698 bean pot recipes

Spicy tofu salad with julienned vegetables, chopped peanuts, and a chili-soy-rice vinegar dressing. Thai-inspired, loaded with crunch, and completely plant-based.

One-pot spicy lentil soup with tomatoes, carrots, celery, cayenne, and cumin. High-fiber, naturally vegan, and dead simple. Just dump everything in and let it simmer.

Nearly any kind of dried beans works in this class sweet yet savory vegetarian two-day version of baked beans.

Brown lentils and long grain rice simmered with ghee, cinnamon, turmeric, and fresh green chili. A warming one-pot side dish ready in 45 minutes.

Layered Mexican tortilla stacks with pinto beans, black beans, corn, green chiles, and melted cheddar and Monterey Jack. A 25-minute vegetarian casserole the whole family will love.

Hot spicy bean curd stir-fried with salted black beans, green chili, garlic, and soy sauce in a savory thickened sauce. A quick vegetarian Chinese tofu dish over noodles or rice.

From the Thanksgiving collection I been gathering over the years.

Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.

Classic stovetop chili with ground beef, dried pinto or kidney beans, fresh tomatoes, and a hit of cumin and hot chili. Slow-simmered for three hours until the beans turn velvety.

Vegetarian chili with kidney beans, raisins, cashews, beer, and Swiss cheese. Spiced with cumin, allspice, and Tabasco, simmered two hours for deep, complex flavor.

I made this dish and thought it was too bland. I made it again, doubling all the Indian spices, and it came out much better.

Toasted cumin, chili powder, enchilada sauce, beans, and corn simmered into a bold Southwestern sauce served over pasta with melted cheddar on top.

Spicy garbanzo beans cooked with whole mustard seeds, cinnamon, ground cloves, and tomato paste. A warming, aromatic chickpea side dish ready in under 25 minutes.

Baked white bean and brown rice patties with Mexican seasoning, chili peppers, and garlic. A high-protein vegetarian burger alternative with serious spice and crunch.

If you love that sweet and sour taste, you will adore this succulent stew made with garbanzo beans and sweet potatoes.

Old-fashioned chili beans from scratch with dried pinto beans, ground beef, red chili sauce, and a splash of vinegar. A six-hour slow simmer for deep, rich, no-shortcuts flavor.