Looking for some hearty and satisfying meal ideas? Look no further! Dried beans are a staple ingredient in many cuisines around the world, offering a wealth of flavors, textures, and nutritional benefits. In this article, we’re excited to share 20 mouth-watering dried bean recipes that will keep you full and happy all year round.
From spicy black bean soups to classic slow-cooker baked beans, these recipes showcase the versatility and comfort of dried beans in a variety of international flavors. Whether you’re looking for a quick and easy weeknight dinner or a special occasion dish to impress your guests, our collection has something for everyone.
Spicy Black Bean Soup with Cilantro Lime Cream
Spicy Black Bean Soup with Cilantro Lime Cream: A flavorful and refreshing soup that combines the warmth of black beans with the cooling freshness of cilantro and lime.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 jalapeño pepper, seeded and finely chopped
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1/4 cup cilantro lime cream (see below)
– Lime wedges, for serving
Instructions:
1. In a large pot, sauté the onion, garlic, red bell pepper, and jalapeño in a little oil until tender.
2. Add the black beans, vegetable broth, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
3. Stir in the cilantro lime cream and cook for an additional 5 minutes.
Cilantro Lime Cream:
– 1/2 cup sour cream
– 1 tablespoon freshly chopped cilantro
– Juice of 1 lime
Combine ingredients in a bowl, stirring until smooth. Refrigerate until ready to use.
Cooking Time: 25-30 minutes
Classic Slow-Cooker Baked Beans with Molasses
Classic Slow-Cooker Baked Beans with Molasses Recipe
A sweet and smoky twist on traditional baked beans, this recipe is perfect for potlucks, picnics, or as a side dish for your next barbecue. The molasses adds a rich depth of flavor that will make you wonder how you ever lived without it.
Ingredients:
– 1 pound dried navy beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup ketchup
– 1/4 cup brown sugar
– 2 tablespoons molasses
– 1 teaspoon ground mustard
– Salt and pepper, to taste
– 1 tablespoon bacon drippings or vegetable oil
Instructions:
1. Preheat your slow cooker to low.
2. Add the soaked navy beans, chopped onion, minced garlic, ketchup, brown sugar, molasses, mustard, salt, and pepper to the slow cooker.
3. Stir in the bacon drippings or vegetable oil.
4. Cover the slow cooker and cook for 8-10 hours on low or 4-6 hours on high.
5. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 8-10 hours (low), 4-6 hours (high)
Moroccan Chickpea and Lentil Stew
This hearty stew is a flavorful blend of chickpeas, lentils, and aromatic spices, inspired by the rich culinary traditions of Morocco. Serve with crusty bread or over couscous for a satisfying meal.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 can (14 oz) chickpeas, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and black pepper, to taste
– 4 cups vegetable broth
– 2 tablespoons olive oil
Instructions:
1. In a large pot, heat the oil over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, cumin, smoked paprika, and cinnamon. Cook for 1 minute.
3. Add lentils, chickpeas, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Serve hot, garnished with chopped fresh parsley or cilantro, if desired.
Cooking Time: 45-50 minutes
Cuban Black Beans and Rice (Moros y Cristianos)
This classic Cuban dish is a staple of many family gatherings and celebrations. Moros y Cristianos, which translates to “Moors and Christians,” refers to the traditional mixture of black beans and rice that is both flavorful and filling.
Ingredients:
– 1 cup dried black beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup uncooked white rice
– 4 cups water
– 1 tablespoon olive oil
– Salt to taste
– Optional: cumin, oregano, or other spices of your choice
Instructions:
1. In a large pot, sauté the chopped onion and minced garlic in olive oil until softened.
2. Add the soaked and drained black beans, along with 4 cups of water. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until beans are tender.
3. Cook the rice according to package instructions using 4 cups of water.
4. Combine cooked black beans and rice in a large serving bowl. Season with salt and any desired spices.
5. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 45-50 minutes
Smoky Pinto Bean Chili with Avocado
This hearty, smoky chili is perfect for a cozy night in. With the added creaminess of avocado, it’s a flavorful and nutritious twist on a classic.
