30 Delicious Recipes to Make with Canned Beans

Canned beans are a pantry superstar, offering convenience and nutrition in a snap! Whether you’re whipping up a quick lunch or a hearty dinner, this collection of 30 tasty recipes showcases the versatility of beans. From salads to stews, each dish is designed to please your taste buds while keeping prep simple and fuss-free.

Bean and Rice Burrito Bowls

Bean and rice burrito bowls are a simple yet satisfying meal that packs a punch of flavor. Combining healthy canned beans with fluffy rice and fresh toppings, this dish is not only filling but also quick to prepare, making it perfect for busy weeknights.

The layers of goodness create a delightful mix of textures, from creamy avocado to crunchy vegetables. Feel free to customize it with your favorite toppings, whether you enjoy a sprinkle of cheese or a splash of hot sauce for that extra kick!

Ingredients

1 cup cooked brown rice
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 ripe avocado, sliced
1 cup cherry tomatoes, diced
1/4 cup red onion, finely chopped
Fresh cilantro, for garnish
1 lime, cut into wedges
Salt and pepper, to taste

Instructions

Prepare the Rice: Cook brown rice according to package instructions. Fluff with a fork and set aside.
Mix the Beans: In a mixing bowl, combine the black beans and kidney beans. Season with salt and pepper to taste.
Assemble the Bowls: In serving bowls, start with a base of brown rice, then add a generous portion of the mixed beans.
Add the Toppings: Top with sliced avocado, diced cherry tomatoes, and chopped red onion. Garnish with fresh cilantro.
Serve: Squeeze lime juice over the bowls before serving for an added burst of flavor.

Chickpea Salad with Lemon Dressing

This Chickpea Salad with Lemon Dressing is a delicious and refreshing dish that’s perfect for any occasion. The combination of chickpeas, fresh vegetables, and a zesty lemon dressing creates a wonderful burst of flavors that’s both light and satisfying. It’s an easy recipe to whip up, making it great for quick lunches or family dinners.

The salad is not only tasty but also packed with protein and fiber from the chickpeas, ensuring you feel full and energized. Tossed with cherry tomatoes, cucumbers, and herbs, it’s as colorful as it is nutritious. Plus, it can be made in just a few minutes!

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
2 tablespoons olive oil
Juice of 1 lemon
Salt and pepper to taste

Instructions

In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, parsley, and mint.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

Savory Bean and Cheese Quesadillas

Savory Bean and Cheese Quesadillas are a delightful and simple dish perfect for any meal. Packed with flavors from black beans, cheese, and colorful veggies, they are a tasty way to enjoy canned beans. These quesadillas are crispy on the outside and gooey on the inside, making them a hit with both kids and adults.

The best part is that they come together quickly, making them an ideal option for a busy weeknight dinner or a fun snack. Serve them with salsa or guacamole for extra flavor, and you have a satisfying meal that everyone will love!

Ingredients

1 can black beans, drained and rinsed
1 cup corn, canned or frozen
1 red bell pepper, diced
1 cup shredded cheese (cheddar or mozzarella)
4 large flour tortillas
1 tablespoon olive oil
1 teaspoon cumin
Salt and pepper to taste

Instructions

In a bowl, combine black beans, corn, diced bell pepper, shredded cheese, cumin, salt, and pepper. Mix well.
Heat a skillet over medium heat and add a little olive oil.
Place one tortilla in the skillet, then add a generous amount of the bean mixture on one half of the tortilla. Fold the tortilla over to form a half-moon shape.
Cook for about 3-4 minutes on each side until golden brown and the cheese is melted. Repeat with remaining tortillas and filling.
Slice into wedges and serve hot with your favorite dipping sauces.

Mediterranean Bean Dip

This Mediterranean Bean Dip is a quick and tasty addition to any snack platter. With its creamy texture and zesty flavor, it’s perfect for dipping your favorite veggies or pita chips. It’s simple to whip up and makes for a great appetizer or party snack.

