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 988 recipes in total:

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Phoulourie      Origin: Trinidad	Pressure Cooker Dhal      Origin: Fusion	Rice and Peas      Origin: Jamaica
Pickled Radish Pods      Origin: Britain	Pressure Cooker Pea and Ham Soup      Origin: Britain	Rice and Peas      Origin: Saint Kitts
Pied de Veau aux Pois Chiches (Calf's Feet with Chickpeas)      Origin: Burkina Faso	Pressure Cooker Quick Lentil Soup      Origin: Britain	Rice with Pigeon Peas      Origin: Puerto Rico
Pieds de zébu et haricots blancse (Zebu Feet with White Beans)      Origin: Madagascar	Puffball Patties      Origin: Britain	Rich Minestrone Soup      Origin: Britain
Piezly Mukhat (Chickpea and Onion Stew)      Origin: Tajikistan	Pullum Elixum ex Iure Suo (Boiled Chicken with Boiled Egyptian Beans)      Origin: Roman	Risotto alla Paesana (Risotto with Beans and Bacon)      Origin: Italy
Pig Tail Bouillon with Dumplings      Origin: Saint Lucia	Pumpkin and Tomato Soup      Origin: West Africa	Risotto con Prosciutto e Piselli (Risotto with Ham and Peas)      Origin: Italy
Pigeon Peas and Rice      Origin: Barbados	Pumpkin Chili      Origin: American	Riz et Pois Collés (Haitian Rice with Peas)      Origin: Haiti
Pigeon Peas and Rice      Origin: Anguilla	Pumpkin Curry      Origin: Britain	Riz haricots rouges antillais (Antillean Red Beans and Rice)      Origin: Guadeloupe
Pigeons à la Chinois (Chinese Pigeons)      Origin: France	Pumpkin Hummus      Origin: American	Roadhouse Chili Pizza      Origin: American
Pisam coques (Peas in Herb Sauce)      Origin: Roman	Pumpkin Skin Chutney      Origin: Anglo-Indian	Roast Salmon Chowder      Origin: Britain
Pisam Farsilem (Pressed Peas)      Origin: Roman	Punjabi Lobia (Black-eyed Bean Curry)      Origin: Sri Lanka	Roasted Carlin Peas      Origin: Britain
Pisam Vitellianam sive fabam (Peas or Broad Beans Beans in a Herb Sauce)      Origin: Roman	Pupusas de Frijoles y Queso (Bean and Cheese Pupusas)      Origin: El Salvador	Roasted Chickpeas      Origin: American
Podin Pes (Cornish Pease Pudding)      Origin: England	Purée d'Azinkokoui au Boudin (Azinkokoui Purée with Boudin Sausage)      Origin: Togo	Roasted Hosta Shoots      Origin: Britain
Poha Chivda (Cabbage Chivda)      Origin: India	Puran Poli      Origin: India	Roasted Kalettes with Basa Fillets and Anchovies      Origin: Britain
Pois d'Angole (Pigeon Peas)      Origin: Guadeloupe	Quiche au thon et légumes (Tuna and Vegetable Quiche)      Origin: Saint Pierre	Rosemary-scented Lamb      Origin: Britain
Poppadoms      Origin: India	Quick Doubanjiang      Origin: Fusion	Rusks with Chickpea Leaven      Origin: Cyprus
Poppadoms      Origin: India	Rajma (Kidney Bean Curry)      Origin: Bangladesh	Rwandan Agatogo (Rwandan Beans with Cassava)      Origin: Rwanda
Pork and Beans      Origin: American	Rajmah Curry      Origin: India	Saag Dhal with Carrot Greens      Origin: Fusion
Pork and Chorizo Enchiladas      Origin: Mexico	Rangood na Vaal (Gujarati Butter Bean Curry)      Origin: India	Saag Dhal with Wild Carrot Greens      Origin: Fusion
Pork and Quince Curry      Origin: Britain	Rasam Powder      Origin: India	Saba Pigeon Pea Stew      Origin: Saba
Pork Menudo      Origin: Philippines	Re-fried Beans II      Origin: Mexico	Saba Rice and Black Beans      Origin: Saba
Porotos con Riendas (Bean and Pumpkin Soup)      Origin: Chile	Red Bean Paste      Origin: China	Sabat Moong Bhajji (Mung Bean Bhaji)      Origin: India
Potage Fene Boiles (A Broad Bean Pudding)      Origin: England	Red Bean Soup with Guacamole Salsa      Origin: Mexico	Sahina      Origin: Trinidad
Potage St Germain (Pea Soup St Germain)      Origin: France	Red Lentil Dosa      Origin: India	Saint Kitts Chicken Bouillon      Origin: Saint Kitts
Potato and Aubergine Layer Pie      Origin: Britain	Red Lentil Pancakes      Origin: Fusion	Saint Lucian Bouillon      Origin: Saint Lucia
Potato and Bean Casserole with Tomatoes      Origin: Ireland	Red Lentil, Chickpea and Chilli Soup      Origin: Britain	Saint Vincent Chicken Pelau      Origin: Saint Vincent
Pounded Beans      Origin: Burundi	Red Pepper and Chickpea Salad      Origin: Ecuador	Salmagundi with Herby Rack of Lamb      Origin: Britain
Powsowdie      Origin: Scotland	Red-red      Origin: Ghana	Salmon and Couscous en Papillote      Origin: Britain
Prawn Caldine      Origin: India	Red-red with Spiced Plantains      Origin: Ghana	Salmon Durban Curry      Origin: Fusion
Prebranac (Serbian-style Baked Beans)      Origin: Serbia	Refried Carlin Peas      Origin: Britain	Salomi      Origin: South Africa
Prekese Drink (Soup Perfume Bean Drink)      Origin: Ghana	Restaurant-style Chakalaka      Origin: South Africa	Sambar Podi (Sambar Powder)      Origin: India
Pressure Cooker Baked Beans      Origin: American	Revithia (Chickpea Soup)      Origin: Greece	Sambhar (Lentil Curry)      Origin: India
Pressure Cooker Calico Bean Stew      Origin: American	Ribollita      Origin: Italy
Pressure Cooker Chana Aloo Curry (Pressure Cooker Chickpea Curry)      Origin: Britain	Rice and Bean Enchiladas      Origin: Britain

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