599 red kidney recipes

Simplified Cincinnati-style chili with ground beef, kidney beans, and tomato sauce in 50 minutes. No exotic spices needed, just classic chili flavor for busy weeknights.

Very easy to make marinated broccoli salad that is easy to mix and match as your tastes dictate.

No-fuss beef chili with just 6 ingredients: ground beef, kidney beans, tomato sauce, water, soup mix, and chili powder. One skillet, 40 minutes, done.

A savory and hearty meat dish that can be easily made with your crockpot. Serve with bread bowls and a soft, crusty bread.

Hearty ground beef chili simmered with beer, tomatoes, and kidney beans, ready in 30 minutes using your microwave. Topped with melted cheddar and sour cream, this pub-style chili delivers bold, smoky flavor with almost no cleanup.

Three-bean side dish with green beans, kidney beans, and lima beans tossed in melted cheese, mustard, and Worcestershire. Colorful, cheesy, and ready in minutes.

This scrumptious dish is made with a variety of spices that creates a mouthwatering aroma in the kitchen.

Kidney beans tossed with crisp celery, grated dill pickle, onion, and chopped hard-cooked egg create a protein-packed salad with tangy crunch in every bite.

Cheap and easy three-bean and hominy stew with pinto beans, chickpeas, kidney beans, hominy, and taco seasoning. The dump-and-heat vegetarian pantry stew for hungry crowds on a tight budget.

Southern catfish chili with chunky white fish fillets simmered in a tomato and kidney bean base with green peppers and garlic. Quick weeknight chili variation ready in 40 minutes.

Frijoles borrachos drunken beans simmered with bacon, beer, garlic, oregano, and cumin until thick and rich. Tex-Mex side that doubles as a stand-alone supper with cornbread or warm tortillas.

Hearty ribs and beans bakes country-style pork ribs over Great Northern and kidney beans in a tangy tomato-mustard sauce. A two-stage casserole that feeds six.

This was very good. I had a 26 ounce jar of salsa and used almost all of it. I used the last 6-8 ounces at the end right before I served it.

Baked kidney bean burritos stuffed with sauteed peppers, sweet corn, cumin, and melted cheddar. Vegetarian, quick to roll, and topped with fresh salsa.

Cuban-style red bean soup built on a classic sofrito base, simmered low with potatoes and butternut squash for body. Hearty, plant-based, and finished with a slick of olive oil for that finca-kitchen depth.

Mexican chef's salad with seared chicken, kidney beans, cheddar, avocado, and crushed tortilla chips tossed in Thousand Island and picante sauce. Warm meets cool in one bowl.