Title: 20 Flavorful Dried Bean Recipes Perfect for Any Occasion
When it comes to cooking with dried beans, the possibilities are endless! With their creamy texture and versatility, they can be used in a wide range of dishes, from soups and stews to salads and main courses. Whether you’re a seasoned cook or just starting out, we’ve got you covered with these 20 flavorful dried bean recipes that are perfect for any occasion.
From classic comfort foods like chili and baked beans to international flavors like Moroccan chickpea stew and Mexican refried beans, this collection has something for everyone. And the best part? Each recipe is packed with nutritious protein, fiber, and other essential nutrients that will leave you feeling full and satisfied.
In this article, we’ll take a look at some of our favorite dried bean recipes, including spicy black bean soup, slow cooker pinto bean chili, garlicky white bean dip, and many more. Whether you’re in the mood for something hearty and comforting or light and refreshing, these recipes are sure to inspire your next meal.
Spicy Black Bean Soup
Spicy Black Bean Soup Recipe
Summary:
A hearty and flavorful soup that combines the richness of black beans with a kick of heat from jalapeños, perfect for a chilly day.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 1/4 cup vegetable broth
– 1 jalapeño pepper, seeded and chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
3. Add black beans, diced tomatoes, vegetable broth, cumin, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
5. Stir in chopped jalapeño pepper for added heat.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Slow Cooker Pinto Bean Chili
A hearty and comforting slow cooker recipe perfect for a chilly evening or a weeknight dinner.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 1 can (14.5 oz) diced tomatoes
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 2 cups vegetable broth
– 1 teaspoon chili powder
– Salt and pepper, to taste
Instructions:
1. In the slow cooker, combine pinto beans, diced tomatoes, onion, garlic, and red bell pepper.
2. Add vegetable broth, chili powder, salt, and pepper. Stir until combined.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Serve hot, garnished with chopped fresh cilantro, if desired.
Cooking Time: 4-10 hours
Garlicky White Bean Dip
A creamy and aromatic dip perfect for snacking or as a complement to your favorite crackers or vegetables.
Ingredients:
– 1 (15 oz) can cannellini beans, drained and rinsed
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a blender or food processor, combine cannellini beans, garlic, olive oil, lemon juice, salt, and black pepper.
3. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Taste and adjust seasoning if desired.
5. Transfer dip to a serving bowl.
Cooking Time: 0 minutes (prep time only)
Notes:
This dip is best served at room temperature or chilled for up to 3 days. You can also roast garlic in the oven before blending for an even deeper flavor.
Mexican Refried Beans
A staple in Mexican cuisine, refried beans are a flavorful and filling side dish that pairs perfectly with tacos, burritos, and other traditional dishes. This recipe yields a deliciously creamy and slightly smoky bean mixture.
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 4 cups water
– 2 tablespoons vegetable oil
Instructions:
1. In a large pot, combine soaked pinto beans, chopped onion, minced garlic, cumin, smoked paprika (if using), salt, and pepper.
2. Pour in the water and bring the mixture to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 6-8 hours or overnight until beans are tender.
4. Mash the cooked beans with a potato masher or fork to desired consistency.
5. Heat oil in a large skillet over medium-high heat. Add mashed beans and stir occasionally for 10-15 minutes or until thickened to your liking.
Cooking Time: 6-8 hours (simmering) + 10-15 minutes (mashing and reheating)
Three-Bean Salad with Balsamic Dressing
A colorful and flavorful salad that combines the natural sweetness of three types of beans with the tanginess of balsamic dressing.
Ingredients:
– 1 cup cooked kidney beans
– 1 cup cooked black beans
– 1 cup cooked pinto beans
– 1/4 cup chopped red bell pepper
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cooked kidney beans, black beans, and pinto beans.
2. Add the chopped red bell pepper and parsley to the bean mixture.
3. In a small bowl, whisk together the olive oil and balsamic vinegar.
4. Pour the dressing over the bean mixture and toss to coat.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 10 minutes
Moroccan Chickpea and Lentil Stew
This hearty stew is a staple of Moroccan cuisine, packed with the flavors of cumin, coriander, and paprika. Serve over couscous or crusty bread for a satisfying meal.
Ingredients:
– 1 cup dried green lentils, rinsed and drained
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 can diced tomatoes (14 oz)
– 2 cups vegetable broth
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onions and garlic in a little water until softened.
2. Add the lentils, chickpeas, cumin, coriander, paprika, and cayenne pepper. Cook for 1 minute.
3. Stir in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 40 minutes
Cajun Red Beans and Rice
This classic Louisiana dish is a staple of Cajun cuisine, made with tender red beans, savory seasonings, and fluffy rice. This recipe serves 4-6 people.
Ingredients:
– 1 pound dried red kidney beans, soaked overnight and drained
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 teaspoon Cajun seasoning
– 1 teaspoon paprika
– Salt and pepper, to taste
– 2 cups uncooked white rice
– 4 cups water
– 2 tablespoons chopped scallions, for garnish (optional)
Instructions:
1. In a large pot, heat the oil over medium-high heat. Add the onion, celery, and garlic; cook until the vegetables are tender.