The combination of beans, herbs, and spices gives this dip a fresh taste that everyone will love. Plus, it’s packed with protein and fiber, making it a healthier option for snacking. You can easily adjust the flavors to your liking, whether you prefer it spicy or mild!

Ingredients

1 can (15 oz) white beans, drained and rinsed
1/4 cup tahini
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1/2 teaspoon ground cumin
Salt and pepper to taste
Pine nuts, for garnish
Fresh basil leaves, for garnish

Instructions

Blend the Dip: In a food processor, combine the white beans, tahini, olive oil, lemon juice, garlic, cumin, salt, and pepper. Blend until smooth and creamy.
Taste and Adjust: Taste the dip and adjust seasoning if needed, adding more lemon juice or salt to enhance the flavor.
Garnish: Transfer the dip to a serving bowl, drizzle with olive oil, and sprinkle pine nuts and fresh basil on top.
Serve: Enjoy with pita chips, fresh vegetables, or as a spread on sandwiches.

Three-Bean Chili

Three-Bean Chili is a hearty and satisfying dish that brings together a delightful mix of flavors and textures. With a combination of three different types of beans, this chili is not only nutritious but also incredibly filling. The warm spices and rich tomato base create a comforting meal that’s perfect for any day of the week.

This recipe is simple and can be prepared in under an hour, making it a great option for busy weeknights. Whether you enjoy it on its own or paired with some crusty bread, this chili will surely warm you up and put a smile on your face.

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, diced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (28 oz) diced tomatoes
2 tablespoons chili powder
1 teaspoon cumin
Salt and pepper to taste
1 cup vegetable broth
1 cup corn (frozen or canned)
Chopped green onions and sour cream for garnish

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until the onion is translucent, about 5 minutes.
Add the drained beans, diced tomatoes, chili powder, cumin, salt, pepper, and vegetable broth. Stir well to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, stirring occasionally.
Stir in the corn and simmer for another 5 minutes to heat through.
Serve hot, garnished with chopped green onions and a dollop of sour cream if desired.

Cannellini Bean Pasta

Cannellini Bean Pasta is a delightful dish that combines the creamy texture of cannellini beans with al dente pasta. This meal is not only comforting but also packed with protein, making it a nutritious choice for any time of the day. The beans add a subtle, earthy flavor that pairs beautifully with fresh herbs and spices.

What sets this recipe apart is its simplicity. With just a few ingredients, you can whip up a satisfying meal in under 30 minutes. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this pasta is sure to please everyone.

Ingredients

8 oz spaghetti or your favorite pasta
1 can (15 oz) cannellini beans, drained and rinsed
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 cup cherry tomatoes, halved
1/4 cup fresh basil, chopped
Salt and pepper to taste
Grated Parmesan cheese for serving

Instructions

Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
Sauté Garlic: In the same pot, heat olive oil over medium heat. Add minced garlic and red pepper flakes, cooking until fragrant (about 1 minute).
Add Beans and Tomatoes: Stir in the cannellini beans and cherry tomatoes, cooking until the tomatoes soften (about 3-4 minutes).
Combine: Add the drained pasta back to the pot, along with reserved pasta water. Toss everything together, ensuring the pasta is well coated. Add basil, salt, and pepper to taste.
Serve: Plate the pasta and sprinkle with grated Parmesan cheese before serving.

Vegetarian Bean and Corn Salad

This Vegetarian Bean and Corn Salad is a colorful and refreshing dish that’s perfect for any gathering. Combining different types of beans with sweet corn and crunchy vegetables, it offers a delightful mix of textures and flavors. The salad is not only tasty but also packed with protein and fiber, making it a healthy choice for lunch or dinner.

What’s great about this recipe is its simplicity; it requires minimal preparation and can be made in just a few minutes. Toss it together and let the flavors meld for a bit, and you have a vibrant salad that everyone will love!