Ingredients:
– 1 can (15 oz) pinto beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (16 oz) kidney beans, drained and rinsed
– 1 tsp smoked paprika
– 1 tsp chili powder
– 1/2 tsp ground cumin
– Salt and pepper, to taste
– 1 ripe avocado, diced
– Optional: jalapeños, shredded cheese, and sour cream for topping
Instructions:
1. In a large pot, sauté onion, garlic, and bell pepper in a little oil until tender.
2. Add pinto beans, kidney beans, diced tomatoes, smoked paprika, chili powder, and cumin. Stir to combine.
3. Bring to a simmer and cook for 20-25 minutes or until the flavors have melded together.
4. Taste and adjust seasoning as needed.
5. Serve hot with diced avocado on top. Add desired toppings if you like!
Cooking Time: 20-25 minutes
Texas-Style Cowboy Beans with Bacon
Get ready for a hearty and flavorful cowboy-approved side dish that’s perfect for your next backyard BBQ or ranch gathering! These Texas-style cowboy beans are smoky, savory, and packed with tender beans, crispy bacon, and just the right amount of spice.
Ingredients:
– 1 pound dried navy beans, soaked overnight and drained
– 6 slices of thick-cut bacon, diced
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 cup of beef broth
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 250°F.
2. In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until crispy. Remove from heat and set aside.
3. Add the chopped onion and minced garlic to the pot; cook until softened, about 5 minutes.
4. Add the soaked navy beans, beef broth, chili powder, cumin, salt, and pepper to the pot. Stir well.
5. Cover the pot and transfer it to the preheated oven. Simmer for 8-10 hours or overnight.
Cooking Time: 8-10 hours
Creamy White Bean and Rosemary Dip
Elevate your snack game with this savory and aromatic dip, perfect for veggie sticks, crackers, or pita chips. This creamy delight combines the comforting taste of white beans with the herbaceous flavor of rosemary.
Ingredients:
– 1 (15 oz) can cannellini beans, drained and rinsed
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 2 tablespoons freshly chopped rosemary leaves
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1/2 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a blender or food processor, combine cannellini beans, garlic, olive oil, rosemary, lemon juice, salt, and pepper.
3. Blend until smooth and creamy, stopping to scrape down the sides as needed.
4. Taste and adjust seasoning if desired.
5. Transfer the dip to a serving bowl and top with Parmesan cheese (if using).
6. Serve warm or at room temperature.
Cooking Time: 10-15 minutes
Greek Gigantes Plaki (Giant Baked Beans)
A classic Greek side dish, Gigantes Plaki is a hearty and flavorful recipe that’s perfect for any occasion. This comforting dish is made with tender giant beans baked in a rich tomato-based sauce.
Ingredients:
– 1 pound giant beans (lima or butterbeans), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 cup beef broth
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss beans with olive oil, onion, garlic, salt, and pepper.
3. Transfer bean mixture to a baking dish and add crushed tomatoes, beef broth, and oregano.
4. Cover the dish with aluminum foil and bake for 1 hour.
5. Remove foil and continue baking for an additional 30 minutes, or until beans are tender.
6. Garnish with fresh parsley or thyme before serving.
Cooking Time: 1 hour 30 minutes
Indian Rajma (Red Kidney Bean Curry)
Experience the rich flavors of North India with this simple and delicious Rajma recipe, a staple in many Punjabi households. This comforting curry is made with red kidney beans, onions, garlic, ginger, and a blend of spices.
Ingredients:
– 1 cup dried red kidney beans, soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1 can (14 oz) diced tomatoes
– 1 cup water
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pan, heat oil over medium heat. Add onions and cook until they start to brown.
2. Add garlic, ginger, cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
3. Add the soaked kidney beans, diced tomatoes, water, and salt. Stir well.
4. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the beans are tender.
5. Garnish with fresh cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 40 minutes
Brazilian Feijoada (Black Bean Stew with Pork)
Feijoada, a hearty and flavorful Brazilian stew, is a staple of Sunday gatherings and celebrations. This recipe combines tender pork and creamy black beans in a rich broth, perfect for warm days and cozy nights.
