176 bean puree recipes

One-skillet ground beef casserole with corn, red beans, tomato sauce, and chili powder. A quick, filling weeknight dinner that comes together with pantry staples in about an hour.

Creamy navy bean soup simmers soaked navy beans with carrots, celery, tomato puree, and thyme, then finishes with cream and milk for a silky high-fiber bowl. A vegetarian, gluten-free comfort soup.

Thick, hearty vegan chili made with smashed yams, mixed beans, tomato puree, and a smoky kick of BBQ sauce and cinnamon. A pantry-friendly one-pot meal that's ready in 40 minutes.

Easy ground beef chili with kidney beans, tomato puree, and tomato paste, simmered low and slow for two hours. Great for camping or feeding a crowd.

Homemade hummus from dried chickpeas with tomato puree, garlic, lemon, cumin, and paprika. A tahini-free, tomato-tinged version with deeper bean-forward flavor.

Santa Maria beans made with pinto beans, bacon, ham, tomato puree, and red chile sauce. The classic California Central Coast side dish for tri-tip barbecue, slow-simmered until rich and tender.

Traditional Boston baked beans made with navy beans, salt pork, molasses, and maple syrup, baked low and slow in a bean pot. The classic New England slow-baked pot of beans.

Baked 7 beans and barley with molasses, honey, tomato, and turmeric. A hearty vegan one-dish bake that swaps the bacon and white beans of traditional recipes for a chewy multi-bean blend.

Seven bean and barley mix baked with molasses, honey, and tomato puree until thick and caramelized. A hearty, plant-based twist on classic baked beans.

Stovetop bean tamale pie with a spiced kidney bean and corn filling under a thick cornmeal crust. No oven needed, serves two, and comes together in one skillet.

Smooth pureed black bean soup served gazpacho-style with fresh vegetable garnishes. Creamy Mexican bean soup with customizable toppings like cucumber, eggs, and crispy bacon.

Hearty Michigan minestrone with dried lima beans, bacon, salami, cabbage, and fresh herbs simmered in chicken broth. A meaty, Midwestern take on the Italian classic.

Texas red chili with cubed round steak, Anaheim and jalapeno peppers, ground red chili, cumin, and coriander simmered low for 2 hours. No beans in the pot, served on the side the Texas way.

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

A hearty Dutch oven beef stew with seared chuck, red wine, tomatoes, new potatoes, green beans, peas, and carrots simmered low and slow for two hours. No shortcuts, just real stew.

A Pad Thai-style stir fry with rice noodles, chicken, shrimp, tofu, eggs, and bean sprouts in a tangy fish sauce and lime glaze, loaded with crushed peanuts. Spicy, sour, and deeply savory.