Ingredients

1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can corn, drained
1 cup diced bell peppers (any color)
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
2 tablespoons olive oil
1 tablespoon lime juice
Salt and pepper to taste

Instructions

In a large bowl, combine the black beans, kidney beans, corn, bell peppers, cherry tomatoes, red onion, and cilantro.
In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
Pour the dressing over the salad and toss until everything is well coated.
Let the salad sit for about 15 minutes to allow the flavors to blend.
Serve chilled or at room temperature, and enjoy!

Spicy Black Bean Tacos

Spicy black bean tacos are a quick and tasty meal that brings great flavors together. The creamy black beans, mixed with fresh tomatoes and herbs, create a delightful taste that’s hard to resist. Plus, this recipe is simple enough for busy weeknights, making it an excellent choice for anyone looking for a satisfying dish.

These tacos are not only flavorful but also healthy. Canned black beans make the prep easy, and you can customize the toppings to your liking. Whether you add avocado, cheese, or a squeeze of lime, each bite will be delicious!

Ingredients

1 can (15 oz) black beans, drained and rinsed
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
8 small corn tortillas
1 cup diced tomatoes
1/4 cup chopped cilantro
1 lime, cut into wedges

Instructions

Heat olive oil in a skillet over medium heat. Add the drained black beans, chili powder, cumin, salt, and pepper. Stir and cook for about 5 minutes until heated through.
While the beans are warming, heat the corn tortillas in a separate pan or microwave until soft.
Assemble the tacos by placing a generous spoonful of the spicy black bean mixture on each tortilla.
Top with diced tomatoes and chopped cilantro. Serve with lime wedges on the side for squeezing over the tacos.

White Bean and Kale Soup

This White Bean and Kale Soup is a cozy and nutritious dish that’s perfect for any time of the year. It’s packed with flavors, thanks to the combination of tender white beans, fresh kale, and aromatic herbs. The soup is rich and hearty, making it a satisfying meal that warms you from the inside out.

Making this soup is a breeze! With just a few easy steps, you can whip up a comforting bowl that’s both delicious and healthy. It’s great for meal prep and pairs wonderfully with crusty bread for dipping.

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
4 cups vegetable broth
2 cans (15 oz each) white beans, drained and rinsed
3 cups kale, chopped
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.
Pour in vegetable broth and add the white beans, thyme, smoked paprika, salt, and pepper. Bring to a boil.
Reduce heat and let it simmer for about 10 minutes.
Add chopped kale and cook for an additional 5 minutes until kale is tender.
Garnish with fresh parsley before serving. Enjoy with your favorite bread!

Southwestern Bean Stuffed Peppers

Southwestern Bean Stuffed Peppers are a delicious and colorful dish that packs a punch of flavor. These vibrant bell peppers are filled with a hearty mix of beans, corn, and spices, making them both satisfying and nutritious. This recipe is simple to prepare and perfect for a weeknight dinner or a fun gathering with friends.

The combination of spices and fresh ingredients gives these stuffed peppers a delightful southwestern flair. Whether you’re looking to spice up your meal routine or find a quick, healthy option, this recipe is a winner!

Ingredients

4 large bell peppers (any color)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 cup corn (frozen or canned)
1 cup diced tomatoes (canned or fresh)
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup shredded cheese (cheddar or Mexican blend)
Fresh cilantro for garnish (optional)

Instructions

Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
In a large bowl, mix the black beans, kidney beans, corn, diced tomatoes, cumin, chili powder, garlic powder, salt, and pepper.
Stuff each pepper with the bean mixture, pressing down gently to pack it in. Top each pepper with shredded cheese.
Cover the dish with foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Garnish with fresh cilantro before serving. Enjoy your flavorful Southwestern Bean Stuffed Peppers!

