Are you looking for a protein-packed meal that’s also budget-friendly, versatile, and delicious? Look no further than beans! These humble legumes are packed with fiber, vitamins, and minerals, making them a staple in cuisines around the world. From spicy soups to creamy dips, savory stews to decadent desserts, beans can do it all.
In this article, we’ll explore 20 flavorful bean recipes that are perfect for any occasion. Whether you’re a vegetarian or just looking for some inspiration for your next meal, these recipes are sure to impress. We’ll start with hearty soups and stews, like Spicy Black Bean Soup and Three-Bean Chili with Cornbread. Then we’ll move on to creamy dips like Creamy White Bean and Rosemary Dip and Quick and Easy Hummus with Tahini.
Spicy Black Bean Soup
This hearty and flavorful Spicy Black Bean Soup is a perfect remedy for a chilly day. With the warmth of cumin, chili powder, and a kick from jalapeños, this recipe will become a staple in your kitchen.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can diced tomatoes
– 4 cups vegetable broth
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 1 jalapeño pepper, chopped (optional)
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, heat 2 tbsp oil over medium-high heat.
2. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
3. Stir in cumin, chili powder, and jalapeño (if using); cook for 1 minute.
4. Add black beans, diced tomatoes, and broth; bring to a boil.
5. Reduce heat and simmer for 20-25 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped cilantro (if desired).
Cooking Time: 25-30 minutes
Creamy White Bean and Rosemary Dip
Elevate your snack game with this creamy and aromatic dip, perfect for veggies, crackers, or pita chips.
Ingredients:
– 1 (15 oz) can cannellini beans, drained and rinsed
– 2 cloves garlic, minced
– 1/4 cup fresh rosemary leaves, chopped
– 1/2 cup mayonnaise
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– 2 tablespoons lemon juice
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a blender or food processor, combine cannellini beans, garlic, rosemary, mayonnaise, Parmesan cheese, salt, and pepper.
3. Blend until smooth, stopping to scrape down sides as needed.
4. Transfer the mixture to a baking dish and bake for 15-20 minutes, or until heated through.
5. Remove from oven and stir in lemon juice.
6. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Yield: About 2 cups dip
Garlicky Green Beans with Almonds
A flavorful and crunchy twist on classic green beans, this recipe adds a pungent punch from garlic and crunch from toasted almonds.
Ingredients:
– 1 pound fresh green beans, trimmed
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1/4 cup sliced almonds
– Salt and pepper to taste
– Optional: lemon wedges for serving
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss green beans with olive oil, garlic, salt, and pepper until well coated.
3. Spread green beans on a baking sheet in a single layer.
4. Roast in the preheated oven for 12-15 minutes, or until tender and slightly caramelized.
5. While green beans are roasting, toast almonds in a small skillet over medium heat for 2-3 minutes, or until fragrant.
6. Remove green beans from the oven and sprinkle toasted almonds on top.
7. Serve hot, with optional lemon wedges for squeezing.
Cooking Time: 15-18 minutes
Mexican Refried Beans with Chorizo
This recipe combines tender refried beans with the bold flavor of chorizo sausage, making it a perfect addition to any Mexican-inspired meal. This simple and flavorful dish is sure to please even the pickiest eaters.
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 1 pound chorizo sausage, sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 cups chicken broth
Instructions:
1. In a large pot, combine soaked pinto beans, chorizo sausage, onion, garlic, cumin, paprika, salt, and pepper.
2. Pour in the chicken broth, ensuring that the beans are covered.
3. Bring the mixture to a boil, then reduce heat to low and simmer for 1 hour or until the beans are tender.
4. Mash the beans with a potato masher or the back of a spoon to desired consistency.
5. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 1 hour
Three-Bean Chili with Cornbread
This classic comfort food combination is perfect for a chilly evening or a weekend gathering. This recipe makes about 6 servings, so feel free to share (or not)!
