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Beans and Peas Galore - 499 recipes

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Warm and delicious, this black-eyed pea and country ham dip is tasty any time of year, but perfect for New Year's d...

  • 1/2 cup diced country ham
  • 2 (15.8-ounce) cans black-eyed peas, rinsed and drained
  • 3/4 cup water
  • 1 large tomato, finely chopped
  • 2 scallions, sliced
  • 1 celery stalk, finely chopped
  • 1/4 cup chopped fresh parsley or 3 teaspoons dried parsley
  • 2 tablespoons olive oil
  • 1 to 2 tablespoons apple cider vinegar
  • Cornbread crackers or round buttery crackers
5/5 (4 Votes)

By

Have fun with this. Use different veggies, use sweet potatoes instead of white, make in individual ramekins

  • 8 large or 10 medium Yukon Gold potatoes
  • 2 tablespoons vegan buttery spread
  • 1/2 cup rice milk or other non-dairy milk
  • Salt, to taste, if desired
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 6 ounces cremini or baby bella mushrooms, diced small
  • 2 (15-ounce) cans lentils, lightly drained
  • 2 tablespoons dry red wine, optional
  • 1 to 2 tablespoons low-sodium soy sauce or Bragg's Liquid Aminos
  • 2 to 3 teaspoons seasoning blend
  • 1/2 teaspoons dried thyme
  • 3 tablespoons cornstarch or arrowroot
  • 8 to 10 ounces baby spinach or arugula leaves
  • Freshly ground pepper, to taste
  • 1 cup bread crumbs or ground nuts
4.5/5 (45 Votes)

By

Place cooked chickpeas in a medium, heavy-bottom pot

  • 2 1/2 cups cooked dried or canned chickpeas, drained and tossed dry
  • 3/4 cup extra-virgin olive oil, plus extra for drizzling
  • 1/2 head garlic
  • 6 sage leaves
  • 2 sprigs rosemary
  • 1/2 Russet potato, peeled and quartered
  • Sea salt and freshly ground black pepper
  • 2 bunches dandelion greens or Swiss chard, tough stems trimmed
3.7/5 (3 Votes)

By

Heat oil in a large pan over medium heat

  • 1/4 cup extra-virgin olive oil, plus more for finishing
  • 2 large carrots, peeled and diced
  • 1 medium onion, diced
  • 2 large cloves garlic, minced
  • 4 cups dried, cooked or canned, drained cannellini beans
  • 1 bay leaf
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup freshly grated Parmesan, plus more for finishing
  • 24 ounces chicken stock
  • 6 cups coarsely chopped escarole
  • Sea salt
  • Freshly ground black pepper
  • Sliced country bread, toasted and drizzled with olive oil, for serving
5/5 (2 Votes)

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In med bowl, add beans with red onion, cilantro and spices

  • 2 c. black beans, cooked or from can and rinsed
  • 1/2 c. red onion, minced
  • 1 tsp cumin
  • 1 tsp paprika
  • salt and pepper
  • 2 T. cilantro, chopped
  • 4-6 oz pepper jack cheese, grated
  • 2 T. olive oil
  • 6-8 corn tortillas
  • 1 avocado, sliced
  • salsa, sour cream and hot sauce
5/5 (2 Votes)

By

A rich and hearty chicken and lentil stew made in just 30 minutes using your pressure cooker

  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 8 ounces slab bacon or pancetta, cut into 1/2-inch lardons
  • 1 medium onion, diced (about 1 cup)
  • 2 medium carrots, peeled and roughly chopped
  • 8 ounces dried French lentils, such as Le Puy
  • 12 sprigs parsley, leaves roughly chopped, stems tied together with a piece of kitchen twine
  • 2 bay leaves
  • 2 1/2 pounds bone-in, skin-on chicken pieces (a mix of thighs and drumsticks for best texture, though breasts will work as well)
  • 1 quart homemade or store-bought low-sodium chicken stock
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons sherry vinegar, plus more to taste
4.3/5 (3 Votes)

By

Rinse and wash beans, sorting through them to remove any pebbles

  • 1 lb. (16 oz) white Great Northern Beans
  • Ham Hock or Ham Bones with Meat
  • 2 teaspoons onion powder
  • 1-1/2 teaspoon salt
  • 1 teaspoon pepper
  • 6 cups water
4.2/5 (66 Votes)