Classic Bean Dip with Tortilla Chips

This classic bean dip is a delightful blend of creamy textures and savory flavors that pairs perfectly with crunchy tortilla chips. It’s simple to whip up, making it an ideal snack for game days or casual gatherings. The rich taste of beans combined with spices creates a dip that’s both satisfying and easy on the palate.

With just a few ingredients and a quick mix, you can enjoy a delicious homemade dip in no time. Serve it at your next party, and watch it disappear!

Ingredients

1 can (15 oz) refried beans
1 cup sour cream
1 cup shredded cheese (cheddar or Mexican blend)
1 packet taco seasoning
1/2 cup salsa
Chopped cilantro for garnish
Tortilla chips for serving

Instructions

In a mixing bowl, combine the refried beans, sour cream, taco seasoning, and salsa. Stir until well mixed.
Spread the mixture into a serving dish and top with shredded cheese.
Cover the dip with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.
Before serving, garnish with chopped cilantro.
Serve with tortilla chips for dipping.

Lentil and Bean Shepherd’s Pie

Lentil and Bean Shepherd’s Pie is a comforting dish that brings together hearty lentils and beans, topped with creamy mashed potatoes. This recipe offers a delightful mix of flavors and textures, making it both satisfying and nutritious. It’s perfect for a cozy dinner and easy enough to whip up on a weeknight!

The savory filling of lentils and beans simmers with spices, creating a rich base that pairs beautifully with the fluffy mashed potatoes. This dish is not only simple to prepare, but it also showcases the versatility of canned beans, making it a great go-to for quick meals.

Ingredients

1 cup lentils, rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 cup chopped onions
2 cloves garlic, minced
1 cup diced carrots
1 cup vegetable broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1/2 teaspoon paprika
4 cups mashed potatoes (prepared)
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

Prepare the Filling: In a large pot, sauté onions and garlic over medium heat until soft. Add diced carrots and cook for another 5 minutes.
Mix in the Lentils and Beans: Stir in the lentils, kidney beans, vegetable broth, tomato paste, thyme, paprika, salt, and pepper. Bring to a simmer and cook for about 25 minutes, or until lentils are tender.
Assemble the Pie: Preheat the oven to 400°F (200°C). Pour the lentil and bean mixture into a baking dish. Spread the mashed potatoes evenly on top.
Bake: Bake in the preheated oven for about 20-25 minutes, or until the top is golden brown.
Serve: Garnish with fresh parsley if desired, and enjoy your hearty shepherd’s pie!

Bean and Avocado Toast

Bean and avocado toast is a delightful and simple dish that combines creamy avocado with protein-packed beans. This recipe is perfect for breakfast, lunch, or a quick snack, offering a satisfying taste that’s both healthy and filling.

The blend of fresh flavors creates a deliciously unique experience. The creaminess of the avocado pairs wonderfully with the beans, while any added toppings can enhance the texture and taste. It’s quick to prepare, making it a go-to option for busy days.

Ingredients

1 ripe avocado
1 cup canned beans (such as black beans or pinto beans), rinsed and drained
2 slices of whole-grain bread
1 tablespoon olive oil
Salt and pepper to taste
Red pepper flakes (optional)
Sliced radishes for topping
Fresh cilantro or parsley for garnish

Instructions

Toast the Bread: Start by toasting the slices of bread until golden brown and crispy.
Prepare the Avocado: In a bowl, mash the avocado with a bit of salt and pepper. Adjust seasoning according to your taste.
Layer the Ingredients: Spread a generous layer of the mashed avocado onto each slice of toast. Add the rinsed beans on top of the avocado.
Add Toppings: Sprinkle red pepper flakes for a kick and top with sliced radishes and fresh herbs.
Drizzle Olive Oil: Finish with a light drizzle of olive oil for added richness.

Bean and Vegetable Stir-Fry

This Bean and Vegetable Stir-Fry is a delightful combination of flavors and textures. It’s packed with protein and nutrients, making it a great meal for any time of the day. The bold colors of the vegetables mixed with the beans create a visually appealing dish that’s as tasty as it is healthy.

What makes this stir-fry a go-to recipe is its simplicity. It comes together in 30 minutes or less, making it perfect for busy weeknights. You can easily customize it with whatever vegetables you have on hand, and it pairs wonderfully with rice or quinoa.

Ingredients

1 can of black beans, drained and rinsed
1 can of kidney beans, drained and rinsed
1 cup bell peppers, chopped (any color)
1 cup cherry tomatoes, halved
1 cup corn (fresh or frozen)
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon soy sauce
1 teaspoon cumin
Salt and pepper to taste
Cilantro for garnish

Instructions

Heat olive oil in a large skillet over medium heat. Add garlic and sauté for about 1 minute until fragrant.
Add the chopped bell peppers and cook for about 3-5 minutes until softened.
Stir in the black beans, kidney beans, corn, soy sauce, cumin, salt, and pepper. Cook for an additional 5-7 minutes, stirring occasionally.
Once everything is heated through, remove from heat and garnish with fresh cilantro.
Serve over cooked rice or quinoa for a complete meal.

Pinto Bean Enchiladas

Pinto bean enchiladas are a comforting and flavorful dish that brings a taste of Mexico to your kitchen. These enchiladas are packed with hearty pinto beans, making them a great source of protein and fiber. The soft tortillas wrapped around the savory bean filling are topped with rich enchilada sauce and melted cheese, creating a delicious layer of flavor that everyone will love.

This recipe is simple to make, perfect for a weeknight dinner or a cozy gathering with friends. With just a few ingredients and easy steps, you can whip up a satisfying meal that’s sure to please. Let’s dive into the recipe!

Ingredients

1 can (15 oz) pinto beans, drained and rinsed
1 cup shredded cheese (cheddar or Monterey Jack)
1 cup enchilada sauce
8 corn or flour tortillas
1/2 cup chopped onions
1 teaspoon ground cumin
1 teaspoon garlic powder
1 tablespoon olive oil
Salt and pepper to taste
Chopped cilantro and lime wedges for serving

Instructions

Preheat your oven to 350°F (175°C).
In a skillet, heat olive oil over medium heat and sauté the onions until they are soft. Add the pinto beans, cumin, garlic powder, salt, and pepper. Cook for about 5 minutes until heated through.
Spread a thin layer of enchilada sauce on the bottom of a baking dish.
Take a tortilla, fill it with the bean mixture and a sprinkle of cheese, then roll it up. Place it seam-side down in the baking dish. Repeat with the remaining tortillas.
Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with the remaining cheese.
Bake for 20-25 minutes, or until the cheese is melted and bubbly. Serve hot, garnished with chopped cilantro and lime wedges.

Black Bean Soup with Cilantro

This black bean soup is a delicious and comforting dish that’s quick to whip up. The rich flavors from the spices and fresh cilantro create a warm and inviting bowl of goodness. It’s perfect for busy weeknights or a cozy weekend meal, and it’s simple enough that even novice cooks can make it with ease.

The combination of black beans, tomatoes, and spices gives this soup a fantastic depth of flavor. Top it with fresh cilantro and a squeeze of lime for a bright finish. It’s not only tasty but also packed with nutrients, making it a great choice for a healthy meal.

Ingredients

2 cans black beans, drained and rinsed
1 can diced tomatoes
1 onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
4 cups vegetable broth
Salt and pepper to taste
Fresh cilantro for garnish
Lime wedges for serving

Instructions

In a large pot, sauté the chopped onion and minced garlic over medium heat until the onion is translucent.
Add the cumin and chili powder, stirring for about a minute until fragrant.
Stir in the black beans and diced tomatoes, followed by the vegetable broth. Bring to a simmer.
Let the soup cook for about 20 minutes to allow the flavors to meld. Add salt and pepper to taste.
Using an immersion blender, blend the soup to your desired consistency or leave it chunky. Serve hot, garnished with fresh cilantro and lime wedges.

