Serious Eats / Julia Estrada
Beans are humble and inexpensive, but that doesn’t mean you can’t make an impressive meal out of them. These 16 bean recipes take advantage of those pantry staples—both canned and dried—to make a simple soup or chili, or a more involved French cassoulet. Whether you need an impressive party dip or a quick snack, these bean recipes have your back.
Pasta with Beans and Greens
Serious Eats / Vicky Wasik
Creamy beans and hearty greens are the perfect pairing for this quick weeknight pasta.
New Orleans-Style Red Beans and Rice
Serious Eats / Liz Voltz
Making red beans and rice from scratch is easy; all it takes is beans, vegetables, some cured pork and sausage, and patience.
Perfect Frijoles Refritos (Mexican Refried Beans)
Serious Eats / Eric Kleinberg
Use this master recipe to make perfect refried beans in any style: chunky or smooth; with black beans or pintos; and using your choice of cooking fat.
Ham and Bean Soup
Serious Eats / Liz Voltz
This rich, hearty, and undeniably satisfying soup is loaded with navy beans, smoky ham, and lots of vegetables.
Channa Masala
Serious Eats / Mateja Zvirotic Andrijanic
Here, plump canned chickpeas are bathed in a spicy and tangy tomato sauce to add lots of flavor.
Seven-Layer Salad with Chickpeas, Endive, and Yogurt Dressing
Serious Eats / J. Kenji López-Alt
This party dip can be made ahead, starring canned chickpeas, yogurt, fresh herbs, and crunchy sunflower seeds.
Creamy White Beans with ‘Nduja, Kale, and Gremolata Breadcrumbs
Serious Eats / Vicky Wasik
Fiery ‘nduja spices up creamy white beans and earthy kale, for an easy, hearty weeknight meal.
Traditional French Cassoulet
Serious Eats / Fred Hardy
This meaty stew of poultry, sausage, pork, and beans comes togehter all under a rich, dark brown crust.
Colombian-Style Beans and Rice
Serious Eats / Fred Hardy
This humble pot of red beans is not merely a side dish, but rather the focal point of a gigantic meal.
Slow-Cooked Boston Baked Beans
Serious Eats / Vicky Wasik
Beans, molasses, and salt pork cooked long and slow for ideal flavor.
Pasta With Vegan Chickpea Sauce
Serious Eats / Vicky Wasik
This simple pasta is coated in a creamy, dairy-free sauce made from puréed chickpeas.
The Best Vegetarian Bean Chili
Serious Eats / Julia Estrada
Vegan chili with a deep, spicy flavor, textural contrast, and rib-sticking richness—you might not even miss the meat!
Hummus Masabacha (Hummus With Whole Chickpeas)
Serious Eats / Vicky Wasik
Meet masabacha, the “deconstructed hummus” you can make your own. Starting with dried chickpeas is important for the best texture.
Fried Plantains With Black Beans, Roasted Poblanos, Avocado, and Onion
Serious Eats / J. Kenji López-Alt
Patacones are the Colombian equivalent of Caribbean tostones—double-fried green plantains. Top these flattened plantain disks with black beans (canned are fine), roasted poblano peppers, slices of creamy avocado, and a few pickled red onions.
White Bean Spread with Za’atar
Serious Eats / jules.stonesoup
White bean spread is simple but it doesn’t have to be boring. Garlic, lemon juice, lemon zest, and the spice blend za’atar keep this dip balanced and flavorful.
Black Bean Salad with Corn, Cilantro, and Zingy Vinaigrette
Serious Eats / J. Kenji López-Alt
This easy Southwestern-style salad combines inky black beans, fresh jalapeños, and corn for a colorful and picnic-friendly dish. The dish gets its bold flavor from a dose of bright-but-basic chile-lime vinaigrette.