Ingredients:
– 1 pound pork shoulder or butt, cut into large chunks
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups cooked black beans (or 1 cup dried, soaked and cooked)
– 2 cups beef broth
– 1 teaspoon ground cumin
– 1/2 teaspoon ground oregano
– Salt and pepper to taste
– Optional: collard greens or farofa (toasted manioc flour) for serving
Instructions:
1. In a large pot, combine pork, onion, garlic, black beans, beef broth, cumin, oregano, salt, and pepper.
2. Bring mixture to a boil, then reduce heat and simmer for 1 hour or until pork is tender.
3. Serve hot with collard greens or farofa, if desired.
Cooking Time: Approximately 1 hour
Three-Bean Salad with Honey Mustard Dressing
A classic summer side dish that’s perfect for potlucks and barbecues, this three-bean salad is a flavorful combination of canned beans, fresh veggies, and a tangy honey mustard dressing.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 can cannellini beans, drained and rinsed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh parsley
– 2 tablespoons honey
– 1 tablespoon Dijon mustard
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the black beans, kidney beans, cannellini beans, red bell pepper, and parsley.
2. In a small bowl, whisk together the honey, Dijon mustard, and apple cider vinegar until smooth.
3. Pour the dressing over the bean mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None! This salad is ready in just a few minutes of prep time.
Ethiopian Misir Wot (Spicy Red Lentil Stew)
Ethiopian cuisine’s national dish, Misir Wot is a flavorful and comforting red lentil stew that combines the richness of spices with the warmth of berbere. This recipe serves 4-6 people.
Ingredients:
– 1 cup dried red lentils
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon berbere spice blend (or substitute with paprika and chili powder)
– 1/4 teaspoon turmeric
– Salt and black pepper, to taste
– 4 cups vegetable broth
– 2 tablespoons chopped fresh cilantro (optional)
Instructions:
1. Rinse lentils and soak in water for at least 30 minutes.
2. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, coriander, berbere, turmeric, salt, and black pepper. Cook, stirring constantly, for 1 minute.
4. Drain lentils and add to the pot, along with vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
5. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro if desired.
Cooking Time: 45-50 minutes
French Cassoulet with Duck and White Beans
This hearty casserole is a staple of southern French cuisine, featuring tender duck confit, creamy white beans, and crispy breadcrumbs. Savor the rich flavors and textures in this comforting dish.
Ingredients:
– 1 (3-4 pound) duck leg confit
– 1 can cannellini beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup dry white wine
– 1 teaspoon tomato paste
– 1 bay leaf
– Salt and pepper to taste
– 1 cup breadcrumbs
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven, heat the olive oil over medium-high. Add the chopped onion and cook until caramelized, about 8 minutes.
3. Add the garlic, duck confit, chicken broth, white wine, tomato paste, and bay leaf. Simmer for 10-15 minutes or until the flavors meld together.
4. Stir in the cannellini beans and season with salt and pepper to taste.
5. Top with breadcrumbs and bake for an additional 20-25 minutes, or until golden brown.
6. Garnish with fresh thyme leaves and serve hot.
Cooking Time: Approximately 45-50 minutes
Cajun Red Bean and Sausage Jambalaya
This hearty jambalaya dish combines the flavors of spicy sausage, tender red beans, and savory rice for a one-pot wonder that’s sure to satisfy. Perfect for a weeknight dinner or a weekend brunch.
Ingredients:
– 1 lb smoked sausage (such as Andouille), sliced
– 2 cups cooked red kidney beans
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup uncooked white rice
– 4 cups chicken broth
– 1 tsp dried oregano
– 1/2 tsp ground cayenne pepper
– Salt and pepper to taste
Instructions:
1. Cook the rice according to package instructions.
2. In a large pot, cook the sausage over medium-high heat until browned, about 5 minutes.
3. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
4. Stir in the cooked red beans, chicken broth, oregano, cayenne pepper, salt, and pepper.
5. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the flavors have melded together.
6. Serve hot over the cooked rice.
Cooking Time: 30-35 minutes
Lemony Lentil and Spinach Soup
A refreshing and nutritious soup that combines the warmth of lentils with the brightness of lemon and the earthiness of spinach.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup freshly squeezed lemon juice
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 cups fresh spinach leaves
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the rinsed lentils, vegetable broth, lemon juice, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Stir in the fresh spinach leaves and cook until wilted, about 2-3 minutes.
