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Nikujaga -Japanese meat & potato stew by MikaTakahama
Himeji, Hyogo, JPThis is one of the Japanese home made dishes - Nikujaga!
It’s easy but tasty:) You can replace Dashi powder with the same amount of soy sauce if you don’t have it.


Quirky Carrot Soup by Anita Perez
Seelisberg, CHDeliciously tasty and stingy Carrot Soup. Perfect for lazy days when you need uplifting. Quick and easy.

Zucchini Flower Soup by Alicia
FIThis is how my mother used to cook zucchini flower soup. Very easy to make (like most of her recipes) and delicious! I love how you can add all kinds of toppings or garnishes to it.

Soupe à l'ortie by Louizïa
Le Puy-en-Velay, Auvergne Rhône-Alpes, FRHere is my recipe of white deadnettle soup. I added some edible fowers : borage, chives and wide garlic. It is the perfect soup in these times as all these plants and flowers are very good for our organism and can reinforce our immune defense system. Painted by hand with watercolor, written in french :)


Bamia, Okra Stew from Middle East! by MikaTakahama
Himeji, Hyogo, JPMy friend from Iraq taught me this recipe. Bamia means okra in Arabic. It takes some hours at least, but most of the steps you can leave the pot simmering. And the meat will become so soft and tasty!

Gumbo by Laura Levie
Birmingham, AL, USIn celebration of Mardi Gras and New Orleans, a gumbo recipe featuring anthropomorphic ingredients and a vintage recipe card. Anyone remember those?


Feijoada by Sherley Ferreira
New Westminster, British Columbia, CABrazilian Black Bean Stew Recipe


Sweet Beans by Felicia Liang
Brooklyn, NY, USI grew up eating beans as desserts, and they remain my favorite kind of sweets to this day. Adzuki and mung beans were always served as soups, or made into a sweet paste and stuffed into mochi (daifuku), pancake batter (taiyaki), or a flaky pastry (hopia). Soybeans were made into soy milk, and turned into a savory soybean soup (doujiang) or a sweet tofu pudding (douhua). One of my favorite desserts of all time is shaved ice (baobing) with as many toppings possible, including adzuki beans, mung beans, kidney beans, tofu pudding, boba, and a scoop of red bean ice cream, which are all then drizzled with condensed milk.

4 Bean Turkey Chili by kroark
Atlanta, GA, USCreated and submitted for the "Beans Around the World" contest, under the "It's BEAN in the Family for Generations" sub-category, this chili recipe is one of my go-to staples. It's a slightly-adapted version of a recipe from my grandma and is wonderfully simple. If you try it out just be sure to add generous spices (cumin, pepper, garlic powder, chili powder, paprika, and oregano) if you aren't using a taco seasoning spice blend (and maybe add some extra even if you are).

Bean Stew by Magdalena Pérez
Santiago, Region Metropolitana, CLThis is an adapted recipe from a Chilean dish: “Porotos Granados”.
Delicious meal, ideal for summer days.

bean cuisine by Gesche Stabenow Nordmann
Aabenraa, Denmark, DKRecipe for our loved beans. Just yummy!

Vegetarian Chili by Jacqueline Gutierrez
Saratoga, New York, USBeans around the world...This delicious vegetarian chili is easy to prepare and will help warm you up on a cold winter night. Using canned red kidney beans helps cut down the cooking time quite a bit.

Beans around the world - Tuscany by Veruska Ceruolo
FIRENZE, FIRENZE (FI), ITRibollita is a traditional recipe from the place where I come from, Tuscany, and in it there are, obviously, beans! Hope you like it ;-) It means re-cooked because you have to cook it twice, and also it is known that the day after you cook it, Ribollita is even better tasting.