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 957 recipes in total:

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Muland Saangi Ambat (Radish Pod Gravy)      Origin: India	Pad Thai      Origin: Thailand	Peixinhos da Horta (Deep Fried Battered Beans)      Origin: Portugal
Mulku (Murukku)      Origin: Mauritius	Padavalanga Parippu Curry (Snake Gourd Curry)      Origin: India	Pelau      Origin: Saint Kitts
Mullangi Sambar (White Radish Sambar)      Origin: India	Paella de Carne de Caza (Bushmeat Paella)      Origin: Equatorial Guinea	Pelēkie Zirņi ar Speķi (Grey Peas with Bacon)      Origin: Israel
Mung Dhal      Origin: Anglo-Indian	Paella de Pintada (Guineafowl Paella)      Origin: Equatorial Guinea	Perro Caliente (Hot Dog)      Origin: American
Mushosh (Lentils with Apricots)      Origin: Armenia	Paella Valencia de la Huerta (Traditional Chicken Paella)      Origin: Spain	Perry of Pesoun (A Dish of Peas)      Origin: England
Nachinka iz Fasoli (Red Bean Paste)      Origin: Georgia	Pakora Thongba (Spicy Pakora Curry)      Origin: India	Persian Lentils with Orange Juice and Angelica      Origin: Iran
Namibian Black-eyed Peas      Origin: Namibia	Palak Dal (Spinach with Moong Dal)      Origin: India	Pesmol (Mackerel with Bell Pepper in a Coconut and Chilli Sauce)      Origin: Indonesia
Nanohana no Shiro-ae (Tofu-dressed Rapeseed Shoots)      Origin: Japan	Palaver Chicken      Origin: Ghana	Peson of Almayne (German Peas)      Origin: England
Ndambé à la Sauce Tomateh (Bean and Meat Stew in Tomato Sauce)      Origin: Senegal	Palestinian Chickpea Falafel      Origin: Palestine	Phoulourie      Origin: Trinidad
Ndambé Blanc (White Bean and Meat Stew)      Origin: Senegal	Palestinian Hummus      Origin: Palestine	Pickled Radish Pods      Origin: Britain
Ndengu (Lentil Stew)      Origin: Kenya	Paneer Makhanwala      Origin: India	Pied de Veau aux Pois Chiches (Calf's Feet with Chickpeas)      Origin: Burkina Faso
Nekiri Wagashi      Origin: Japan	Parcha Bozbash (Lamb Soup with Chestnuts and Quince)      Origin: Armenia	Pieds de zébu et haricots blancse (Zebu Feet with White Beans)      Origin: Madagascar
Nepalese Lentil Soup      Origin: Nepal	Parcha Bozbash II (Lamb Soup with Chestnuts, Quince, and Prunes)      Origin: Georgia	Piezly Mukhat (Chickpea and Onion Stew)      Origin: Tajikistan
New Year's Hopping John      Origin: American	Parched Peas      Origin: England	Pig Tail Bouillon with Dumplings      Origin: Saint Lucia
New York Minestrone      Origin: American	Parched Peas 2      Origin: England	Pigeon Peas and Rice      Origin: Barbados
Nigerian Beans Porridge      Origin: Nigeria	Pasta con Cece (Pasta Soup with Chickpeas)      Origin: San Marino	Pigeon Peas and Rice      Origin: Anguilla
Nimki (Crispy Flour Crackers)      Origin: Bengal	Pasta e Cece (Pasta Soup with Chickpeas II)      Origin: San Marino	Pisam coques (Peas in Herb Sauce)      Origin: Roman
Njahi in Coconut Sauce (Kenyan Black Beans in Coconut Sauce)      Origin: Kenya	Pasta Soup with Chicken Livers      Origin: Britain	Pisam Farsilem (Pressed Peas)      Origin: Roman
Nohutlu Pilav (Pilaf with Chickpeas)      Origin: Turkey	Pastizzi tal Pizelli (Pea Pastizzi)      Origin: Malta	Pisam Vitellianam sive fabam (Peas or Broad Beans Beans in a Herb Sauce)      Origin: Roman
North Cornish Pea Soup      Origin: England	Pat Anggeum (Sweet Red Bean Paste)      Origin: Korea	Podin Pes (Cornish Pease Pudding)      Origin: England
Nyama na Irio (Meat with Corn)      Origin: Kenya	Patbingsu (Korean Shaved Ice with Red Bean Paste)      Origin: Korea	Poha Chivda (Cabbage Chivda)      Origin: India
Nyambeh Nyebbeh (Black-eyed Bean stew with Cassava)      Origin: Ghana	Patinam ex Lacte (Milk Casserole)      Origin: Roman	Pois d'Angole (Pigeon Peas)      Origin: Guadeloupe
Nyebbeh with Oli Gravy      Origin: Gambia	Pe Htamin (Lentil Rice)      Origin: Myanmar	Poppadoms      Origin: India
Nyekoe (Lesotho Sorghum and Beans)      Origin: Lesotho	Pe ni lay hin cho (Lentil Soup)      Origin: Myanmar	Poppadoms      Origin: India
Oaxacan Black Beans with Avocado Leaf      Origin: Mexico	Pe Nyat (Beans Curry)      Origin: Myanmar	Pork and Beans      Origin: American
Ofe Achara (Elephant Grass Stew)      Origin: Nigeria	Pea Flour Bread      Origin: Britain	Pork and Chorizo Enchiladas      Origin: Mexico
Okpa (Bambara Groundnut Breakfast Pudding)      Origin: Nigeria	Pea Soup and Meat      Origin: Guinea-Bissau	Pork and Quince Curry      Origin: Britain
Olan      Origin: India	Pea, Lettuce and Lovage Soup      Origin: Britain	Pork Menudo      Origin: Philippines
Oleleh      Origin: Sierra Leone	Peach Smoothie      Origin: American	Porotos con Riendas (Bean and Pumpkin Soup)      Origin: Chile
Oleleh (Gambian Moi Moi)      Origin: Gambia	Peapod Soup      Origin: Scotland	Potage Fene Boiles (A Broad Bean Pudding)      Origin: England
Onion Bhajee      Origin: Britain	Pear Raspberry Smoothie      Origin: American	Potage St Germain (Pea Soup St Germain)      Origin: France
Oxtail Pot Pies      Origin: South Africa	Peas and Rice      Origin: Turks Caicos	Potato and Aubergine Layer Pie      Origin: Britain
Pè Thee Thoke (String Bean Salad)      Origin: Myanmar	Pease Bannocks      Origin: Scotland
Pabellón Criollo (Venezuelan Shredded Beef with Rice and Beans)      Origin: Venezuela	Pease Pottage      Origin: Britain

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