381 butter bean recipes

Don't be alarmed by the name because this scrumptious dish is savory down to the last forkful.

Parcha bozbash is a Caucasian lamb soup with chestnuts, quince, prunes, and chickpeas in a rich beef broth finished with clarified butter. A hearty, aromatic stew with sweet and savory depth from traditional regional ingredients.

Grilled sausage foil packet with red potatoes, green beans, and onion sealed up and cooked right on the grill. Smoky sausage and tender vegetables in one no-cleanup hobo dinner for camping or the backyard.

Bohna soup is a traditional Pennsylvania Dutch bean and milk soup, finished with brown butter croutons. Six pantry ingredients and a heritage recipe in one pot.

Pennsylvania Dutch lima beans and potatoes boiled together then finished with butter and milk. A simple, thrifty Lancaster County side dish with just five ingredients.

Perfect to warm up a cold night. Thick and full of smoky flavor.

Assorted blanched vegetables are served with a creamy and flavorful peanut butter sauce.

Traditional Swedish brown beans simmered with dark corn syrup, brown sugar, vinegar, and a cinnamon stick until thick and saucy. A Scandinavian comfort side that's sweet, tangy, and deeply warming.

A scrumptious side dish made with aji chiles, fresh lima beans and a variety of spices.

Salmon vegetable loaf with mashed potatoes, cooked beans and a soufflé-style egg white lift. A vintage budget-friendly fish loaf served with tartar sauce.

Grune Bohnen mit Birnen: a traditional German side dish of runner beans and sliced pears tossed in butter with sugar and vinegar. Sweet, tangy, and simple.

Green beans amandine made in the microwave with toasted slivered almonds, melted butter, and a squeeze of lemon juice. A classic French side dish simplified for two, ready in 15 minutes flat.

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.

White chicken chili loaded with two cans of pinto beans (one whole, one pureed) plus chickpeas, dry vermouth, and a touch of honey for body. Topped with melted mozzarella.

A layered French terrine of pureed ground chicken, carrot batons, green beans, and black olives baked in a water bath until firm and sliceable. Elegant charcuterie-board worthy fare with a champagne finish.

Salmagundi casserole with chili-spiced meatballs baked over a three-bean base of baked beans, kidney beans, and limas in a sweet molasses and brown sugar sauce.