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 626 recipes in total:

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Roasted Hosta Shoots      Origin: Britain	Slow Cooker Pork Adobo Burritos      Origin: Mexico	Ta'amia (Egyptian Falafel)      Origin: Egypt
Roasted Kalettes with Basa Fillets and Anchovies      Origin: Britain	Smoked Chicken, Leek and Mushroom Pie      Origin: Australia	Tajin Sibnekh (Chicken and Egg Tagine)      Origin: Tunisia
Rosemary-scented Lamb      Origin: Britain	Smoked Haddock Curry with Butter Beans      Origin: Fusion	Tamil Nadu Sambar Curry      Origin: India
Rwandan Agatogo (Rwandan Beans with Cassava)      Origin: Rwanda	Smoked Salmon with Pea Pancakes      Origin: Britain	Tanzanian Coconut Bean Soup      Origin: Tanzania
Saag Dhal with Carrot Greens      Origin: Fusion	Socca (Chickpea-flour Crêpes)      Origin: Monaco	Tarka Dal      Origin: Britain
Saag Dhal with Wild Carrot Greens      Origin: Fusion	Socca      Origin: Monaco	Tfina Camounia (Potatoes and Bean Stew)      Origin: Tunisia
Saint Kitts Chicken Bouillon      Origin: Saint Kitts	Sopa de Feijao Verde (String Bean Soup)      Origin: Mozambique	Thai Chicken Soup with Ginger and Lime      Origin: Thailand
Saint Lucian Bouillon      Origin: Saint Lucia	Sopa de Frijol Negro (Cuban Black Bean Soup)      Origin: Cuba	Thai Green Curried Cod      Origin: Fusion
Saint Vincent Chicken Pelau      Origin: Saint Vincent	Sopa Puertoriqueña de Frijoles Negros (Puerto Rican Black Bean Soup)      Origin: Puerto Rico	Thai Green Curry with Chicken of the Woods      Origin: Britain
Salmagundi with Herby Rack of Lamb      Origin: Britain	Souko Dounguouri (Meat Stew with White Beans)      Origin: Niger	Thai Red Jackfruit Curry      Origin: Fusion
Salmon and Couscous en Papillote      Origin: British	Soupe au Pistou Monegasque (Monegasque Soup with Pistou)      Origin: Monaco	The Ultimate Chilli Con Carne      Origin: Fusion
Salmon Durban Curry      Origin: Fusion	Soupe aux Lentilles et Legumes (Lentil and Bean Soup)      Origin: Burundi	Tisanam Barricam (Barley Soup with Dried Vegetables)      Origin: Roman
Salomi      Origin: South Africa	Soupe aux pois et la viande (Pea Soup and Meat)      Origin: Guinea-Bissau	Tishreeb Hummus (Chickpea Casserole)      Origin: Iraq
Sambar Podi (Sambar Powder)      Origin: India	Southern Succotash      Origin: America	Tofu and Vegetable Stir-fry      Origin: Australia
Sambhar (Lentil Curry)      Origin: India	Spagetti biz-zalza tal-Qarnit (Spaghetti with Octopus Sauce)      Origin: Malta	Tofu Laver and Leek Croquettes      Origin: Ireland
Sambhar Masala      Origin: India	Spiced Lima Beans with Garlic and Coconut      Origin: Nepal	Tom Brown      Origin: Nigeria
Samp and Beans Croquettes      Origin: South Africa	Spicy Chilli Bean Soup      Origin: Britain	Tortilla Española (Spanish Omelette)      Origin: Spain
Samphire and Crab Salad      Origin: Britain	Spicy Prawns and Green Lentils      Origin: Fusion	Traditional Mattar Keema Curry      Origin: India
Sancoche      Origin: Trinidad	Spicy Sambar Curry      Origin: Britain	Traditional Vegetable Bake      Origin: Ireland
Sattu      Origin: India	Spicy Sev (Spicy Gram Flour Threads)      Origin: India	Tricolour Pilau Rice      Origin: India
Scottish Green Pea Soup      Origin: Scotland	Spicy Szechuan Pork Recipe      Origin: China	Trinidadian Pholourie      Origin: Trinidad
Scottish Haricot Bean Soup      Origin: Scotland	Spicy Tofu      Origin: China	Tsebhi Birsen (Spicy Lentils)      Origin: Eritrea
Scottish Lentil Soup      Origin: Scotland	Steamed Black-eyed Bean Dumplings      Origin: Ghana	Tunisian Byesar (Tunisian Broad Bean Dip)      Origin: Tunisia
Seafood Chili      Origin: American	Steamed Sole with Black Bean Sauce      Origin: China	Tunisian Vegetable Couscous      Origin: Tunisia
Seam, Potato and Peas Chakee      Origin: Anglo-Indian	Stewed Pork with Chickpeas      Origin: Fusion	Turkey and Chips      Origin: Britain
Seam, Potato, and Peas Chahkee      Origin: Anglo-Indian	Sticky Asian-style Pork Neck Chops      Origin: Britain	Turkey Leftovers Curry      Origin: Britain
Seaweed Ribollita      Origin: Fusion	Street Food Pad Thai      Origin: Thailand	Turkey Rendang      Origin: Fusion
Seengre ke Satha Tori Kari (Courgette Curry with Radish Pods)      Origin: India	Stuffat Tal-Fenek (Rabbit Stew)      Origin: Malta	Turkey Tetrazzini Casserole      Origin: American
Senegalese Vegetable Stew with Millet      Origin: Senegal	Stuffat Tal-Qarnit (Octopus Stew)      Origin: Malta	Tutu (Cornmeal Porridge with Black-eyed Peas)      Origin: Aruba
Sharbat Adas (Libyan Lentil Soup)      Origin: Libya	Succotash      Origin: America	Ugandan Beans      Origin: Uganda
Shorbet Ads (Sudanese Lentil Soup)      Origin: Sudan	Sugar Bean Curry      Origin: South Africa	Ukkarai      Origin: India
Shourabit Silq bi Laban (Chard and Yoghurt Soup)      Origin: Lebanon	Summer Vegetable Stew      Origin: Britain	Umngqusho (Samp and Beans with Potatoes)      Origin: South Africa
Sinigang na Baboy (Pork Sinigang)      Origin: Philippines	Suya Beef Heart Curry with Beans and Wild Greens      Origin: Fusion
Slangetjies (Pea Flour Noodles)      Origin: South Africa	Sweet Sattu      Origin: India

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