898 beanie recipes

Vegetarian chili with TVP (textured vegetable protein), pinto beans, and fresh chili peppers. Oil-free cooking, ready in 40 minutes. Plant-based protein that satisfies.

Hummus guacamole: a Mediterranean-Mexican mash-up dip with avocado, hummus, tomato, scallion, and green chiles. Vegan, high-fiber, ready in 15 minutes. Serve with pita wedges.

Three-bean salad packed with green beans, kidney beans, chickpeas, corn, celery, carrots, and pimientos in a sweet-and-tangy vinegar dressing. The classic potluck make-ahead. Keeps in the fridge for weeks and gets better with time.

No-cook black bean and corn salad with bell pepper, celery, and onion dressed in cumin and rice vinegar. Vegan, flexible portions, ready in 20 minutes.

A colorful five-bean salad with green beans, lima beans, kidney beans, wax beans, and chickpeas tossed in a tangy sweet vinegar dressing with green pepper, celery, and green onions. Best made overnight.

4 Bean salad dressed with honey and cider vinegar.

Traditional New England baked beans with white beans, salt pork, molasses, and brown sugar, baked low and slow for five hours. Authentic recipe from Methodist preacher Madam Russell.

Four-bean salad marinated for two days in a sweet wine vinegar and cider vinegar dressing with tarragon and basil. Green beans, wax beans, kidney beans, and chickpeas layered with sliced onion rings.

Red beans tossed in a bold balsamic-prune dressing with fenugreek, coriander, and chili-garlic paste. A chilled bean salad bursting with sweet, tangy, spicy layers.

Hearty sauerkraut and bean soup with browned pork shoulder, paprika, and beef stock. Partially pureed for a thick, creamy base with a tangy sauerkraut finish.

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.

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.

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.

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.