1,783 beanie recipes

Jalapeno pinto beans simmered from dried with onion, garlic, cumin, and bay leaf. Spicy, earthy, and versatile enough to serve as a side or mash into bean enchiladas.

Quick black bean soup made from canned beans blended smooth with cumin, chili powder, cilantro, and tomato sauce in chicken broth. Topped with cool sour cream.

A triple-protein vegetarian chili loaded with TVP, tempeh, and tofu plus three kinds of beans, mushrooms, and warm spices like cinnamon and allspice. Hearty enough to convert any meat-lover.

Braised pork stew with olives, green beans, white wine, and plum tomatoes simmered low and slow until fork-tender. A rustic Mediterranean one-pot dinner.

Pork minestrone soup with cannellini beans, sweet potato, regular potato, and Italian-herb tomatoes in beef broth. A hearty 30-minute one-pot soup topped with Parmesan.

Ranch-style pinto beans simmered with bacon, beer, jalapenos, molasses, and a whole head of garlic. A big-batch cookout side with smoky, spicy, sweet depth in every spoonful.

Red bean soup with beef, celery, lemon, and Worcestershire sauce, pressed through a sieve for a smooth, thick puree. A hearty old-fashioned bean soup ready in about 40 minutes.

Smoky black bean soup made from dried beans simmered with ham hocks, cumin, jalapeno, and vegetables, pureed smooth and finished with dry sherry and fresh lime juice.

A no-cook marinated string bean salad with mushrooms, cucumber, cauliflower, and pimentos in a tangy champagne vinegar dressing. Make ahead, fat-free, perfect for picnics and potlucks.

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.

Rotini pasta tossed with chickpeas, broiler-roasted red peppers, roma tomatoes, fresh basil, and balsamic vinegar. A vegetarian Italian pasta dish that travels well for potlucks and picnics.

German-style two-bean soup with white beans, green beans, ham, potatoes, and a roux-thickened beef broth. A thick, hearty old-world soup that simmers low and slow for deep, satisfying flavor.

Creamy ham and lima bean soup with red potatoes, bell peppers, and chicken broth. A hearty, smoky one-pot soup that comes together in under 40 minutes.

My take on this classic Italian belly warming soup.

Ground beef and bean casserole with chickpeas, pork and beans, tomato paste, and bell pepper. Cook it on the stovetop in 10 minutes or bake it in the oven.

Lima bean, leek, and corn chowder simmered in homemade corn-cob stock with rosemary. Dairy-free, vegan, and deeply creamy from the beans alone.