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Beans and Peas Galore - 499 recipes

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Heat the oil in a pan. Add the onion and saute until tender, about 5-7 minutes

  • 1 tablespoon oil
  • 1 small onion, diced
  • 1 tablespoon garlic, grated
  • 1 tablespoon ginger, grated
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1 cup quinoa, rinsed
  • 2 1/2 cup vegetable broth, or chicken, or water
  • 1 (19 ounce) can chickpeas, drained and rinsed
  • 1 tablespoon harissa
  • 1 tablespoon honey
  • 1/4 cup raisins
  • 1/4 cup olives, coarsely chopped
  • 1/4 preserved lemon, pith removed and diced
  • salt and pepper to taste
  • 2 cups butternut squash, peeled, seeded and cut into bite sized pieces
  • 1 handful cilantro, chopped
4.5/5 (13 Votes)

By

This salad is great on its own for lunch or as part of a bigger meal

  • 1 cup lentils
  • 2 cups water
  • 1 bunch chives (chopped)
  • 1 garlic clove (pressed)
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • salt and pepper (to taste)
  • red pepper (diced - optional)
  • celery (diced - optional)
  • carrot (diced - optional)
  • shitake mushrooms
4.5/5 (11 Votes)

By

1. Place all the veggies in a large bowl (except the avocado) and toss to combine

  • SALAD
  • 2 cans black beans, drained and rinsed
  • 2-3 just-ripe avocados, seeded and cubed
  • 2 cups corn, fresh or frozen (thawed)
  • 2 cups cherry tomatoes, halved
  • 1/2 cup red onion, diced
  • 1/3 cup cilantro, rough chopped
  • DRESSING
  • 1/3 cup fresh lime juice, more if desired
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoons pure maple syrup or agave, (or any sweetener)
  • 2 tablespoons fresh cilantro, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1 teaspoon sea salt, more to taste
  • fresh ground pepper, to taste
4.4/5 (30 Votes)

By

Warm up your party with melty Parmesan & White Bean Dip

  • 1 tablespoon olive or canola oil
  • 2 cloves garlic, finely chopped
  • 2 teaspoons fresh thyme, chopped or 1 teaspoon dried thyme leaves
  • 1 (19-ounce) can cannellini beans, drained and rinsed
  • 1/3 to 1/2 cup chicken broth or white wine
  • 2 tablespoons Italian (flat-leaf) parsley, chopped
  • 1 cup Parmesan cheese, shredded (approximately 3 3/4 ounces)
  • Carrot sticks
4.5/5 (14 Votes)

By

If you're looking for a simple and healthy dish, this Moroccan Garbanzo Beans with Roasted Peppers recipe is for yo...

  • 2 cans garbanzo beans
  • 2 roasted red peppers, chopped
  • 1 onion, chopped
  • 2 tablespoons garlic, minced
  • 1 tablespoon ginger, grated
  • 1 small can tomato paste
  • 2 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon nutmeg
  • 1/2 cup vegetable stock (or water)
  • Small handful fresh mint leaves, chopped
  • Small handful fresh parsley, chopped
  • Salt and pepper, to taste
  • Juice of 1 lemon
  • Olive oil
  • Basmati rice, quinoa, or naan
4.5/5 (15 Votes)

By

Prepare Ranch mix according to package directions

  • 1 pkt (1 oz) Hidden Valley® Original Ranch Salad Dressing & Seasoning Mix
  • 1 can (15 ounces) black beans rinsed and drained
  • 1 can (15 1/4 ounces) whole kernel corn drained
  • 2 cups diced, fresh tomatoes (3 medium)
  • 1/2 cup sour cream
  • tortilla chips
4.6/5 (12 Votes)

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1. In a large saucepan, combine the lentils, coarsely chopped onion, tomatoes, cayenne, ground cumin, coriander, tu...

