19+ Best Bean Recipes

Beans are the most underrated workhorse in your kitchen. A single bag of dried pintos costs less than a candy bar and can feed a family of four for days, stretching into soups, dips, salads, and skillet dinners without ever feeling repetitive.

Whether you’re trying to cut your grocery bill or just want more meatless dinners that actually satisfy, beans deliver creamy texture, deep flavor, and a hit of protein and fiber that keeps you full. This collection pulls together the recipes worth keeping on repeat, from smoky soups to crispy falafel to a quick hummus you’ll make more than you expect.

Quick picks:

• Best weeknight soup: Smoky Black Bean Soup, ready in under 40 minutes
• Best for a crowd: Vegetarian Three-Bean Chili
• Best snack or appetizer: Spiced Roasted Chickpeas
• Best make-ahead lunch: Mediterranean Chickpea Salad

1. Smoky Black Bean Soup

Smoky Black Bean Soup turns a couple of cans of beans into a rich, spoon-coating dinner in about 35 minutes. Canned black beans keep the prep short, while smoked paprika, cumin, and a bit of chipotle give it real depth. A quick blend of half the soup thickens it naturally, no cream needed.

Ingredients (serves 4):

• 3 (15 oz) cans black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chipotle powder
• 4 cups chicken or vegetable broth
• Juice of 1 lime
• Salt to taste
• Sour cream, cilantro, and diced avocado for serving

Method:

1. Heat oil in a pot over medium heat. Cook onion 5 minutes until soft.
2. Add garlic, paprika, cumin, and chipotle. Cook 1 minute.
3. Add beans and broth. Simmer 15 minutes.
4. Blend half the soup, then stir back in.
5. Add lime juice and salt. Serve with toppings.

2. Vegetarian Three-Bean Chili

Vegetarian Three-Bean Chili delivers all the heartiness of classic chili without any meat, thanks to a mix of kidney, black, and pinto beans. It simmers for 30 minutes, long enough for the tomatoes and chili powder to build a thick, savory base. Freezes well for busy weeks ahead.

Ingredients (serves 6):

• 1 tablespoon olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 1 (28 oz) can crushed tomatoes
• 1 can each kidney, black, and pinto beans, drained
• 1 cup vegetable broth
• Salt and pepper to taste

Method:

1. Sauté onion and pepper in oil, 5 minutes.
2. Add garlic and chili powder, cook 1 minute.
3. Stir in tomatoes, beans, and broth.
4. Simmer uncovered 30 minutes, stirring occasionally.
5. Season and serve with cornbread or rice.

For more hearty mixed-bean dinners, check out our best kidney bean recipes.

3. Tuscan White Bean and Kale Soup

Tuscan White Bean and Kale Soup is a rustic, garlicky bowl built on cannellini beans and sturdy greens. Parmesan rind simmered in the broth adds a savory backbone, while a drizzle of good olive oil at the end brightens every spoonful. Ready in 30 minutes.

Ingredients (serves 4):

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 2 (15 oz) cans cannellini beans, drained
• 4 cups chicken broth
• 1 Parmesan rind (optional)
• 3 cups chopped kale
• Salt, pepper, and red pepper flakes to taste

Method:

1. Sauté onion and carrots in oil, 6 minutes.
2. Add garlic, cook 1 minute.
3. Add beans, broth, and Parmesan rind. Simmer 15 minutes.
4. Stir in kale, cook 5 minutes until wilted.
5. Season and drizzle with olive oil before serving.

Browse our best cannellini beans recipes for more ways to use this creamy bean.

4. Coconut Chickpea Curry

Coconut Chickpea Curry is a creamy, fragrant dinner that comes together in one pan in about 25 minutes. Coconut milk mellows the warm curry spices, and chickpeas soak up all that flavor while staying firm. Serve over rice or with warm naan for scooping.

Ingredients (serves 4):

• 1 tablespoon oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 tablespoons curry powder
• 1 (14 oz) can coconut milk
• 2 (15 oz) cans chickpeas, drained
• 1 cup diced tomatoes
• Salt to taste
• Cilantro for garnish

Method:

1. Sauté onion in oil 5 minutes.
2. Add garlic, ginger, and curry powder, cook 1 minute.
3. Stir in coconut milk, chickpeas, and tomatoes.
4. Simmer 15 minutes until thickened.
5. Season, garnish, and serve over rice.

For another cozy chickpea dinner, try the spicy chickpea and spinach curry recipe, or browse our best coconut milk recipes.

