262 hot bean recipes

Vegan hummus made with chickpeas, fresh cilantro, lemon, and a kick of hot sauce. A 4-ingredient, no-tahini blender hummus ready in 10 minutes for crackers, sandwiches, and veggie dippers.

Spicy Western slow-cooker beans combining pinto beans, red kidney beans, lentils, smoky bacon, and chili powder with tomatoes and cumin. Cowboy-style beans with a peppery kick.

Spicy fat-free chili with chewy wheat berries, pinto beans, green chiles, and jalapeno relish. A fiery vegetarian chili with serious texture and zero added oil.

One-pot spicy lentil soup with tomatoes, carrots, celery, cayenne, and cumin. High-fiber, naturally vegan, and dead simple. Just dump everything in and let it simmer.

Spicy tofu salad with julienned vegetables, chopped peanuts, and a chili-soy-rice vinegar dressing. Thai-inspired, loaded with crunch, and completely plant-based.

Brown lentils and long grain rice simmered with ghee, cinnamon, turmeric, and fresh green chili. A warming one-pot side dish ready in 45 minutes.

Layered Mexican tortilla stacks with pinto beans, black beans, corn, green chiles, and melted cheddar and Monterey Jack. A 25-minute vegetarian casserole the whole family will love.

A hearty, delicious stew and very filling as well. Served it with a homemade whole wheat bun, comfy and tasty.

Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.

I made this dish and thought it was too bland. I made it again, doubling all the Indian spices, and it came out much better.

Toasted cumin, chili powder, enchilada sauce, beans, and corn simmered into a bold Southwestern sauce served over pasta with melted cheddar on top.

Spicy garbanzo beans cooked with whole mustard seeds, cinnamon, ground cloves, and tomato paste. A warming, aromatic chickpea side dish ready in under 25 minutes.

Baked white bean and brown rice patties with Mexican seasoning, chili peppers, and garlic. A high-protein vegetarian burger alternative with serious spice and crunch.

Classic stovetop chili with ground beef, dried pinto or kidney beans, fresh tomatoes, and a hit of cumin and hot chili. Slow-simmered for three hours until the beans turn velvety.

Marinated black beans and red lentils on a composed salad platter with red potatoes, carrots, and bell peppers. A tangy mustard-garlic vinaigrette with red pepper flakes ties this high-protein salad together.

Hearty lentils simmered with bell peppers, hot chilies, and fresh tomatoes in Middle Eastern spices. Healthy vegetarian main or side served hot or cold.