Creamy White Bean Hummus

This creamy white bean hummus is a delightful twist on the classic recipe, featuring smooth and velvety textures that are simply irresistible. With a hint of garlic and a splash of lemon juice, it brings a bright, fresh taste to the table. It’s easy to whip up, making it perfect for quick snacks or impressive appetizers.

Pair this hummus with fresh veggies, pita bread, or use it as a spread for sandwiches. It’s not only delicious but also packed with protein and fiber, making it a healthy choice for any occasion. Enjoy this simple yet flavorful dip at your next gathering!

Ingredients

1 can (15 oz) white beans, drained and rinsed
2 tablespoons tahini
2 tablespoons lemon juice
1 clove garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
Water as needed for consistency

Instructions

Combine Ingredients: In a food processor, blend together the white beans, tahini, lemon juice, and minced garlic.
Blend Until Smooth: With the processor running, slowly add the olive oil and water until you achieve a creamy consistency. You may need to adjust the amount of water to reach your desired texture.
Season: Taste and season with salt and pepper according to your preference.
Serve: Transfer to a serving bowl, drizzle with olive oil, and garnish with fresh herbs if desired. Serve with your choice of dippers!

Sautéed Green Beans with Chickpeas

Sautéed Green Beans with Chickpeas is a delicious, simple dish that packs a punch of flavor. The combination of crisp green beans and nutty chickpeas creates a satisfying texture that’s both healthy and filling. Tossed with a bit of garlic and seasoning, this dish is perfect as a side or a light meal.

This recipe is incredibly easy to whip up, making it ideal for busy weeknights. In just a few steps, you can have a vibrant and nutritious dish on your table that’s sure to impress.

Ingredients

2 cups fresh green beans, trimmed
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon smoked paprika
Salt and pepper to taste
1 tablespoon lemon juice

Instructions

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the green beans to the skillet and cook for 5-7 minutes, stirring occasionally, until they are tender-crisp.
Stir in the chickpeas and smoked paprika. Season with salt and pepper. Cook for another 3-4 minutes until everything is heated through.
Remove from heat and drizzle with lemon juice before serving. Enjoy your sautéed green beans with chickpeas warm!

Chickpea and Spinach Curry

This Chickpea and Spinach Curry is a delightful dish that brings warmth and comfort in each bite. With its rich, savory flavors and a hint of spice, it’s sure to satisfy everyone at the table. Plus, it’s simple to whip up, making it great for both busy weeknights and leisurely weekends.

The combination of tender chickpeas and fresh spinach creates a nutritious and filling meal. Served over rice or with naan, this curry is not just delightful; it’s also packed with protein and vitamins, making it a smart choice for any meal.

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
2 cups fresh spinach
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 can (14 oz) coconut milk
2 tablespoons curry powder
1 teaspoon cumin
1 tablespoon olive oil
Salt and pepper, to taste
Cooked rice or naan, for serving

Instructions

Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
Stir in minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add curry powder and cumin, stirring to combine. Cook for another minute to toast the spices.
Pour in the coconut milk and bring to a gentle simmer. Add the drained chickpeas and cook for about 10 minutes, allowing the flavors to meld.
Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
Serve the curry hot over cooked rice or with warm naan.

Baked Bean Casserole

Baked Bean Casserole is a comforting dish that combines the hearty goodness of canned beans with rich flavors, making it a crowd-pleaser. This recipe is simple enough for beginners but satisfying enough to impress family and friends. The sweetness of the beans mingles beautifully with smoky bacon and a hint of tangy sauce, creating a deliciously rich dish.

Perfect as a side for barbecues or as a warm main dish, this casserole is a great way to put canned beans to good use. It’s easy to customize with your favorite spices or additional ingredients like cheese or vegetables. Enjoy the warmth and satisfaction it brings!