5. Mediterranean Chickpea Salad

Mediterranean Chickpea Salad is a crisp, tangy dish that holds up well in the fridge for days. Cucumber, red onion, and briny olives play against lemon and oregano, while chickpeas add bite and staying power. No cooking required beyond draining a can.

Ingredients (serves 4):

• 2 (15 oz) cans chickpeas, drained
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/2 cup Kalamata olives
• 1/2 cup crumbled feta
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Method:

1. Combine chickpeas, cucumber, tomatoes, onion, and olives in a bowl.
2. Whisk oil, lemon juice, oregano, salt, and pepper.
3. Pour dressing over salad and toss.
4. Top with feta and chill 15 minutes before serving.

See our best mediterranean recipes for more fresh, bright dishes like this one.

6. Red Beans and Rice

Red Beans and Rice is a Louisiana classic that turns humble kidney beans into a deeply savory, smoky meal. Andouille sausage and the holy trinity of onion, celery, and bell pepper build layers of flavor over a slow 40-minute simmer. Serve ladled over steamed white rice.

Ingredients (serves 4):

• 1 tablespoon oil
• 8 oz andouille sausage, sliced
• 1 onion, diced
• 1 celery stalk, diced
• 1 bell pepper, diced
• 3 garlic cloves, minced
• 2 (15 oz) cans red kidney beans, drained
• 2 cups chicken broth
• 1 teaspoon Cajun seasoning
• Cooked white rice for serving

Method:

1. Brown sausage in oil, 5 minutes. Remove.
2. Sauté onion, celery, and pepper, 6 minutes.
3. Add garlic and Cajun seasoning, cook 1 minute.
4. Return sausage, add beans and broth. Simmer 25 minutes.
5. Mash some beans for creaminess. Serve over rice.

7. Pinto Bean and Cheese Burritos

Pinto Bean and Cheese Burritos make a filling dinner for about a dollar a serving. Mashed pinto beans, melted cheese, and a few pantry spices wrap into a warm tortilla in 15 minutes flat. A quick weeknight staple when the fridge is looking bare.

Ingredients (serves 4):

• 2 (15 oz) cans pinto beans, drained
• 1/2 cup water
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1 cup shredded cheddar cheese
• 4 large flour tortillas
• Salsa and sour cream for serving

Method:

1. Simmer beans with water, cumin, and garlic powder, 8 minutes.
2. Mash beans to desired texture.
3. Warm tortillas, fill with beans and cheese.
4. Roll tightly and serve with salsa and sour cream.

8. Pasta e Fagioli

Pasta e Fagioli is an Italian pasta-and-bean soup that tastes like it simmered all day, though it’s ready in 35 minutes. Small pasta shapes cook right in the tomato-bean broth, soaking up flavor as they soften. A sprinkle of Parmesan finishes it perfectly.

Ingredients (serves 6):

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 2 (15 oz) cans cannellini beans, drained
• 4 cups chicken broth
• 1 cup small pasta (ditalini)
• Parmesan and parsley for serving

Method:

1. Sauté onion, carrots, and celery, 7 minutes.
2. Add garlic, cook 1 minute.
3. Stir in tomatoes, beans, and broth. Simmer 10 minutes.
4. Add pasta, cook 10 minutes until tender.
5. Top with Parmesan and parsley.

Pair it with a scoop from our best italian soup recipes for a cozy dinner lineup.

9. Molasses Baked Beans

Molasses Baked Beans bring sweet, sticky, slow-cooked comfort using navy beans as the base. Molasses, brown sugar, and a touch of mustard caramelize in the oven, while bacon adds smoky richness. Worth the wait for a weekend side dish.

Ingredients (serves 6):

• 1 lb dried navy beans, soaked overnight
• 4 strips bacon, chopped
• 1 onion, diced
• 1/3 cup molasses
• 1/4 cup brown sugar
• 2 tablespoons Dijon mustard
• 2 cups water
• Salt and pepper to taste

Method:

1. Preheat oven to 325°F.
2. Cook bacon and onion in a Dutch oven, 5 minutes.
3. Drain soaked beans, add to pot with remaining ingredients.
4. Cover and bake 3 hours, stirring occasionally.
5. Uncover last 30 minutes to thicken.

10. Lemony White Bean and Tomato Skillet

Lemony White Bean and Tomato Skillet is a bright, one-pan dinner ready in 20 minutes. Cherry tomatoes blister and burst in olive oil, then cannellini beans simmer in with lemon zest and fresh basil. Spoon it over crusty bread for a simple, satisfying meal.

