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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Moro de guandules con coco (Christmas Rice and Pigeon Peas)      Origin: Dominican Republic	Pakora Thongba (Spicy Pakora Curry)      Origin: India	Podin Pes (Cornish Pease Pudding)      Origin: England
Moroccan Chicken Harira      Origin: Morocco	Palaver Chicken      Origin: Ghana	Poha Chivda (Cabbage Chivda)      Origin: India
Moroccan Harira      Origin: Morocco	Paneer Makhanwala      Origin: India	Pois d'Angole (Pigeon Peas)      Origin: Guadeloupe
Moroccan Vegetable Harira      Origin: Morocco	Parched Peas      Origin: England	Poppadoms      Origin: India
Mukimo (Potato and Pumpkin Mash)      Origin: Kenya	Pasta Soup with Chicken Livers      Origin: British	Poppadoms      Origin: India
Muland Saangi Ambat (Radish Pod Gravy)      Origin: India	Pastizzi tal Pizelli (Pea Pastizzi)      Origin: Malta	Pork and Beans      Origin: American
Mulku (Murukku)      Origin: Mauritius	Patinam ex Lacte (Milk Casserole)      Origin: Roman	Pork and Quince Curry      Origin: Britain
Mullangi Sambar (White Radish Sambar)      Origin: India	Pe Htamin (Lentil Rice)      Origin: Myanmar	Pork Menudo      Origin: Philippines
Mung Dhal      Origin: Anglo-Indian	Pe ni lay hin cho (Lentil Soup)      Origin: Myanmar	Porotos con Riendas (Bean and Pumpkin Soup)      Origin: Chile
Namibian Black-eyed Peas      Origin: Namibia	Pe Nyat (Beans Curry)      Origin: Myanmar	Potage Fene Boiles (A Broad Bean Pudding)      Origin: England
Nanohana no Shiro-ae (Tofu-dressed Rapeseed Shoots)      Origin: Japan	Pea Flour Bread      Origin: British	Potage St Germain (Pea Soup St Germain)      Origin: France
Ndengu (Lentil Stew)      Origin: Kenya	Pea Soup and Meat      Origin: Guinea-Bissau	Potato and Aubergine Layer Pie      Origin: British
Nepalese Lentil Soup      Origin: Nepal	Pea, Lettuce and Lovage Soup      Origin: Britain	Potato and Bean Casserole with Tomatoes      Origin: Ireland
New Year's Hopping John      Origin: American	Peach Smoothie      Origin: American	Pounded Beans      Origin: Burundi
New York Minestrone      Origin: American	Peapod Soup      Origin: Scotland	Prawn Caldine      Origin: India
Nimki (Crispy Flour Crackers)      Origin: Bengal	Pear Raspberry Smoothie      Origin: American	Pressure Cooker Baked Beans      Origin: American
North Cornish Pea Soup      Origin: England	Peas and Rice      Origin: Turks Caicos	Pressure Cooker Calico Bean Stew      Origin: American
Nyama na Irio (Meat with Corn)      Origin: Kenya	Pease Bannocks      Origin: Scotland	Pressure Cooker Chana Aloo Curry (Pressure Cooker Chickpea Curry)      Origin: Britain
Nyebbeh with Oli Gravy      Origin: Gambia	Pease Pottage      Origin: Britain	Pressure Cooker Dhal      Origin: Fusion
Nyekoe (Lesotho Sorghum and Beans)      Origin: Lesotho	Peixinhos da Horta (Deep Fried Battered Beans)      Origin: Portugal	Pressure Cooker Pea and Ham Soup      Origin: Britain
Ofe Achara (Elephant Grass Stew)      Origin: Nigeria	Pelau      Origin: Saint Kitts	Pressure Cooker Quick Lentil Soup      Origin: Britain
Okpa (Bambara Groundnut Breakfast Pudding)      Origin: Nigeria	Perry of Pesoun (A Dish of Peas)      Origin: England	Pullum Elixum ex Iure Suo (Boiled Chicken with Boiled Egyptian Beans)      Origin: Roman
Olan      Origin: India	Persian Lentils with Orange Juice and Angelica      Origin: Iran	Pumpkin Chili      Origin: American
Oleleh      Origin: Sierra Leone	Peson of Almayne (German Peas)      Origin: England	Pumpkin Curry      Origin: Britain
Oleleh (Gambian Moi Moi)      Origin: Gambia	Phoulourie      Origin: Trinidad	Pumpkin Hummus      Origin: American
Onion Bhajee      Origin: Britain	Pickled Radish Pods      Origin: British	Punjabi Lobia (Black-eyed Bean Curry)      Origin: Sri Lanka
Oxtail Pot Pies      Origin: South Africa	Pied de Veau aux Pois Chiches (Calf's Feet with Chickpeas)      Origin: Burkina Faso	Puran Poli      Origin: India
Pè Thee Thoke (String Bean Salad)      Origin: Myanmar	Pieds de zébu et haricots blancse (Zebu Feet with White Beans)      Origin: Madagascar	Quick Doubanjiang      Origin: Fusion
Pabellón Criollo (Venezuelan Shredded Beef with Rice and Beans)      Origin: Venezuela	Pig Tail Bouillon with Dumplings      Origin: Saint Lucia	Rajma (Kidney Bean Curry)      Origin: Bangladesh
Pad Thai      Origin: Thailand	Pigeon Peas and Rice      Origin: Barbados	Rajmah Curry      Origin: India
Padavalanga Parippu Curry (Snake Gourd Curry)      Origin: India	Pigeon Peas and Rice      Origin: Anguilla	Rangood na Vaal (Gujarati Butter Bean Curry)      Origin: India
Paella de Carne de Caza (Bushmeat Paella)      Origin: Equatorial Guinea	Pisam coques (Peas in Herb Sauce)      Origin: Roman	Rasam Powder      Origin: India
Paella de Pintada (Guineafowl Paella)      Origin: Equatorial Guinea	Pisam Farsilem (Pressed Peas)      Origin: Roman
Paella Valencia de la Huerta (Traditional Chicken Paella)      Origin: Spain	Pisam Vitellianam sive fabam (Peas or Broad Beans Beans in a Herb Sauce)      Origin: Roman

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