5. Serve hot, garnished with additional lemon wedges if desired.
Cooking Time: 45-50 minutes
Mexican Frijoles Charros (Cowboy Beans)
A hearty and flavorful Mexican dish that combines tender beans with crispy bacon, onions, and garlic. This recipe is a staple of Mexican cuisine and perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 1 pound bacon, diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups water
Instructions:
1. In a large pot, cook the bacon over medium heat until crispy.
2. Remove the bacon from the pot, leaving the drippings behind.
3. Add the chopped onion to the pot and cook until translucent, about 5 minutes.
4. Add the garlic, cumin, and paprika to the pot, cooking for an additional minute.
5. Add the soaked pinto beans, water, salt, and pepper to the pot.
6. Bring the mixture to a boil, then reduce heat and simmer for 1 hour or until the beans are tender.
Cooking Time: 1 hour 15 minutes
Southern-Style Butter Beans with Ham Hock
This classic Southern recipe is a staple of comfort food, featuring tender butter beans infused with the rich flavor of a ham hock. It’s an easy and satisfying side dish perfect for family gatherings or special occasions.
Ingredients:
– 1 pound dried butter beans, soaked overnight and drained
– 1 pound smoked ham hock, rinsed and patted dry
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground black pepper
– Salt to taste (optional)
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven or pot, heat the oil over medium-high heat. Add the ham hock and cook until browned on all sides, about 5 minutes.
3. Remove the ham hock from the pot and set aside. Add the chopped onion and minced garlic; sauté until the onion is translucent, about 3-4 minutes.
4. Add the soaked butter beans to the pot, along with the browned ham hock and black pepper. Pour in enough water to cover the ingredients by about an inch.
5. Cover the pot and transfer it to the preheated oven. Cook for 6-8 hours or overnight.
Cooking Time: 6-8 hours
Tuscan Cannellini Bean and Kale Soup
This hearty soup is a classic representation of Tuscan cuisine, blending the simplicity of cannellini beans with the earthy sweetness of kale. A comforting and flavorful dish perfect for any occasion.
Ingredients:
– 1 can cannellini beans (15 oz), drained and rinsed
– 2 cups chicken broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 bunch curly kale, stems removed and leaves chopped
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Grated Parmesan cheese (optional)
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the chicken broth, cannellini beans, kale, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes or until kale is tender.
3. Season with salt and pepper to taste.
4. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Persian Ghormeh Sabzi with Kidney Beans
Ghormeh Sabzi is a traditional Persian stew that combines the earthy flavors of parsley, cilantro, and dried lime with tender beef and kidney beans. This hearty dish is perfect for a chilly evening or as a comforting meal anytime.
Ingredients:
– 1 pound beef cubes (chuck or round)
– 2 cups kidney beans, cooked
– 4 tablespoons vegetable oil
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 cups mixed parsley and cilantro leaves
– 2 dried limes, crushed
– 1 teaspoon ground cumin
– Salt and black pepper, to taste
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Add beef, kidney beans, parsley mixture, crushed limes, cumin, salt, and pepper. Stir well to combine.
5. Bring the mixture to a boil, then reduce heat and simmer for 1 hour, or until the meat is tender.
6. Serve hot over steamed rice.
Cooking Time: 1 hour
Vegetarian Refried Beans with Chipotle
Add a kick to your beans with this flavorful vegetarian refried bean recipe infused with the smoky heat of chipotle peppers. Perfect for topping tacos, burritos, or using as a dip.
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes, drained
– 1 chipotle pepper in adobo sauce, finely chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. In a large pot, combine pinto beans, onion, garlic, and red bell pepper. Cover with water and bring to a boil. Reduce heat and simmer for 1 hour.
2. Drain excess liquid and add diced tomatoes, chipotle pepper, cumin, salt, and pepper. Stir well.
3. Pour in vegetable broth and stir to combine.
4. Simmer for an additional 30 minutes or until beans are tender.
5. Mash with a fork or blend to desired consistency.
Cooking Time: 1 hour 30 minutes
Summary
Discover 20 delicious dried bean recipes to add some heartiness to your meals. From spicy black bean soup to classic baked beans, and from Moroccan chickpea stew to Indian red kidney bean curry, this collection has something for everyone. Whether you’re in the mood for a comforting slow-cooked dish or a quick and easy snack, these recipes are sure to please even the pickiest of eaters.