By

A delicious taste of the tropics

  • Soup:
  • 1 can (1 3/4 cups) black beans, drained
  • 1 can coconut milk, full fat (1 2/3 cups)
  • 6 oz fresh or frozen green peas
  • 1 clove garlic, minced
  • 1 1/2 cups chicken stock
  • 3/4 tsp kosher salt
  • 1 TBS lime juice
  • Cayenne pepper to taste
  • Serve with any of the following:
  • Fresh corn kernels
  • Avocado
  • Cuban rice
  • Sour cream to taste
  • Plantain chips
5/5 (1 Votes)

By

Weight Watchers Points 5

  • 1/2 cup orange juice
  • 1/4 cup cilantro, fresh, chopped
  • 3 tablespoons fresh lime juice
  • 2 teaspoons olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1 1/4 pound uncooked boneless, skinless chicken breast, four 5-ounce pieces
  • 1 cup canned black beans, rinsed and drained
  • 1 cup fresh mango, cubed
  • 2 tablespoons red onion, chopped
  • 2 sprays non-stick cooking spray
5/5 (1 Votes)

By

Pressure cooked Black Beans (substitute in recipes calling for canned)

  • 1 lb (2-1/4 cups) dried black beans
  • 6 cups water
  • 1 large onion (about 2-3/4" diameter, 150 gm)
  • 1 red bell pepper (about 1 cup/92 gm)
  • 3 Tb olive oil, divided
  • 1 head garlic (about 8 cloves, about 24 gm)
  • 1 TB balsamic vinegar
  • 1 TB minced chipotle pepper (about 5 gm, optional, for a bit of earthy spiciness)
  • 2 tspn salt
  • 3 bay leaves
  • 8 sage leaves
  • 1 tspn dried oregano
  • 1/2 tspn cumin seeds
  • 1 arbol chili (optional, for real spicy)
5/5 (1 Votes)

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To make the pastry, combine the flour and salt in a large bowl

  • 225 g Plain Flour, For Pastry
  • 1 ½ tsp Fine Salt, For Pastry
  • 1 Tbsp Melted Butter, For Pastry
  • 6 Tbsp Warm Water, For Pastry
  • 2 Tbsp Vegetable Oil
  • 1 tsp Curry Powder
  • 1 tsp Garam Masala
  • ½ tsp Cumin , ground
  • ½ tsp Turmeric, ground
  • 1 Small Onion, peeled and finely chopped
  • 1 Garlic Clove, peeled and finely chopped
  • 1 inch Ginger Root, peeled and grated
  • 1 Green Chilli, deseeded and finely chopped
  • 1 can (15 ounces) Chickpeas, rinsed and drained
  • 200 ml Water
  • ½ tsp Salt
  • 100 g Peas, thawed if frozen, blanched if fresh
  • ½ Lemon, juiced
5/5 (3 Votes)

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This quick and delicious recipe can also be used for chicken and pork, as well as beef

  • This quick and delicious recipe can also be used for chicken and pork, as well as beef. Everything being prepared in one pan makes this dish even better, as the cleanup is a cinch.
  • 2 lbs (1 kg) flank steak
  • Marinade
  • 1 tbsp (15 mL) garlic, finely chopped
  • 1 tsp (5 mL) fresh rosemary, finely chopped
  • 1 ⁄4 tsp (1 mL) freshly ground black pepper
  • 1 tbsp (15 mL) lemon juice
  • 1 tbsp (15 mL) olive oil
  • Salt and pepper to taste
  • 2 tsp (10 mL) olive oil
  • 1 ⁄2 cup (125 mL) balsamic vinegar
  • 2 tbsp (25 mL) honey
  • White Bean Purée
  • The creamy, earthy beans make a terrific backdrop to the sweet and sour flavours of the beef.
  • 2 tbsp (25 mL) olive oil
  • 1 ⁄2 cup (125 mL) white onion, coarsely chopped
  • 1 tbsp (15 mL) garlic, finely chopped
  • 1 ⁄4 tsp (1 mL) chili flakes
  • 2 tsp (10 mL) fresh sage or oregano, coarsely chopped
  • 2 cans (540 mL each) cannellini or white kidney beans, rinsed and drained
  • 1 ⁄2 cup (125 mL) beef stock
  • 1 ⁄4 cup (50 mL) 35% cream (optional)
  • Salt to taste
5/5 (1 Votes)

Any burning questions? Our chefs answer!

Balsamic Flank Steak on White Bean Purée Black-Eyed Pea and Ham Dip