Grecian Lentil Soup by Kyle Dalakas

Greek Lentil Soup is a simple, healthy, delicious meatless main dish that is protein packed and full of essential vitamins and minerals. Low fat, low cholesterol and satisfying; try this for dinner!

Green Bean Casserole by sally

Mickey's Baked Beans by sally

If you have time, make a day ahead of time and refrigerate overnight to enhance flavor.

William's Texas Beans by Joe Schmelzer

Awesome baked beans.

Lentil Bulgar Burgers with Fiery Fruit Salsa by BearNakedBaker

Fruit salsa adds bright flavors. Serve with lime wedges for added zest. Serve a double burger and hold the BUNS!

Black Bean 'n' Pumpkin Chili by Bob Towlson

NAVY BEAN SOUP by Rochel

Soak the beans overnight or for at least 8-12 hours before beginning the recipe. Cook in cast iron for better flavor and an authentic re-enactment.

Chilaquiles Casserole by Denise

packed with nutritious beans and vegetables.

Chick Pea Soup, Milanese Style by Dennis Biancuzzo

Lentil Soup by Nancy Miyasaki

This is my super easy, staple Lentil soup that everyone eats and enjoys. It's healthy and mild, good for everyone.

Chickpeas Veggie Burger Patties by Gourmandelle LifestyleBlog

This recipe is perfect for camping trips because it doesn’t spoil fast and it is also very filling. I don’t normally fry veggies but I had to finish this dish super-fast and I chose the easy but not-so-healthy path. Anyway, even though I fried the burgers I used a small amount of oil and I also fried them for a very short time. The…

My Favorite Super-Easy Hummus Recipe by Gourmandelle LifestyleBlog

I love hummus! I have tried so many recipes of hummus, but I didn’t enjoy any of them as much as I enjoy this one. The great thing about this recipe is that it’s ready in only 10 minutes! I didn’t use tahini paste and instead I used some toasted sesame seeds and a little bit of cold pressed sesame oil. I personally like sesame seeds…

16 Bean Soup by Dhana

Old school Pinto Beans by Tim Campbell

Best old school beans ever!

Giada's White Bean Dip/Spread by Phyllis Smith

She calls this a sort of Italian version of hummus. It's excellent for dipping with pita bread or spreading on crostini.