Ingredients:
For the chili:
– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can each of kidney beans, black beans, and pinto beans, drained and rinsed
– 2 cups beef broth
– 1 tablespoon chili powder
– Salt and pepper to taste
For the cornbread:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 2 tablespoons butter, melted
– Honey or maple syrup to taste (optional)
Instructions:
1. Brown the ground beef in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened.
3. Stir in chili powder, beans, and broth. Bring to a simmer.
4. Reduce heat to low and let cook for 30 minutes.
5. Meanwhile, preheat oven to 400°F (200°C). Mix cornbread ingredients and pour into a greased 8-inch square baking dish.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: Chili: 30 minutes; Cornbread: 20-25 minutes
Mediterranean Chickpea Salad
Mediterranean Chickpea Salad: A refreshing and flavorful salad perfect for a light lunch or as a side dish for dinner.
Ingredients:
– 1 can chickpeas (15 oz)
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/2 cup crumbled feta cheese (optional)
Instructions:
1. Drain the chickpeas and rinse with cold water.
2. In a large bowl, combine the chickpeas, parsley, mint, garlic, lemon juice, and olive oil.
3. Season with salt and pepper to taste.
4. If using feta cheese, crumble it on top of the salad.
5. Toss gently to combine.
Cooking Time: 10 minutes
Smoky Baked Beans with Bacon
Elevate your barbecue game with this sweet and smoky recipe that combines tender baked beans, crispy bacon, and a hint of smoke. Perfect for backyard gatherings or family dinners.
Ingredients:
– 1 pound dried navy beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup ketchup
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 6 slices of bacon, cut into 1-inch pieces
– 1 tablespoon water
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a large bowl, combine soaked navy beans, chopped onion, minced garlic, ketchup, brown sugar, apple cider vinegar, smoked paprika, salt, and pepper.
3. Mix well to combine.
4. Add the bacon pieces and water to the bean mixture; stir until the bacon is evenly distributed.
5. Transfer the mixture to a 9×13 inch baking dish and cover with aluminum foil.
6. Bake for 6 hours or overnight (8-10 hours). Remove the foil for the last 30 minutes of cooking.
Cooking Time: 6 hours (or overnight)
Thai Peanut Butter Noodles with Edamame
This recipe combines the creamy richness of peanut butter with the spicy kick of Thai red curry paste, all wrapped up in a savory noodle dish packed with protein-rich edamame. Perfect for a quick and satisfying meal or as a side dish to impress your friends.
Ingredients:
– 8 oz rice noodles
– 2 tbsp peanut butter
– 1 tbsp Thai red curry paste
– 2 cups water
– 1/4 cup edamame, shelled and chopped
– 1 tsp soy sauce
– 1 tsp honey
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. In a large skillet, combine peanut butter, curry paste, water, edamame, soy sauce, and honey. Whisk until smooth.
3. Add cooked noodles to the skillet and toss to coat with the peanut butter mixture.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 15-20 minutes
Lentil and Bean Vegan Burgers
A hearty and flavorful vegan burger patty packed with the goodness of lentils, beans, and aromatic spices.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup cooked kidney beans, drained and rinsed
– 1/4 cup rolled oats
– 1 tablespoon tomato paste
– 1 teaspoon smoked paprika
– 1/2 teaspoon cumin
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons breadcrumbs (gluten-free)
– 2 cloves garlic, minced
– 2 tablespoons olive oil
Instructions:
1. In a large bowl, mash the cooked lentils using a fork or potato masher.
2. Add the cooked kidney beans, oats, tomato paste, smoked paprika, cumin, salt, and black pepper to the mashed lentils.
3. Mix well until all the ingredients are fully incorporated.
4. Divide the mixture into 4-6 portions, depending on desired patty size.
5. Shape each portion into a ball and then flatten slightly into a patty shape.
6. Place the patties on a plate or tray and refrigerate for at least 30 minutes to set.
7. Preheat a non-stick skillet or grill over medium-high heat. Cook the patties for about 4-5 minutes per side, or until they’re nicely browned and crispy.
Cooking Time: 10-12 minutes total
Indian Chana Masala with Basmati Rice
A classic Indian dish, Chana Masala is a flavorful and aromatic curry made with chickpeas, onions, garlic, and a blend of spices. Serve it over fluffy Basmati rice for a comforting meal.
