1,201 con can recipes

Four bean salad with chickpeas, red kidney beans, green beans, and yellow wax beans tossed in a sweet apple cider vinegar and honey dressing. A potluck classic that gets better with time.

Slow-cooker two-bean corn chili with black-eyed peas, navy beans, sweet corn, and jalapenos. Vegan, dump-and-go, ready when you walk in the door.

Fresh cherry tomatoes, colorful bell pepper, white mushroom and red onion, season with olive oil, sesame seeds and parsley leaves, they look good and tastes good, quick and easy.

Something quick, easy and tasty is always great for a busy week-night meal. This pasta with mushroom pea marinara sauce can be done within 20 minutes. It's loaded with yumminess and it's good for you.

I had these for breakfast frequently when staying in Tlaqupaque, Mexico outside Guadalajara. Here's my version that recreates this local specialty. I haven't seen them anywhere else. Perfect for Cinco de Mayo.

Green bean and turkey casserole bakes leftover turkey, green beans, cream of mushroom soup, and cheddar under a layer of mashed potatoes, finished with crispy fried onions. Holiday leftover one-dish dinner.

Thai peanut sauce with coconut milk, red curry paste, chili paste, and peanut butter. Rich, spicy, and ready in 20 minutes. Serve with satay or as a dip.

Food processor salsa made with roasted green chiles, canned tomatoes, green onions, garlic, dried red chili, and cilantro. No cooking required, just pulse and serve with chips.

This Mexican style enchilada casserole is loaded with flavor. Sauteed vegetables, spices and cheese make this casserole absolutely cheesy and delicious.

Glazed beets with pineapple tidbits in a sweet brown sugar and lemon butter sauce. A quick 15-minute side dish using canned beets and pineapple.

Chickpeas toss with crisp bell peppers, scallions, and cilantro in a cumin-spiked dressing brightened by ginger, garlic, and fresh lemon juice. Chill overnight for a make-ahead potluck winner.

A warmly spiced bread machine loaf loaded with canned pumpkin, yogurt, wheat germ, chopped pecans, and raisins. Set it, walk away, and come back to a house that smells like fall.

Hot German bean salad gives black and kidney beans the sweet-and-sour treatment, with a glossy vinegar dressing and crisp-tender carrots, celery, and onion. Served warm, oil-free, and vegan. A fast, tangy twist on the bean salad.

Tex-Mex beans with cornmeal dumplings simmered in a skillet. Chickpeas and kidney beans in chili-spiced tomato sauce topped with fluffy cornmeal drop dumplings.

Black bean chili with ground chuck, cocoa powder, molasses, cinnamon, and liquid smoke for complex depth. Pressure-cooked dried beans and a low-and-slow simmer build serious flavor.

Add some Mexican spice to your chili with this vegetarian dish that uses pinto beans, chickpeas and hot chili peppers.