799 black bean recipes

Spicy black bean chili ready in 25 minutes with pre-seasoned canned beans, salsa-style tomatoes, corn, and melted cheddar on top. A vegetarian weeknight dinner in one skillet.

Spicy black bean salad served in halved papayas with red and yellow tomatoes, cilantro, Thai chili paste, and balsamic vinegar. No-cook and vegetarian.

Cuban-style black beans with ham bone, green peppers, garlic, and a finishing splash of vinegar. Three green bell peppers and a fresh ham hock build deep flavor in the slow-simmered classic.

Vegetarian black bean chili made from scratch with dried beans, green chiles, and cumin, topped with a sharp red onion, tomato, and cilantro salsa. Slow-simmered for deep flavor.

Black bean soup with cumin, slow-simmered with onion, garlic, carrots, and celery then pureed smooth. Garnished with chopped egg and scallions.

Broiled cod tossed with black beans, fresh orange segments, and a cumin-lime dressing over romaine. A bright, protein-packed Cuban-inspired salad that chills beautifully overnight.

Cumin black bean soup with smoked ham, sweet red pepper, and toasted garlic. Ready in 40 minutes from pantry cans, finished with sour cream and pickled jalapeños for a smoky, spicy weeknight bowl.

Southwest ham and black bean rice salad with crunchy jicama, bell peppers, olives, and a cumin-chili vinaigrette. A sturdy one-bowl lunch or picnic-ready side.

Black bean and rice salad tossed with fresh lime juice, chopped tomatoes, and low-fat Italian dressing. A no-cook vegan salad that turns leftover rice into a filling lunch.

A from-scratch black bean soup: dried beans simmered with smoky ham hocks, then a cumin-scented sofrito of peppers and onions, tomatoes, and a bright splash of red wine vinegar. Deep, hearty, and soulful.

Florida Keys black bean dip blended with balsamic vinegar, orange juice, red onion, and garlic. No-cook, five ingredients, ready in minutes.

Classic Coach House black bean soup with ham bone, beef bones, bacon, Madeira wine, and chopped hard-boiled eggs. A legendary New York restaurant recipe slow-simmered for deep, smoky flavor.

Fresh Southwestern corn and black bean salad with toasted pine nuts, red cabbage, cilantro, and a zesty lime dressing. A colorful vegetarian side ready in under 30 minutes.

One-bowl black bean casserole with cornmeal, sweet corn, tomatoes, and mild green chiles baked until set. Lacto-vegetarian, low-fat, and simple enough for a busy weeknight.

A hearty soup that can pretty much go with anything else you serve for lunch or dinner.

Broiled chicken seasoned with cumin and oregano, topped with seasoned black beans, jalapeño, green onions, and melted Monterey Jack cheese. Tex-Mex made easy.