Ingredients:
– 1 cup dried chickpeas, soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water or chickpea broth
– Fresh cilantro, for garnish
– Basmati rice, for serving
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until golden brown (5 minutes).
3. Add garlic, cumin, coriander, cinnamon, cardamom, and cayenne pepper (if using). Cook for 1 minute.
4. Add chickpeas, salt, and water or broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. Serve over cooked Basmati rice, garnished with cilantro.
Cooking Time: 40-45 minutes
Southern-Style Pinto Beans and Ham Hocks
This hearty recipe is a staple of Southern cuisine, where slow-cooked pinto beans and smoky ham hocks come together to create a comforting, flavorful dish that’s perfect for family gatherings or casual meals.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 ham hocks (about 1 pound)
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large pot or Dutch oven, heat the oil over medium-high heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the soaked pinto beans, ham hocks, salt, and pepper. Pour in enough water to cover the ingredients by about 2 inches.
5. Bring to a boil, then reduce heat to low and simmer, covered, for 6-8 hours or overnight.
Cooking Time: 6-8 hours
Black Bean and Mango Salsa
Brighten up your next gathering with this unique and flavorful salsa that combines the sweetness of mango with the earthiness of black beans.
Ingredients:
– 1 can black beans, drained and rinsed
– 2 ripe mangos, diced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium bowl, combine black beans, mango, red onion, and jalapeño.
2. Squeeze lime juice over the mixture and toss to coat.
3. Sprinkle cumin over the top and stir to combine.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 10-15 minutes (prep only)
White Bean and Kale Stew
This comforting stew combines the creamy richness of cannellini beans with the slightly bitter flavor of kale, making it a perfect meal for a chilly evening. Serve with crusty bread or over rice for a satisfying dinner.
Ingredients:
– 1 pound dried cannellini beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups kale leaves, stems removed and chopped
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add kale and cook until wilted, about 3-4 minutes.
3. Add soaked and drained cannellini beans, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30 minutes or until the beans are tender.
4. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 40-45 minutes
Moroccan Spiced Lentil and Chickpea Stew
A hearty and aromatic stew that combines the comforting warmth of lentils with the nutty flavor of chickpeas, all infused with the exotic spices of Morocco.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– 1/4 teaspoon red pepper flakes (optional)
– Salt and black pepper, to taste
– 4 cups vegetable broth
– Fresh parsley or cilantro, chopped (for garnish)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, cumin, coriander, cinnamon, turmeric, and red pepper flakes (if using). Cook for 1 minute.
4. Add the lentils, chickpeas, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the lentils are tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley or cilantro.
Cooking Time: 30-40 minutes
Quick and Easy Hummus with Tahini
This creamy and nutritious dip is a staple in Middle Eastern cuisine. With just a few simple ingredients and minimal prep time, you can enjoy it as a snack or appetizer.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/4 cup lemon juice
– 1/4 cup olive oil
– Salt and pepper to taste
– 1 tablespoon water
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine the chickpeas, tahini, garlic, lemon juice, and salt. Blend until smooth.
3. With the blender or food processor running, slowly pour in the olive oil and water. Continue blending until the mixture is creamy and well combined.
4. Taste and adjust the seasoning as needed.
5. Transfer to a serving bowl and garnish with paprika, parsley, or other herbs (optional).
Cooking Time: 10 minutes
Bean and Cheese Stuffed Poblano Peppers
This recipe is a flavorful twist on traditional stuffed peppers, featuring creamy bean and cheese filling nestled inside roasted poblano peppers. A perfect vegetarian option for a quick and satisfying meal.
Ingredients:
– 4 large poblano peppers
– 1 can black beans, drained and rinsed
– 1 cup shredded Monterey Jack cheese
– 1/2 cup chopped onion
– 1 clove garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the poblano peppers by placing them on a baking sheet and drizzling with olive oil. Bake for 10-12 minutes or until the skin is blistered.
3. Remove the peppers from the oven and let them cool. Peel off the skin, remove seeds, and cut a slit down one side of each pepper to create a pocket.