2. Add the red beans, Cajun seasoning, paprika, salt, and pepper. Stir to combine.
3. Pour in the water, bring to a boil, then reduce the heat to low and simmer for 1 hour.
4. Cook the rice according to package instructions using 4 cups of water.
5. Serve the red bean mixture over the cooked rice. Garnish with chopped scallions, if desired.
Cooking Time: 1 hour 30 minutes
Vegetarian Black Bean Enchiladas
A flavorful and satisfying vegetarian twist on the classic Mexican dish, these enchiladas are perfect for a quick weeknight meal or special occasion.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup vegetable oil
– 8-10 corn tortillas
– 1 cup enchilada sauce (homemade or store-bought)
– 1 cup shredded Monterey Jack cheese (vegetarian)
– Optional toppings: chopped cilantro, diced tomatoes, avocado
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté onion and garlic until softened.
3. Add black beans and cook for an additional 2-3 minutes.
4. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
5. To assemble enchiladas, dip a tortilla in the vegetable oil, then place a spoonful of the black bean mixture onto the center of the tortilla. Roll up and place seam-side down in a baking dish.
6. Pour enchilada sauce over the rolled tortillas and top with cheese.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 25 minutes
Lemony White Bean and Kale Soup
A bright and refreshing soup perfect for a chilly evening or a light lunch, this recipe combines the creaminess of white beans with the earthy flavor of kale.
Ingredients:
– 1 pound dried cannellini beans, soaked overnight and drained
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups curly kale leaves, stems removed and chopped
– 1/2 cup grated Parmesan cheese
– 2 lemons, juiced (about 2 tablespoons)
– Salt and pepper, to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Add the soaked white beans, vegetable broth, and chopped kale to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the beans are tender.
3. Stir in the Parmesan cheese and lemon juice. Season with salt and pepper to taste.
4. Serve hot, garnished with additional lemon wedges if desired.
Cooking Time: 25-30 minutes
Southern-Style Baked Beans
A classic Southern staple, these baked beans are sweet, smoky, and packed with flavor. Perfect for a family gathering or picnic.
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 ground mustard
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 250°F (120°C).
2. In a large Dutch oven, combine soaked navy beans, chopped onion, and minced garlic.
3. In a separate bowl, whisk together ketchup, brown sugar, apple cider vinegar, ground mustard, smoked paprika, salt, and pepper.
4. Pour the wet ingredients over the dry ingredients in the Dutch oven.
5. Cover the pot with aluminum foil and bake for 6-8 hours or overnight.
6. Remove the foil and continue baking for an additional 30 minutes to caramelize the top.
Cooking Time: 6-8 hours (or overnight) + 30 minutes
Curried Lentil and Chickpea Stew
This flavorful stew is a perfect blend of protein-rich lentils and chickpeas, aromatic spices, and comforting warmth. Serve with crusty bread or over rice for a satisfying meal.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 1 can (14 oz) chickpeas, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 can (14 oz) diced tomatoes
Instructions:
1. In a large pot, heat 2 tablespoons of oil over medium-high heat.
2. Add onions, garlic, and bell pepper; cook until tender, about 5 minutes.
3. Add lentils, chickpeas, cumin, curry powder, turmeric, paprika, salt, and pepper. Cook for 1 minute.
4. Pour in broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
Cooking Time: 30-40 minutes
Black Bean and Corn Salsa
This vibrant salsa combines the earthy sweetness of black beans with the natural crunch of corn, all wrapped up in a zesty blend of spices. Perfect for topping tacos, grilled meats, or veggies.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. In a medium bowl, combine black beans, corn kernels, red bell pepper, and jalapeño.
2. Squeeze lime juice over the mixture and stir to combine.
3. Drizzle olive oil over the top and sprinkle with salt and pepper to taste.
4. Stir well to combine.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Garnish with chopped cilantro, if desired.
7. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (mostly preparation time)
Mediterranean Chickpea Salad
A refreshing and flavorful salad that combines the creaminess of chickpeas with the bright, zesty flavors of the Mediterranean.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 1/2 cup chopped red onion
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Optional: 1/4 cup chopped cucumber, 1/4 cup cherry tomatoes
Instructions:
1. In a large bowl, combine chickpeas, red onion, parsley, and feta cheese.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
3. Pour the dressing over the chickpea mixture and toss to coat.
4. Taste and adjust seasoning as needed.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled or at room temperature.
Cooking Time: None! This salad is ready in just a few minutes of prep time.
White Bean and Rosemary Stew
This hearty stew is a perfect blend of creamy white beans, fragrant rosemary, and tender vegetables. Serve with crusty bread for a comforting meal.
