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    You are in: Home / Cookbooks / Dried Beans & Legumes
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    114 recipes in

    Dried Beans & Legumes

    Beans, chickpeas, lentils, split peas. [photo: Ethiopian Spicy Split Lentil Stew (Yimser Wot)]
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    1 Reviews |  By PinBox

    We love hummus and we love easy appetizers. This fits the bill on both accounts.

    Recipe #485154

    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

    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

    A zippy twist on a basic zucchini soup recipe. Easy to make in a crock pot or stovetop and delicious taste! Adjust the amount of jalapeno you add to your desired heat, we like it nice and spicy.

    Recipe #463446

    Looking for a new twist on pasta salad? Here is an enjoyable one that I received at my bridal shower.

    Recipe #463317

    A simple recipe for beans, you must plan ahead for presoaking the dried beans. You could probably used tinned but it wouldn't be the same. This recipe was found on www.ivu.org, submitted by the International African Vegetarian Network and Friends.

    Recipe #456933

    This is a Columbian recipe from Ingrid Hoffmann.These saucy beans are hearty and homey. If you don't feel like chopping the veggies, just pulse the onion, scalliions, carrots and garlic in a food processor until they are finely chopped, then add the tomatoes and pulse two or three times until chopped. Also, if you opt to use canned beans, simply add the bacon and veggies after they have been sauteed. *Time does not include overnight soaking and bean cooking*

    Recipe #456713

    2 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

    A healthy mexican casserole dish that is really yummy and easy to make. For an added twist...if you like stuffed peppers, at step 5 stuff mix into 4-5 large bell peppers, add about 1/2 inch of water to the bottom of pan and bake for 30 minutes.Top with additional salsa and shredded cheese! Enjoy!

    Recipe #454608

    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

    Copycat of the restaurant's yummy black beans

    Recipe #443113

    From the Eat Clean Diet book by Tosca Reno.

    Recipe #434851

    delicious vegetarian alternative to meatballs!

    Recipe #432568

    A great sounding recipe from TOH that I am posting for ZWT 6. The description states: You’ll love the great flavor and easy preparation of Trisha Kruse’s fresh side dish. The Eagle, Idaho cook tosses bright green beans in a sweet sauce with a subtle kick.

    Recipe #423141

    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

    I decided to toast my Quinoa today and will go through this step by step as to how I did it so it came out nice and golden. I always make a few extra cups of Quinoa because I know I will want more. It takes time to do this right, but it is worth the effort in the long run.

    Recipe #421986

    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

    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

    This is from whats4eats.com. I haven't tried it yet. You can also use butter or niter kibbeh (spiced butter) instead of the olive oil. Serve with injera. You tear off a small piece of it and use that to scoop up the mesir wat. If you can't get ahold of injera and just want a healthy lentil dish, you could always put it over rice.

    Recipe #408641

    Adapted from How it all Vegan. This is really easy to throw together, provided you have the beans ready to go (or use canned). Even if you have to boil some up, dry navy beans and soy beans are pretty quick if you've soaked them for 6 hours or so. This is a less sweet version of baked beans with only a little molasses, more tomato-ey. It's satisfying and simple. If accompanied by a salad and some hearty bread it would probably be enough for 4 people. For larger portions though, I'd say more like 2 or 3, with some leftovers. The original recipe only called for 1 1/2 cups broth, I adjusted to 2 1/2, found it was too dry otherwise, but then I really like sauce so you may choose to cut that back down. I also added 1 tbsp of brown sugar, found it was just lacking a little something without it. The last adjustment was to the cooking time - originally calling for 40 mins at 350, that wasn't near enough time to even cook the onions, so I upped to 375 for an hour. (Note, prep/Cook time does not include soaking or boiling of the beans).

    Recipe #407334

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