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Alphabetical list of bean recipes follow (limited to 100 recipes per page). There are 535 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 |
A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
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.
Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.
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.
The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.
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.
'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.
An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.
Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.
Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...