20+ Best Bean Recipes

This post may contain affiliate links. Please read my disclosure policy for more details.

Today I’ll be sharing a collection of bean recipes that are amazingly delicious, easy to make, economical, and perfect for feeding your whole family.

Give them a try, and I promise beans will be your new favorite thing!

Close-up of a white bowl full of bean stew, a bean recipe cooked in a red wine and tomato broth.

If you’ve been around for a while, then you know that one of my favorite ingredients EVER are legumes. I’ve already rounded up recipes featuring chickpeas, lentils and peas, but it took me so long to share these amazing bean recipes.

And I LOVE beans so much, and for good reasons. Where do I even begin?

Firstly, beans are a superstar ingredient for meatless meals. They’re a terrific pantry staple to keep on hand for busy weeknights and great to whip up quick family meals.

I mean, nutrient-dense meals that taste delicious and save money.

Because beans are healthy. Their amazing high fiber and protein content make them an affordable substitute for meat, sure to keep you and your family feeling full and satisfied.

Best part? This affordable plant-based protein powerhouse is versatile and tastes delicious, too.

Their hearty flavor and fluffy texture add depth and richness to any dish. They make filling fresh salads, thick and delightful creamy soups, hearty pastas. They’re also great on bruschetta and toasts!

I always have dried or canned beans in my pantry ready for a quick meal, the possibilities are endless – and so YUMMY.

Today I’ve finally rounded up my bean recipes in this collection, recipes that I cook everyday for my family, so you can see how amazing these humble legumes can be!

Whether you’re a meat-lover or a vegetarian, I hope that a few of these bean recipes make it into your regular rotation too!

Enjoy!

Bean Recipes

Loved these bean recipes?

If you enjoyed this collection of recipes, you might be interest in more roundups that use up specific ingredients
Here are a few ideas:

Lastly, I hope if you enjoyed these bean recipes, and if you have any questions, let me know by leaving a comment. I would love to hear from you and get your feedback! x

And for more recipe updates, subscribe my newsletter and follow me on InstagramPinterest and Facebook.

Top view of a white bowl full of bean stew, a delicious bean recipes.
Print Recipe
5 from 1 vote

20+ Yummy Bean Recipes

This collection of bean recipes are great to turn beans into fantastic meals, perfect for feeding your whole family like this scrumptious bean stew – a wonderful, inexpensive meal full of flavor and plant-based protein.
Prep Time5 minutes
30 minutes
Total Time35 minutes
Course: Soup, stew
Cuisine: vegan
Keyword: bean stew
Servings: 4
Calories: 311kcal
Author: Katia

Ingredients

  • 2 Tbsp olive oil, divided
  • 1 onion, diced (any color)
  • 2 medium-sized carrots, diced
  • 1 celery rib, diced
  • 3 garlic cloved, minced
  • ½ Tbsp paprika
  • 1 ½ tsp dried rosemary (or 1 sprig of fresh)
  • 1 tsp Italian seasoning (or oregano)
  • ½ tsp dried thyme (or a few sprigs of fresh)
  • 3 Tbsp tomato paste
  • 2 Tbsp all-purpose flour (leveled)
  • ¾ cup dry red wine
  • 2 cans (14oz/400 grams each) borlotti beans, drained (or cannellini, pinto, kidney beans)
  • 2 cups low sodium broth (or adjust to the desired consistency)
  • ¼ – ½ tsp salt, to taste (start with ¼ tsp)
  • tsp black pepper, plus more to taste
  • 1 Tbsp soya sauce

Instructions

  • Warm 1 Tbsp of the olive oil in a large pot or Dutch oven over medium heat.
  • Once the oil is shimmering, add the diced onion, carrot, celery and cook, stirring often, until the vegetable have softened and the onion turns translucent. It takes about 10 minutes.
  • Add spices, garlic and herbs, stir well and cook for 1 or 2 minutes to enhance their flavor.
  • Add the second Tbsp of olive oil, tomato paste and flour. Stir to combine until you make a paste (this is called roux, it helps to thicken the broth).
  • Stir in the red wine, mix well with the rest of the ingredients, and let it cook for about 1 minute or so. You have a creamy red wine mixture now.
  • Add the beans, the broth, and the salt (start with ¼ tsp), bring to the boil, reduce to a simmer, cover with a lid and cook for 20 minutes.
  • Finally, add 1 Tbsp of soya sauce, cook for a further minute, taste and make sure you're happy with the seasoning.
  • Serve warm with crusty bread or steamed or boiled rice. Garnish with fresh parsley if you wish. Enjoy!

Notes

Dried beans: use about 1 ¼cup to make 2 cans (14oz each). Make sure you soak them overnight (about 8 hours) in cold water, then cook them until they are tender but firm. When the beans are cooked and drained, you can proceed as per recipe.
Salt: start with ¼ of salt and then adjust the seasoning at the end. If you use chicken, beef or regular vegetable broth rather than low-sodium broth, it’s important to adjust the seasoning at the end and not at the beginning, as you don’t know how salty the broth is.  
Storage: this bean stew will keep in the fridge in an airtight container for up to 4 days. To reheat, add a touch of water until it’s thinned to the desired consistency, then gently warm over medium-low heat. It’s also freezable in an airtight container for up to 1 month
Nutrition facts: the nutrition values are  for one serving and are based on an online nutrition calculator.  It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies. 
 

Nutrition

Calories: 311kcal | Carbohydrates: 39g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 554mg | Potassium: 850mg | Fiber: 12g | Sugar: 5g | Vitamin A: 5715IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 4mg

2 Comments

  1. 5 stars
    I made your Mediterranean Chickpea Soup and it was delicious. I am going to make Pasta Fazool Soup this weekend. Also, plan on making your Mediterranean Bean Salad and Cannellini Bean Salad. I love all the ingredients and I should enjoy them. I grew up eating beans, Chickpeas and Cannellini beans. Happy I can adjust the number of servings. I only want to make a salad for two. I freeze portions of the soup. I just started the change in my diet and happy I found your web site. I sent you an email a few weeks ago telling I was going to try your recipes. Glad I did. Thank you.

    1. What a lovely feedback, Ann!
      I’m very pleased you enjoy my recipes, thanks again for your email and for taking the time to share. x

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating