1,675 con can recipes

Pasta and bean soup with chickpeas, kidney beans, elbow macaroni, and tomato paste in herbed vegetable stock. A filling 30-minute vegetarian soup with Italian flair.

Turkish firinda pilav layers tomato-rice cooked in beef broth with peas and carrots inside a puff pastry lattice. Savory rice pie with golden flaky crust.

Black bean chili built on home-ground spices and dried ancho chile. Vegetarian, vegan-adaptable, with toasted cumin and homemade chili powder. Serve over melted cheese with creme fraiche and roasted poblanos.

Glorified pork chops smothered in cream of celery soup and simmered until tender. A 4-ingredient, 20-minute weeknight dinner served over rice. Simple comfort food at its most nostalgic.

Green and wax bean salad with celery, dill, slivered almonds, and croutons in a creamy onion dressing. No-cook side dish ready in 10 minutes.

Serve over hot buttered noodles or mashed potatoes and garnish with chopped parsley if desired. Serve with hot biscuits or bread, if desired.

Corned beef barbecue sandwiches simmered in a homemade sauce of ketchup, Worcestershire, vinegar, mustard, chili powder, and paprika. A Midwestern potluck classic using canned corned beef on hamburger buns.

Slow-simmered Italian pizza sauce built on canned plum tomatoes, olive oil, oregano, basil and tarragon. A balanced, herb-forward sauce that gets even better after an overnight chill in the fridge.

Valencian red beans and rice with bell peppers, fresh tomatoes, pimento-stuffed olives, allspice, and cilantro. A one-pot Caribbean-meets-Spanish vegetarian dish.

One-pot white beans and kale sauteed with garlic, red pepper flakes, and chicken stock. Twenty minutes from start to table. The weeknight side dish that does it all.

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.

Slow cooker sausage and bean casserole with pineapple chunks, brown sugar, and apple cider vinegar. Dump it in, set it, and forget it for 7-10 hours.

A vegetarian take on sushi – a one bowl meal, which can be made in advance, keeps well in the fridge and makes for a great lunchbox. If you are going to make it ahead, store the dressing separately until you are ready to serve.

Pineapple butterscotch cake doctored from pound cake mix and instant butterscotch pudding, topped with crushed pineapple and butterscotch chips. The shortcut potluck cake that always disappears.

Chinese mixed fruit dessert with grass jelly cubes, lychee, and mandarin oranges. Refreshing 3-ingredient cold dessert, perfect for hot summer days.

Brown rice and black beans simmered with sauteed onion, garlic, green pepper, cumin, and salsa. A hearty, budget-friendly vegetarian one-pan meal packed with fiber and protein.