Ingredients (serves 3):

• 2 tablespoons olive oil
• 2 cups cherry tomatoes
• 3 garlic cloves, sliced
• 2 (15 oz) cans cannellini beans, drained
• Zest and juice of 1 lemon
• 1/4 cup fresh basil, torn
• Salt and pepper to taste

Method:

1. Heat oil, add tomatoes, cook 8 minutes until blistered.
2. Add garlic, cook 1 minute.
3. Stir in beans and lemon zest and juice.
4. Simmer 5 minutes, season, and top with basil.

11. Black Bean and Sweet Potato Enchiladas

Black Bean and Sweet Potato Enchiladas pack a vegetarian dinner with sweet, smoky, and savory flavors in every bite. Roasted sweet potato cubes and black beans wrap into tortillas, smothered in red enchilada sauce and baked until bubbly. A great make-ahead casserole.

Ingredients (serves 4):

• 2 cups diced sweet potato
• 1 tablespoon olive oil
• 1 (15 oz) can black beans, drained
• 1 teaspoon cumin
• 2 cups red enchilada sauce
• 8 corn tortillas
• 1.5 cups shredded Monterey Jack cheese

Method:

1. Preheat oven to 400°F. Roast sweet potato with oil, 20 minutes.
2. Mix roasted potato, beans, and cumin.
3. Fill tortillas, roll, and place in a baking dish.
4. Top with sauce and cheese.
5. Bake at 375°F for 20 minutes until bubbly.

For another enchilada night, see the cheesy leftover rotisserie chicken enchiladas.

12. Navy Bean and Ham Soup

Navy Bean and Ham Soup turns a leftover ham bone into a thick, savory soup that feeds the whole family. Dried navy beans simmer with the bone for hours, pulling out rich flavor and turning creamy on their own. A classic way to stretch holiday ham.

Ingredients (serves 6):

• 1 lb dried navy beans, soaked overnight
• 1 ham bone or 2 cups diced ham
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 6 cups chicken broth
• 2 bay leaves
• Salt and pepper to taste

Method:

1. Combine all ingredients in a large pot.
2. Bring to a boil, then reduce to a simmer.
3. Cook uncovered 2 hours, stirring occasionally.
4. Remove ham bone, shred meat, and return to pot.
5. Season and remove bay leaves before serving.

13. Butter Bean Shakshuka

Butter Bean Shakshuka adds creamy, buttery beans to the classic eggs-in-tomato-sauce skillet. The beans thicken the spiced tomato base while soaking up its smoky paprika flavor. Eggs poach right on top, ready for dipping with warm bread.

Ingredients (serves 3):

• 2 tablespoons olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can butter beans, drained
• 4 eggs
• Salt, pepper, and fresh parsley

Method:

1. Sauté onion and pepper in oil, 6 minutes.
2. Add garlic and paprika, cook 1 minute.
3. Stir in tomatoes and beans, simmer 10 minutes.
4. Crack eggs into the sauce, cover, cook 6 minutes.
5. Season and garnish with parsley.

14. Black Bean Burgers

Black Bean Burgers hold together well and bring a smoky, hearty bite without any meat. Mashed beans, breadcrumbs, and an egg bind the patties, while cumin and smoked paprika give them a savory backbone. Pan-fry for a crisp crust in under 20 minutes.

Ingredients (serves 4):

• 2 (15 oz) cans black beans, drained
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup diced onion
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Burger buns and toppings

Method:

1. Mash beans in a bowl, leaving some texture.
2. Mix in breadcrumbs, egg, onion, and spices.
3. Form into 4 patties.
4. Pan-fry over medium heat, 5 minutes per side.
5. Serve on buns with your favorite toppings.

15. Classic Hummus

Classic Hummus comes together in a food processor in about 10 minutes, no cooking needed. Tahini, lemon, and garlic blend with chickpeas into a silky dip, and a splash of the bean liquid helps loosen it to the right consistency. Serve with pita or raw veggies.

Ingredients (serves 6):

• 2 (15 oz) cans chickpeas, drained (liquid reserved)
• 1/3 cup tahini
• Juice of 1 lemon
• 2 garlic cloves
• 3 tablespoons olive oil
• 1/2 teaspoon cumin
• Salt to taste

Method:

1. Blend chickpeas, tahini, lemon juice, and garlic.
2. Add olive oil and cumin, blend until smooth.
3. Add reserved liquid a tablespoon at a time to loosen.
4. Season with salt and serve with a drizzle of oil.

Find more ways to use this versatile bean in our best chickpea recipes.

16. Refried Pinto Beans

Refried Pinto Beans taste far better homemade than canned, and take only 15 minutes once the beans are cooked. Mashing them in the pan with a bit of their own broth and a spoonful of lard or oil gives them that classic creamy texture. Great alongside tacos or burritos.