  • 3 cups red lentils (masoor dal)
  • 1 medium yellow or red onion, roughly chopped
  • 1 cup tomatoes, canned or fresh, finely chopped
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon sea salt
  • 2 tablespoons vegetable oil
  • 2 teaspoons cumin seeds
  • 1 teaspoon black or yellow mustard seeds
  • 1/2 medium red or yellow onion, finely chopped
  • 15 to 20 fresh or frozen curry leaves (optional but worth seeking out)
  • 1 14-oz can coconut milk
4.6/5 (11 Votes)

By

This delightful stew with pinto beans, ground beef, and cilantro is something you're whole family is going to love

  • 1 cup dried pinto beans, un-soaked or 2 (16-ounce) cans pinto beans, rinsed and drained
  • 2 tablespoons olive oil, divided
  • 1 pound low-fat ground beef
  • 1 teaspoon Spike seasoning
  • 1 onion, chopped
  • 1 tablespoon minced garlic
  • 2 teaspoon dried Mexican oregano
  • 1 tablespoon ground cumin
  • 1 tablespoon dried cilantro, optional
  • 3 cups homemade chicken stock, or 2 (14.5-ounce) cans chicken broth and reduce slightly to 3 cups
  • 1 cup liquid from pressure cooking beans or 1 cup water
  • 2 tablespoon tomato paste
  • 1 (14.5 ounce) can petite diced tomatoes
  • 1/2 cup sliced green onions
  • 1/2 cup chopped fresh cilantro, plus more to taste
  • 2 tablespoons fresh squeezed lime juice
4/5 (73 Votes)

By

High heat adds flavor fast to this salmon, which is drizzled with bacon fat, then seasoned

  • 1/4 lb. thick-cut bacon (about 4 thick slices), cut crosswise into thin strips
  • 3 Tbs. extra-virgin olive oil
  • 2 cloves garlic, minced
  • 3 cups packed thinly sliced kale leaves (stems removed)
  • 1-1/2 cups homemade or low-salt canned chicken broth
  • 15-1/2 oz. can cannellini beans, rinsed well and drained
  • 1-1/2 lb. skinless salmon fillet, cut into 4 uniform pieces
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. chopped fresh thyme
4.2/5 (30 Votes)

By

These veggie burgers are packed with vibrant flavors including healthy quinoa and protein-packed black beans

  • GUACAMOLE:
  • 1 cup lower-salt chicken or vegetable broth
  • 1/2 cup quinoa, white, red, or black, well-rinsed
  • 1/3 cup plus 2 tablespoons olive oil; more as needed
  • 1 small fresh poblano chile, finely chopped
  • 4 scallions, thinly sliced
  • 2 large cloves garlic, finely chopped
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup plain panko crumbs
  • 1 large egg, beaten
  • 1/2 teaspoon mild pure chile powder, such as ancho
  • 1/4 teaspoon ground cumin
  • 1 teaspoon Kosher salt, plus more to taste
  • 6 English muffins, toasted
  • 1 large ripe Hass avocado, chopped
  • 1 medium tomatillo, chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon thinly sliced scallion whites
  • 1 teaspoon minced garlic
  • 1 teaspoon finely chopped fresh serrano chile; more to taste
  • 1 teaspoon fresh lime juice; more to taste
4.5/5 (17 Votes)

By

Warming protein-packed chili is a melting pot of autumnal flavors

  • 1 tablespoon oil, olive, extra-virgin
  • 1 medium onion(s) roughly chopped
  • 2 clove(s) garlic minced
  • 1 pounds turkey, cutlets cut into 1/2 inch pieces
  • 1 tablespoon chili powder
  • 1 teaspoon cumin, ground
  • 15 ounce(s) beans, cannellini (1 can), drained and rinsed
  • 14 1/2 ounce(s) tomatoes, diced, Mexican (1 can)
  • 1 cup(s) broth, chicken, fat-free, less sodium
  • salt
  • to taste
  • peppercorns, black
  • freshly ground, to taste
4.6/5 (16 Votes)

By

The title may be a mouthful but this is the soup you want in your freezer if you're feeling a little run down

  • 6 cups water
  • 1 (15.5 ounce can) RolandⓇ chickpeas
  • 1 cup chopped celery
  • 1 cup chopped turnip
  • 1 cup chopped carrots
  • 1/2 cup RolandⓇ turanicum
  • 5 to 6 cloves garlic, minced
  • 2 tablespoons vegetable bouillon or 2 cubes
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 (2-inch) sprig fresh rosemary
  • 2 tablespoons nutritional yeast
  • salt and pepper, to taste
4.6/5 (16 Votes)

Any burning questions? Our chefs answer!

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