Ingredients:
– 1 cup dried cannellini beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 2 sprigs fresh rosemary, chopped
– 4 cups vegetable broth
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 10 minutes.
3. Add the soaked and drained cannellini beans, vegetable broth, rosemary, salt, and pepper.
4. Bring to a boil, then reduce the heat to low and simmer for 1 hour, or until the beans are creamy.
5. Serve hot, garnished with additional rosemary if desired.
Cooking Time: 1 hour 10 minutes
Black Bean and Sweet Potato Tacos
A flavorful and nutritious twist on traditional tacos, this recipe combines the comforting warmth of sweet potatoes with the vibrant taste of black beans.
Ingredients:
– 2 medium sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: shredded cheese, diced tomatoes, avocado, cilantro
Instructions:
1. Preheat oven to 400°F (200°C). Toss sweet potatoes with 1/2 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. In a large skillet, heat remaining 1/2 tablespoon olive oil over medium-high heat. Add onion, bell pepper, and garlic; cook until vegetables are softened, about 5 minutes.
3. Stir in black beans, cumin, salt, and pepper. Cook for an additional 2-3 minutes or until heated through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning the black bean mixture onto a tortilla and topping with roasted sweet potato.
Cooking Time: 45-50 minutes
Smoky Navy Bean Soup
A hearty and comforting soup that’s perfect for a chilly day. This recipe combines the rich flavors of smoked sausage with the creamy texture of navy beans.
Ingredients:
– 1 lb dried navy beans, soaked overnight and drained
– 1 lb smoked sausage (such as andouille or kielbasa), sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 4 cups chicken broth
– 1 can diced tomatoes
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot or Dutch oven, cook the smoked sausage over medium-high heat until browned, about 5 minutes.
2. Add the onion, garlic, carrots, and celery to the pot. Cook until the vegetables are tender, about 8-10 minutes.
3. Add the soaked and drained navy beans, chicken broth, diced tomatoes, and thyme to the pot. Season with salt and pepper.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 1 1/2 hours, or until the beans are tender.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 1 1/2 hours
Lentil and Spinach Curry
This flavorful curry combines the creamy texture of red lentils with the nutritional benefits of spinach, all wrapped up in a rich and aromatic sauce.
Ingredients:
– 1 cup red lentils, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can diced tomatoes (14 oz)
– 2 cups fresh spinach leaves
– Salt and pepper, to taste
Instructions:
1. In a large pot, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
3. Add the lentils, water or broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
4. Stir in the spinach leaves and cook until wilted. Season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Chickpea and Vegetable Stir-Fry
A flavorful and nutritious stir-fry recipe that combines the protein-rich chickpeas with a medley of colorful vegetables.
Ingredients:
– 1 can chickpeas (15 ounces)
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 1 carrot, peeled and grated
– 2 cups mixed greens (such as broccoli, cauliflower, and snap peas)
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Optional: serve with steamed brown rice or noodles
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the bell pepper and carrot; cook for an additional 2-3 minutes, or until tender-crisp.
4. Stir in the chickpeas, mixed greens, and soy sauce. Cook for 1-2 minutes, or until the greens are slightly wilted.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 15-20 minutes
Black Bean and Quinoa Stuffed Peppers
These vibrant peppers are packed with nutritious quinoa, black beans, and flavorful spices, making for a satisfying and healthy meal.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1 can black beans, drained and rinsed
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large bowl, combine cooked quinoa, black beans, onion, garlic, olive oil, cumin, salt, and pepper. Mix well.
4. Stuff each pepper with the quinoa mixture, filling to the top.
5. Cover the baking dish with aluminum foil and bake for 25 minutes.
6. Remove the foil and continue baking for an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 35-40 minutes
White Bean and Tomato Bruschetta
Elevate your bruschetta game with this flavorful twist, combining creamy white beans with sweet summer tomatoes.
Ingredients:
– 1 cup cooked cannellini beans (canned or cooked from scratch)
– 2 large ripe tomatoes, diced
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
– 4-6 baguette slices, toasted
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, mix together beans, garlic, olive oil, salt, and pepper.
3. Arrange baguette slices on a baking sheet.
4. Spoon the bean mixture onto the bread, leaving a small border around each slice.
5. Top with diced tomatoes and a drizzle of balsamic vinegar.
6. Sprinkle with chopped basil leaves, if desired.
7. Serve warm or at room temperature.
Cooking Time: 10-12 minutes (toasting baguette slices)
Summary
Discover a world of flavors with these 20 delicious dried bean recipes, perfect for any occasion. From hearty soups to savory dips and flavorful salads, there’s something for everyone. Try Spicy Black Bean Soup, Slow Cooker Pinto Bean Chili, Garlicky White Bean Dip, or Mexican Refried Beans. Or, explore international inspirations like Moroccan Chickpea and Lentil Stew, Cajun Red Beans and Rice, or Mediterranean Chickpea Salad. Whether you’re looking for a comforting side dish or a main course, these recipes are sure to please.