3,725 bean recipes

Spinach spaghetti tossed in a creamy white bean and roasted red pepper sauce with steamed broccoli, asparagus, and sun-dried tomato garnish. Vegetarian, vibrant, and satisfying.

Feed a crowd with this hearty six-bean casserole loaded with ground beef, tomato soup, and brown sugar. Serves 25 and freezes like a champ. The ultimate potluck and cookout dish.

Southern-style dried lima beans slow-simmered with smoked ham hock skin, bacon drippings, and a pinch of sugar until creamy and tender. Simple, smoky, old-fashioned comfort food.

Baked pinto beans with chorizo, roasted poblano peppers, tomatoes, and green onions. A spicy, smoky Mexican-style bean casserole ready in 40 minutes.

Pressure-canned white beans with ham hocks, brown sugar, chili sauce, and mustard. A classic batch canning recipe that fills your pantry with smoky, sweet baked-style beans.

Quick white bean chicken chili loaded with green chiles, cumin, and a bright hit of lime and cilantro. One pot, 40 minutes, feeds 8 hungry people.

Spice up your dinner with this scrumptious dish that can be used as an appetizer or can accompany any kind of meat.

Southern-style green beans simmered low with smoked turkey wing, onion, garlic, and red potatoes. Pork-free soul food classic with deep smoky flavor.

Dressed-up pork and beans with green chile sauce, molasses, and dill relish. This old-school stovetop side comes together fast with pantry staples and packs a sweet-tangy-spicy punch.

Crockpot lima bean casserole with cream of celery soup, mushrooms, pimentos, and dill, finished with cream and grated Parmesan. Hearty, hands-off vintage comfort food.

Kentucky baked beans with pork and beans, ketchup, brown sugar, molasses, mustard, and sweet gherkin juice, topped with a crisscross of thick-cut bacon. A sweet, tangy, smoky Southern side dish.

Slow cooker pizza beans with pinto beans simmered in tomato, oregano, and rosemary, then topped with melty mozzarella and grated romano. A vegetarian crockpot dinner that tastes like pizza in a bowl.

Vegetarian beans bourguignonne with pinto beans, red wine, mushrooms, and root vegetables in a thyme-scented tomato broth. A meatless spin on the French classic.

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.

Bean, okra, and tomato soup simmered with a ham bone for deep smoky flavor. A Southern classic that turns leftover ham into a hearty, satisfying soup.

Vegetarian quinoa and bean soup with shiitake mushrooms, sauerkraut, sesame oil, and tamari. An earthy, umami-rich vegan soup with Eastern European and Asian flavors.