154 rich bean recipes

A hearty grain salad of pinto beans and wild rice tossed with mixed greens in a punchy chive-garlic vinaigrette, garnished with chive blossoms. Vegan, filling, and full of texture.

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

No-cook black bean and corn salad with bell pepper, celery, and onion dressed in cumin and rice vinegar. Vegan, flexible portions, ready in 20 minutes.

Freezer burritos with mashed black beans, rice, sauteed onions, garlic, and tomato sauce rolled in flour tortillas. A vegetarian make-ahead meal prep staple that freezes beautifully for fast lunches or breakfasts.

Quick microwave vegetable rice bowl with tender parsnips, black beans, and wilted bok choy in light teriyaki for healthy 20-minute plant-based dinners.

Four-ingredient thermos lunch with black beans, corn, brown rice, and salsa. No cooking, no microwave needed. Pack it hot in the morning and eat it warm at your desk.

Feijão preto is a Brazilian-style black bean stew slow-simmered with onion, garlic, orange, tomato and coriander, served over brown rice with toasted bread crumbs and orange slices.

Saucy black beans with mushrooms, green chiles, and cilantro over fluffy brown rice. Loaded with veggies, naturally vegan, and on the table in 30 minutes.

Stuffed artichokes in olive oil: trimmed artichoke hearts filled with fava bean and dill rice, then slow-braised in lemony olive oil. Classic Turkish 'zeytinyagli' meze served cold.

Mexican rice cakes top puffed rice rounds with refried beans, picante sauce, cheddar and jalapeños, then bake until bubbly. A light 20-minute Tex-Mex snack or quick lunch.

A 30-minute curry rice bowl with spinach, black beans, and tomatoes. Naturally vegetarian, high-fiber, and built almost entirely from pantry staples and the freezer.

A zesty chili rice salad loaded with kidney beans, green peppers, and onions tossed in a tangy chili-vinegar dressing with a kick of hot sauce. Serve it cold for potlucks, cookouts, or easy meal prep.

Hearty lima bean and leek soup with lentils, wild rice, and a meaty broth built from disintegrated lentils. Easily made vegan and packed with plant protein.

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.

Kidney bean and brown rice veggie burgers pan-fried until crispy outside, tender inside. No eggs needed, just mashed beans, rice, bread crumbs, and simple spices.

Chinese red bean pudding, a silky steamed dessert thickened with rice flour and cornstarch, lightly sweetened with raw slab sugar, and studded with soft adzuki beans. Dairy-free and delicately sweet.