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:

Page 7 of 7

Stewed Pork with Chickpeas      Origin: Fusion	Tofu and Vegetable Stir-fry      Origin: Australia	Vegetable Curry      Origin: Kenya
Sticky Asian-style Pork Neck Chops      Origin: Britain	Tofu Laver and Leek Croquettes      Origin: Ireland	Vegetable Curry II      Origin: Britain
Street Food Pad Thai      Origin: Thailand	Tom Brown      Origin: Nigeria	Vegetable Curry III      Origin: Britain
Stuffat Tal-Fenek (Rabbit Stew)      Origin: Malta	Tortilla Española (Spanish Omelette)      Origin: Spain	Vegetable Korma      Origin: Britain
Stuffat Tal-Qarnit (Octopus Stew)      Origin: Malta	Traditional Mattar Keema Curry      Origin: India	Vegetable Pilau      Origin: India
Succotash      Origin: America	Traditional Vegetable Bake      Origin: Ireland	Vegetarian Brochettes      Origin: Britain
Sugar Bean Curry      Origin: South Africa	Tricolour Pilau Rice      Origin: India	Vegetarian Chili Beans      Origin: American
Summer Vegetable Stew      Origin: Britain	Trinidadian Pholourie      Origin: Trinidad	Vegetarian Haggis      Origin: Scotland
Suya Beef Heart Curry with Beans and Wild Greens      Origin: Fusion	Tsebhi Birsen (Spicy Lentils)      Origin: Eritrea	Vegetarian Kibbeh      Origin: India
Svinsko S Bel Bob (Pork with Beans)      Origin: Bulgaria	Tunisian Byesar (Tunisian Broad Bean Dip)      Origin: Tunisia	Vegetarian Pot Roast      Origin: Britain
Sweet Sattu      Origin: India	Tunisian Vegetable Couscous      Origin: Tunisia	Vegetarian Sausages      Origin: Britain
Ta'amia (Egyptian Falafel)      Origin: Egypt	Turkey and Chips      Origin: Britain	Venison and Dark Chocolate Chili      Origin: Fusion
Tajin Sibnekh (Chicken and Egg Tagine)      Origin: Tunisia	Turkey Leftovers Curry      Origin: Britain	Waakye      Origin: Ghana
Tamil Nadu Sambar Curry      Origin: India	Turkey Rendang      Origin: Fusion	White Chili      Origin: America
Tanzanian Coconut Bean Soup      Origin: Tanzania	Turkey Tetrazzini Casserole      Origin: American	White Lentil Soup      Origin: Scotland
Tarka Dal      Origin: Britain	Tutu (Cornmeal Porridge with Black-eyed Peas)      Origin: Aruba	Wild Mustard Greens with Sausage and Bean Soup      Origin: Italy
Tfina Camounia (Potatoes and Bean Stew)      Origin: Tunisia	Tutu      Origin: Bonaire	Winter Minestrone Soup      Origin: Fusion
Thai Chicken Soup with Ginger and Lime      Origin: Thailand	Tutu      Origin: Curacao	Winter Parsnip Stew      Origin: Czech
Thai Green Curried Cod      Origin: Fusion	Ugandan Beans      Origin: Uganda	Wonchoi      Origin: Ghana
Thai Green Curry with Chicken of the Woods      Origin: Britain	Ukkarai      Origin: India	Xarba Arbija (Libyan Soup)      Origin: Libya
Thai Red Jackfruit Curry      Origin: Fusion	Umngqusho (Samp and Beans with Potatoes)      Origin: South Africa	Yam and Beans      Origin: Nigeria
The Ultimate Chilli Con Carne      Origin: Fusion	Végétarien Kansiyé (Vegetarian Kansiyé)      Origin: Guinea	Yemiser W'et (Spicy Lentil Stew)      Origin: Ethiopia
Tisanam Barricam (Barley Soup with Dried Vegetables)      Origin: Roman	Vegan Burritos      Origin: American	Yesil Marcimek Çorbası (Green Lentil Soup)      Origin: Turkey
Tishreeb Hummus (Chickpea Casserole)      Origin: Iraq	Vegetable Bhaji      Origin: Britain	Ysgwydd Cig Oen Cymreig wedi ei bobi'n araf â chyri (Slow-cooked curried shoulder of Welsh Lamb)      Origin: Welsh

Page 7 of 7