337 black bean recipes

Rice con queso: a layered Mexican-American casserole of brown rice, black beans, ricotta, Monterey Jack, and cheddar with green chilies. A vegetarian pantry dinner that bakes in 30 minutes flat.

Vegetarian barley and bean soup with kidney beans, mushrooms, carrots, green beans, and tomatoes in a basil-oregano broth. A filling one-pot meal packed with fiber and protein.

Garlic and chickpea dip with two whole heads of boiled garlic, tahini, olive oil, lemon juice, and fresh parsley. Chilled in a mold and served with tomatoes.

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.

Greek garbanzo bean soup with kidney beans, tomato sauce, and vegetables sauteed in broth instead of oil. Half-pureed for a thick, hearty texture that's naturally low in fat.

Gujarati-style green beans with popping mustard seeds, garlic, and dried red chili. A quick Indian side dish that's savory, slightly sweet, and full of aromatic spice.

Hearty venison stew loaded with potatoes, carrots, corn, green beans, and wax beans in a thick, seasoned broth. A big-batch hunter's stew that feeds a crowd.

Vietnamese vegetable spring rolls (cha gio chay) with cellophane noodles, tofu, shredded potato, tree ear mushrooms, and leeks wrapped in crisp rice paper. Fried shatter-crisp on the outside, tender and fragrant inside.

Three-meat chili loaded with ground beef, steak, pork, and linguica sausage, slow-simmered with black beans, green chilies, and beer for deep, layered heat that feeds a crowd.

Give your soup a tasty barbecue flavor with this easy to follow recipe that calls for great northern beans and short ribs.

A delicious side dish made with white beans, tuna and chopped tomatoes.

A simple and succulent dish that's very easy to make and doesn't take a lot to gain the approval of your family!

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.

Vegetarian barley-vegetable soup: pearl barley simmered in tomato broth with carrots, celery, onions, and green beans, finished with fresh dill. A hearty meatless pot that gets better on day two.

Eugenia Potter's 27-ingredient chili con carne with chopped sirloin, sausage, pinto beans, mushrooms, olives, and orange zest. A loaded, crowd-feeding chili for serious chili lovers.

Ham and potato skillet with green beans, celery, and thyme simmered in one pan and topped with Parmesan. A low-calorie, no-fuss dinner using leftover ham in about an hour.