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Beans and Peas Galore - 499 recipes

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For a healthy dose of omega-3s, try this delicious salmon dish

  • 1/4 cup sliced organic almonds, divided
  • 1 cup lentils, rinsed
  • 14 1/2 ounces reduced-sodium, fat-free chicken broth
  • 1 1/2 teaspoons fennel seed (whole or ground)
  • 1 teaspoon coriander seed (whole or ground)
  • 3/4 teaspoon cardamom pods (whole or ground)
  • 3/4 teaspoon cumin seeds (whole or ground)
  • 3 whole cloves or 1/8 teaspoon ground cloves
  • Cooking spray
  • 1 shallot, peeled and chopped (about 1/4 cup)
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 14 1/2 ounces peeled, no-salt-added tomatoes
  • 1 teaspoon hot sauce, or to taste
  • 12 ounces salmon fillet, (4 3-ounce fillets), boned and skinned
  • Always buy broth in cardboard containers instead of cans.
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Put everything but the miso/salt into the crockpot and turn on high

  • 2 cups dried green split peas
  • 1 cup dried chickpeas
  • 8 cups water
  • 2 teas tarragon
  • 1 teas oregano
  • 1 teas marjoram
  • 1 teas Moroccan spice
  • 1 T tomato paste
  • 1 T vegetable stock powder
  • 2 T miso paste, or salt to taste
  • 1 handful unflavored TVP pieces (optional)
  • 1 medium potato or sweet potato, diced (optional) *
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Pour the canned beans, along with the liquid, into a medium saucepan

  • 2 (15 oz.) can black beans
  • 1/4 c. red onion, diced
  • 2 t. chopped pickled jalapeno peppers
  • 1 t. sugar
  • 1 t. wine vinegar
  • 2 cloves garlic, minced
  • 1/4 t. salt
  • 1/4 t. cayenne pepper
  • 1/2 t. chili powder
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Soak lentils in dish filled with water 1 hour

  • 1 lb lentils
  • 1 tbsp extra-virgin olive oil
  • 1 tsp oregano
  • 1 large diced onion
  • 2 minced garlic cloves
  • 16 oz canned, diced tomatoes
  • 16 oz tomato sauce
  • 1 qt low-sodium vegetable broth
  • 8 cups water
1/5 (1 Votes)

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Place the oil and butter in the cooking pot of the Cuisinart™ Electric Pressure Cooker

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1/2 cup finely chopped shallot or onion
  • 1/2 cup finely diced (1⁄8-inch) carrot
  • 1 clove garlic, peeled and finely chopped
  • 2 teaspoons tarragon
  • 2 cups Arborio rice
  • 1/2 cup dry white wine or vermouth
  • 1 teaspoon kosher salt
  • 5 cups low-sodium chicken or
  • vegetable broth/stock, divided
  • 1 1/2 pounds medium (31-40 count) shrimp, peeled and deveined
  • 3/4 pound sugar snap peas, tipped and topped, strings removed
  • shaved manchego cheese or
  • lemon wedges/slices
  • fresh tarragon sprig for garnish,
  • optional
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Place salmon skin side up on foil covered baking dish

  • 2 lbs salmon filets
  • 2 tbs olive oil
  • 1/2 tsp sea salt
  • 3 slices thick-cut bacon, cut into slivers
  • 1/2 onion minced
  • 1/2 c white wine
  • 1 lb sugar snap peas, trimmed
  • 1 tbs butter
  • 1/4 c chopped fresh mint
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Put 2 cups cooked pinto beans into a food processor along with 1 cup sliced mushrooms, 1 tablespoon cumin, 1/3 cup ...

  • 2 cups cooked pinto beans
  • 1 cup sliced mushrooms
  • 1 Tablespoon cumin
  • 1/3 cup quick-cooking oats
  • salt & pepper to taste
  • 1 egg
  • 1/4 cup chopped fresh cilantro
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America's Test Kitchen

  • 2 tablespoons vegetable oil or corn oil
  • 2 medium onions , chopped fine (about 2 cups)
  • 1 red bell pepper , cut into 1/2-inch cubes
  • 6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 2 pounds 85 percent lean ground beef
  • 2 (15-ounce) cans red kidney beans , drained and rinsed
  • 1 (28-ounce) can diced tomatoes , with juice
  • 1 can (28 ounces) tomato puree
  • Table salt
  • 2 limes , cut into wedges
5/5 (1 Votes)

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This spicy vegetarian entree has all the flavors of enchiladas, but instead of using it to fill corn tortillas, you...

  • - 3 Tbsp. diced green chiles, divided
  • - 1/2 cup salsa
  • - 1/4 cup chopped green onions
  • - 1/4 cup chopped fresh cilantro
  • - 1 (15 oz.) can black beans, rinsed and drained
  • - 1 (11 oz.) can corn with red and green bell peppers, drained
  • - 1 (10 oz.) can enchilada sauce
  • - 1/2 cup egg substitute
  • - 1 (8 1/2 oz.) package corn muffin mix
  • - 2 Tbsp. chopped bottled roasted red bell peppers
  • - 1 1/2 cups (6 ounces) pre-shredded reduced-fat Mexican blend or Cheddar cheese
  • - 6 Tbsp. reduced-fat sour cream
  • - 1 1/2 tsp. thinly sliced fresh cilantro
0/5 (0 Votes)

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Brush lamb chops with EVOO and season with greek seasoning

  • 8 lamb chops
  • 3 Tbs EVOO
  • 1 Tbs Greek seasoning
  • 2 15.5 oz cans cannellini beans
  • rinsed and drained
  • 3 cloves garlic, minced
  • 2 med zucchini, cut into 1/2 inch dice (3 cups)
  • 1 cup chicken broth
  • 1 lg tomato diced
  • 1/2 cup crumbled feta
  • 1/4 cup each pitted kalamata olives and chopped mint
  • Fresh ground pepper to taste
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Mix dressing separately, add to all other ingredients

  • 2 cans black beans- rinsed and drained
  • 1 can white corn - rinsed and drained
  • 1/4 cup green pepper - diced
  • 1/4 cup red pepper - diced
  • 4 green onions - diced
  • 1 mango - cubed
  • 1 avocado - cubed
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
0/5 (0 Votes)

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Heat olive oil in soup pot

  • 2 * 2 tablespoons extra-virgin olive oil
  • 1 * 1 large yellow onion, chopped
  • 3 * 3 garlic cloves, peeled and minced
  • 4 * 4 cups shiitake mushrooms, cleaned and quartered
  • 4 * 4 cups oyster mushrooms, cleaned and quartered
  • 8 * 8 ounces button mushrooms, cleaned and sliced
  • 1 * 1 cup dry sherry
  • 4 * 4 cups white beans (canned), rinsed
  • 2 * 2 bunches of your favorite winter greens, chopped (kale, Swiss chard or broccoli leaves)
  • 4 * 4 quarts low-sodium vegetable broth
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