176 bean puree recipes

White bean soup with rosemary, country ham, and mirepoix simmered in chicken stock then pureed smooth. Make up to three days ahead.

Southern-style pole beans slow-simmered with a smoked ham hock until tender and deeply flavored. Just five ingredients and pure comfort.

Pasta e fagioli the proper Italian way: dried red kidney beans slow-baked with sage and garlic, then simmered with pancetta and a sofrito of carrot, celery, and onion. Half the beans get pureed for that signature silky, stew-thick body.

Ash reshteh, the classic Persian noodle soup thick with kidney beans, chickpeas, lentils, spinach, fresh herbs, and beets, finished with a tangy whey or vinegar swirl. Pure comfort.

Old-fashioned baked beans made from dried navy beans with salt pork, molasses, brown sugar, and pure maple syrup. Slow-baked for 5-7 hours until the sauce turns thick and the pork rind crisps up.

Hearty Italian vegetable soup with cabbage, zucchini, green beans, mushrooms, and a half-pureed broth for body. Built on pancetta, prosciutto rind, and chicken stock. Eight servings of comfort.

Maple syrup rum baked beans with navy beans, salt pork, dry-mustard-rubbed onion, and a layer of caramelized whole apples baked into the top. Quebec-style cabin cooking. Pure maple syrup, brown sugar, and a final pour of dark rum.

Linguini tangled with blanched asparagus, baby artichokes, fava beans, cremini mushrooms, and sun-dried tomatoes, finished with an herb puree, extra virgin olive oil, and Parmigiano-Reggiano.

Pasta and potato stew with elbow macaroni, red potatoes, kidney beans, and Roma tomatoes in a red wine vegetable broth. A hearty Italian-inspired vegetarian stew thickened by pureeing.

Whole wheat muffins made with pureed anasazi beans, molasses, and carob. No butter, no oil, all blender. Moist, earthy, and packed with fiber and protein.

Stacked flour tortillas layered with a spiced four-bean and lentil puree, melted Monterey Jack, and fresh garnishes. Think vegetarian Mexican lasagna, baked until bubbly.

Garbanzo bean pizza with a gluten-free chickpea puree crust topped with tomato sauce, mozzarella, and Italian herbs. High-protein, grain-free, and surprisingly crispy.

Authentic New Mexican chili with cubed round steak (no ground beef), pure New Mexico chile powder, garlic, and water. No tomato, no beans, no filler.

Reno Red competition-style chili with coarse-ground beef, dried red chiles, cumin, oregano brewed in beer, and masa flour. No beans, all meat, pure heat.

Hearty from-scratch black bean soup simmered with carrots, celery, and bright lemon zest, then pureed velvety smooth. A soul-warming bowl that feeds a crowd!

Texas-style red chili made from dried chile pods pureed into a fiery sauce with browned meat, cumin, and oregano. No beans, slow-simmered for hours.