284 red kidney bean recipes

Easy vegetarian bean and vegetable casserole with kidney beans, chickpeas, canned tomatoes, bell pepper, and frozen vegetables baked together. Top with cheese and serve over couscous.

Vegetarian barley and bean soup with kidney beans, mushrooms, carrots, green beans, and tomatoes in a basil-oregano broth. A filling one-pot meal packed with fiber and protein.

Mexican oven-bag pork chops with salsa, kidney beans, bell peppers, lime, and chili powder. A one-bag weeknight dinner that bakes tender in under 40 minutes with zero scrubbing.

Fat-free chili beans with brown rice, kidney beans, carrots, and tomato sauce. A vegan one-pot meal with zero added oil that's hearty, filling, and customizable.

Red beans with toasted pecans, saffron, and red wine served over whole wheat spaghetti. A creative vegetarian fusion dish with Mediterranean and Southwest flavors that comes together in 30 minutes.

Easy kidney bean and corn salad tosses pantry staples with red onion, cilantro, salsa, and lime for a vegan, gluten-free side. Better the longer it sits, perfect for potlucks and meal prep.

Vegetarian chili with kidney beans, crushed tomatoes, green pepper, and chili powder simmered for one hour. No meat, no fuss. A big-batch meatless chili that's naturally vegan and full of smoky, tomatoey flavor.

Quinoa and bean soup with shiitake mushrooms, sauerkraut, pureed red kidney beans, and paprika. A protein-packed vegan bowl with deep fermented-savory flavor.

Easy bean, sausage and barley soup for your slow cooker.

A tasty and tantalizing dish that's healthy and perfect for the beautiful summer weather!

A great summer side dish that has a tantalizing flavor the whole family will enjoy.

Polo havidge loobia is a Persian layered rice pilau with sweet carrots, kidney beans, cinnamon, and a crisp potato tahdig crust. Aromatic, vegetarian, and deeply comforting.

Vegan Mediterranean lasagna layers eggplant, tofu ricotta, and a hearty mashed kidney bean tomato sauce between noodles. A dairy-free, protein-packed plant-based lasagna with no meat or cheese.

Vegetarian stuffed peppers filled with brown rice, red kidney beans, sauteed vegetables, and Italian herbs, topped with diced tomatoes and roasted until tender.

Fiesta pasta with mostaccioli tossed in a taco-seasoned spaghetti sauce with kidney beans, bell peppers, and Monterey Jack cheese. A Mexican-Italian fusion one-pot weeknight dinner.

4 Bean salad dressed with honey and cider vinegar.