Recipes with red kidney beans

Stovetop meatloaf shaped right in the skillet and simmered in spaghetti sauce with kidney beans. No oven needed for this hearty, old-school comfort dinner that feeds six.

Very easy to make marinated broccoli salad that is easy to mix and match as your tastes dictate.

Authentic Louisiana red beans and rice slow-simmered with smoky ham, spicy sausage, and the holy trinity of celery, onion, and bell pepper. A New Orleans Monday-supper tradition.

Four-bean salad with green beans, wax beans, chickpeas, and kidney beans in a sweet vinegar dressing with bell peppers and scallions. A make-ahead potluck classic.

Chicken casserole with red kidney beans, chili, and tomato sauce baked until the chicken is tender and the sauce thickens. A hearty one-pot dinner with Mexican-inspired flavor.

A quick but hearty chili that's made with kidney beans, tomato sauce and a bit of molasses.

Mixed bean soup with kidney beans, lima beans, chickpeas, lean ham, tomatoes, and a finishing splash of lemon juice. Hearty enough for a full meal in a bowl.

Vegetarian tofu chili with crumbled frozen tofu, kidney beans, tomato sauce, chili powder, and cumin. A hearty meatless chili with surprisingly meaty texture.

Creamy kidney bean dip blended with cream cheese, picante sauce, green enchilada sauce, and chili powder. A no-cook Mexican-style dip for chips and vegetables.

Vegetarian chili con corn simmers dried kidney beans with tomato sauce, sweet corn, and a smoky chili-cumin kick. Served over rice for a budget-friendly, protein-packed weeknight bowl.

Calico salad is a colorful three-bean salad with kidney beans, green beans, and wax beans in a sweet vinegar dressing with chopped green pepper and onion.

Sun Dance chili with coarse-ground beef, ground chile peppers, mushrooms, and kidney beans simmered for two hours. A hearty, from-scratch chili that uses real ground chiles instead of chili powder.

Brown rice and kidney bean burgers seasoned with oregano, sage, and garlic. Easy vegan patties made in one bowl with pantry staples and pan-fried until golden. No breadcrumbs, no eggs.

Mexican-style chili with ground chuck, kidney beans, three cans of tomatoes, and green chili salsa simmered low for three hours. A big-batch chili built to feed a crowd, freeze well, and taste better on day two.

Cincinnati chili: thin, spiced ground beef sauce with cinnamon, allspice, cloves, and a touch of molasses, simmered low and slow. Serve over spaghetti with cheddar, onions, and beans.

Hearty vegetarian chili with kidney beans, chickpeas, and bulgur wheat for meaty texture. Loaded with vegetables, chili powder, cumin, and tomato juice. Vegan and filling.