![]() | ![]() |
Alphabetical list of bean recipes follow (limited to 100 recipes per page). There are 538 recipes in total:
| A Tarte of Beans Origin: British | Baki Kufta (Chickpea and Wheat Balls Stuffed with Peanut Butter) Origin: Armenia | Black-eyed Pea Gumbo Origin: Cajun |
| Achhar Origin: Nepal | Banana Skin and Cowpeas Origin: India | Black-eyed Pea Waffles Origin: African Fusion |
| Adalu (Bean and Sweetcorn Pottage) Origin: Nigeria | Bananas with Split Green Peas Origin: Rwanda | Bori Origin: India |
| Aduki Beans Origin: Japanese | Barbecued Bean Soup Origin: American | Borsch Origin: Russia |
| Akara (Black-eyed Pea Fritters) Origin: Congo | Bean and Celery Salad Origin: British | Borulce (Black-eyed Pea Stew) Origin: Turkey |
| Akara II Origin: Nigeria | Bean Biscuits Origin: American | Bosh (Beans and Bread) Origin: Sudan |
| Akara Seke-pu (Bean and Melon Seed Fritters) Origin: Nigeria | Bean Ghoulash with Beef Origin: Czech | Braune Bohnen (Green Beans in Gravy) Origin: German |
| Akkra Funfun Origin: Benin | Bean Soup Origin: Liberia | Breakfast Pizza Origin: British |
| Algerian Shorba (Algerian Chicken Soup) Origin: Algeria | Bean Soup with Sea Beans and Sorrel Origin: British | Breakfast Pizza 2 Origin: British |
| Alitcha Birsen Origin: Eritrea | Beans and Bananas Origin: Burundi | Broad Bean and Bacon Soup Origin: British |
| Aliter Lenticulam (Lentils, Another Way) Origin: Roman | Beans and Caraway Origin: Ancient | Broad Bean Pesto Origin: Italian |
| Aliter pisam sive fabam (Broad Beans or Split Peas) Origin: Roman | Beans and Groundnut Relish Origin: Zanzibar | Broad Bean Soup Origin: British |
| Aliter porros III (Salad of Leeks with Broad Beans) Origin: Roman | Beans and Rice Origin: West Africa | Broad Beans with Angelica Origin: British |
| Amashaza mu gitoke (Peas with Plantains) Origin: Uganda | Beans Gravy Origin: Liberia | Burundian Bean Soup Origin: Burundi |
| Ambelofassoula Salata (String Bean Salad) Origin: Greece | Beans with Cassava Origin: Uganda | Byesar (Puree of Dried Broad Beans) Origin: Morocco |
| Ancient Fruit Pease Pudding Origin: Ancient | Beef Samosas Origin: North India | Cachupa Rica Origin: Cape Verde |
| Ancient Pease Pudding Origin: Ancient | Beef Stew with Eggs Origin: Egyptian | Cachupa Rica II Origin: Cape Verde |
| Angolan Feijoada Origin: Angola | Beef Stir Fry with Black Bean Sauce and Egg Noodles Origin: Australia | Cajun Beans over Cornbread Origin: Cajun |
| Angolan Vegetable Soup Origin: Angola | Belizean Chicken Breakfast Origin: Belize | Cajun Brew Pork'n'Beans Origin: American |
| Anguillan Rice and Peas Origin: Anguilla | Belizean Rice and Beans Origin: Belize | Cajun Chili Pork Origin: Cajun |
| Arancini di Riso (Rice 'Oranges') Origin: Italy | Benes y Fryed (Medieval Fried Beans) Origin: English | Cajun Gumbo Origin: Cajun |
| Armjanskij sup chechevicy (Armenian Lentil Soup) Origin: Armenia | Beninese Jollof Rice Origin: Benin | Cajun Rotelle and Red Beans Origin: Cajun |
| Arni kai aspro phasoli Ragout (Lamb and White Bean Ragoût) Origin: Greece | Bhuna Khichuri Origin: India | Cala (Coconut Candy) Origin: Aruba |
| Asure (Wheat Pudding) Origin: Turkey | Big Bowl Chili Origin: American | Calabrese Mushroom Chili Origin: American |
| Atar Alecha (Spiced Split Green Peas) Origin: Ethiopia | Binch Akara (Bean Drops) Origin: Zambia | Caldo Gallego (Hot Spanish Chicken Soup) Origin: Spain |
| Aubergine, Potato and Chickpea Balti Origin: Fusion | Bissara Origin: Morocco | Calico Baked Beans Origin: American |
| Avocat aux Crevettes Senegalaise (Senegalese Shrimp and Avocado) Origin: Senegal | Black Bean Hummus Origin: Cuba | Calico Bean Soup Origin: American |
| Azuki Beans with Squash and Kombu Origin: Japan | Black Bean Salad Origin: American | Calico Bean Stew Origin: British |
| Bableves (Bean Soup) Origin: Hungary | Black Bean Sauce Origin: Chinese | Californian Stir Fry Origin: American |
| Bableves Csülökkel (Bean Soup with Knuckle of Pork) Origin: Hungary | Black Bean Soup Origin: American | Cannellini alla Catania Origin: Italy |
| Bak Kut Teh (Spicy Sparerib Soup) Origin: Malaysia | Black Beans Origin: Mexico | Cannelloni Beans Lyonnaise Origin: British |
| Baked Beans with Nigerian Seasonings Origin: African Fusion | Black Eyed Pea and Benne Seed Dip Origin: West Africa | Cannelloni Beans Provençale Origin: British |
| Baked Savoury Lentils Origin: Britain | Black Eyed Pea Flour Bread Origin: Liberia | |
| Baked Tilapia with Pineapple and Black Beans Origin: Costa Rica | Black-eyed Beans and Plantains in Palm Oil Origin: Nigeria |
Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.
Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...
Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.
Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...
Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.
Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.
The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
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.
A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.