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 936 recipes in total:

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New York Minestrone      Origin: American	Pasta con Cece (Pasta Soup with Chickpeas)      Origin: San Marino	Pisam coques (Peas in Herb Sauce)      Origin: Roman
Nigerian Beans Porridge      Origin: Nigeria	Pasta e Cece (Pasta Soup with Chickpeas II)      Origin: San Marino	Pisam Farsilem (Pressed Peas)      Origin: Roman
Nimki (Crispy Flour Crackers)      Origin: Bengal	Pasta Soup with Chicken Livers      Origin: Britain	Pisam Vitellianam sive fabam (Peas or Broad Beans Beans in a Herb Sauce)      Origin: Roman
Njahi in Coconut Sauce (Kenyan Black Beans in Coconut Sauce)      Origin: Kenya	Pastizzi tal Pizelli (Pea Pastizzi)      Origin: Malta	Podin Pes (Cornish Pease Pudding)      Origin: England
Nohutlu Pilav (Pilaf with Chickpeas)      Origin: Turkey	Pat Anggeum (Sweet Red Bean Paste)      Origin: Korea	Poha Chivda (Cabbage Chivda)      Origin: India
North Cornish Pea Soup      Origin: England	Patbingsu (Korean Shaved Ice with Red Bean Paste)      Origin: Korea	Pois d'Angole (Pigeon Peas)      Origin: Guadeloupe
Nyama na Irio (Meat with Corn)      Origin: Kenya	Patinam ex Lacte (Milk Casserole)      Origin: Roman	Poppadoms      Origin: India
Nyambeh Nyebbeh (Black-eyed Bean stew with Cassava)      Origin: Ghana	Pe Htamin (Lentil Rice)      Origin: Myanmar	Poppadoms      Origin: India
Nyebbeh with Oli Gravy      Origin: Gambia	Pe ni lay hin cho (Lentil Soup)      Origin: Myanmar	Pork and Beans      Origin: American
Nyekoe (Lesotho Sorghum and Beans)      Origin: Lesotho	Pe Nyat (Beans Curry)      Origin: Myanmar	Pork and Chorizo Enchiladas      Origin: Mexico
Oaxacan Black Beans with Avocado Leaf      Origin: Mexico	Pea Flour Bread      Origin: Britain	Pork and Quince Curry      Origin: Britain
Ofe Achara (Elephant Grass Stew)      Origin: Nigeria	Pea Soup and Meat      Origin: Guinea-Bissau	Pork Menudo      Origin: Philippines
Okpa (Bambara Groundnut Breakfast Pudding)      Origin: Nigeria	Pea, Lettuce and Lovage Soup      Origin: Britain	Porotos con Riendas (Bean and Pumpkin Soup)      Origin: Chile
Olan      Origin: India	Peach Smoothie      Origin: American	Potage Fene Boiles (A Broad Bean Pudding)      Origin: England
Oleleh      Origin: Sierra Leone	Peapod Soup      Origin: Scotland	Potage St Germain (Pea Soup St Germain)      Origin: France
Oleleh (Gambian Moi Moi)      Origin: Gambia	Pear Raspberry Smoothie      Origin: American	Potato and Aubergine Layer Pie      Origin: Britain
Onion Bhajee      Origin: Britain	Peas and Rice      Origin: Turks Caicos	Potato and Bean Casserole with Tomatoes      Origin: Ireland
Oxtail Pot Pies      Origin: South Africa	Pease Bannocks      Origin: Scotland	Pounded Beans      Origin: Burundi
Pè Thee Thoke (String Bean Salad)      Origin: Myanmar	Pease Pottage      Origin: Britain	Powsowdie      Origin: Scotland
Pabellón Criollo (Venezuelan Shredded Beef with Rice and Beans)      Origin: Venezuela	Peixinhos da Horta (Deep Fried Battered Beans)      Origin: Portugal	Prawn Caldine      Origin: India
Pad Thai      Origin: Thailand	Pelau      Origin: Saint Kitts	Prebranac (Serbian-style Baked Beans)      Origin: Serbia
Padavalanga Parippu Curry (Snake Gourd Curry)      Origin: India	Pelēkie Zirņi ar Speķi (Grey Peas with Bacon)      Origin: Israel	Prekese Drink (Soup Perfume Bean Drink)      Origin: Ghana
Paella de Carne de Caza (Bushmeat Paella)      Origin: Equatorial Guinea	Perry of Pesoun (A Dish of Peas)      Origin: England	Pressure Cooker Baked Beans      Origin: American
Paella de Pintada (Guineafowl Paella)      Origin: Equatorial Guinea	Persian Lentils with Orange Juice and Angelica      Origin: Iran	Pressure Cooker Calico Bean Stew      Origin: American
Paella Valencia de la Huerta (Traditional Chicken Paella)      Origin: Spain	Pesmol (Mackerel with Bell Pepper in a Coconut and Chilli Sauce)      Origin: Indonesia	Pressure Cooker Chana Aloo Curry (Pressure Cooker Chickpea Curry)      Origin: Britain
Pakora Thongba (Spicy Pakora Curry)      Origin: India	Peson of Almayne (German Peas)      Origin: England	Pressure Cooker Dhal      Origin: Fusion
Palak Dal (Spinach with Moong Dal)      Origin: India	Phoulourie      Origin: Trinidad	Pressure Cooker Pea and Ham Soup      Origin: Britain
Palaver Chicken      Origin: Ghana	Pickled Radish Pods      Origin: Britain	Pressure Cooker Quick Lentil Soup      Origin: Britain
Palestinian Chickpea Falafel      Origin: Palestine	Pied de Veau aux Pois Chiches (Calf's Feet with Chickpeas)      Origin: Burkina Faso	Puffball Patties      Origin: Britain
Palestinian Hummus      Origin: Palestine	Pieds de zébu et haricots blancse (Zebu Feet with White Beans)      Origin: Madagascar	Pullum Elixum ex Iure Suo (Boiled Chicken with Boiled Egyptian Beans)      Origin: Roman
Paneer Makhanwala      Origin: India	Piezly Mukhat (Chickpea and Onion Stew)      Origin: Tajikistan	Pumpkin and Tomato Soup      Origin: West Africa
Parcha Bozbash (Lamb Soup with Chestnuts, Quince, and Prunes)      Origin: Georgia	Pig Tail Bouillon with Dumplings      Origin: Saint Lucia	Pumpkin Chili      Origin: American
Parched Peas      Origin: England	Pigeon Peas and Rice      Origin: Barbados
Parched Peas 2      Origin: England	Pigeon Peas and Rice      Origin: Anguilla

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