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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Caldeiraa de Cabrito (Goat Meat Stew)      Origin: Mozambique	Chicken with Spiced Rice      Origin: Australia	Crockpot Black Bean Chili with Pork      Origin: American
Californian Stir Fry      Origin: American	Chickpea, Spinach and Egg Curry      Origin: Britain	Crockpot Black Bean Soup      Origin: American
Canadian Minced Beef Curry      Origin: Canada	Chili Beans      Origin: American	Crockpot Brunswick Stew      Origin: American
Cannellini alla Catania      Origin: Italy	Chili Chicken      Origin: American	Crockpot Chicken Chili      Origin: American
Cantonese Garden Vegetable Stir-fry      Origin: China	Chili Con Carne      Origin: Fusion	Crockpot Chili      Origin: American
Cape Malay Mutton and Dhal Curry      Origin: South Africa	Chili Con Carne II      Origin: Fusion	Crockpot Chili Con Carne      Origin: American
Cape Verde Jagacida      Origin: Cape Verde	Chili Marrakech      Origin: Britain	Crockpot Chili with Four Kinds of Beans      Origin: American
Caraotas Negras (Venezuelan Black Beans)      Origin: Venezuela	Chili sin Carne (Meatless Chili)      Origin: America	Crockpot Curry Hotpot      Origin: Fusion
Carapaus Fritos (Portuguese Fried Mackerel)      Origin: Portugal	Chili with Beans      Origin: American	Crockpot Pumpkin Beef Chili      Origin: American
Cardo con Verdolaga (Pork with Purslane)      Origin: Mexico	Chinese Vegetable Soup      Origin: China	Cum faba (Broad Beans in a Coriander Sauce)      Origin: Roman
Cari Dholl (Yellow Split Pea Curry)      Origin: Mauritius	Chole (Chickpea Curry)      Origin: India	Cumin Potatoes with Peas      Origin: Ireland
Caribbean-style Chicken Curry      Origin: Fusion	Chorba      Origin: Tunisia	Curried Daylilies      Origin: Britain
Carne Mechada      Origin: Venezuela	Chorba Beïda (Algerian White Soup)      Origin: Algeria	Curried Vegetables      Origin: East Africa
Cassave Brood (Cassava Roti)      Origin: Suriname	Choroko Sauce      Origin: Uganda	Curried Wild Mustard Greens with Beans      Origin: Fusion
Cassoulet à Moda Brasileira (Brazilian-style Cassoulet)      Origin: Brazil	Chu Hou Paste      Origin: Hong Kong	Curry de Boeuf (Beef Curry)      Origin: Mauritius
Cassoulet Mauricien (Mauritian Cassoulet)      Origin: Mauritius	Chycches (Vetches)      Origin: England	Curry de Boeuf au Yaourt (Beef Curry with Yoghurt)      Origin: Mauritius
Catrachitas      Origin: Honduras	Chyches (Roast Chickpeas)      Origin: England	Curry Mince with Carrots      Origin: Australia
Catwad Ffa Dringo (Runner Bean Chutney)      Origin: Welsh	Chytni Ffa Dringo (Runner Bean Chutney)      Origin: Welsh	Curry Udon      Origin: Japan
Cauli-matar Ko Tarakari      Origin: Nepal	Cig Llo â Chorbys (Veal with Lentils)      Origin: Welsh	Cwnhingen â Chorbys (Rabbit with Lentils)      Origin: Welsh
Cawl Iâr a Ffa (Chicken and Bean Soup)      Origin: Welsh	Classic Baked Beans      Origin: Britain	Dakhine      Origin: Senegal
Cawl Twrci a Ffa (Turkey and Bean Soup)      Origin: Welsh	Coconut Bean Rice      Origin: Nigeria	Dal Makani (Black Dal Curry)      Origin: India
Cecena      Origin: Niger	Coconut Chickpea Dumpling Curry      Origin: Britain	Dal Makhani      Origin: Britain
Cecina (Chickpea pancake)      Origin: Roman	Conchicla cum faba (Beans in the Pod with Cumin Sauce)      Origin: Roman	Dal Makhani      Origin: Pakistan
Cha Siu (Chinese-Surinamese roasted pork)      Origin: Suriname	Conchiclam Apicianam (Dried Peas à la Apicius)      Origin: Roman	Dal Tadka (Lentil Curry, Restaurant Style)      Origin: India
Chakhchoukha      Origin: Algeria	Conchiclatus Pullus vel Porcellus (Chicken or Suckling Pig Stuffed with Legumes)      Origin: Roman	Dal Takda (Lentil Curry, Restaurant Style)      Origin: India
Chanterelle and Shiitake Black Bean Chili with Sour Cherries      Origin: American	Copadia Haedina Sive Agnina (Choice Cuts of Kid or Lamb)      Origin: Roman	Dan Waké      Origin: Niger
Cheesy Curried Butter Beans with Quick-pickled Onions      Origin: Australia	Cossey (Bean Fritters)      Origin: Chad	Dau Khuon Xao Lan (Curried Tofu Stir-fry)      Origin: Vietnam
Chefy Umngqusho (Chefy Samp and Beans)      Origin: South Africa	Courgette Curry with Himalayan Balsam Seed Pods      Origin: Britain	Dengu (Green Lentil Stew)      Origin: Kenya
Cherupayar Curry (Whole Green Lentil Curry)      Origin: India	Couscous à la Nigérienne (Niger-style Couscous)      Origin: Niger	Dhal      Origin: India
Chestnut Flour Noodles      Origin: Fusion	Creamy Potato and Vegetable Pie      Origin: Ireland	Dhal Dhokla      Origin: India
Chicken and Lentil Soup      Origin: Britain	Creole Succotash      Origin: America	Dhan Saag Dhal      Origin: India
Chicken and Peanut Thai Curry      Origin: Thailand	Cricket and Two-bean Chili      Origin: Fusion	Dholl      Origin: Mauritius
Chicken Chana Dhal (Chicken with Lentils)      Origin: India	Crockpot Beef Chili      Origin: American
Chicken Dhansak      Origin: Britain	Crockpot Black Bean Chili      Origin: American

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