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 1082 recipes in total:

Page 9 of 11

Pressure Cooker Baked Beans      Origin: American	Red Pepper and Chickpea Salad      Origin: Ecuador	Salmagundi with Herby Rack of Lamb      Origin: Britain
Pressure Cooker Calico Bean Stew      Origin: American	Red-red      Origin: Ghana	Salmon and Couscous en Papillote      Origin: Britain
Pressure Cooker Chana Aloo Curry (Pressure Cooker Chickpea Curry)      Origin: Britain	Red-red with Spiced Plantains      Origin: Ghana	Salmon Durban Curry      Origin: Fusion
Pressure Cooker Dhal      Origin: Fusion	Refried Carlin Peas      Origin: Britain	Salomi      Origin: South Africa
Pressure Cooker Pea and Ham Soup      Origin: Britain	Restaurant-style Chakalaka      Origin: South Africa	Sambar Podi (Sambar Powder)      Origin: India
Pressure Cooker Quick Lentil Soup      Origin: Britain	Revithia (Chickpea Soup)      Origin: Greece	Sambhar (Lentil Curry)      Origin: India
Puffball Patties      Origin: Britain	Ribollita      Origin: Italy	Sambhar Masala      Origin: India
Pullum Elixum ex Iure Suo (Boiled Chicken with Boiled Egyptian Beans)      Origin: Roman	Rice and Bean Enchiladas      Origin: Britain	Samp and Beans Croquettes      Origin: South Africa
Pumpkin and Dhal Soup      Origin: British	Rice and Peas      Origin: Jamaica	Samphire and Crab Salad      Origin: Britain
Pumpkin and Tomato Soup      Origin: West Africa	Rice and Peas      Origin: Saint Kitts	Samsas (Bean Fritters)      Origin: Burkina Faso
Pumpkin Chili      Origin: American	Rice with Pigeon Peas      Origin: Puerto Rico	Sancoche      Origin: Trinidad
Pumpkin Curry      Origin: Britain	Rich Minestrone Soup      Origin: Britain	Sargaborso Leves (Hungarian Yellow Split Pea Soup)      Origin: Hungary
Pumpkin Hummus      Origin: American	Risotto alla Paesana (Risotto with Beans and Bacon)      Origin: Italy	Sattu      Origin: India
Pumpkin Skin Chutney      Origin: Anglo-Indian	Risotto con Prosciutto e Piselli (Risotto with Ham and Peas)      Origin: Italy	Sausage, Haricot Bean and Red Wine Casserole      Origin: British
Punjabi Lobia (Black-eyed Bean Curry)      Origin: Sri Lanka	Riz et Pois Collés (Haitian Rice with Peas)      Origin: Haiti	Sausage, Pumpkin and Bergamot Casserole      Origin: British
Pupusas de Frijoles y Queso (Bean and Cheese Pupusas)      Origin: El Salvador	Riz haricots rouges antillais (Antillean Red Beans and Rice)      Origin: Guadeloupe	Sausage, Pumpkin and Sage Casserole      Origin: British
Purée d'Azinkokoui au Boudin (Azinkokoui Purée with Boudin Sausage)      Origin: Togo	Roadhouse Chili Pizza      Origin: American	Sausages and Beans with Butternut Squash      Origin: British
Purée of Green Peas for Garnish      Origin: British	Roast Salmon Chowder      Origin: Britain	Sautéed Chickpeas      Origin: South Sudan
Puran Poli      Origin: India	Roasted Carlin Peas      Origin: Britain	Schurbat Adas Ma Qar (Iraqi Lentil and Pumpkin Soup)      Origin: Iraq
Quiche au thon et légumes (Tuna and Vegetable Quiche)      Origin: Saint Pierre	Roasted Chickpeas      Origin: American	Scottish Green Pea Soup      Origin: Scotland
Quick Doubanjiang      Origin: Fusion	Roasted Hosta Shoots      Origin: Britain	Scottish Haricot Bean Soup      Origin: Scotland
Ragout of French Beans      Origin: British	Roasted Kalettes with Basa Fillets and Anchovies      Origin: Britain	Scottish Lentil Soup      Origin: Scotland
Rajma (Kidney Bean Curry)      Origin: Bangladesh	Rosemary-scented Lamb      Origin: Britain	Seafood Chili      Origin: American
Rajmah Curry      Origin: India	Rusks with Chickpea Leaven      Origin: Cyprus	Seam, Potato and Peas Chakee      Origin: Anglo-Indian
Rangood na Vaal (Gujarati Butter Bean Curry)      Origin: India	Rwandan Agatogo (Rwandan Beans with Cassava)      Origin: Rwanda	Seam, Potato, and Peas Chahkee      Origin: Anglo-Indian
Rasam Powder      Origin: India	Saag Dhal with Carrot Greens      Origin: Fusion	Seaweed Ribollita      Origin: Fusion
Ratatouille and Lentil Pizza      Origin: Fusion	Saag Dhal with Wild Carrot Greens      Origin: Fusion	Seengre ke Satha Tori Kari (Courgette Curry with Radish Pods)      Origin: India
Re-fried Beans II      Origin: Mexico	Saba Pigeon Pea Stew      Origin: Saba	Senegalese Vegetable Stew with Millet      Origin: Senegal
Red Bean Paste      Origin: China	Saba Rice and Black Beans      Origin: Saba	Sharbat Adas (Libyan Lentil Soup)      Origin: Libya
Red Bean Soup with Guacamole Salsa      Origin: Mexico	Sabat Moong Bhajji (Mung Bean Bhaji)      Origin: India	Shisa Nyama      Origin: eSwatini
Red Kidney Bean Chili      Origin: American	Sahina      Origin: Trinidad	Shisa Nyama      Origin: South Africa
Red Lentil Dosa      Origin: India	Saint Kitts Chicken Bouillon      Origin: Saint Kitts	Shishwala (Maize Porridge)      Origin: eSwatini
Red Lentil Pancakes      Origin: Fusion	Saint Lucian Bouillon      Origin: Saint Lucia
Red Lentil, Chickpea and Chilli Soup      Origin: Britain	Saint Vincent Chicken Pelau      Origin: Saint Vincent

Page 9 of 11