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-associated recipes listed here from all corners of the globe.

I am using a fairly broad definition of 'bean' here. Effectively I am including all pulses, raw bean pods, lentils and peas. Basically members of the Fabaceae family of flowering plants that produce pods or seeds that are edible by humans. This included beans such as broad (fava) beans, haricot (navy) beans, cannellini beans, barlotti beans, adzuki beans, haricot beans etc; string beans, mangetout, fine beans (where the unripe pods are edible); peas; and lentils. There are also beans grown primarily for oil extraction (soy beans) and beans that are fermented to to make condiments (such as African locust beans).

In almost all instances, human farming started with grains, but all grains are deficient in the essential amino acid, Lysine (maize is in addition, deficient in tryptophan). This is one of the reasons that despite higher availability of food, the health of the first farmers declined in comparison with their hunter-gatherer antecedents. Legumes are generally deficient in Methionine, but have plenty of lysine. So, if you combine grains and legumes in the diet you have a complete source of amino acids. Interestingly, common nuts are deficient in both Methionine and Lysine, so you would need a diet of nuts, legumes and grains to get complete amino acid intake. This is why, once legumes were introduced to the first farmers' diets, health improved significantly. This is why, all over the world, there is a bean and grain staple that has often led to the rise of major civilizatons (rice and dhal on India; maize and beans in Mesoamerica; wheat or oats/barley and Celtic beans in Europe; sorghum, millet or teff and beans in Africa; rice and beans in Asia).

The recipes given here are sourced from around the world, and give a broad view of bean-based dishes globally. There are also more modern recipes using bean-based flours as a base for gluten-free dishes. Beans also have a very log glycaemic index compared with may other foods so beans and bean flours are excellent for anyone on a low GI diet.

The alphabetical list of all the bean-based recipes on this site follows, (limited to 100 recipes per page). There are 1066 recipes in total:

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Tom Brown      Origin: Nigeria	Tutu      Origin: Bonaire	Vegetarian Pot Roast      Origin: Britain
Tortelleti, of green Pease, French Beans, or any kind of Pulse green or dry.      Origin: British	Tutu      Origin: Curacao	Vegetarian Sausages      Origin: Britain
Tortilla Española (Spanish Omelette)      Origin: Spain	Ugandan Beans      Origin: Uganda	Vegetarian Somerset Stew      Origin: Britain
Traditional Mattar Keema Curry      Origin: India	Ukkarai      Origin: India	Venison and Dark Chocolate Chili      Origin: Fusion
Traditional Vegetable Bake      Origin: Ireland	Umngqusho (Samp and Beans with Potatoes)      Origin: South Africa	Vospapur (Armenian Lentil And Spinach Soup)      Origin: Armenia
Traybake Chicken Nachos      Origin: Britain	Un bon cassoulet (A Good Cassoulet)      Origin: France	Vospov Khema (Lentil Dish)      Origin: Armenia
Tricolour Pilau Rice      Origin: India	Végétarien Kansiyé (Vegetarian Kansiyé)      Origin: Guinea	Vospov Pilaf (Lentil Pilaf)      Origin: Armenia
Trinidad Chicken Pelau      Origin: Trinidad	Vegan Burritos      Origin: American	Waakye      Origin: Ghana
Trinidadian Pholourie      Origin: Trinidad	Vegan Ramen      Origin: Japan	White Chili      Origin: America
Trooping Funnel with Cannellini Beans      Origin: Britain	Vegetable Bhaji      Origin: Britain	White Lentil Soup      Origin: Scotland
Tsebhi Birsen (Spicy Lentils)      Origin: Eritrea	Vegetable Curry      Origin: Kenya	Wild Mustard Greens with Sausage and Bean Soup      Origin: Italy
Tunisian Byesar (Tunisian Broad Bean Dip)      Origin: Tunisia	Vegetable Curry II      Origin: Britain	Winter Minestrone Soup      Origin: Fusion
Tunisian Chicken and Pumpkin Couscous      Origin: Libya	Vegetable Curry III      Origin: Britain	Winter Parsnip Stew      Origin: Czech
Tunisian Vegetable Couscous      Origin: Tunisia	Vegetable Korma      Origin: Britain	Winter Pea Soup      Origin: British
Turkey and Chips      Origin: Britain	Vegetable Pilau      Origin: India	Wonchoi      Origin: Ghana
Turkey Beanpot      Origin: Britain	Vegetable Soup      Origin: Britain	Xarba Arbija (Libyan Soup)      Origin: Libya
Turkey Leftovers Curry      Origin: Britain	Vegetarian Brochettes      Origin: Britain	Yam and Beans      Origin: Nigeria
Turkey Rendang      Origin: Fusion	Vegetarian Chili Beans      Origin: American	Yemiser W'et (Spicy Lentil Stew)      Origin: Ethiopia
Turkey Tetrazzini Casserole      Origin: American	Vegetarian Enchiladas      Origin: Britain	Yesil Marcimek Çorbası (Green Lentil Soup)      Origin: Turkey
Türlüh (Mixed Vegetable Stew)      Origin: Armenia	Vegetarian Haggis      Origin: Scotland	Ysgwydd Cig Oen Cymreig wedi ei bobi'n araf â chyri (Slow-cooked curried shoulder of Welsh Lamb)      Origin: Welsh
Turn Cornmeal      Origin: British Virgin Islands	Vegetarian Kibbeh      Origin: India	Zoldbableves (French Bean Soup)      Origin: Hungary
Tutu (Cornmeal Porridge with Black-eyed Peas)      Origin: Aruba	Vegetarian Lentil Cottage Pie      Origin: Britain	Zuppa di lenticchie di Capodann (Italian New Year Lentil Soup)      Origin: Italy

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