877 black bean recipes

Tex-Mex baked beans with a trio of navy, kidney, and pinto beans, bell peppers, stewed tomatoes, and a warm kick of cumin and cayenne. Vegetarian, high-fiber, and built for a backyard barbecue.

A vibrant, protein-packed five bean salad inspired by Guanajuato, Mexico. This dish combines pinto, black, garbanzo, green, and wax beans with a tangy vinaigrette, fresh vegetables, and a creamy finish. Perfect for potlucks or as a refreshing side dish.

French market soup simmers a medley of dried beans with a smoky ham hock until tender, then brightens the pot with tomatoes and a finishing splash of lemon. A hearty, economical bean soup made from a colorful bean mix.

Three beans mingle with zucchini, fresh tomatoes, and banana peppers in this Southwestern-spiced vegetable soup. Red wine and cumin add warmth to this hearty, healthy bowl.

Traditional vegetarian cholent with three beans, pearl barley, tender potatoes, and rich tomato sauce. This overnight crockpot Sabbath stew feeds 8 to 10 on a budget.

Frijoles de olla are traditional Mexican pot beans simmered with whole garlic heads, onion, and cilantro. Simple black beans cooked from dried in their own broth, no soaking required.

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 three-bean salad dressed in tangy molasses-mustard vinaigrette with celery, green onion, and torn curly endive. No-cook, make-ahead, and gets better the longer it marinates. Bring this to the cookout.

One-skillet beans and rice with black beans, corn, red pepper, and salsa in tomato sauce. Low-fat vegetarian dinner ready in 30 minutes using instant rice.

Three-bean rice casserole baked in a Dutch oven with tomatoes, green chiles, peas, and corn. Vegan, feeds a crowd, and practically cooks itself.

Three-bean side dish with green beans, kidney beans, and lima beans tossed in melted cheese, mustard, and Worcestershire. Colorful, cheesy, and ready in minutes.

Vegetable chili loaded with three kinds of beans, carrots, and tomatoes. No meat, no oil, and ready in under an hour for a hearty meatless dinner.

Mixed bean soup with black beans, kidney beans, and chickpeas slow-cooked with crushed tomatoes, chili powder, and garlic in the crockpot. Topped with cornmeal dumplings.

Texas caviar made from dried black beans slow-simmered with a smoky ham hock, then tossed with sauteed peppers, onions, and fresh tomatoes. A Lone Star classic side dish.

Quick microwave refried beans made from canned pinto beans mashed with garlic and olive oil. Four ingredients and five minutes for creamy, homemade frijoles refritos.

Portuguese Chickpea Salad with Roasted Garlic recipe