Recipes with beans
233 recipes
Bean & Rice Burgers
Bean and rice burgers blend mashed beans with brown rice and whole-wheat flour for a hearty vegetarian patty. High-fiber, customizable with potatoes, bran, bulgur, or grated carrots.
Old-Fashioned Vegetable-Beef Stew
Nothing beats a delicious stew, so try this simple recipe that will feed your family's appetite in no time!
Chicken & White Bean Soup With Herb Swirl
Hearty chicken and cannellini bean soup with carrots, celery, and tomato, finished with a fragrant swirl of sage-rosemary-thyme herb oil. A Tuscan-inspired bowl that's healthy, filling, and ready in 45 minutes.
Marianne's Chili
A savory and hearty chili made with Portuguese sausage, sweet bell peppers and dark kidney beans.
Classic Mexican Fried Beans with Onions & Garlic
Authentic Mexican refried beans cooked with caramelized onions and garlic, mashed to a creamy puree and topped with crumbled queso fresco. A 30-minute side dish that belongs next to every taco night.
BBQ Beans (Vegan)
Vegan BBQ beans simmered with molasses, tomato sauce, chili powder, cumin, and hot sauce. Water-sauteed veggies keep it oil-free. Serve on buns like sloppy joes, over grains, or as a picnic side.
Chow Chow
Old-fashioned Pennsylvania Dutch chow chow relish packed with green tomatoes, string beans, lima beans, corn, cauliflower, and peppers in a tangy mustard-vinegar brine. A Southern pantry staple for canning season.
Mexican Beans & Rice.
Mexican-style beans and rice with sauteed onion, green chili, fresh tomato, and pinto or kidney beans. A simple vegetarian one-pan main that delivers a complete protein in under 35 minutes.
Beef & Bean Barbecue Bake
Weeknight beef and bean barbecue bake with Velveeta cheese and buttermilk biscuits around the edge. Retro family-friendly one-dish dinner ready in 30 minutes.
End of the Garden Pickle
End of the garden pickle relish using whatever is left in the fall harvest: cucumbers, green tomatoes, cabbage, peppers, beans, and carrots in a sweet mustard brine.
Hominy (Vegan)
Vegan hominy bowl with quinoa, canned tomatoes, beans, and whole hominy seasoned with garlic, basil, and thyme. A quick, high-protein pantry meal ready in 25 minutes.
Dad's Navy Bean Soup
Old-school navy bean soup simmered with smoky ham hock, celery, golden onion, and a dash of cayenne. Naturally gluten-free, high-fiber, low-fat, and built for a long, lazy stovetop afternoon.
Rio Grande Kidney Bean Soup
If you're big on taste, you will love this savory soup made with kidney beans, bacon and a variety of spices.
Cuban Black Bean Ham Soup
Cuban black bean and ham soup simmered with bay, thyme, and oregano, then thickened with mashed beans and finished with a splash of dark rum. Served over rice with cool sour cream.
McDougall Cajun Red Beans & Rice
Oil-free Cajun red beans and rice in the McDougall style, with the holy trinity of onion, pepper, and scallion simmered in a spiced tomato broth and spooned over brown rice. A fast, low-fat, plant-based dinner.
One-Skillet: Quick Cassoulet
Enjoy this succulent dish today that's made with chicken breasts, sausage and red wine.
Bean and rice burgers blend mashed beans with brown rice and whole-wheat flour for a hearty vegetarian patty. High-fiber, customizable with potatoes, bran, bulgur, or grated carrots.
Nothing beats a delicious stew, so try this simple recipe that will feed your family's appetite in no time!
Hearty chicken and cannellini bean soup with carrots, celery, and tomato, finished with a fragrant swirl of sage-rosemary-thyme herb oil. A Tuscan-inspired bowl that's healthy, filling, and ready in 45 minutes.
A savory and hearty chili made with Portuguese sausage, sweet bell peppers and dark kidney beans.
Authentic Mexican refried beans cooked with caramelized onions and garlic, mashed to a creamy puree and topped with crumbled queso fresco. A 30-minute side dish that belongs next to every taco night.
Vegan BBQ beans simmered with molasses, tomato sauce, chili powder, cumin, and hot sauce. Water-sauteed veggies keep it oil-free. Serve on buns like sloppy joes, over grains, or as a picnic side.
Old-fashioned Pennsylvania Dutch chow chow relish packed with green tomatoes, string beans, lima beans, corn, cauliflower, and peppers in a tangy mustard-vinegar brine. A Southern pantry staple for canning season.
Mexican-style beans and rice with sauteed onion, green chili, fresh tomato, and pinto or kidney beans. A simple vegetarian one-pan main that delivers a complete protein in under 35 minutes.
Weeknight beef and bean barbecue bake with Velveeta cheese and buttermilk biscuits around the edge. Retro family-friendly one-dish dinner ready in 30 minutes.
End of the garden pickle relish using whatever is left in the fall harvest: cucumbers, green tomatoes, cabbage, peppers, beans, and carrots in a sweet mustard brine.
Vegan hominy bowl with quinoa, canned tomatoes, beans, and whole hominy seasoned with garlic, basil, and thyme. A quick, high-protein pantry meal ready in 25 minutes.
Old-school navy bean soup simmered with smoky ham hock, celery, golden onion, and a dash of cayenne. Naturally gluten-free, high-fiber, low-fat, and built for a long, lazy stovetop afternoon.
If you're big on taste, you will love this savory soup made with kidney beans, bacon and a variety of spices.
Cuban black bean and ham soup simmered with bay, thyme, and oregano, then thickened with mashed beans and finished with a splash of dark rum. Served over rice with cool sour cream.
Oil-free Cajun red beans and rice in the McDougall style, with the holy trinity of onion, pepper, and scallion simmered in a spiced tomato broth and spooned over brown rice. A fast, low-fat, plant-based dinner.
Enjoy this succulent dish today that's made with chicken breasts, sausage and red wine.
