692 black bean green bean recipes

Pressure cooker minestrone loaded with navy beans, fresh vegetables, orzo pasta, and a full cup of fresh basil. Cooks in 20 minutes under pressure with zucchini, cabbage, and green beans stirred in at the end for crisp-tender texture.

Vegan black bean soup brightened with vinegar and soy sauce. Sauteed mirepoix joins long-simmered beans for a brothy, refreshing alternative to richer pureed bean soups.

Vegetarian tamale pie layered with spiced kidney beans, corn, tomatoes, and cornmeal polenta topped with Monterey Jack cheese. Baked until bubbly and golden.

Black bean chili chowder made with canned black bean soup, tomatoes, corn, salsa, and green onions. A 20-minute pantry soup topped with sour cream.

Pasta Nicoise salad with shell pasta, fresh tomatoes, steamed green beans, black olives, and capers tossed in a garlicky olive oil vinaigrette. Ready in 20 minutes.

One-bowl black bean casserole with cornmeal, sweet corn, tomatoes, and mild green chiles baked until set. Lacto-vegetarian, low-fat, and simple enough for a busy weeknight.

Classic Chinese stir-fried squid in fermented black bean sauce with garlic, ginger, rice wine, and scallions. Sounds fancy, cooks in minutes. Easier than you think.

Store-bought non-fat salad dressing makes this salad as simple as can be. Crunchy vegetables make it tasty and low in fat.

Creamy beer cheese dip loaded with black beans, jalapeño cheddar, scallions, and chopped tomatoes. Melts together in 20 minutes. Serve warm or cold with pretzels or tortilla chips.

Lamb marinated in red wine, and served with a mash made with Alpine Pepper.

Crispy baked croquettes packed with black beans, corn, scallions, and cilantro, seasoned with cumin and chili powder. A vegan Mexican-inspired appetizer that's perfect with avocado and salsa.

Indian-style fried green beans with coconut, black mustard seeds, fresh ginger, coriander, and a squeeze of lemon. A flavorful vegetarian side dish ready in 35 minutes.

Slow cooker spicy black bean stew with green peppers, carrots, celery, chili powder, and hot chili peppers. A vegan one-pot meal that thickens as it cooks.

Vegetable stew with potato, green beans, yellow and green peppers, and tomato simmered in chicken broth with fennel seed. A light, Weight Watchers-friendly one-skillet side.

Cuban-style black beans and rice with sofrito of onion, garlic, and green pepper, finished with a splash of vinegar, hot sauce, and honey. Served with a tableside oil-and-vinegar drizzle.

Pantry-friendly vegetable salad made from canned green beans, baby carrots, and beets, tossed in a lemon-tarragon vinaigrette with fresh cucumber and green onions.