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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Mexican Pork'n'Beans      Origin: American	Nyama na Irio (Meat with Corn)      Origin: Kenya	Pear Raspberry Smoothie      Origin: American
Mexican-style Mackerel and Rice      Origin: Fusion	Nyebbeh with Oli Gravy      Origin: Gambia	Peas and Rice      Origin: Turks Caicos
Microwave Curried Bean and Apple Soup      Origin: Britain	Nyekoe (Lesotho Sorghum and Beans)      Origin: Lesotho	Pease Bannocks      Origin: Scotland
Microwave Garam Masala Vegetable Curry      Origin: Britain	Ofe Achara (Elephant Grass Stew)      Origin: Nigeria	Pease Pottage      Origin: Britain
Mince Curry with Peas      Origin: South Africa	Okpa (Bambara Groundnut Breakfast Pudding)      Origin: Nigeria	Peixinhos da Horta (Deep Fried Battered Beans)      Origin: Portugal
Minted Peas      Origin: Britain	Olan      Origin: India	Pelau      Origin: Saint Kitts
Missi Roti      Origin: India	Oleleh      Origin: Sierra Leone	Perry of Pesoun (A Dish of Peas)      Origin: England
Missi Roti      Origin: India	Oleleh (Gambian Moi Moi)      Origin: Gambia	Persian Lentils with Orange Juice and Angelica      Origin: Iran
Mochi Pancakes      Origin: Japan	Onion Bhajee      Origin: Britain	Peson of Almayne (German Peas)      Origin: England
Moi-Moi      Origin: Nigeria	Oxtail Pot Pies      Origin: South Africa	Phoulourie      Origin: Trinidad
Montserratian Black Bean Soup      Origin: Montserrat	Pè Thee Thoke (String Bean Salad)      Origin: Myanmar	Pickled Radish Pods      Origin: British
Montserratian Rice and Peas      Origin: Montserrat	Pabellón Criollo (Venezuelan Shredded Beef with Rice and Beans)      Origin: Venezuela	Pied de Veau aux Pois Chiches (Calf's Feet with Chickpeas)      Origin: Burkina Faso
Moong Pulao (Mung Bean Pulao)      Origin: Pakistan	Pad Thai      Origin: Thailand	Pieds de zébu et haricots blancse (Zebu Feet with White Beans)      Origin: Madagascar
Moongre ki Subzi (Radish Pod and Potato Sauté)      Origin: India	Padavalanga Parippu Curry (Snake Gourd Curry)      Origin: India	Pig Tail Bouillon with Dumplings      Origin: Saint Lucia
Moro de guandules con coco (Christmas Rice and Pigeon Peas)      Origin: Dominican Republic	Paella de Carne de Caza (Bushmeat Paella)      Origin: Equatorial Guinea	Pigeon Peas and Rice      Origin: Barbados
Moroccan Braised Lamb      Origin: Morocco	Paella de Pintada (Guineafowl Paella)      Origin: Equatorial Guinea	Pigeon Peas and Rice      Origin: Anguilla
Moroccan Chicken Harira      Origin: Morocco	Paella Valencia de la Huerta (Traditional Chicken Paella)      Origin: Spain	Pisam coques (Peas in Herb Sauce)      Origin: Roman
Moroccan Chickpea Soup      Origin: Morocco	Pakora Thongba (Spicy Pakora Curry)      Origin: India	Pisam Farsilem (Pressed Peas)      Origin: Roman
Moroccan Harira      Origin: Morocco	Palaver Chicken      Origin: Ghana	Pisam Vitellianam sive fabam (Peas or Broad Beans Beans in a Herb Sauce)      Origin: Roman
Moroccan Vegetable Harira      Origin: Morocco	Paneer Makhanwala      Origin: India	Podin Pes (Cornish Pease Pudding)      Origin: England
Mukimo (Potato and Pumpkin Mash)      Origin: Kenya	Parched Peas      Origin: England	Poha Chivda (Cabbage Chivda)      Origin: India
Muland Saangi Ambat (Radish Pod Gravy)      Origin: India	Pasta con Cece (Pasta Soup with Chickpeas)      Origin: San Marino	Pois d'Angole (Pigeon Peas)      Origin: Guadeloupe
Mulku (Murukku)      Origin: Mauritius	Pasta e Cece (Pasta Soup with Chickpeas II)      Origin: San Marino	Poppadoms      Origin: India
Mullangi Sambar (White Radish Sambar)      Origin: India	Pasta Soup with Chicken Livers      Origin: British	Poppadoms      Origin: India
Mung Dhal      Origin: Anglo-Indian	Pastizzi tal Pizelli (Pea Pastizzi)      Origin: Malta	Pork and Beans      Origin: American
Namibian Black-eyed Peas      Origin: Namibia	Patinam ex Lacte (Milk Casserole)      Origin: Roman	Pork and Quince Curry      Origin: Britain
Nanohana no Shiro-ae (Tofu-dressed Rapeseed Shoots)      Origin: Japan	Pe Htamin (Lentil Rice)      Origin: Myanmar	Pork Menudo      Origin: Philippines
Ndengu (Lentil Stew)      Origin: Kenya	Pe ni lay hin cho (Lentil Soup)      Origin: Myanmar	Porotos con Riendas (Bean and Pumpkin Soup)      Origin: Chile
Nepalese Lentil Soup      Origin: Nepal	Pe Nyat (Beans Curry)      Origin: Myanmar	Potage Fene Boiles (A Broad Bean Pudding)      Origin: England
New Year's Hopping John      Origin: American	Pea Flour Bread      Origin: British	Potage St Germain (Pea Soup St Germain)      Origin: France
New York Minestrone      Origin: American	Pea Soup and Meat      Origin: Guinea-Bissau	Potato and Aubergine Layer Pie      Origin: British
Nimki (Crispy Flour Crackers)      Origin: Bengal	Pea, Lettuce and Lovage Soup      Origin: Britain	Potato and Bean Casserole with Tomatoes      Origin: Ireland
Nohutlu Pilav (Pilaf with Chickpeas)      Origin: Turkey	Peach Smoothie      Origin: American
North Cornish Pea Soup      Origin: England	Peapod Soup      Origin: Scotland

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