4. In a bowl, mix together black beans, cheese, onion, and garlic.
5. Stuff each pepper with the bean and cheese mixture, filling to the top.
6. Return the stuffed peppers to the baking sheet and bake for an additional 10-12 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Red Bean and Coconut Milk Dessert Soup
This creamy dessert soup is a unique twist on traditional sweet treats. With the combination of red beans, coconut milk, and a hint of sweetness, this recipe is perfect for warm weather or as a comforting treat any time of the year.
Ingredients:
– 1 cup cooked red kidney beans
– 1 can (14 oz) full-fat coconut milk
– 2 tablespoons honey
– 1/4 teaspoon vanilla extract
– Pinch of salt
– Fresh mint leaves for garnish (optional)
Instructions:
1. In a blender or food processor, combine the cooked red beans, coconut milk, honey, vanilla extract, and salt.
2. Blend until smooth and creamy, stopping to scrape down the sides as needed.
3. Pour the mixture into individual serving cups or ramekins.
4. Refrigerate for at least 2 hours to allow flavors to meld together.
5. Just before serving, garnish with fresh mint leaves if desired.
Cooking Time: None, as this is a no-cook recipe!
French Cassoulet with Duck and Beans
This hearty casserole is a classic French dish originating from the Languedoc region, typically served on special occasions. Our version features tender duck confit, rich beans, and crispy breadcrumbs.
Ingredients:
– 1 1/2 pounds duck legs
– 1 can (14.5 oz) white kidney beans, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1 cup water
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1/4 cup breadcrumbs
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large Dutch oven, combine duck legs, onions, garlic, chicken broth, water, tomato paste, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Add beans to the pot and continue to cook for another 20-25 minutes, or until the duck is tender and the beans are rehydrated.
4. Transfer the casserole to a baking dish and top with breadcrumbs.
5. Drizzle with olive oil and bake for 15-20 minutes, or until the breadcrumbs are golden brown.
Cooking Time: Approximately 1 hour 10 minutes
Korean Doenjang Jjigae (Soybean Paste Stew)
This spicy and savory stew is a staple of Korean comfort food, made with fermented soybean paste, vegetables, and gochujang (Korean chili paste). With its rich umami flavor, Doenjang Jjigae warms the heart and soul.
Ingredients:
– 2 tbsp doenjang (Korean soybean paste)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (zucchini, carrots, bell peppers)
– 1/4 cup gochujang (Korean chili paste)
– 2 cups vegetable broth
– 1 tsp sugar
– Salt and black pepper to taste
– Sesame oil and chopped green onions for garnish (optional)
Instructions:
1. Heat 1 tbsp sesame oil in a large pot over medium heat.
2. Add diced onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute.
4. Add mixed vegetables, doenjang, gochujang, vegetable broth, sugar, salt, and black pepper. Stir well to combine.
5. Bring the stew to a boil, then reduce heat to low and simmer for 20-25 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with sesame oil and chopped green onions if desired.
Cooking Time: 25-30 minutes
Cuban Black Beans and Rice
A classic Cuban dish that’s easy to make and packed with flavor, this recipe combines tender black beans with savory rice and a hint of spice. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can black beans, drained and rinsed (15 ounces)
– 1 small onion, chopped
– 1 clove garlic, minced
– 1 teaspoon cumin
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Rinse the rice in a fine mesh strainer until water runs clear.
2. In a medium saucepan, combine the rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18-20 minutes or until water is absorbed.
3. While the rice cooks, heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the minced garlic, cumin, and cayenne pepper to the skillet. Cook for an additional minute, stirring constantly.
5. Stir in the black beans. Season with salt and pepper to taste.
6. Serve the black bean mixture over the cooked rice.
Cooking Time: 25-30 minutes
Summary
Discover a world of flavors with these 20 mouth-watering bean recipes, perfect for any occasion. From soups to dips, salads, and stews, each dish showcases the versatility of beans in global cuisines. Spicy black bean soup warms up chilly days, while creamy white bean and rosemary dip adds elegance to gatherings. Explore international flavors with Moroccan spiced lentil and chickpea stew, Korean doenjang jjigae (soybean paste stew), or Cuban black beans and rice. Whether you’re a vegetarian, vegan, or meat-lover, these recipes offer something for everyone. Get creative and bean-utiful in the kitchen!