Our Favorite Ways to Cook with Beans: 30 Recipes

Beans are one of the great workhorses of the kitchen. They are cheap, nutritious, and deeply satisfying. A can of beans can become dinner in under twenty minutes. A bag of dried beans, soaked overnight, can feed a family all week. 

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Stock your pantry with a few varieties, dried or canned, and you will always have the foundation of a great meal. Here are our favorite recipe ideas to get you started.

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Soups & Stews

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Few things are as comforting as a pot of bean soup simmering on the stove.

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1. Classic black bean soup with lime and cumin: Sauté onion, garlic, and cumin. Add black beans and stock. Simmer for 20 minutes. Blend half the soup for a creamy texture. Finish with a squeeze of lime.
2. Tuscan white bean and kale stew: Cook garlic and rosemary in olive oil. Add cannellini beans, chopped kale, and vegetable stock. Simmer until the kale is tender. Serve with crusty bread.
3. Smoky red bean chili with cornbread: Brown onion and garlic with smoked paprika and chili powder. Add kidney beans, crushed tomatoes, and stock. Simmer for 30 minutes. Serve with warm cornbread.
4. Chickpea and tomato stew with harissa: Fry onion and garlic. Stir in harissa paste and canned tomatoes. Add chickpeas and simmer for 15 minutes. Top with yogurt and fresh herbs.
5. Lentil and spinach soup with lemon: Sauté onion, garlic, and cumin. Add red lentils and stock. Simmer until soft. Stir in fresh spinach and a squeeze of lemon before serving.

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Dips & Spreads

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Beans blend into some of the most beloved dips on the planet.

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1. Classic hummus with tahini and olive oil: Blend chickpeas, tahini, lemon juice, and garlic until smooth. Drizzle with olive oil. Season with salt and a pinch of paprika.
2. Roasted garlic white bean dip: Roast a whole head of garlic until soft. Blend with cannellini beans, olive oil, and lemon juice. Season well and serve with pita or crudités.
3. Smoky chipotle bean dip: Blend black beans with chipotle peppers, lime juice, and garlic. Adjust seasoning. Serve warm or at room temperature with tortilla chips.
4. Refried pinto beans with jalapeño: Cook pinto beans with onion and garlic. Mash with lard or olive oil. Stir in chopped jalapeño. Season with cumin and salt.
5. Spiced black bean dip with feta: Blend black beans with cumin, smoked paprika, and lime. Transfer to a bowl and top with crumbled feta and a drizzle of olive oil.

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Salads

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Bean salads are hearty enough to be a full meal and hold up well in the fridge without going soggy.

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1. Dense bean salad with olives, sun-dried tomatoes, and feta: Combine mixed beans, sliced olives, chopped sun-dried tomatoes, and crumbled feta. Dress with olive oil, red wine vinegar, and oregano. Toss and serve.
2. Three-bean salad with red onion and mustard vinaigrette: Mix chickpeas, kidney beans, and green beans. Add thinly sliced red onion. Dress with Dijon mustard, olive oil, and apple cider vinegar.
3. Chickpea salad with cucumber and lemon: Toss chickpeas with diced cucumber, fresh parsley, and red onion. Dress with lemon juice and olive oil. Season generously.
4. Warm cannellini salad with roasted peppers: Roast red peppers until charred. Peel and slice. Toss with warm cannellini beans, capers, and a lemony dressing. Serve immediately.
5. Black bean and corn salad with avocado: Combine black beans, charred corn, diced avocado, and red onion. Dress with lime juice, olive oil, and a pinch of chili flakes.

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Fritters & Patties

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Beans make surprisingly excellent fritters and patties. Mashed or blended, they bind together into something crispy on the outside and tender within.

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1. Smoky black bean burgers with chipotle mayo: Mash black beans with breadcrumbs, egg, smoked paprika, and garlic. Shape into patties and pan-fry until crispy. Serve with chipotle mayo and slaw.
2. Crispy falafel with tahini sauce: Blend soaked chickpeas with herbs, garlic, and cumin. Shape into balls and fry until golden. Serve with tahini sauce and flatbread.
3. Spiced chickpea fritters with yogurt dip: Mix mashed chickpeas with cumin, cilantro, and fresh herbs. Fry a spoonful in oil until golden on each side. Serve with seasoned yogurt.
4. White bean and spinach patties with lemon aioli: Mash cannellini beans with spinach, lemon zest, and breadcrumbs. Pan-fry until golden. Serve with a simple lemon aioli.
5. Kidney bean koftas with mint chutney: Blend kidney beans with onion, ginger, garam masala, and breadcrumbs. Shape into small logs and bake or fry. Serve with fresh mint chutney.

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Tacos, Burritos & Wraps

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Bean tacos are a weeknight lifesaver. They are fast to prepare and take on seasoning well.

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1. Crispy black bean tacos with cabbage slaw: Warm black beans with cumin and smoked paprika. Spoon into crispy taco shells. Top with shredded cabbage, sour cream, and salsa.
2. Refried bean and cheese burritos: Spread refried beans onto a large flour tortilla. Add shredded cheese and rice. Roll tightly and toast in a dry pan until golden on each side.
3. Spiced chickpea wraps with roasted vegetables: Roast chickpeas and vegetables with cumin and paprika. Wrap in a flatbread with hummus, greens, and a drizzle of tahini.
4. Black bean and sweet potato tacos: Roast cubed sweet potato until tender. Warm pinto beans with chipotle. Assemble in soft tortillas and top with pickled onion and cilantro.
5. White bean, avocado, and arugula wraps: Spread mashed white beans onto a tortilla. Layer with sliced avocado, fresh arugula, and a squeeze of lemon. Roll and serve immediately.

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Curries & Stir-Fries

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Bean curries and stir-fries are growing in popularity as home cooks explore South Asian and Middle Eastern cuisines. These dishes are warming and satisfying, perfect served over rice or with flatbread.

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1. Chana masala with basmati rice: Fry onion, ginger, and garlic. Add tomatoes, garam masala, and cumin. Stir in chickpeas and simmer for 20 minutes. Serve over basmati rice with fresh cilantro.
2. Coconut black bean curry with lime leaves: Fry curry paste in oil. Add coconut milk, black beans, and lime leaves. Simmer until fragrant. Finish with lime juice and serve with rice.
3. Rajma, North Indian red kidney bean curry: Cook onion, ginger, and garlic with tomatoes and whole spices. Add kidney beans and simmer until thick and rich. Serve with rice and roti.
4. Butter bean and spinach curry: Fry onion and garlic with turmeric and cilantro. Add butter beans. Stir in fresh spinach and simmer gently until wilted.
5. Stir-fried edamame with ginger and garlic: Heat oil in a wok. Fry ginger and garlic until fragrant. Add shelled edamame and toss with soy sauce and sesame oil. Serve immediately.

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