Welcome to the Celtnet Beans Recipes Home Page

Welcome to Celtnet's Beans Recipes Page — This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the bean recipes added to this site. I am defining 'beans' very broadly as classic benans (canellini, pinto, black beans etc) and also pulses (lentils, peas etc)...

Here you will find a whole range of recipes incorporating beans from the ancient world to modern times. Just about every civilization and culture has recipes using beans as they can be dried and stored over winter. Beans are also a survival food and an excellent source of protein in conjunction with staples such as maize, wheat, barley, millet etc. For this reason many of the bean recipes given originate in Africa and South America, though I have bean and bean-assoicated recipes listed here from all corners of the globe.

Alphabetical list of bean recipes follow (limited to 100 recipes per page). There are 577 recipes in total:


Page 1 of 6

Pages: 1 2  3  4  5  6  >>  Last 

A Good Cassoulet
     Origin: France
Baked Savoury Lentils
     Origin: Britain
Black Eyed Pea Flour Bread
     Origin: Liberia
A Tarte of Beans
     Origin: British
Baked Tilapia with Pineapple and Black Beans
     Origin: Costa Rica
Black-eyed Beans and Plantains in Palm Oil
     Origin: Nigeria
Achhar
     Origin: Nepal
Baki Kufta
(Chickpea and Wheat Balls Stuffed with Peanut Butter)
     Origin: Armenia
Black-eyed Pea Gumbo
     Origin: Cajun
Adalu
(Bean and Sweetcorn Pottage)
     Origin: Nigeria
Banana Skin and Cowpeas
     Origin: India
Black-eyed Pea Waffles
     Origin: African Fusion
Aduki Beans
     Origin: Japanese
Bananas with Split Green Peas
     Origin: Rwanda
Bori
     Origin: India
Akara
(Black-eyed Pea Fritters)
     Origin: Congo
Barbecued Bean Soup
     Origin: American
Borsch
     Origin: Russia
Akara II
     Origin: Nigeria
Bean and Celery Salad
     Origin: British
Borulce
(Black-eyed Pea Stew)
     Origin: Turkey
Akara Seke-pu
(Bean and Melon Seed Fritters)
     Origin: Nigeria
Bean Biscuits
     Origin: American
Bosh
(Beans and Bread)
     Origin: Sudan
Akkra Funfun
     Origin: Benin
Bean Ghoulash with Beef
     Origin: Czech
Boston Baked Beans
     Origin: American
Algerian Shorba
(Algerian Chicken Soup)
     Origin: Algeria
Bean Soup
     Origin: Liberia
Boston Baked Beans with Marmite
     Origin: British
Alitcha Birsen
     Origin: Eritrea
Bean Soup with Sea Beans and Sorrel
     Origin: British
Bpaw Bpia Tod
(Fried Spring Rolls)
     Origin: Thailand
Aliter Lenticulam
(Lentils, Another Way)
     Origin: Roman
Beans and Bananas
     Origin: Burundi
Braune Bohnen
(Green Beans in Gravy)
     Origin: German
Aliter pisam sive fabam
(Broad Beans or Split Peas)
     Origin: Roman
Beans and Caraway
     Origin: Ancient
Breakfast Ful Mesdames
     Origin: Egypt
Aliter porros III
(Salad of Leeks with Broad Beans)
     Origin: Roman
Beans and Groundnut Relish
     Origin: Zanzibar
Breakfast Miso Soup
     Origin: Japan
Amashaza mu gitoke
(Peas with Plantains)
     Origin: Uganda
Beans and Rice
     Origin: West Africa
Breakfast Pizza
     Origin: British
Ambelofassoula Salata
(String Bean Salad)
     Origin: Greece
Beans Gravy
     Origin: Liberia
Breakfast Pizza 2
     Origin: British
Ancient Fruit Pease Pudding
     Origin: Ancient
Beans with Cassava
     Origin: Uganda
Broad Bean and Bacon Soup
     Origin: British
Ancient Pease Pudding
     Origin: Ancient
Beef Samosas
     Origin: North India
Broad Bean Pesto
     Origin: Italian
Angolan Feijoada
     Origin: Angola
Beef Stew with Eggs
     Origin: Egyptian
