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 672 recipes in total:

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Haricots Blancs à la Bretonne (Breton-style White Beans)      Origin: France	Katchourie      Origin: Trinidad	Lenticula (Roman Spicy Lentils)      Origin: Roman
Harira      Origin: Djibouti	Katogo (Beans with Cassava)      Origin: Uganda	Lenticula ex sphondylis (Mussels with Lentils)      Origin: Roman
Harira Bidaouia      Origin: Morocco	Kecap Manis      Origin: Indonesia	Lenticula ex Sphondylis (Lentils and Parsnips)      Origin: Roman
Harira Mauritanienne (Mauritanian Harira)      Origin: Mauritania	Keema Mattar      Origin: India	Lenticulam de castaneis (Lentils and Chestnuts)      Origin: Roman
Harissa Lamb Noodles      Origin: Fusion	Kerrieboontjies (South African Curried Beans)      Origin: South Africa	Lentil Curry with Rhubarb and Sweet Potatoes      Origin: Fusion
Hena-Kisoa sy voanjobory (Pork with Bambara Groundnuts)      Origin: Madagascar	Khao Pune (Chicken Curry Noodles)      Origin: Laos	Lentil Hashwa      Origin: UAE
Himachali Chana Madra (Himachala Chickpea Yoghurt Curry)      Origin: India	Kharroob (Egyptian Carob Drink)      Origin: Egypt	Lentil, Pasta and Vegetable Soup      Origin: British
Hlalem (Pasta with Beans)      Origin: Tunisia	Khatta Meetha (Cabbage Curry)      Origin: India	Les haricots de Paimpol (Pampiol Beans)      Origin: France
Hlelim (Pasta, Meat and Vegetable Soup)      Origin: Tunisia	Khichidi      Origin: India	Les Lentilles (Reunion Lentils)      Origin: Reunion
Honduran Refried Beans      Origin: Honduras	Khichiri      Origin: India	Liberian Succotash (Corn and Beans)      Origin: Liberia
Hoppin’ John      Origin: America	Khichuri      Origin: India	Loaded Fish Burritos      Origin: Britain
Hot Chili Beans      Origin: American	Khoresht-e Loobia (Stewed Mutton with String Beans)      Origin: Iran	London Particular      Origin: England
Hot Pinto Bean Chili      Origin: American	Kidney Bean and Black Bean Curry      Origin: Fusion	Loubia B'dersa (Algerian Chili)      Origin: Algeria
Hot Turkey and Black Bean Chili      Origin: American	Kidney Bean Curry      Origin: Britain	Loubia bil Luz (Green Beans with Almonds)      Origin: Algeria
Hotpot Porc Cymreig, Chorizo a Ffa Gwynion (Welsh Pork, Chorizo and White Bean Hotpot)      Origin: Welsh	Kittitian Pumpkin And Lentil Curry      Origin: Saint Kitts	Lychee Spice Smoothie      Origin: American
Hotpot Porc y Gaeaf (Wintery Pork Hotpot)      Origin: Welsh	Koki      Origin: Cameroon	M'Baazi      Origin: Kenya
Huli Podi (Udupi Sambar Powder)      Origin: India	Kokum Kari (Kokam Curry)      Origin: India	Macrell wedi’i Grilio gyda Phiwrî Ffa a Garlleg a Iogwrt Bara Lawr (Mackerel Grilled with Broad Bean Puree, Garlic and Laver Bread Yoghurt)      Origin: Welsh
Hummus with Muqmad      Origin: Djibouti	Koshari (Lentils, Pasta and Rice)      Origin: Egypt	Magaj      Origin: India
Hummus with Oodkac      Origin: Somalia	Koshari (Egyptian lentils)      Origin: Egypt	Maharagwe (Spiced Red Beans in Coconut Milk)      Origin: Kenya
Ibiharage (Burundian Fried Beans)      Origin: Burundi	Kosksu bil-Ful (Couscous with Broad Beans)      Origin: Malta	Maharggwe (Vegetables and Beans)      Origin: Burundi
Ibiharage II (Fried Beans II)      Origin: Burundi	Koushari (Lentils, Macaroni and Rice in Oil)      Origin: Egypt	Mahluta Çorbası (Red Lentil Soup)      Origin: Turkey
Insalata di Riso (Rice Salad)      Origin: Italy	Koushry (Rice with Lentils)      Origin: Egypt	Makke      Origin: England
Irish Farm Broth      Origin: Ireland	Kuru Fasulye      Origin: Turkey	Mallow Stew      Origin: Britain
Irish Fisherman's Stew      Origin: Ireland	La Bandera Dominicana (The Dominican Flag)      Origin: Dominican Republic	Marinated Tofu Skewers      Origin: Britain
Irish Hot Pot      Origin: Ireland	La Socca      Origin: France	Markit Ommalah (Chickpea and Lentil Stew)      Origin: Tunisia
Iron Age Pork and Beans      Origin: Ancient	Lablabi      Origin: Tunisia	Marrakech Vegetable Curry      Origin: Morocco
Isophu      Origin: Southern Africa	Laganophake (Lentil Stew)      Origin: Roman	Masoor Daal (Red Lentils)      Origin: Bangladesh
Jamaican Seafood Soup      Origin: Jamaica	Lamb Dhan Saag      Origin: India	Matki Chi Rassa Bhaji (Maharashtrian Style Moth Beans)      Origin: India
Jangri      Origin: India	Lamb with Red Wine and Chorizo      Origin: Britain	Mattar Paneer Curry      Origin: India
Jani me Fasul (Bean Jahni Soup)      Origin: Albania	Lao Tam Som (Lao Green Papaya Salad)      Origin: Laos	Mattar Panir      Origin: Britain
Jerk Sweet Potato and Black Bean Curry      Origin: Jamaica	Le cassoulet de la mer à la bretonne (Breton seaside cassoulet)      Origin: France	Mesir Wat (Lentil Bowl)      Origin: Ethiopia
Jungle Curry Prawns      Origin: Thailand	Le Koki (Bean Cake)      Origin: Chad	Mexican Crockpot Chili      Origin: American
Kabaro au Carry (Malagasy Curried Beans)      Origin: Madagascar	Le Koki de Cameroun (Cameroonian Bean Cake)      Origin: Cameroon
Kadala Curry      Origin: India	Leftover Turkey and Chickpea Curry      Origin: Fusion

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