Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Beans and Peas Galore - 499 recipes

Google Ads

More Bean and Pea recipes

By

1. Place the chickpea flour and vegetable broth in a glass bowl and whisk until smooth

  • 1/2 cup chickpea flour
  • 1/2 cup vegetable broth
  • 1/4 cup onions, chopped
  • 1/2 cup zucchini, diced
  • 1 tablespoon fresh thyme, finely chopped
  • 1 teaspoon olive oil
  • Salt and pepper to taste
4.8/5 (5 Votes)

By

We love the frilly edges of olive oil-fried eggs

  • 3 tablespoons olive oil, divided, plus more
  • 4 medium garlic cloves, thinly sliced, divided
  • 8 cups spinach, coarsely chopped
  • Kosher salt, freshly ground pepper
  • 1 cup onion, chopped
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon smoked paprika
  • 2 cans (15 ounce each) chickpeas, rinsed
  • 5 canned whole tomatoes, crushed
  • 3 cups (or more) vegetable broth
  • 4 large eggs
4.8/5 (5 Votes)

By

Warm, delicious and full of flavor, this stew combines black-eyed peas, turnip greens and sausage to make a wonderf...

  • 2 tablespoons olive oil
  • 1 teaspoon thyme, divided
  • 1 large onion, chopped
  • 2 slices bacon, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon salt, divided
  • 1 large bunch turnip greens, chopped
  • 4 cups reduced-sodium chicken broth, divided
  • 1 tablespoon balsamic vinegar
  • 6 cups frozen black-eyed peas (about 2 1/2 pounds) If using canned black-eyed peas, rinse and drain the peas, then add to the pot during the last 15 minutes of cooking.
  • 1 (16-ounce) can diced tomatoes
  • 12 ounces smoked beef kielbasa, sliced
  • 2 cups water (about)
4.8/5 (5 Votes)

By

Heat oil in a large soup pot over medium heat

  • 2 Tbls. extra virgin olive oil
  • 2 large yellow onions chopped
  • 1 cup cubed squash or sweet potato
  • sea salt
  • 1 1/2 Tbls. Madras curry powder
  • 2/3 cup farro
  • 1 3/4 cups green or black lentils
  • 6-7 cups vegetable broth
  • 1 cup Greek-style yogurt
  • Juice and zest of 1/2 lemon
4.8/5 (4 Votes)

By

Heat a heavy saucepot with 2 tablespoons of olive oil

  • 1 cup of dried lentils
  • 2 tbs. sun dried tomatoes – diced
  • 1/2 large onion – diced
  • 4 cloves garlic – chopped
  • 1/2 cup Italian parsley – chopped
  • 1 long hot pepper – chopped
  • 1 1/2 cups water plus tsp. of Vegeta powdered chicken stock
  • 1/4 cup ketchup
  • 2 tbs. balsamic vinegar
  • 1/2 tsp. salt
  • 2 tbs. olive oil - plus more for drizzling
  • 1 vine ripe tomato – diced
  • 1 1/2 cups uncooked rice
4.8/5 (4 Votes)

By

As with all crock pot recipes, this is a breeze to put together

  • 1/2 large onion or one small onion, diced
  • 1 green bell pepper, diced
  • 2 medium summer squash (or zucchini), halved lengthwise and sliced thinly
  • 1 C carrots, thinly sliced
  • 1/2 C red lentils
  • 1/2 C yellow split peas
  • 1/2 C barley
  • 1 can diced tomatoes
  • 3 C vegetable broth (or chicken or beef), plus ~2 C extra water
  • 1/2 t salt
  • 1/2 t sugar
  • 1/4 t black pepper
  • fresh or dried basil to top (optional)
4.2/5 (30 Votes)

By

Prepare the vegetables and set aside

  • 1 green onion, finely chopped (about 1/4 cup)
  • 1/4 cup finely chopped red pepper
  • 1/2 cup chickpea flour (also known as garbanzo flour or besan)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon fine grain sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon baking powder
  • pinch red pepper flakes (optional)
  • 1/2 cup + 2 tablespoons water
  • For serving: salsa, avocado, hummus, cashew cream (optional)
4.8/5 (4 Votes)

By

Thaw & drain soybeans in colander, rinse with cold water

  • 2 C. frozen sweet soybeans (edamame)
  • 1 15 oz. can kidney beans, rinsed & drained
  • 1 15 oz. can garbanzo beans (chickpeas)rinsed and drained
  • 1/2 C. thinly sliced red onion
  • 1/2 C. chopped fresh cilantro
  • 1/4 C. olive oil
  • 1 t. finely shredded lime peel
  • 1/4 C. lime juice
4.5/5 (6 Votes)

By

Make this flavorful white bean and roasted garlic dip up to three days ahead to allow flavors to blend and to keep ...

  • 4 tablespoons extra-virgin olive oil, divided
  • 2 garlic heads, whole
  • 2 (16-ounce) cans cannellini beans or other white beans
  • 1/4 cup lemon juice, fresh
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 cup fresh flat-leaf parsley leaves for garnish
4.5/5 (25 Votes)

By

These Chocolate Black Bean Blender Muffins are some of the easiest and tastiest muffins you’ll ever make!

  • 1 (15-ounce) can black beans, rinsed and drained
  • 3 eggs
  • 1/2 cup plain Greek yogurt
  • 1/2 cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup bittersweet chocolate chips
4/5 (15 Votes)

By

This will be your favorite, simple, crown pleasing casserole

  • 1 tablespoon cooking oil (I like to use avocado oil)
  • 1 small clamshell container baby spinach, about 5 ounces
  • 12 small corn tortillas
  • 16 ounce jar tomatillo salsa
  • 14 ounce can black beans, drained and rinsed
  • 1 1/2 teaspoons Mexican chili powder
  • 4 ounce package goat cheese
  • 1 1/2 cups shredded old cheddar cheese
4.4/5 (15 Votes)

By

This casserole made with black beans, cheese, and tortillas is a super tasty meal that can be made on a budget, but...

  • CASSEROLE:
  • 2 tablespoons extra virgin olive oil, plus extra for drizzling
  • 1 medium onion, trimmed, peeled, and chopped
  • 3 large cloves garlic, peeled, smashed, and finely chopped
  • 3 scallions, sliced, white and light green parts only
  • 1 teaspoon cumin
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 cup tomato sauce
  • 1/4 cup tomato salsa (mild, medium, or hot, depending on preference)
  • 12 soft corn tortillas
  • 1 1/2 cups cheddar cheese, shredded
  • 1/2 cup mozzarella cheese, shredded
  • TO SERVE:
  • Guacamole
  • Salsa, homemade or store bought
  • Sour cream or creme fraîche
  • Hot sauce
4.7/5 (9 Votes)

Any burning questions? Our chefs answer!

Black Bean, Cheese, & Tortilla Casserole Chickpea Scramble with Zucchini and Thyme