7 Creative Beans Recipes to Try 2024: Easy & Tasty!

Beans are packed with essential nutrients that make them a great addition to any diet. They are high in protein, making them a great meat alternative, especially for vegetarians and vegans. 

Beans are also rich in fiber, which supports digestive health, helps regulate blood sugar levels, and can aid in weight management by keeping you feeling full longer. So, if you’re ready to boost your diet by adding more beans to it, you’re in the right place!

I worked with our nutritionist to find a collection of easy recipes that take full advantage of beans’ taste, texture, and nutritional profile. Some of them are suited for vegetarians and vegans, but if you want more, check out our list of best vegetarian meal delivery services.

1. Baked Beans

Ingredients

• ½ lb apple or cherrywood smoked bacon (finely chopped)

• 1 yellow onion (finely chopped)

• 1 red bell pepper (finely chopped)

• 3 15 oz cans of navy beans (drained and rinsed)

• 1 cup ketchup

• 1/2 cup molasses

• 1/4 cup Dijon mustard

• 1/4 cup light brown sugar

• 1/2 cup water

• 2 tbsp apple cider vinegar

• 1 tsp Worcestershire sauce

• 1/2 tsp freshly ground black pepper

• 1/2 tsp smoked paprika

• 2 tsp salt

Method

1. Preheat the oven to 350°F (177°C). 

2. Meanwhile, put the bacon in a large Dutch oven or oven-safe pot. Cook on medium heat, stirring often, until browned and the fat is mostly melted (about 10 minutes). 

3. Mix in the onion, bell pepper, black pepper, paprika, and 1 teaspoon of salt. Continue cooking, stirring frequently, until the vegetables soften slightly and smell fragrant (about 5 minutes).

4. Stir in the ketchup, molasses, mustard, brown sugar, water, vinegar, Worcestershire sauce, and the other teaspoon of salt. Let it simmer gently, then take it off the heat. Add the beans and stir well.  

5. Move the pot to the oven and bake uncovered for about 45 minutes, until the top is bubbly, browned, and slightly thickened. 

6. Before serving, let it rest for 10 minutes (out of the oven) and stir everything well. Enjoy!

Overview

Baked beans are a staple of classic American cuisine and work well as an entree or a side dish. They also pair well with pickles, sauerkraut, or coleslaw. So, one big pot of baked beans can keep you going for several days. 

Plus, it’s truly one pot since that’s all you need to cook this dish. Also, most of the cooking is done in the oven, so it’s incredibly easy to make. Overall, I think this is a great dish for meal planning, especially during the cold winter months.

If you’re not sure what type of beans to use, I recommend navy beans (the traditional choice). If you want to try another type of beans, feel free to experiment with your favorite small or medium-sized canned beans. There won’t be that much of a difference.  

2. Garlic Parmesan White Beans

Ingredients

• 3 to 4 garlic cloves (minced)

• 2 15 oz cans of cannellini beans (drained)

• 1 cup cherry tomatoes (halved)

• 1 teaspoon Aleppo pepper

• ½ teaspoon cumin

• 1 cup fresh parsley (chopped)

• ⅓ cup Parmesan cheese (shaved)

• ¼ cup Pecorino Romano (grated)

• 2 tbsp extra virgin olive oil

• Juice of half a lemon

• Salt and black pepper to taste

Method

1. Heat olive oil in a large pan over medium heat and sauté the minced garlic cloves until golden (careful not to burn them!).

2. Add the drained cannellini beans and ½ cup of water. Season with salt, black pepper, Aleppo pepper, and cumin.  

3. Stir in the halved cherry tomatoes and cook for about 10 minutes, until the beans are heated and the tomatoes soften. 

4. Mix in chopped fresh parsley, shaved parmesan, grated Pecorino Romano, and lemon juice.

5. Drizzle generously with extra virgin olive oil, then serve the dish immediately.  

Overview

This is an easy-to-make dish with simple ingredients inspired by the vibrant Mediterranean lifestyle. It combines creamy white beans with garlic, warm spices, and a blend of grated Italian cheeses into a one-pan, 15-minute recipe. A fresh squeeze of lemon adds the perfect zesty finish, balancing the flavors beautifully. 

