898 beanie recipes

Garbanzo sandwich spread mashed with salsa, lemon juice, tomatoes, cilantro, and cayenne. A five-minute, no-cook vegan spread that works on sandwiches, wraps, or as a dip.

Freezer burritos with mashed black beans, rice, sauteed onions, garlic, and tomato sauce rolled in flour tortillas. A vegetarian make-ahead meal prep staple that freezes beautifully for fast lunches or breakfasts.

Cincinnati-style chili with cinnamon, allspice, and cumin served over vermicelli pasta with cheddar and raw onion. A slow-simmered, warmly spiced take on a Midwest classic.

Potato and adzuki bean patties coated in grated Parmesan and pan-fried until golden. A vegetarian main with a crispy cheese crust and creamy mashed interior.

Cold dilly beans are crisp pickled green beans canned with garlic, fresh dill, and a hint of cayenne in a cider vinegar brine. A snappy, shelf-stable summer pickle ready in two weeks.

Senate navy bean soup with dried beans, chicken broth, and a bright lemon juice finish. A simple, classic American bean soup inspired by the U.S. Capitol's famous recipe.

Old-fashioned oven baked beans with navy beans, salt pork, molasses, and brown sugar. Slow-baked in a covered casserole for hours until thick, sticky, and deeply sweet-savory.

Homestead salad with mixed vegetables and kidney beans in a cooked sweet vinegar dressing with mustard. Make a day ahead for the best flavor.

Pressure cooker black bean soup with smoked ham hock, leeks, and beef stock pureed silky smooth with a splash of dry sherry. Hearty, smoky, and ready in under an hour.

Caribbean shrimp and black bean salad: poached pink shrimp ringed around a chilled black bean salad punched up with picante, lime, honey, cilantro, and red onion. Make-ahead summer plate.

Slow cooker pork, potato, and green bean stew: pork loin simmered with potatoes, onions, garlic, and green beans in a thyme-scented broth. Set it in the morning, come home to dinner.

Homemade refried beans fried in lard or bacon drippings with melted longhorn cheese on top. Three ingredients, 10 minutes, and all the smoky flavor of a real taqueria.

Quick microwave vegetable rice bowl with tender parsnips, black beans, and wilted bok choy in light teriyaki for healthy 20-minute plant-based dinners.

Hearty pea, bean, and potato soup with black beans, shallots, and a thick rustic texture. A Native American-inspired one-pot soup that simmers low and slow.

Old-time country stew of pinto beans and white hominy simmered low and slow with salt pork and a whisper of marjoram. Frontier comfort food that fills the kitchen with smoky depth.

Kansas City baked beans: navy beans baked low with bacon, bell peppers, barbecue sauce, molasses, and apple cider. Sweet, tangy, and smoky KC-style beans built for BBQ plates.