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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Dholl Pooris      Origin: Mauritius	Feijao de Oleo de Palma (Palm Oil Beans)      Origin: Angola	Green Lentils with Wild Garlic Mustard Pesto      Origin: Britain
Diced Beef Chili Con Carne      Origin: American	Feijoda      Origin: Brazil	Green Pea and Liver Curry      Origin: Sri Lanka
Diri Ak Pwa (Haitian Rice and Beans)      Origin: Haiti	Fermented Oil Beans      Origin: Nigeria	Grenadian Pelau      Origin: Grenada
Ditakh (Sweet Detar)      Origin: Senegal	Fettat Adis      Origin: Sudan	Gronden Benes (Ground Beans)      Origin: England
Djibouti Lentils      Origin: Djibouti	Ffa Ffrengig â Chig Moch (French Beans and Bacon)      Origin: Welsh	Gujarati-style Monkfish Curry      Origin: Fusion
Dobrada      Origin: Portugal	Fflan Cenin a Phys (Leek and Pea Flan)      Origin: Welsh	Guy Fawkes Gunpowder Casserole      Origin: Britain
Dombrés haricots rouges (Red Bean Dombrés)      Origin: Guadeloupe	Filipino Fish Curry      Origin: Philippines	Habas con Refrito (Beans with Refried Beans)      Origin: Ecuador
Dorset Sausage Pasties      Origin: Britain	Fish Breyani      Origin: South Africa	Habichuelas Con Dulce (Dominican Sweet Beans)      Origin: Dominican Republic
Dosa (Rice and Lentil Crêpes)      Origin: India	Fonio Bread      Origin: Fusion	Habichuelas Guisadas (Dominican Bean Stew)      Origin: Dominican Republic
Doubanjiang (Sichuan Chilli Bean Sauce)      Origin: China	Fool Medames (Egyptian Beans)      Origin: Egypt	Habichuelas Negras (Puerto Rican Stewed Black Beans)      Origin: Puerto Rico
Double Bean and Roasted Pepper Chili      Origin: Britain	French Bean and Duck Green Thai Curry      Origin: Thailand	Haricots Blancs à la Bretonne (Breton-style White Beans)      Origin: France
Doubles      Origin: Trinidad	Frijoles Refritos (Refried Beans)      Origin: Mexico	Harira      Origin: Djibouti
Dounguouri Soko (Meat Stew with White Beans)      Origin: Niger	Frijoles Refritos (Refried Beans)      Origin: Mexico	Harira Bidaouia      Origin: Morocco
Drawen Benes (Mixed Beans)      Origin: England	Fruity Banana Smoothie      Origin: American	Harira Mauritanienne (Mauritanian Harira)      Origin: Mauritania
Drunken Chili      Origin: American	Fryplantain and Beans      Origin: Ghana	Harissa Lamb Noodles      Origin: Fusion
Duck and Green Pea Curry      Origin: India	Fuul (Broad Bean Paste)      Origin: Sudan	Hena-Kisoa sy voanjobory (Pork with Bambara Groundnuts)      Origin: Madagascar
Duckling with New Peas      Origin: Britain	Fuul Qurcaa oo Macaan (Kidney Bean Fuul)      Origin: Djibouti	Himachali Chana Madra (Himachala Chickpea Yoghurt Curry)      Origin: India
Dulse and Beans      Origin: Britain	Garbansos con salchichas (Chickpeas with Sausages)      Origin: Colombia	Hlalem (Pasta with Beans)      Origin: Tunisia
Dunguri nda Mo (Rice and Black-eyed Peas)      Origin: Niger	Garbanzos con Acelgas (Chickpeas with Chard)      Origin: Spain	Hlelim (Pasta, Meat and Vegetable Soup)      Origin: Tunisia
Easy Lentil Soup      Origin: British	Garden Vegetable Soup      Origin: British	Honduran Refried Beans      Origin: Honduras
Eight-treasures Sweet Rice Cake      Origin: China	Ghanaian Chicken Jollof Rice      Origin: Ghana	Hoppin’ John      Origin: America
El Cocido      Origin: Spain	Githeri      Origin: Kenya	Hot Chili Beans      Origin: American
Erebinthoi Knakosymmigeis (Chickpeas in Saffron)      Origin: Roman	Goan Curry Paste      Origin: Anglo-Indian	Hot Pinto Bean Chili      Origin: American
Erebinthoi syn Xeroi Tyroi (Chickpeas with Cheese)      Origin: Roman	Goan-style Mealworm and Chickpea Curry      Origin: Fusion	Hot Turkey and Black Bean Chili      Origin: American
Ewa Dodo (Black-eyed peas with Plantains)      Origin: Niger	Goat Curry      Origin: Britain	Hotpot Porc Cymreig, Chorizo a Ffa Gwynion (Welsh Pork, Chorizo and White Bean Hotpot)      Origin: Welsh
Ewedu      Origin: Nigeria	Goat Curry II      Origin: Fusion	Hotpot Porc y Gaeaf (Wintery Pork Hotpot)      Origin: Welsh
Extumer Lamb Roast      Origin: Germany	Gochujang (Korean Fermented Chilli Paste)      Origin: Korea	Huli Podi (Udupi Sambar Powder)      Origin: India
Fabaciae Frictae (Fried Green Beans)      Origin: Roman	Gongura Pappu (Sorrel Leaf Dal)      Origin: India	Hummus with Muqmad      Origin: Djibouti
Fabaciae Virides (Green Beans)      Origin: Roman	Gormeh Sabzi (Persian Lamb and Herb Stew)      Origin: Iran	Hummus with Oodkac      Origin: Somalia
Falafel      Origin: Middle East	Gram Flour Bread      Origin: Anglo-Indian	Ibiharage (Burundian Fried Beans)      Origin: Burundi
Faseoli virides et cicer (Green Beans and Chickpeas)      Origin: Roman	Gram Flour Chapati      Origin: Fusion	Ibiharage II (Fried Beans II)      Origin: Burundi
Fava Pure e Cicorielle (Mashed Broad Beans with Potatoes and Chicory)      Origin: Italy	Green Bean and Mango Dhal Curry      Origin: South Africa	Insalata di Riso (Rice Salad)      Origin: Italy
Favourite Crockpot Chili      Origin: American	Green Beans in Coconut Sauce      Origin: Fusion
Feijão Tropeiro (Drover's Beans)      Origin: Brazil	Green Coconut Chutney      Origin: India

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