1,554 red bean recipes

Jamaican red pea soup with kidney beans, stewing beef, pig's tail, and coconut milk simmered low and slow with Scotch bonnet and fresh thyme.

Boasting 3 kinds of beans and rich, authentic south-of-the- border flavor, this meatless chili makes a satisfying light main dish year 'round and a super side dish for favorite grill-top fare, as well.

Traditional Chinese Buddhist vegetarian stir-fry with wood ear mushrooms, lily buds, bean curd, bean thread noodles, and fresh vegetables in dark soy and sesame oil. A Lunar New Year classic.

One-skillet chili with ground beef, kidney beans, stewed tomatoes, and pickled jalapenos for extra kick. Topped with sour cream, cheddar, and red onion.

Black bean salad with fresh orange segments, red and yellow bell peppers, jalapeno, and a cumin-lime dressing. A bright, no-cook vegetarian side in 20 minutes.

Mexican octopus salad with kidney beans, corn, and red bell pepper in a spicy chile-cumin-oregano dressing. Tender octopus tossed cold with bold Southwestern flavors.

Classic Midwestern chili with ground beef, kidney beans, tomatoes, and a heavy hand of chili powder added in two stages. A no-fuss, simmered-low bowl that freezes beautifully.

Sri Lankan mixed pickle (achcharu) with chiles, cauliflower, carrots, beans, and dates in a spiced malt vinegar brine. Sweet-hot relish that wakes up rice and curry plates.

A triple-protein vegetarian chili loaded with TVP, tempeh, and tofu plus three kinds of beans, mushrooms, and warm spices like cinnamon and allspice. Hearty enough to convert any meat-lover.

Ken's famous crockpot baked beans loaded with ground beef, bacon, maple syrup, brown sugar, liquid smoke, and hot sauce. Six hours on low, feeds a hungry crowd.

Spicy black bean potato salad gives the picnic classic a Southwestern kick, with red potatoes, black beans, jalapenos, bacon and Cajun seasoning in a creamy mustard dressing. A bold make-ahead side.

Chunky vegan tempeh chili loaded with kidney beans, corn, bell peppers, and tomatoes, spiced with cumin and oregano. A protein-packed, plant-based chili that simmers for an hour and hits every smoky, spicy note.

Indian tacos build hot frybread into open-faced plates piled with stewed anasazi beans, roasted Anaheim chiles, avocado, plum tomatoes, arugula, and red onion. Pueblo and Navajo street-food at home.

Garden Special is a big-batch vegetable relish with green tomatoes, lima beans, cabbage, corn, cucumbers, and peppers in a sweet brown sugar and vinegar brine.

Hearty Portuguese rubble soup (sopa de entulho) loaded with red kidney beans, pumpkin, turnips, carrots, potatoes, and hand-torn cabbage. A warming, rustic one-pot meal.

Slow cooker Texas chili soup with ground turkey, kidney beans, stewed tomatoes, green chilies, and a bold cumin-chili spice blend. Dump-and-go comfort in a bowl.