The Garlic Parmesan White Beans recipe makes a satisfying meatless main alongside crusty bread, but it can also be a versatile side dish next to a steak or a barbeque. 

Leftovers? No problem! These beans stay fresh in an airtight container in the fridge for up to 4 days. When you're ready to enjoy them again, gently reheat them on the stovetop. Add a splash of water while reheating if the beans look a bit dry.

3. Vegan Italian Butter Bean Stew With Croutons

Ingredients

• 1 can (13.4 oz) of butter beans (rinsed and drained)

• 4 oz cremini mushrooms (trimmed and thickly sliced)

• 1 yellow onion (diced)

• 1 carrot (diced)

• 4 oz curly kale (destemmed and roughly chopped)

• 200 g ciabatta bread (cut into ½-inch cubes)

• 3 garlic cloves (minced)

• 2 tbsp tomato powder

• 1 tsp Italian seasoning

• 4 tsp vegetable broth concentrate

• 1 lemon (half cut into wedges and half juiced)

• 2 tbsp vegan parmesan

• 5 tsp olive oil

• Salt and pepper to taste

Method

• Place a large pot over medium-high heat with 1 tbsp olive oil. Add mushrooms, onion, and carrot, stirring often, until softened and starting to brown (5 to 7 minutes). 

• Add garlic, tomato powder, and 3 tbsp water and cook for about 1 minute until fragrant. Season with salt and pepper.  

• Add beans, broth concentrate, ½ tsp Italian seasoning, and 3 cups of water to the pot. Bring to a boil, then cover, reduce heat to low, and let simmer for 15 to 20 minutes, stirring occasionally. 

• Stir in the kale, raise heat to medium, and cook until wilted (5 to 7 minutes). Mix in the lemon juice and adjust the seasoning with salt and pepper. 

• While the stew simmers, heat a medium skillet over medium heat with 2 tsp olive oil. Add the ciabatta cubes and cook, stirring frequently, until golden and crispy (5 to 7 minutes). Toss with ½ tsp Italian seasoning.

• Using a ladle, pour the stew into bowls, top with croutons, and sprinkle with parmesan. Serve with lemon wedges. Bon Appetit!

Overview

When I made this recipe, I was looking for a warm, comforting dish, and wow, did it deliver! Inspired by the classic Tuscan Ribollita, this recipe is a vibrant celebration of simple, wholesome ingredients that come together in the most delicious way. 

The addition of hearty leafy greens makes this stew feel fresh and nourishing, while chunks of crusty bread melt into the broth, creating a luxurious, velvety texture that feels like a warm hug in a bowl. 

The squeeze of fresh lemon brightens the flavors beautifully, making each bite feel balanced and lively. Whether you’re after a cozy weeknight meal or a dish that can impress guests with minimal effort, this high-protein bowl of Italian-inspired comfort is a recipe you’ll want to repeat.

4. Vegetarian Pinto Beans

Ingredients

• 2 15 oz cans of pinto beans

• 1 shallot (minced)

• 1 jalapeno (minced)

• 2 cloves garlic (pressed or minced)

• 1 tbsp extra virgin olive oil

• ¼ teaspoon smoked paprika

• ¼ teaspoon cumin

• salt and pepper to taste

• hot sauce to taste

• a splash of vegetable broth

Method

1. Blend one can of pinto beans with its liquid in a high-speed blender until smooth. Set aside. 

2. Drain and rinse the second can of pinto beans and set it aside.  

3. Heat olive oil in a small pan over medium heat. Sauté the chopped shallots and jalapeño for 5 to 7 minutes until tender. Add the garlic and cook for 1 minute until fragrant.  

4. Stir in the pureed beans, rinsed beans, smoked paprika, cumin, pepper, and hot sauce (optional). Add broth as needed to thin the mixture. 

