803 red bean recipes

Harissa sauce made with fresh or dried red chiles, garlic and a deeply aromatic Moroccan-style broth of chicken, chickpeas, saffron, cinnamon, orange peel and honey. A vivid North African accompaniment for couscous.

Tender black beans tossed with fire-roasted red and yellow peppers, sweet corn, and jalapeño in a cumin-lemon dressing bright with fresh basil.

Thick, high-fiber black bean chili simmered with dry sherry, honey, cilantro, and fresh vegetables. Topped with Monterey Jack and yogurt. Feeds 6 to 8 hungry folks.

Critterless chili, a hearty vegetarian bean chili with serrano pepper, six cloves of garlic, cumin, cayenne, and spaghetti sauce as the tomato base.

Southwestern tortilla soup with white beans, corn, avocado, fresh tomatoes, and crispy fried tortilla strips in a cumin-lime vegetable broth. Vegetarian and satisfying.

Elegant red wine fruit soup with poached pears, candied orange slices, pineapple, and a crème fraîche finish. A stunning French-inspired dessert layered with star anise, vanilla, and cardamom.

Rotini and kidney bean casserole layered with canned tomatoes, bologna, onions, and tomato sauce topped with parmesan. A hearty, budget-friendly baked pasta dinner.

Bite-size gemfish stir-fried with green beans and mushrooms in a lemongrass-garlic paste, finished with a glossy fish sauce glaze and topped with crushed peanuts and bird's eye chilies.

A meatless kidney bean chili loaded with cashews, raisins, and a splash of apple cider vinegar for tangy depth. Spiced with cumin, chili powder, and oregano for a one-pot vegetarian feast.

Eggplant kottu with boiled eggplant and mashed chickpeas in a ground coconut-cumin-green chile paste, tempered with mustard seeds and bay leaves. A South Indian vegetarian comfort dish.

30-minute vegetarian chili with kidney beans, jalapeño, and bulgur for a meaty texture without meat. Ready in 30 minutes, served with yogurt, scallions, and cilantro.

Mexican style pizza trades marinara for a chili-spiked bean sauce, piled on homemade yeast crust with mozzarella and cheddar. Half pizza, half nachos, all flavor.

Black beans and fettuccine topped with a spiced ketchup-tomato sauce, steamed broccoli, and colorful bell peppers. A low-calorie vegetarian pasta that feeds a crowd.

A rich vegan stew simmered in coconut milk and tangy tamarind with cauliflower, chickpeas, mushrooms, and warming spices. Deeply layered and satisfying.

Valencian red beans and rice with bell peppers, fresh tomatoes, pimento-stuffed olives, allspice, and cilantro. A one-pot Caribbean-meets-Spanish vegetarian dish.

Homemade cayenne-spiked biscuit bowls cradling hearty ground beef chili loaded with kidney beans and stewed tomatoes. Pile on sharp cheddar, sour cream, and scallions for the ultimate cozy one-bowl dinner.