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 876 recipes in total:

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Patinam ex Lacte (Milk Casserole)      Origin: Roman	Poppadoms      Origin: India	Rasam Powder      Origin: India
Pe Htamin (Lentil Rice)      Origin: Myanmar	Poppadoms      Origin: India	Re-fried Beans II      Origin: Mexico
Pe ni lay hin cho (Lentil Soup)      Origin: Myanmar	Pork and Beans      Origin: American	Red Bean Paste      Origin: China
Pe Nyat (Beans Curry)      Origin: Myanmar	Pork and Quince Curry      Origin: Britain	Red Bean Soup with Guacamole Salsa      Origin: Mexico
Pea Flour Bread      Origin: British	Pork Menudo      Origin: Philippines	Red Lentil Dosa      Origin: India
Pea Soup and Meat      Origin: Guinea-Bissau	Porotos con Riendas (Bean and Pumpkin Soup)      Origin: Chile	Red Lentil Pancakes      Origin: Fusion
Pea, Lettuce and Lovage Soup      Origin: Britain	Potage Fene Boiles (A Broad Bean Pudding)      Origin: England	Red Lentil, Chickpea and Chilli Soup      Origin: Britain
Peach Smoothie      Origin: American	Potage St Germain (Pea Soup St Germain)      Origin: France	Red Pepper and Chickpea Salad      Origin: Ecuador
Peapod Soup      Origin: Scotland	Potato and Aubergine Layer Pie      Origin: British	Red-red      Origin: Ghana
Pear Raspberry Smoothie      Origin: American	Potato and Bean Casserole with Tomatoes      Origin: Ireland	Red-red with Spiced Plantains      Origin: Ghana
Peas and Rice      Origin: Turks Caicos	Pounded Beans      Origin: Burundi	Restaurant-style Chakalaka      Origin: South Africa
Pease Bannocks      Origin: Scotland	Powsowdie      Origin: Scotland	Revithia (Chickpea Soup)      Origin: Greece
Pease Pottage      Origin: Britain	Prawn Caldine      Origin: India	Ribollita      Origin: Italy
Peixinhos da Horta (Deep Fried Battered Beans)      Origin: Portugal	Prebranac (Serbian-style Baked Beans)      Origin: Serbia	Rice and Bean Enchiladas      Origin: Britain
Pelau      Origin: Saint Kitts	Prekese Drink (Soup Perfume Bean Drink)      Origin: Ghana	Rice and Peas      Origin: Jamaica
Pelēkie Zirņi ar Speķi (Grey Peas with Bacon)      Origin: Israel	Pressure Cooker Baked Beans      Origin: American	Rice and Peas      Origin: Saint Kitts
Perry of Pesoun (A Dish of Peas)      Origin: England	Pressure Cooker Calico Bean Stew      Origin: American	Rice with Pigeon Peas      Origin: Puerto Rico
Persian Lentils with Orange Juice and Angelica      Origin: Iran	Pressure Cooker Chana Aloo Curry (Pressure Cooker Chickpea Curry)      Origin: Britain	Rich Minestrone Soup      Origin: British
Pesmol (Mackerel with Bell Pepper in a Coconut and Chilli Sauce)      Origin: Indonesia	Pressure Cooker Dhal      Origin: Fusion	Risotto alla Paesana (Risotto with Beans and Bacon)      Origin: Italy
Peson of Almayne (German Peas)      Origin: England	Pressure Cooker Pea and Ham Soup      Origin: Britain	Risotto con Prosciutto e Piselli (Risotto with Ham and Peas)      Origin: Italy
Phoulourie      Origin: Trinidad	Pressure Cooker Quick Lentil Soup      Origin: Britain	Riz et Pois Collés (Haitian Rice with Peas)      Origin: Haiti
Pickled Radish Pods      Origin: British	Puffball Patties      Origin: Britain	Riz haricots rouges antillais (Antillean Red Beans and Rice)      Origin: Guadeloupe
Pied de Veau aux Pois Chiches (Calf's Feet with Chickpeas)      Origin: Burkina Faso	Pullum Elixum ex Iure Suo (Boiled Chicken with Boiled Egyptian Beans)      Origin: Roman	Roadhouse Chili Pizza      Origin: American
Pieds de zébu et haricots blancse (Zebu Feet with White Beans)      Origin: Madagascar	Pumpkin and Tomato Soup      Origin: West Africa	Roast Salmon Chowder      Origin: Britain
Piezly Mukhat (Chickpea and Onion Stew)      Origin: Tajikistan	Pumpkin Chili      Origin: American	Roasted Chickpeas      Origin: American
Pig Tail Bouillon with Dumplings      Origin: Saint Lucia	Pumpkin Curry      Origin: Britain	Roasted Hosta Shoots      Origin: Britain
Pigeon Peas and Rice      Origin: Barbados	Pumpkin Hummus      Origin: American	Roasted Kalettes with Basa Fillets and Anchovies      Origin: Britain
Pigeon Peas and Rice      Origin: Anguilla	Punjabi Lobia (Black-eyed Bean Curry)      Origin: Sri Lanka	Rosemary-scented Lamb      Origin: Britain
Pisam coques (Peas in Herb Sauce)      Origin: Roman	Puran Poli      Origin: India	Rwandan Agatogo (Rwandan Beans with Cassava)      Origin: Rwanda
Pisam Farsilem (Pressed Peas)      Origin: Roman	Quiche au thon et légumes (Tuna and Vegetable Quiche)      Origin: Saint Pierre	Saag Dhal with Carrot Greens      Origin: Fusion
Pisam Vitellianam sive fabam (Peas or Broad Beans Beans in a Herb Sauce)      Origin: Roman	Quick Doubanjiang      Origin: Fusion	Saag Dhal with Wild Carrot Greens      Origin: Fusion
Podin Pes (Cornish Pease Pudding)      Origin: England	Rajma (Kidney Bean Curry)      Origin: Bangladesh	Saba Rice and Black Beans      Origin: Saba
Poha Chivda (Cabbage Chivda)      Origin: India	Rajmah Curry      Origin: India
Pois d'Angole (Pigeon Peas)      Origin: Guadeloupe	Rangood na Vaal (Gujarati Butter Bean Curry)      Origin: India

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