898 beanie recipes

Cumin and garlic pinto beans simmered low and slow with onion, a single slice of bacon, and whole cumin seeds. The classic Tex-Mex side, sturdier and tastier than canned. Quick-soak method skips the overnight wait.

Spicy Mexican-style bean soup with bacon, jalapenos, red bell peppers, fresh tomatoes, V8 juice, cumin, and chili powder. A hearty, smoky bean soup that simmers low and slow.

Slow-simmered pinto beans with salt pork, red chili pepper, tomato paste, cumin, and chili powder. An old-school chuck wagon recipe that cooks all day and feeds eight hungry hands.

New England baked beans made with navy beans, molasses, dry mustard, and tomato sauce. Pressure cooker speeds up the soak, then the slow cooker does the rest. No pork, all flavor.

Vegetarian bean soup with chili powder, lime juice, and soy sauce simmered until thick and served with yogurt. Simple, savory, and ready in 20 minutes.

Savory baked beans with great northern beans, curry powder, lemon juice, and soy sauce. An oil-free, vegan-friendly baked bean casserole with Indian-inspired spicing and no added sugar.

Pasta and bean soup with chickpeas, kidney beans, elbow macaroni, and tomato paste in herbed vegetable stock. A filling 30-minute vegetarian soup with Italian flair.

Easy prep and a slow simmer bring this thrifty chili recipe together.

Vegetarian minestrone soup with kidney beans, potatoes, spaghetti, and a unique twist of cilantro and shoyu (soy sauce). A hearty, pantry-friendly one-pot meal.

Kale soup simmers smoky linguiça sausage with chopped kale, kidney beans, potatoes, and a splash of vinegar. Portuguese-style caldo verde with serious comfort and zero fuss.

Quick minestrone soup ready in 35 minutes with potatoes, kidney beans, and mixed vegetables in herb-seasoned vegetable broth. Topped with Parmesan.

Easy chile with ground beef, pinto beans, and stewed tomatoes simmered low and slow in one pot. A thick, warming bowl of comfort that feeds six hungry folks on a busy weeknight.

Traditional Mexican beans cooked in a pot (frijoles de olla) with just onion, lard, and salt. Slow-simmered from dried beans for 3 hours until tender and soupy. The foundation of Mexican cooking.

Georgian khachapuri with hand-stretched dough layered with butter, folded envelope-style around a spiced red bean filling with caramelized onions and fresh cilantro.

A make-ahead layered pasta salad loaded with kidney beans, corn, bell peppers, and a creamy taco-seasoned dressing. This Southwestern pasta salad feeds a crowd and tastes even better the next day.

Tuscan-style white beans simmered with sage, garlic, plum tomatoes, and chicken broth. Dried beans cooked from scratch for a creamy, rustic Italian side or pasta topping.