From Better Homes and Gardens

For a savory, slow cooker vegetable casserole recipe, try this combination of beans, polenta, radicchio, and spinach.

Vegetable Casserole

From Better Homes and Gardens

Loaded with flavor, this rice and lentil recipe makes a satisfying side dish accompaniment to grilled meats.

Red Lentil Rice

From Betty Crocker

Lentils are the "dahling" of Indian cusine. Here, they're spiced up with ginger, red pepper, garlic and many other flavor-packed ingredients.

Indian Lentils and Rice

From Better Homes and Gardens

This version of three-bean salad gets a light coating of simple dressing, keeping it light and healthy. The recipe can be tossed together in 15 minutes.

Light Three-Bean Salad

From Diabetic Living

Look for red lentils and quinoa at a large supermarket or a store that carries a wide selection of legumes and grains. Pairing them with flaxseeds boosts the nutrition of this pilaf.

Red Lentil, Quinoa, and Flaxseed Pilaf

From Better Homes and Gardens

Marinate kidney beans, garbanzo beans, crunchy vegetables, and cheese in a fresh-tasting lime dressing. Choose any combination of canned beans that you like.

Southwest Bean Salad with Lime Vinaigrette

From Better Homes and Gardens

Serve this meatless soup immediately or refrigerate and reheat to serve the next day, allowing flavors to blend and intensify. Serve it with dense-texture Italian bread.

Make-Ahead Minestrone

From Better Homes and Gardens

This quick and easy meatless main dish recipe gets its bite when topped with slices of jalapeno pepper and salsa. Black beans combine with corn muffin mix to make the patties.

Black Bean Cakes with Salsa

From Better Homes and Gardens

A packaged corn bread mix tops off this vegetarian casserole recipe. Serve this main dish with salsa and sour cream.

Two-Bean Tamale Pie

From Food & Wine

This lush, stewlike dish is typically made with zolfini beans, a pale yellow Tuscan legume that can be challenging to find in the U.S.; firm, creamy cannellini beans are an excellent substitute.

White Beans in Tomato Sauce

From Food & Wine

Tangy feta cheese, a bright herbal pesto, and a crisp bread crumb topping all elevate this tomato-bean stew. It's sensational made with meaty Rancho Gordo giant limas from Peru, silky gigantes, or large limas from the grocery store.

Giant Lima Beans with Stewed Tomatoes and Oregano Pesto

From Food & Wine

In an homage to spring, Rolando Beramendi makes these lush custards with fresh artichokes; the flavor is wonderfully vivid.

Artichoke Custards with Fava Bean Sauce

From Better Homes and Gardens

Red beans, lima beans, and green beans comprise the basil-scented trio featured in this meatless skillet meal.

Italian Three-Bean and Rice Skillet

From Better Homes and Gardens

Fresh green soybeans are tender and sweet with a nutty flavor that complements many grains. Try this colorful pilaf as a filling for cooked winter squash, sweet peppers, apples, or pears. The healthful recipe has almost 20 grams of fiber per serving.

Sweet Bean Pilaf

From Fine Cooking Magazine

This is really a rice and beans dish, but in Jamaica, beans are called peas. Mark Henry, the banquet chef at the Pooks Hill Marriott in Bethesda, Maryland, serves this aromatic dish to accompany his Jamaican Jerk Chicken.

Jamaican Rice & Peas

From Better Homes and Gardens

Humble lentils step out in spicy style with a flavor kick of ginger, curry powder, cumin, and cilantro in this soup recipe. If you like, a spoonful of sour cream swirled into the soup adds a complementary richness.

Curried Lentil Soup

From Vegetarian Times

When Nicole Filizetti isn't teaching, she spends time cooking up meals from scratch for her husband and two children. "We're big on having breakfast for dinner," she explains. "Making this veg version of biscuits and gravy seemed like a good way to add some lentils into my family's diet." For an unusually light take on a decadent breakfast favorite, serve this gravy over whole-grain English muffins rather than biscuits. You'll shave an extra 100 calories off your meal, and the crispy texture goes great with gravy. This fantastic recipe won third place in VT's 2008 Reader Recipe Contest.

Biscuits & Gravy

From Better Homes and Gardens

Healthy and hearty, this meatless bean and vegetable soup will satisfy any hungry crowd. The dumplings are an extra treat.

Southwestern Bean Soup with Cornmeal Dumplings

From Better Homes and Gardens

It's fiesta time, not siesta time, with these easy, tasty tortillas filled with cheese and refried beans.

Cheese and Bean Quesadillas

From Better Homes and Gardens

Finish dinner on the double with this easy recipe that starts with purchased diced potatoes. Swiss cheese and Italian spice add complementary but zesty flavor to this hearty meal.

Bean-Potato Chowder

From Smithfield

A fun way to get your vegetables.

Fried Green Beans with Dipping Sauce

From Food & Wine

Eggplant is a good source of vitamins A and C and is low in calories. It's one of the vegetables Clark Frasier likes to serve during colder months, in hearty dishes such as this soup. "As chefs, we tend to think first of root vegetables, but eggplants are also robust in winter."

Roasted Eggplant and Lentil Soup

From Food & Wine

Jerry Traunfeld soaks dried white beans overnight before boiling them and stewing them with caramelized onions, garlic, Parmigiano-Reggiano cheese, and rosemary. Instead of soaking white beans, use ready-to-eat canned cannellini beans.

White Beans with Onion Confit

From Food & Wine

For a crunchy, summery salad, Chris Cosentino tosses yellow wax beans, radish slivers, red onion slices, cannellini beans, and fresh basil in a simple vinaigrette. To save time, you can also substitute canned cannellinis for the dried ones here.

Yellow Wax Bean and Radish Salad with Cannellinis

From Food & Wine

Rajat Parr was born in Kolkata in 1972 and didn't leave until he was 22, which explains why Indian flavors are such a big part of his cooking. This salad, for instance, is a twist on the classic Indian street food called chana chaat.

Spicy Chickpea Salad