730 kidney bean recipes

Marie's baked bean soup: three-bean slow cooker soup with bacon, stewed tomatoes, and pineapple. Sweet-savory comfort food that cooks itself in 6 hours.

Three-bean salad packed with green beans, kidney beans, chickpeas, corn, celery, carrots, and pimientos in a sweet-and-tangy vinegar dressing. The classic potluck make-ahead. Keeps in the fridge for weeks and gets better with time.

Red beans with toasted pecans, saffron, and red wine served over whole wheat spaghetti. A creative vegetarian fusion dish with Mediterranean and Southwest flavors that comes together in 30 minutes.

Quick 20-minute red beans and rice with canned kidney beans, crushed tomatoes, and Cajun seasoning. Sauté onions, celery, and red peppers, simmer with spices, and spoon over brown rice for easy weeknight comfort.

Jamaican rice and peas simmered in creamy coconut milk with red kidney beans, garlic, thyme, and scallion. A fragrant one-pot Caribbean side where the 'peas' are actually beans, vegan and naturally gluten-free.

Simple red beans and rice with canned kidney beans, sauteed onion, celery, and garlic simmered together. A quick USDA-style version of the Louisiana classic, ready in under an hour.

Bright, tangy white chicken chili with tomatillos, jalapeno, green chilies, cannellini beans, and fresh cilantro. A lighter take on chili that comes together in just 20 minutes.

Quinoa and bean soup with shiitake mushrooms, sauerkraut, pureed red kidney beans, and paprika. A protein-packed vegan bowl with deep fermented-savory flavor.

Pasta e fagioli (pasta fazool) with red kidney beans, crushed tomatoes, and vegetables simmered into a thick, hearty Italian soup. Vegetarian comfort food made from dried beans.

Red bean dip made with kidney beans, black pepper, and Tabasco blended smooth. A 4-ingredient, 10-minute dip served hot or at room temperature with chips or crackers.

A dead-simple 5-ingredient chili with ground beef, kidney beans, tomato sauce, tomato paste, and taco sauce. No extra spices needed. Just simmer and serve.

Polo havidge loobia is a Persian layered rice pilau with sweet carrots, kidney beans, cinnamon, and a crisp potato tahdig crust. Aromatic, vegetarian, and deeply comforting.

Mexican mince from Marguerite Patten combines ground beef with kidney beans, sweetcorn, tomatoes, and chili powder. A British wartime-era spin on chili served over rice or pasta.

Gambardella's minestrone with five dried legumes, fresh fennel, basil, oregano, and Italian vegetables simmered into a thick, hearty soup. Serve over pasta or rice.

This is a flexible recipe, in any way it tastes always great.

Emily's bean soup simmers seven dried beans and lentils with a meaty ham bone, tomatoes, and vegetables into a thick hearty pot. Old-fashioned cold-weather comfort.