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Beans and Peas Galore - 499 recipes

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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)

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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)

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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)

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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)

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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)
4.3/5 (28 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)

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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
4.5/5 (13 Votes)

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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