698 bean pot recipes

Baby lima beans simmered with Italian sausage, cumin seeds, and hot chili pepper in a simple brothy stew. A hearty one-pot meal with just a handful of bold ingredients.

Frito casserole layered with corn chips, ground beef, chili beans, tomatoes, corn, and cheddar cheese. A Tex-Mex weeknight casserole that comes together with pantry staples.

Fire stew is a slow-cooked ham, lentil, and kidney bean stew with a full 14 ounces of hot sauce stirred in. A four-hour low simmer that's serious heat in every spoonful.

I am drooling thinking about the leftovers in the fridge. I can't wait to make and eat more.

This beef stew recipe is from the National Cattlemen's Beef Association. It cooks up in about half an hour and is surprisingly rich in flavor given its short cooking time.

Big-batch Southern chili with 4 pounds of ground beef, kidney beans, ground dried chiles, and cumin simmered up to 8 hours. Feeds 8 and gets better the longer it cooks.

Western beans and franks slow-baked with two kinds of beans, molasses, brown sugar, bacon, and diced orange. A hearty, smoky bean pot with citrus sweetness.

A tasty low-fat dish that goes great with any meal you prepare this summer.

A scrumptious variation of the casserole made with bean and bacon soup, celery and biscuits.

Sri Lankan thosai are crispy lace-edged pancakes made from soaked black gram and rice flour batter with curry leaves, cumin, and chili. A naturally gluten-free flatbread for scooping up curries.

Hearty white bean soup with thick-sliced hot Italian sausage, chickpeas, and creamed corn. Simmered with cumin and bay leaf for deep, warming flavor.

Perfect make ahead chili to cozy up to on a cold Winter day.

Moroccan chickpea soup (Hasa Al-Hummus) with cilantro, garlic, hot chili, and lemon. A North African vegetarian classic with simple, bright flavors.

Red bean dip made with kidney beans, black pepper, and Tabasco blended smooth. A 4-ingredient, 10-minute dip served hot or at room temperature with chips or crackers.

Spicy Cajun beans simmered with stewed tomatoes and hot sauce, spooned over split cornbread and topped with shredded cheddar. A hearty 20-minute meal from pantry staples.

Vegan pinto beans in tomato sauce served over brown rice with sauteed onions, celery, and hot pepper sauce. A filling plant-based dinner ready in 20 minutes.