753 red bean recipes

Four-ingredient Tex-Mex skillet with smoked beef sausage, rice, red beans, and hickory barbecue sauce. Dinner on the table in 10 minutes flat.

Roasted butternut squash with cooked seasoned pinta beans, stuffed into the warmed tocos, sprink some crumbled feta cheese on top, a perfect side dish or vegetarian main dish.

Cincinnati 5-way chili: ground beef chili spiced with cinnamon, cocoa, allspice, and cardamom, ladled over spaghetti and topped with cheddar, beans, and chopped onion.

A savory and hearty soup made with succulent beef, hot chili sauce and bean sprouts.

Green, red cabbages, carrots, and a few other veggies together make a hearty and tasty fried rice. Top with a fried egg, or some cooked chicken, pork or beef strips to boost the protein. A quick and no-fuss weeknight meal.

Wild Card chili stirs molasses into a beef-and-bean chili with red beans, refried beans and chili powder. The molasses is the wild card. A 1-hour weeknight pot.

Colonel Sanders loved rice and beans and decided to create a recipe that could be used together to create a great tasting item. You can mix it or have the beans on the bottom and rice on top and mix as you eat.

Red beans and rice with smoked sausage and ham shank simmered low and slow with thyme, sage, cayenne, and garlic. A classic Louisiana Monday night dinner from dried beans.

Tex-Mex baked beans with a trio of navy, kidney, and pinto beans, bell peppers, stewed tomatoes, and a warm kick of cumin and cayenne. Vegetarian, high-fiber, and built for a backyard barbecue.

One-skillet ground beef casserole with corn, red beans, tomato sauce, and chili powder. A quick, filling weeknight dinner that comes together with pantry staples in about an hour.

Traditional Shabbos cholent slow-cooked overnight with meat, soup bones, potatoes, barley, beans, and onions. This classic Jewish Sabbath stew simmers 18 to 24 hours for deeply rich, tender results.

Baked red beans braised in red wine with garlic, bell pepper, tomato paste, and bay leaf. A simple, rustic bean casserole with deep, wine-rich flavor and almost no fat.

Portuguese rubble soup with dried red beans, bacon, pumpkin, turnips, carrots, potatoes, and hand-torn cabbage. Even better with a ham bone simmered in the pot.

Spicy Mexican four-bean salad with black, kidney, white, and green beans plus corn, red onion softened in chili powder, and fresh cilantro. Vegan, high-fiber.

Chili bean and rib soup with fork-tender pork spareribs, slow-simmered red beans, and chili powder warmth in a tomato broth. Topped with melty Monterey Jack for a deep, smoky bowl.

Italian bean and pasta stew with chickpeas, kidney beans, great northern beans, tomatoes, carrots, and celery. A thick, hearty one-pot meal that's naturally vegetarian.