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 650 recipes in total:

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

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