*
  • 2 teaspoons ginger, freshly grated
  • 1 teaspoon chili garlic sauce or sriracha
4/5 (6 Votes)

By

Quick and easy to make, just toss the ingredients in a bowl and let marinate for up to 6 hours

  • 1 shallot, finely chopped
  • 1 tablespoon finely grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1 (15-ounce) can butter beans or lima beans, rinsed
  • 1 (15-ounce) can black-eyed peas or navy beans, rinsed
  • 1/2 pound green beans, trimmed, cut into 1/2-inch pieces
  • 1/2 cup chopped fresh dill
  • 1/3 cup extra-virgin olive oil
  • Kosher salt, freshly ground pepper
4/5 (6 Votes)

By

Prepare barley as directed

  • 1 cup barley
  • 15.5 oz. can black beans - drained
  • 1 bunch scallions – chopped
  • 1 bulb fennel – chopped fine
  • 1/2 cup Italian parsley – chopped fine
  • 2 tsp. ground Coriander
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • Juice of 1 lemon
  • 1/2 cup Monterey Jack cheese – shredded
  • 2 vine-ripe tomatoes – sliced
  • 1 tbs. olive oil
  • Flour Tortilla Wrap
4/5 (3 Votes)

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Cooking Light March 2010 Nutritional Information Amount per serving (4 Servings - Serving size: 2 patties and 1...

  • Salsa:
  • 1/4 cup finely chopped pineapple
  • 1/4 cup finely chopped mango
  • 1/4 cup finely chopped tomatillo
  • 1/4 cup halved grape tomatoes
  • 1 tablespoon fresh lime juice
  • 1 serrano chile, minced
  • Burgers:
  • 1 1/2 cups water
  • 1/2 cup dried lentils
  • Cooking spray
  • 1 cup chopped onion
  • 1/4 cup grated carrot
  • 2 teaspoons minced garlic
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 3/4 teaspoon salt, divided
  • 3/4 cup cooked pearl barley
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/4 cup finely chopped fresh parsley
  • 1/2 teaspoon coarsely ground black pepper
  • 2 large egg whites
  • 1 large egg
  • 3 tablespoons canola oil, divided
4/5 (3 Votes)

By

1. Cook quinoa as package directs

  • 1 cup quinoa
  • 1 cup canned black beans (rinsed)
  • 1 cup chopped tomatoes
  • 1 cup sliced zucchini
  • 3 tablespoons olive oil, divided
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon paprika
  • Kosher salt and freshly ground black pepper
  • 4 tilapia fillets (about 1 lb. total)
  • 1/3 cup sliced green onions
4.4/5 (5 Votes)

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Place potatoes in a small pot and cover with water

  • For the Filling:
  • 2 cups peeled, diced potato
  • 3 tablespoons neutral oil, such as grapeseed
  • 1 onion, diced
  • 1 tablespoon ground dried rose petals
  • 2 cups cooked lentils
  • 1 bunch cilantro, coarsely chopped
  • Salt
  • Freshly ground black pepper
  • For the Sambuseh:
  • 1 (1-pound) package phyllo dough
  • 1 stick of butter, melted
  • 2 tablespoons toasted nigella seeds
  • Whole dried rose petals, to garnish
  • Chili sauce such as Sriracha, for dipping
4/5 (2 Votes)

By

Fagor recipe file

  • 1 cup dried black beans, soaked overnight then drained
  • 2.5 cups chicken broth
  • 2 tablespoons olive oil
  • 1/4 onion, chopped fine
  • 1/4 red pepper, chopped fine
  • 1/2 serrano pepper, deseeded and chopped fine
  • 2 carrots, finely chopped
  • 2 tbl minced garlic
  • 2 tsp ground cumin
  • 1/8 cup cilantro with stems, roughly chopped
  • 1 bay leaf
  • 2 tablespoons sherry or apple cider vinegar
  • 1 teaspoon sugar
  • 1/2 lime (juice)
  • Salt and Pepper
4/5 (2 Votes)

By

Cover dry beans in bowl with cold water and soak overnight (must be cooked the next day)

  • 2 cups dried beans (rinsed)
  • 1 head onion finely chopped
  • 1 tsp baking soda
  • 1/4 cup olive oil
  • 2 Tblsp salt
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1/8 tsp black pepper
  • 5 cups water
4.5/5 (2 Votes)

By

Serves 4

  • 2 tsp. olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 1 clove garlic, minced (about 1 tsp.)
  • 1/4 cup smooth natural peanut butter
  • 2 cups low-sodium vegetable broth, divided
  • 1 tsp. paprika
  • 1 tsp. ground coriander
  • 1/4 tsp. cayenne pepper
  • 1 15-oz. can chickpeas, rinsed and drained
  • 1 14-oz. can diced tomatoes
  • 2 oz. spinach, chopped (about 2 cups)
3.7/5 (3 Votes)

By

"This pasta dish receives raves from my husband, young son and daughter and dinner guests, too

  • 18 uncooked jumbo pasta shells
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 egg whites
  • 1 carton (15 ounces) reduced-fat ricotta cheese
  • 1/2 cup minced fresh parsley
  • 1/3 cup grated Parmesan cheese
  • 1 small onion, quartered
  • 1 garlic clove, minced
  • 1 jar (28 ounces) meatless spaghetti sauce, divided
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
4/5 (2 Votes)

By

Heat 1 tbs oil in a large heavy-based saucepan over a medium-high heat

  • 2 tbs olive oil
  • 6 chicken thigh fillets (900g), trimmed and sliced into 3
  • 1 large onion, finely sliced
  • 2 cloves garlic, chopped
  • 2 stalks celery, sliced on the diagonal
  • 1 carrot, peeled and sliced
  • 3 cups (750ml) chicken stock
  • 1 cup (200g) brown or green lentils, rinsed well
  • 2 potatoes, peeled and cut into 3cm chunks
  • 2 medium tomatoes, chopped
  • 2-3 sprigs of fresh marjoram
  • 2 cups baby spinach
  • Fresh crusty bread, to serve
4/5 (2 Votes)

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