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 839 recipes in total:

Page 8 of 9

Shisa Nyama      Origin: South Africa	Spiced Lima Beans with Garlic and Coconut      Origin: Nepal	Tavče Gravče      Origin: North Macedonia
Shisa Nyama      Origin: eSwatini	Spicy Chilli Bean Soup      Origin: Britain	Tfina Camounia (Potatoes and Bean Stew)      Origin: Tunisia
Shishwala (Maize Porridge)      Origin: eSwatini	Spicy Prawns and Green Lentils      Origin: Fusion	Thai Chicken Soup with Ginger and Lime      Origin: Thailand
Shorbat Adas (Jordanian Red Lentil Soup)      Origin: Jordan	Spicy Sambar Curry      Origin: Britain	Thai Green Curried Cod      Origin: Fusion
Shorbat Adas (Lebanese Red Lentil Soup)      Origin: Lebanon	Spicy Sev (Spicy Gram Flour Threads)      Origin: India	Thai Green Curry with Chicken of the Woods      Origin: Britain
Shorbet Ads (Sudanese Lentil Soup)      Origin: Sudan	Spicy Stuffing on the Wild Side      Origin: Fusion	Thai Red Jackfruit Curry      Origin: Fusion
Shourabit Silq bi Laban (Chard and Yoghurt Soup)      Origin: Lebanon	Spicy Szechuan Pork Recipe      Origin: China	The Ultimate Chilli Con Carne      Origin: Fusion
Sichuan Hot Pot Soup Base      Origin: China	Spicy Tofu      Origin: China	Thiéré Bassi (Millet Couscous Stew)      Origin: Senegal
Sinigang na Baboy (Pork Sinigang)      Origin: Philippines	Sri Lankan Dal      Origin: Sri Lanka	Thiebou kéthiakh (Rice with Dried Fish and Tamarind)      Origin: Senegal
Sint Eustatius Rice and Black Beans      Origin: Sint Eustatius	Sri Lankan Green Bean Curry      Origin: Sri Lanka	Thiebou Kéthiakh (Rice with Dried Fish, Seafood and Vegetables)      Origin: Senegal
Slangetjies (Pea Flour Noodles)      Origin: South Africa	Srpska Corba ot Graha (Serbian Bean Stew)      Origin: Serbia	Tisanam Barricam (Barley Soup with Dried Vegetables)      Origin: Roman
Slow Cooker Pork Adobo Burritos      Origin: Mexico	Steamed Black-eyed Bean Dumplings      Origin: Ghana	Tishreeb Hummus (Chickpea Casserole)      Origin: Iraq
Slow Cooker Turkey and Lentil Chili      Origin: American	Steamed Sole with Black Bean Sauce      Origin: China	Tlayuda      Origin: Mexico
Smoked Chicken, Leek and Mushroom Pie      Origin: Australia	Stew Peas      Origin: Jamaica	Toborgee Beans      Origin: Liberia
Smoked Fish Fisherman's Pie      Origin: England	Stewed Pork with Chickpeas      Origin: Fusion	Tofu and Vegetable Stir-fry      Origin: Australia
Smoked Haddock Curry with Butter Beans      Origin: Fusion	Sticky Asian-style Pork Neck Chops      Origin: Britain	Tofu Laver and Leek Croquettes      Origin: Ireland
Smoked Salmon with Pea Pancakes      Origin: Britain	Stir-fried Clams in Black Bean Sauce      Origin: Hong Kong	Tom Brown      Origin: Nigeria
Smoky Pumpkin Chili      Origin: American	Street Food Pad Thai      Origin: Thailand	Tortilla Española (Spanish Omelette)      Origin: Spain
Socca (Chickpea-flour Crêpes)      Origin: Monaco	Stuffat Tal-Fenek (Rabbit Stew)      Origin: Malta	Traditional Mattar Keema Curry      Origin: India
Socca      Origin: Monaco	Stuffat Tal-Qarnit (Octopus Stew)      Origin: Malta	Traditional Vegetable Bake      Origin: Ireland
Sopa de Feijao Verde (String Bean Soup)      Origin: Mozambique	Succotash      Origin: America	Tricolour Pilau Rice      Origin: India
Sopa de Frijol Negro (Cuban Black Bean Soup)      Origin: Cuba	Succotash      Origin: Equatorial Guinea	Trinidad Chicken Pelau      Origin: Trinidad
Sopa de Trigo      Origin: Portugal	Sugar Bean Curry      Origin: South Africa	Trinidadian Pholourie      Origin: Trinidad
Sopa di Bonchi Korá (Red Kidney Bean Soup)      Origin: Aruba	Summer Vegetable Stew      Origin: Britain	Trooping Funnel with Cannellini Beans      Origin: Britain
Sopa di Bonchi Korá (Red Kidney Bean Soup)      Origin: Bonaire	Suya Beef Heart Curry with Beans and Wild Greens      Origin: Fusion	Tsebhi Birsen (Spicy Lentils)      Origin: Eritrea
Sopa di Bonchi Korá (Red Kidney Bean Soup)      Origin: Curacao	Svinsko S Bel Bob (Pork with Beans)      Origin: Bulgaria	Tunisian Byesar (Tunisian Broad Bean Dip)      Origin: Tunisia
Sopa Puertoriqueña de Frijoles Negros (Puerto Rican Black Bean Soup)      Origin: Puerto Rico	Sweet Sattu      Origin: India	Tunisian Chicken and Pumpkin Couscous      Origin: Libya
Souko Dounguouri (Meat Stew with White Beans)      Origin: Niger	Ta'amia (Egyptian Falafel)      Origin: Egypt	Tunisian Vegetable Couscous      Origin: Tunisia
Soupe au Pistou Monegasque (Monegasque Soup with Pistou)      Origin: Monaco	Tagine bal Ghalmi wa Aflour (Lamb Tagine with Broad Beans)      Origin: Morocco	Turkey and Chips      Origin: Britain
Soupe aux Lentilles et Legumes (Lentil and Bean Soup)      Origin: Burundi	Tajin Sibnekh (Chicken and Egg Tagine)      Origin: Tunisia	Turkey Beanpot      Origin: British
Soupe aux pois et la viande (Pea Soup and Meat)      Origin: Guinea-Bissau	Tam Mak Hoong (Laotian Papaya Salad)      Origin: Laos	Turkey Leftovers Curry      Origin: Britain
Southern Succotash      Origin: America	Tamil Nadu Sambar Curry      Origin: India	Turkey Rendang      Origin: Fusion
Spagetti biz-zalza tal-Qarnit (Spaghetti with Octopus Sauce)      Origin: Malta	Tanzanian Coconut Bean Soup      Origin: Tanzania
Spatchcocked Poussin with Lentils and Harissa      Origin: Fusion	Tarka Dal      Origin: Britain

Page 8 of 9