5. Cook while stirring for 4 to 5 minutes until heated through. Season with salt to taste.

6. Let it cool for about 10 minutes and serve. Enjoy!

Overview

I must admit, I’ve made this recipe more times than I can count, and I’m not planning to stop anytime soon! It’s so simple, satisfying, and versatile that it has quickly become one of my weeknight heroes.

These creamy, dreamy pinto beans can be served as a side dish, topping, or entree. Thick, velvety, and packed with flavor, they’re naturally gluten-free, low-fat, and vegan, making them a go-to for just about everyone at the table. 

What I love most is their versatility. Need a quick side for tacos or fajitas? Done. Craving enchiladas, burrito bowls, or even just a simple plate of beans and rice? These have you covered. Hot, they’re soft and luscious; cooled, they turn delightfully spreadable, which makes them perfect for scooping with tortilla chips. 

5. Warm Winter Bean Salad With Chicken

Ingredients

• 2 skin-on chicken breasts (around 170 g/6 oz each)

• 300 g (11 oz) butter beans (rinsed and drained)

• 100 g (3.5 oz) kale (remove the stalks and torn the leaves)

• 1 head of radicchio (roughly chopped)

• 2 garlic cloves (sliced)

• small handful of dill (finely chopped)

• 2 tbsp olive oil

• 100 ml (3.4 fl) chicken stock

• 1 lemon (juiced)

• 15 g (2 tbsp) parmesan (finely grated)

• Salt and pepper to taste

Method

1. Rub 1 tablespoon of olive oil over the chicken and season it well with salt and pepper. 

2. Heat a non-stick frying pan over medium heat and place the chicken skin-side down in it. Cook for 8 to 10 minutes until golden. Flip and cook for another 8 to 10 minutes until fully cooked. Let the chicken rest on a plate for 5 minutes, then slice it.  

3. Place the pan back on medium heat and add garlic, stock, and butter beans. Simmer gently for a few minutes until the stock is almost fully reduced. Remove from heat and season to taste.  

4. In a bowl, mix lemon juice with kale and massage it for 2 to 3 minutes until softened. Add dill, radicchio, parmesan, and the remaining olive oil. Season well, then arrange on a serving platter.

5. Top the salad with the garlicky beans and sliced chicken before serving. Bon Appetit!

Overview

This winter salad will quickly become your go-to for chilly nights when you want something hearty, healthy, and ready in no time. It’s a great entree dish, packed with protein and fiber and accompanied by fresh ingredients like kale and radicchio. 

Still, the real stars here are the butter beans. They are so creamy and tender they practically melt in your mouth, adding a luxurious texture that feels like high-end cuisine. Honestly, the chicken is a nice bonus, but I’ve found that this dish holds its own beautifully without it.

Whether you’re looking to impress at the dinner table or just need a quick, wholesome meal after a long day, this salad is a recipe worth keeping in your back pocket. It’s proof that simple ingredients can come together to create something truly special.

6. Vegetarian Chili

Ingredients

• 1 15 oz can of black beans (drained and rinsed)

• 1 15 oz can of kidney beans (drained and rinsed)

• 1 15 oz can of pinto beans (drained and rinsed)

• 1 28 oz can of fire-roasted tomatoes

• 1 medium yellow onion (chopped)

• 1 red bell pepper (chopped)

• 2 carrots (finely chopped)

• 1 jalapeño (finely chopped)

• 3 cloves garlic (finely chopped)

• 1 tbsp tomato paste

• 3 cups low-sodium vegetable broth

• 1 tbsp extra-virgin olive oil

• 2 tbsp chili powder

• 1 tbsp ground cumin

• 2 tsp dried oregano

• Salt and freshly ground black pepper to taste

Method

1. Place a large pot over medium heat, and add the olive oil. When heated, add onion, bell pepper, and carrots, stirring occasionally, until they soften (about 7 to 9 minutes). Stir in the garlic and jalapeño, cooking for another 1 minute until fragrant.

2. Add the tomato paste and mix to coat the vegetables.

3. Add black beans, kidney beans, pinto beans, tomatoes, broth, chili powder, cumin, and oregano. Season with salt and pepper.

4. Bring to a boil and lower the heat to medium-low. Let it simmer, stirring occasionally, for about 30 minutes until slightly thickened and flavorful.

5. Serve the chili in bowls and garnish with cheese, sour cream, and cilantro.

Overview

If you need a cold-weather comfort dish, you must try this Vegetarian Chili! It’s everything you want in a chili (rich, hearty, and brimming with bold flavors) minus the meat. And before meat-eaters start complaining, know that there are 3 types of beans in here, giving the chili a satisfying, "meaty" texture. 

What really sets this chili apart is the spice blend. Warm, smoky spices combined with just the right kick from fresh jalapeño make every bite cozy and exciting. Top it off with shredded cheddar, a dollop of sour cream, and a sprinkle of fresh cilantro, and it’s pure perfection in a bowl. 

Pair it with a slice of homemade cornbread, and you’ve got the ultimate winter dinner that warms you from the inside out. 

7. 3 Bean Salad

Ingredients

• 1 15 oz can of cannellini beans (drained and rinsed)

• 1 15 oz can of kidney beans (drained and rinsed)

• 1 14.5 oz can cut green beans (drained and rinsed)

• 1 small red onion (finely chopped)

• 1 cup fresh parsley leaves (finely chopped)

• ⅓ cup red wine vinegar

• 2 tsp granulated sugar

• Salt and freshly ground black pepper to taste

• ⅓ cup extra-virgin olive oil

Method

1. In a large bowl, whisk together vinegar, sugar, 1 teaspoon salt, and a pinch of pepper until the sugar dissolves (about 30 seconds). Slowly whisk in the oil until combined, then stir in the onion and let it sit for about 5 minutes. 

2. Add the cannellini, kidney, and green beans, along with the parsley, and gently toss to coat everything evenly.  

3. Serve right away or cover and refrigerate to marinate for at least 1 hour or up to overnight. Stir gently before serving. Enjoy!

Overview

There’s a reason the 3 Bean Salad has earned its place as a classic American picnic staple – it’s simple, delicious, and goes with just about everything. This salad comes together in a flash since it only uses canned pantry staples.

This version stays true to the traditional flavors you know and love, but I prefer a fresh vinaigrette, which makes the entire dish lighter on sugar. This makes the tangy-sweet dressing feel fresher and lets the beans really shine.

While you can absolutely dig in as soon as it’s made, I’d recommend letting it marinate for a bit. The extra time lets the flavors meld into something truly irresistible. Whether you’re packing it for an outdoor feast or serving it up on a busy weeknight, this salad is the ultimate balance of ease, flavor, and nostalgia.

FAQ

What are the best types of beans for soups and stews?

As you can see from the recipes I listed in my selection, cannellini, kidney, black, butter, and pinto beans are some of the most popular choices. Their texture and flavor fit a wide range of soups and stews recipes.   

Can I use canned beans instead of dried beans?

Yes, canned beans are convenient and require no soaking, which is why most recipes use them. Just rinse and drain them before use. Also, make sure to check the sodium content and adjust the recipe if you’re cooking something that recommends dried beans.

What spices pair well with beans?

Spices enhance the natural earthiness of beans and create a depth of flavor. While you can run your own experiments, the safest spices to use are cumin, paprika, garlic, chili powder, oregano, and thyme.   

Are beans a good source of protein?

Yes, beans are an excellent source of protein, especially for those following vegetarian or vegan diets. Beans are packed with plant-based protein, making them a great alternative to animal products. Depending on the variety, beans can provide 7 to 15 grams of protein per cooked cup. 

How can I avoid beans causing digestive issues?

Soak dried beans properly and rinse canned beans –  this helps reduce gas-causing compounds. Also, gradually increase your bean intake to allow your digestive system to adjust. Cooking beans thoroughly and incorporating them with high-fiber foods can also help ease digestion.