2,210 beanie recipes

Hearty Hungarian bean soup with tender navy beans, sweet paprika, and a tangy sour cream finish. This old-world comfort bowl simmers low and slow with leeks, carrots, and garlic for deep, soul-warming flavor.

Basic cooked beans in a pressure cooker: master method for transforming any dried bean into tender, flavorful beans in about an hour. No canned cans required, batch-friendly, freezer-ready.

Four-bean salad with green beans, wax beans, chickpeas, and kidney beans in a sweet vinegar dressing with bell peppers and scallions. A make-ahead potluck classic.

Classic succotash with lima beans, sweet corn, butter, cream, and a hint of savory. The traditional Native American side dish that's been on American tables since colonial times.

Potato and green bean salad tossed in a garlicky white wine vinaigrette with red onion and oregano. A make-ahead side that improves overnight in the fridge.

Southern pigs' tails and lima beans, slow-simmered with onion, garlic, and sweet bell peppers for deep pork-infused flavor. Old-school soul food stew where inexpensive pork cuts make rich, sticky broth.

Chickpea and green bean salad with two separate garam masala dressings, garlic, cayenne, and fresh ginger. A spiced bean salad served cold or at room temperature.

Emily's bean soup simmers seven dried beans and lentils with a meaty ham bone, tomatoes, and vegetables into a thick hearty pot. Old-fashioned cold-weather comfort.

Bean salad with mustard-tahini-soy marinade, scallions, carrots, and parsley stuffed into pita with alfalfa sprouts. A protein-packed vegetarian lunch ready in 25 minutes.

Pinto bean paste - a 3-ingredient homemade refried bean base ready in 15 minutes. Mash and saute cooked pinto beans in oil, thin with bean stock to your preferred consistency.

Mixed bean soup: a hearty medley of ten beans, peas, and lentils soaked and slow-simmered into a thick, savory pot, finished with red wine and fresh parsley. Frugal, high-fibre comfort in a bowl.

Summer bean and basil soup is a classic Provençal soupe au pistou. White beans, leeks, potatoes, zucchini, green beans, and macaroni in a light broth, served with a fresh basil-garlic pistou sauce on top.

Meatless red beans and rice simmers dry red beans with onion, garlic, and a clever pinch of fennel seed that echoes sausage, cooked down to a thick, creamy gravy and spooned over rice. Vegan comfort, no meat needed.

Spicy Mexican four-bean salad with black, kidney, white, and green beans plus corn, red onion softened in chili powder, and fresh cilantro. Vegan, high-fiber.

Dressed-up pork and beans with green chile sauce, molasses, and dill relish. This old-school stovetop side comes together fast with pantry staples and packs a sweet-tangy-spicy punch.

Four-bean skillet with black, kidney, pinto, and cannellini beans simmered in barbecue sauce and tomatoes with bell peppers and onions. Hearty, plant-based, and budget-friendly.