Beans grains recipes

Easy homemade chili with ground beef, kidney beans, tomato soup, hot chili peppers, and a splash of vinegar. A simple 30-minute stovetop recipe with pantry staples.

Old-fashioned navy bean soup with smoky ham, celery, carrots, onion, and thyme simmered low and slow into a thick, satisfying pot. Pantry-friendly comfort that thrives on cold winter nights.

A three-bean salad dressed in tangy molasses-mustard vinaigrette with celery, green onion, and torn curly endive. No-cook, make-ahead, and gets better the longer it marinates. Bring this to the cookout.

I originally learned this recipe that I learned from my good friend of mine from San Juan. She taught me to make beans and rice like the natives do it. Of course over the years I’ve adapted it to make it my own. The biggest benefit of this recipe is that it is high protein and high fiber. Using brown rice instead of white rice decreases the glycemic index slightly as well. I hope you enjoy!

Marinated bean salad with five beans (yellow, green, kidney, lima, garbanzo) and bell peppers tossed in a sweet-and-tangy brown sugar vinaigrette. Make ahead for picnics, potlucks, and barbecues.

Broiled cod tossed with black beans, fresh orange segments, and a cumin-lime dressing over romaine. A bright, protein-packed Cuban-inspired salad that chills beautifully overnight.

Slow cooker chicken soup packed with cauliflower, chickpeas, rice, and herbs. Set it in the morning and come home to a fragrant, hearty pot ready for bowls. Crock pot comfort at its best.

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.

Old-fashioned bean and bacon soup made with dried pinto beans, smoky bacon, carrots, celery, and a splash of vinegar at the end. Slow-simmered, hearty, and far better than the canned version.

Simple red beans and rice with canned kidney beans, sauteed onion, celery, and garlic simmered together. A quick USDA-style version of the Louisiana classic, ready in under an hour.

Potato and green bean salad tossed in a garlicky white wine vinaigrette with red onion and oregano. A make-ahead side that improves overnight in the fridge.

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.

El Charro Frijoles Refritos (Refried Beans) recipe

Three-bean salad packed with green beans, kidney beans, chickpeas, corn, celery, carrots, and pimientos in a sweet-and-tangy vinegar dressing. The classic potluck make-ahead. Keeps in the fridge for weeks and gets better with time.

Traditional Maya corn and bean tamales with masa flour and slow-cooked beans. A 4-ingredient vegan recipe wrapped in corn husks and steamed for an authentic Mesoamerican meal.

Layered Mediterranean casserole with brown rice, pearl barley, zucchini, and a basil-tomato sauce topped with melted mozzarella. A hearty vegetarian whole grain bake.