Ingredients (serves 4):

• 2 (15 oz) cans pinto beans, undrained
• 2 tablespoons lard or oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• Salt to taste

Method:

1. Sauté onion and garlic in lard, 5 minutes.
2. Add beans with their liquid.
3. Mash with a potato masher to desired texture.
4. Cook 8 minutes, stirring, until thick and creamy.
5. Season with salt before serving.

17. Crispy Chickpea Falafel

Crispy Chickpea Falafel gets its crunch from dried chickpeas, not canned, so plan ahead and soak them overnight. Blended with herbs, garlic, and spices, the mixture fries into golden, crisp patties with a soft, fragrant center. Tuck into pita with tahini sauce.

Ingredients (serves 4):

• 1.5 cups dried chickpeas, soaked overnight
• 1 small onion, chopped
• 3 garlic cloves
• 1 cup fresh parsley
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/4 cup flour
• Oil for frying

Method:

1. Drain soaked chickpeas and pulse in a food processor with onion, garlic, parsley, and spices.
2. Mix in flour until combined but not pasty.
3. Form into small patties.
4. Fry in 2 inches of oil at 350°F, 3 minutes per side.
5. Drain on paper towels before serving.

18. Tuna and White Bean Salad

Tuna and White Bean Salad is a no-cook, protein-packed lunch ready in 10 minutes. Canned tuna and cannellini beans toss together with red onion, lemon, and olive oil for a Mediterranean-style salad that tastes even better the next day. Serve over greens or with crackers.

Ingredients (serves 2):

• 1 (15 oz) can cannellini beans, drained
• 1 (5 oz) can tuna, drained
• 1/4 red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley
• Salt and pepper to taste

Method:

1. Combine beans, tuna, and onion in a bowl.
2. Whisk oil, lemon juice, salt, and pepper.
3. Pour over salad and toss gently.
4. Top with parsley and chill before serving.

19. Spiced Roasted Chickpeas

Spiced Roasted Chickpeas make a crunchy, savory snack that beats chips for a fraction of the cost. Tossed in oil and spices, then roasted until golden, they crisp up in the oven in about 30 minutes. Great plain, on salads, or in snack mixes.

Ingredients (serves 4):

• 2 (15 oz) cans chickpeas, drained and dried well
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

Method:

1. Preheat oven to 400°F.
2. Toss dried chickpeas with oil and spices.
3. Spread on a baking sheet in a single layer.
4. Roast 25 to 30 minutes, shaking the pan halfway.
5. Cool slightly before serving for maximum crunch.

Canned vs. Dried Beans: Which Should You Use?

Canned beans save time and work well for weeknight soups, salads, and skillet meals where texture matters less than speed. Dried beans cost less per serving and give you more control over texture, which makes a real difference in dishes like falafel or baked beans where firmness or a deep soak in flavor counts.

Factor	Canned Beans	Dried Beans
Prep time	Ready to use	Needs soaking, 1-3 hours cooking
Cost per serving	Higher	Lower
Texture control	Fixed, softer	Adjustable, firmer
Sodium	Higher (rinse to reduce)	None added
Best for	Soups, salads, quick dinners	Falafel, baked beans, refried beans

Rinsing canned beans under cool water cuts their sodium by a noticeable amount and keeps the sauce or broth around them from turning gummy. For dried beans, a quick soak (boil 2 minutes, then let sit covered for an hour) works almost as well as an overnight soak when time is short.

Keep both on hand. Canned beans handle the Tuesday-night scramble, while a bag of dried pintos or chickpeas earns its keep in recipes where texture carries the dish, like Crispy Chickpea Falafel or Molasses Baked Beans.

How to Store Cooked Beans and Leftovers

Cooked beans keep well in the refrigerator for up to 5 days when stored in an airtight container with a bit of their cooking liquid or broth. That liquid keeps them from drying out and helps them reheat without turning mealy.

For longer storage, cooked beans freeze well for up to 6 months. Spread them on a baking sheet to freeze individually before transferring to a freezer bag, which keeps them from clumping into one solid block.

Bean soups and chilis, like the Smoky Black Bean Soup or Vegetarian Three-Bean Chili, freeze and reheat especially well since their flavors deepen over time. Thaw frozen beans overnight in the refrigerator, then reheat gently on the stovetop with a splash of water or broth to loosen the texture back up.

Skip the microwave for reheating bean dishes with eggs, like Butter Bean Shakshuka. A low, slow reheat on the stove keeps the eggs from turning rubbery and helps the sauce come back to its original consistency.