93 nany recipes

Pasta bean salad with navy beans, snow peas, red pepper, toasted sesame oil, and tangy ume vinegar. A protein-packed Japanese-leaning lunch that holds up in the fridge.

Five-bean salad with green, navy, lima, garbanzo, and kidney beans tossed with bell pepper, celery, and onion in a sweet-tangy vinegar marinade. The make-ahead potluck classic, vegan friendly.

Luigi's bean soup simmers dried navy beans low and slow with tomatoes, garlic, fresh basil, and olive oil for a rustic Italian one-pot meal. Finished with grated Parmesan.

The secret to tender baked beans is to leave the salt out until they are finished cooking. For some reason, salt toughens them. To pamper your tummy, rinse off the beans when they are finished soaking in several changes of cold water. This recipe is easy to prepare ahead and cooks in only two hours.

Stove-top baked beans: navy beans simmered with tomato puree, apple, onion, mustard, and Worcestershire. The oven-free version of the classic baked bean recipe.

Old-school navy bean and ham soup simmered low and slow with carrots, celery, potato, and a splash of tomato juice. Stick-to-your-ribs comfort from one pot.

This hearty soup made with navy beans, cabbage and hot chili peppers is perfect for a rainy day.

Spicy spaghetti salad tosses kamut pasta with navy beans, tomatoes with green chilies, bell pepper, scallions, cilantro, and cumin. A vegetarian, no-cook-after-boiling dinner.

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.

Hearty white bean and lamb shank soup simmered low and slow with sage, garlic, and a bright squeeze of lemon. Freezer-friendly and feeds a crowd.

Vegan white chili with cubed tempeh, sliced mushrooms, navy beans, and bell peppers in a ginger-cumin broth. Plant-powered, protein-packed, and ready in 45 minutes.

Indonesian tofu satés marinated in sweet kecap manis and garlic, skewered, and broiled until the edges catch color. Served with a quick peanut-chili dipping sauce for a vegetarian take on a Southeast Asian street food classic.

Vegan baked beans slow-cooked with molasses, brown sugar, warm spices, and tomato sauce. No meat, no dairy, just rich and smoky homemade beans baked low and slow until thick and saucy. A hearty plant-based side dish.

Creamy vegan mushroom bean soup purées navy beans with potato, white mushrooms, and shiitake for a velvety dairy-free bowl. Big earthy flavor, no cream needed.

Red snapper a la Mexicaine with seared fillets baked in fresh tomatoes and herbs, finished with a creamy avocado sauce spiked with lime and Tabasco. French-Mexican fusion at its finest.

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.