Broad Bean Soup
     Origin: British
Angolan Vegetable Soup
     Origin: Angola
Beef Stir Fry with Black Bean Sauce and Egg Noodles
     Origin: Australia
Broad Beans with Angelica
     Origin: British
Anguillan Rice and Peas
     Origin: Anguilla
Belizean Chicken Breakfast
     Origin: Belize
Burundian Bean Soup
     Origin: Burundi
Arancini di Riso
(Rice 'Oranges')
     Origin: Italy
Belizean Rice and Beans
     Origin: Belize
Byesar
(Puree of Dried Broad Beans)
     Origin: Morocco
Armjanskij sup chechevicy
(Armenian Lentil Soup)
     Origin: Armenia
Benes y Fryed
(Medieval Fried Beans)
     Origin: English
Cachupa Rica
     Origin: Cape Verde
Arni kai aspro phasoli Ragout
(Lamb and White Bean Ragoût)
     Origin: Greece
Beninese Jollof Rice
     Origin: Benin
Cachupa Rica II
     Origin: Cape Verde
Asure
(Wheat Pudding)
     Origin: Turkey
Bhuna Khichuri
     Origin: India
Cajun Beans over Cornbread
     Origin: Cajun
Atar Alecha
(Spiced Split Green Peas)
     Origin: Ethiopia
Big Bowl Chili
     Origin: American
Cajun Brew Pork'n'Beans
     Origin: American
Aubergine, Potato and Chickpea Balti
     Origin: Fusion
Binch Akara
(Bean Drops)
     Origin: Zambia
Cajun Chili Pork
     Origin: Cajun
Avocat aux Crevettes Senegalaise
(Senegalese Shrimp and Avocado)
     Origin: Senegal
Bissara
     Origin: Morocco
Cajun Gumbo
     Origin: Cajun
Azuki Beans with Squash and Kombu
     Origin: Japan
Black Bean Hummus
     Origin: Cuba
Cajun Rotelle and Red Beans
     Origin: Cajun
Bableves
(Bean Soup)
     Origin: Hungary
Black Bean Salad
     Origin: American
Cala
(Coconut Candy)
     Origin: Aruba
Bableves Csülökkel
(Bean Soup with Knuckle of Pork)
     Origin: Hungary
Black Bean Sauce
     Origin: Chinese
Calabrese Mushroom Chili
     Origin: American
Bak Kut Teh
(Spicy Sparerib Soup)
     Origin: Malaysia
Black Bean Soup
     Origin: American
Caldo Gallego
(Hot Spanish Chicken Soup)
     Origin: Spain
Baked Beans in Tomato Fondue
     Origin: British
Black Beans
     Origin: Mexico
Baked Beans with Nigerian Seasonings
     Origin: African Fusion
Black Eyed Pea and Benne Seed Dip
     Origin: West Africa

Page 1 of 6

Pages: 1 2  3  4  5  6  >>  Last 

Review of 'Thai Food' by David Thompson

By gwydion | Published 2008-04-15 18:29:57 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.

Traditional Marmalade Recipes of Scotland

By gwydion | Published 2008-06-19 07:58:28 | 2008 Recipes and Cookery Articles |

Recipe Information:

According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.

British Dessert, Traditional and Modern

By gwydion | Published 2008-05-21 15:47:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.

Fusion Foods and Fusion Cooking

By gwydion | Published 2008-12-30 08:06:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.

Chilli Recipes

By gwydion | Published 2008-02-27 21:57:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet

How to Prepare a Vegetable Pot Roast

By gwydion | Published 2008-02-29 20:49:10 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.

The Recipes of Nigeria

By gwydion | Published 2008-08-08 18:05:06 | 2008 Recipes and Cookery Articles |

Recipe Information:

Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?

Great British Springtime Recipes

By gwydion | Published 2008-05-28 17:21:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.


Advice Articles



Build a REAL business you can be proud of

Want to know more?


1. Take the tour
2. See the results
3. See the Proof
4. Take the Video Tour

Want to learn more? Talk to a real (and successful) SBI owner