108 white bean recipes

Mont Blanc dessert: a crisp meringue base ringed with piped vanilla-chestnut puree vermicelli and crowned with vanilla cream and grated dark chocolate. The classic French patisserie centerpiece.

Pasta fagiole with cannellini beans, tomato, and aromatics. The classic Italian pasta and bean one-pot dinner for eight, budget-friendly and filling.

Southwest baked beans with three types of beans, Roma tomatoes, molasses, honey, cumin, and apple cider vinegar. A smoky-sweet, slow-baked side dish that feeds a crowd.

Quick Cuban black beans and rice with sautéed green pepper, garlic, oregano, and a splash of vinegar. A vegan-friendly staple that's on the table in 25 minutes.

Quick black bean relish with tomato, serrano chile, red bell pepper, and red onion in a white wine vinegar dressing. No-cook condiment that perks up grilled meats, fish tacos, or chips.

A thick, rustic Italian-style soup loaded with penne, cannellini beans, fennel, zucchini, and summer squash simmered in vegetable broth spiked with dry vermouth. Low-fat, naturally vegetarian, and feeds 8 from one big pot in about an hour.

Pasta Nicoise salad with shell pasta, fresh tomatoes, steamed green beans, black olives, and capers tossed in a garlicky olive oil vinaigrette. Ready in 20 minutes.

Vegetarian stuffed peppers filled with spiced black beans, brown rice, tomato, and a kick of chili powder and cumin. Steamed then baked for a hearty, plant-based dinner.

White chicken chili with white beans, green chiles, poblano pepper, cumin, and oregano. A lighter, brothy chili loaded with garnish options.

Southwestern tortilla soup with white beans, corn, avocado, fresh tomatoes, and crispy fried tortilla strips in a cumin-lime vegetable broth. Vegetarian and satisfying.

Gluten-free maple bean tarts with white kidney beans blended into a maple syrup and brown sugar filling, poured over raisins in bean-flour tart shells. Lower fat and naturally gluten-free.

Vegetarian bean stew with slow-cooked fennel and tomatoes in olive oil. Cannellini beans simmered in broth then tossed with wilted fennel, fresh parsley, and lemon.

An East Indian twist on Chinese fried rice, perfect for using up any leftover meat or just go with the veggies.

Roasted langoustines on mesquite-charred bell peppers with wilted arugula, blanched French green beans and aged balsamic. Quick-seared shellfish that hits the plate in 60 seconds total.

Whole pears poached in spiced white wine with cinnamon, cloves, ginger, vanilla bean, and citrus zest, served warm with burnt sugar ice cream. An elegant make-ahead dessert.

Green bean almond rice with brown rice cooked in beef broth, toasted slivered almonds, red bell pepper, and tarragon. A savory side dish ready in 30 minutes.