Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Dried Beans & Legumes
    Lost? Site Map
    food image

    114 recipes in

    Dried Beans & Legumes

    Beans, chickpeas, lentils, split peas. [photo: Ethiopian Spicy Split Lentil Stew (Yimser Wot)]
    « Previous 1 2 3 4 5 6 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    4 Reviews |  By slb2008

    I've been making this soup for a couple of years, loosely based on my mom's navy beans with pork hocks. I have tried it with cannellini beans, but prefer the taste and texture of the great northerns. The soup freezes really well and heats perfectly in the microwave. Cooking time does not include quick soaking the beans. I hope you enjoy it! :)

    Recipe #306828

    I'm always looking for new vegetarian dinners. This is a pretty simple recipe, but the key is to get the avocado and mango at just the right ripeness...Years ago I used to eat at a restaurant that had a killer black bean quesadilla that they served on a blue corn tortilla. I've looked everywhere for blue tortillas for this recipe because I think it would really make the ingredients stand out, but for now it works pretty well with a regular flour tortilla.

    Recipe #483827

    3 Reviews |  By PanNan

    This is a shortcut version of a dish from Columbia. I found it on About.com. Serve the beans with rice.

    Recipe #456125

    From the Eat Clean Diet book by Tosca Reno.

    Recipe #434851

    A Canadian Living recipe. This is very easy to make. I do find it just a bit sticky before cooking. You can add variety by adding grated carrots or sunflower seeds. Great if served with on really good bread such as focaccia topped with sprouts, tomatoes and sour cream.

    Recipe #419691

    Threw this together in an attempt to make a wholesome vegetarian pasta meal for two while trying to make the most of the few ingredients I had in the fridge. The idea is pretty simple, feel free to add more vegetables and/or meat to this to make it even heartier. The squashed black beans make the sauce nice and thick, and the sour cream adds that extra oomph. This can also be substituted with Greek yogurt for a healthier version, and works just as well omitting it entirely.

    Recipe #494719

    A steamy bowl of this on a cold, rainy day is SO comforting. I serve this with crusty bread and a simple salad.

    Recipe #75335

    Adapted this from Kraft Food & Family magazine. So simple and quick, but completely delicious! You can make it as hot as you want by changing up what kind of salsa you use. I also like to add a little lime juice, unless I am using the lime salsa. If you can't find the 4 cheese blend, you can use a mixture of cheddar and monterey jack (or pepperjack, for an extra little kick!) Serve with tortilla chips!

    Recipe #362543

    Sometimes you just want a simple, good sandwich that doesn't involve faux deli slices. I keep a tin of chickpeas on hand for just such occassions, and never make it exactly the same way twice...but this is generally a combo of ingredients and flavours I enjoy. I also like to add in a bit of flax oil, just to get my omegas in. Served on some toasted bread, this is a quick and satisfying lunch.

    Recipe #453045

    Egyptian version of Turkish Piyaz. Cooking and preparation time do not include soaking time overnight! Submitted for Visit Egypt / NAME forum May 2012.

    Recipe #478655

    This is a quick and easy bean dish...can be used as a protein for vegetarians, or as a side for the meat lovers! This is an adaptation of SarasotaCook's Recipe #385699.

    Recipe #387212

    5 Reviews |  By Tisme

    A recipe I found from Heinz. A great different way to make savoury scrolls, and not hard at all. These are served hot but are just as nice cold and they make a great snack on the weekend. My kids even like these served warm for breakfast, topped with some grated cheese.

    Recipe #330205

    I made this in a cooking class at Leith's in London. It's a very simple rice that always turns out like the rice served in Thai restaurants in London.

    Recipe #90126

    This recipe was adapted from ExtraVeganZa, which is a book I am thoroughly loving! For starters I halved the recipe - so you could easily double up again to get about enough for 6-7. There are a few things I did not halve including the curry powder and lime juice, just something to be aware of if you do double it, use those seasonings to taste. If you're using a hotter curry powder like Madras, you may want to add less. I added spinach and used regular onions, the original recipe called for green onions. This made 4 moderate servings, just right if you're serving with rice and/or roti. This didn't take long to make, and tasted even better the next day.

    Recipe #422465

    The humble chickpea is low in fat, rich in fibre, complex carbohydrate, and protein, and is a good source of calcium, iron and B vitamins. I'm not a huge fan of canned soups, but they do have their uses sometimes! This sauce could be used with anything, but goes well with chickpeas and new potatoes. Paneer cheese is also delicious. From The Very Easy Vegetarian Cookbook, Alison & Simon Holst.

    Recipe #352996

    This recipe is adapted from "What to Cook" cookbook. Other than slicing the onions, it doesn't take a lot of prep time. This is what I make when I come home from work hungry and exhausted and want something yummy and filling for dinner.

    Recipe #30698

    A flavorful soup that is also versatile. Different spices can be added and veggies as well.

    Recipe #334892

    I found this recipe online and wanted to make a smaller batch, so I'm using the recipe converter. Makes 10 cups of mix, 1 cup of mix combines with other ingredients to make a batch of soup.

    Recipe #409777

    With the exotic flavor of cumin and ginger, you will be loving this taste of Africa! Prep time does not include soaking time.

    Recipe #52782

    123 Reviews |  By mrib

    YOU WILL LOVE this Healthy, Low Fat, High Fiber, Vegetarian, Easy to make, And TASTE SO GOOD Recipe. IT got me into the Pillsbury Bake-Off as a Top-100 finalist!! You can also see and vote for this recipe at http://www.pillsbury.com/Bakeoff/AFR/finalist_recipes.asp?tab=6 Be assured--I got approval from Pillsbury prior to submitting and promoting this recipe!! :) Pillsbury describes the recipe as "Traditional enchiladas take a healthful vegetarian twist in a sassy dish filled with fruity flavors" ENJOY!!

    Recipe #154388

    « Previous 1 2 3 4 5 6 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes