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 1015 recipes in total:

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Mexican Crockpot Chili      Origin: American	Moroccan-style Five-grain Pilaf      Origin: African Fusion	Ofe Achara (Elephant Grass Stew)      Origin: Nigeria
Mexican Fiesta Dip      Origin: America	Moutchentra (Lentil and Rice Pilaff)      Origin: Cyprus	Okpa (Bambara Groundnut Breakfast Pudding)      Origin: Nigeria
Mexican Pork'n'Beans      Origin: American	Moyin-Moyin      Origin: Nigeria	Olan      Origin: India
Mexican-style Mackerel and Rice      Origin: Fusion	Mrs Beeton Asparagus Soup II      Origin: British	Oleleh      Origin: Sierra Leone
Microwave Curried Bean and Apple Soup      Origin: Britain	Mrs Beeton Barley Soup      Origin: British	Oleleh (Gambian Moi Moi)      Origin: Gambia
Microwave Garam Masala Vegetable Curry      Origin: Britain	Mujadara      Origin: Israel	Onion Bean Dip      Origin: India
Middle Easters Falafel (Middle Eastern Falafel)      Origin: Middle East	Mukimo (Potato and Pumpkin Mash)      Origin: Kenya	Onion Bhajee      Origin: Britain
Mince Curry with Peas      Origin: South Africa	Muland Saangi Ambat (Radish Pod Gravy)      Origin: India	Oxtail Pot Pies      Origin: South Africa
Minestra di farro (Tuscan Farro Soup with White Beans and Vegetables)      Origin: Italy	Mulku (Murukku)      Origin: Mauritius	Pè Thee Thoke (String Bean Salad)      Origin: Myanmar
Minestrone Toscana (Tuscan Minestrone Soup)      Origin: Italy	Mullangi Sambar (White Radish Sambar)      Origin: India	Pabellón Criollo (Venezuelan Shredded Beef with Rice and Beans)      Origin: Venezuela
Minted Peas      Origin: Britain	Mung Dhal      Origin: Anglo-Indian	Pad Thai      Origin: Thailand
Misir W'ot      Origin: Ethiopia	Mushosh (Lentils with Apricots)      Origin: Armenia	Padavalanga Parippu Curry (Snake Gourd Curry)      Origin: India
Miso Soup with Tade      Origin: Japan	Mushroom Tacos      Origin: Britain	Paella de Carne de Caza (Bushmeat Paella)      Origin: Equatorial Guinea
Missi Roti      Origin: India	Nachinka iz Fasoli (Red Bean Paste)      Origin: Georgia	Paella de Pintada (Guineafowl Paella)      Origin: Equatorial Guinea
Missi Roti      Origin: India	Namibian Black-eyed Peas      Origin: Namibia	Paella Valencia de la Huerta (Traditional Chicken Paella)      Origin: Spain
Miyan Wake (Beans soup)      Origin: Nigeria	Nanohana no Shiro-ae (Tofu-dressed Rapeseed Shoots)      Origin: Japan	Pakora Thongba (Spicy Pakora Curry)      Origin: India
Mochi Pancakes      Origin: Hawaii	Ndambé à la Sauce Tomateh (Bean and Meat Stew in Tomato Sauce)      Origin: Senegal	Palak Dal (Spinach with Moong Dal)      Origin: India
Mochi Pancakes      Origin: Japan	Ndambé Blanc (White Bean and Meat Stew)      Origin: Senegal	Palaver Chicken      Origin: Ghana
Moi-Moi      Origin: Nigeria	Ndengu (Lentil Stew)      Origin: Kenya	Palestinian Chickpea Falafel      Origin: Palestine
Mole-style Sweet Potato Chili      Origin: American	Nekiri Wagashi      Origin: Japan	Palestinian Hummus      Origin: Palestine
Moli Moli de Oloco      Origin: Mozambique	Nepalese Lentil Soup      Origin: Nepal	Paneer Makhanwala      Origin: India
Mongos (Mung Bean Soup with Chorizo and Squash)      Origin: Philippines	New Year's Hopping John      Origin: American	Parcha Bozbash (Lamb Soup with Chestnuts and Quince)      Origin: Armenia
Montserratian Black Bean Soup      Origin: Montserrat	New York Minestrone      Origin: American	Parcha Bozbash II (Lamb Soup with Chestnuts, Quince, and Prunes)      Origin: Georgia
Montserratian Rice and Peas      Origin: Montserrat	Nigerian Beans Porridge      Origin: Nigeria	Parched Peas      Origin: England
Moong Pulao (Mung Bean Pulao)      Origin: Pakistan	Nimki (Crispy Flour Crackers)      Origin: Bengal	Parched Peas 2      Origin: England
Moongre ki Subzi (Radish Pod and Potato Sauté)      Origin: India	Njahi in Coconut Sauce (Kenyan Black Beans in Coconut Sauce)      Origin: Kenya	Pasta con Cece (Pasta Soup with Chickpeas)      Origin: San Marino
Morel Mattar Masala      Origin: Fusion	Nkrakra II (Ghanaian Light Soup)      Origin: Ghana	Pasta e Cece (Pasta Soup with Chickpeas II)      Origin: San Marino
Moro de guandules con coco (Christmas Rice and Pigeon Peas)      Origin: Dominican Republic	Nohutlu Pilav (Pilaf with Chickpeas)      Origin: Turkey	Pasta Soup with Chicken Livers      Origin: Britain
Moroccan Braised Lamb      Origin: Morocco	North Cornish Pea Soup      Origin: England	Pastizzi tal Pizelli (Pea Pastizzi)      Origin: Malta
Moroccan Chicken Harira      Origin: Morocco	Nyama na Irio (Meat with Corn)      Origin: Kenya	Pat Anggeum (Sweet Red Bean Paste)      Origin: Korea
Moroccan Chickpea Soup      Origin: Morocco	Nyambeh Nyebbeh (Black-eyed Bean stew with Cassava)      Origin: Ghana	Patbingsu (Korean Shaved Ice with Red Bean Paste)      Origin: Korea
Moroccan Harira      Origin: Morocco	Nyebbeh with Oli Gravy      Origin: Gambia	Patinam ex Lacte (Milk Casserole)      Origin: Roman
Moroccan Lamb Couscous      Origin: Morocco	Nyekoe (Lesotho Sorghum and Beans)      Origin: Lesotho
Moroccan Vegetable Harira      Origin: Morocco	Oaxacan Black Beans with Avocado Leaf      Origin: Mexico

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