Ingredients

3 cups canned beans (any mix you prefer)
1 cup cooked bacon, chopped
1/2 cup barbecue sauce
1/4 cup diced onion
1/4 cup ketchup
1 tablespoon brown sugar
1 teaspoon mustard
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the canned beans, chopped bacon, barbecue sauce, diced onion, ketchup, brown sugar, mustard, garlic powder, and black pepper. Stir well to combine.
Transfer the mixture into a greased baking dish and spread it evenly.
Bake in the preheated oven for about 30-35 minutes, until bubbly and the flavors meld together.
Remove from the oven and let it cool slightly before serving. Enjoy your homemade baked bean casserole!

Curried Lentil and Bean Stew

This Curried Lentil and Bean Stew is a tasty and comforting dish that warms you from the inside out. Packed with protein from lentils and canned beans, it’s not only filling but also incredibly easy to whip up on a busy weeknight.

The blend of spices adds a delightful warmth, while the vegetables bring a burst of color and nutrition. It’s a recipe that invites you to experiment with ingredients you have on hand, making it a flexible option for any pantry.

Ingredients

1 cup lentils, rinsed
2 cans of mixed beans, drained and rinsed
1 onion, chopped
2 garlic cloves, minced
1 tablespoon curry powder
1 teaspoon ground cumin
1 can diced tomatoes
4 cups vegetable broth
2 carrots, diced
1 bell pepper, chopped
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

In a large pot, sauté the onion and garlic over medium heat until softened.
Add the carrots and bell pepper, cooking for another 5 minutes.
Stir in the curry powder and cumin, letting the spices toast for a minute.
Add the lentils, beans, diced tomatoes, and vegetable broth. Bring to a boil.
Reduce heat and let simmer for about 25-30 minutes, or until lentils are tender.
Season with salt and pepper, and garnish with fresh cilantro before serving.

Bean and Quinoa Stuffed Tomatoes

Bean and quinoa stuffed tomatoes are a delightful and healthy dish that is bursting with flavor. This recipe combines juicy tomatoes with a hearty filling of quinoa and beans, making it both satisfying and nutritious. Perfect for a light lunch or a side dish at dinner, these stuffed tomatoes are simple to make and can be customized with your favorite herbs and spices.

The blend of quinoa and canned beans offers a rich source of protein and fiber, while the tomatoes provide a fresh and tangy base. It’s a great way to incorporate more vegetables into your diet without sacrificing taste. You can whip these up quickly, making them a fantastic option for busy weeknight meals!

Ingredients

4 large ripe tomatoes
1 cup cooked quinoa
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
1/2 cup shredded cheese (optional)
Fresh herbs (like cilantro or parsley) for garnish

Instructions

Preheat your oven to 375°F (190°C).
Cut the tops off the tomatoes and scoop out the insides, reserving the flesh for later. Place the hollowed tomatoes in a baking dish.
In a skillet, sauté the onion and garlic until soft. Add the reserved tomato flesh, cooked quinoa, black beans, pinto beans, cumin, chili powder, salt, and pepper. Stir well to combine.
Stuff each tomato with the quinoa and bean mixture, pressing down to pack it in. If using, sprinkle cheese on top.
Bake in the preheated oven for 25-30 minutes, or until the tomatoes are tender. Garnish with fresh herbs before serving.

Bean and Sweet Potato Hash

This Bean and Sweet Potato Hash is a hearty and vibrant dish that makes for a perfect meal at any time of day. The combination of soft sweet potatoes with protein-packed canned beans creates a filling yet healthy option. With a touch of spices, every bite bursts with flavor, making it a fantastic choice for those busy weeknights.

Preparing this dish is simple and quick, making it ideal for anyone looking to whip up something delicious with minimal fuss. Toss everything together in a pan, let it cook, and enjoy the warm, comforting flavors.

Ingredients

2 medium sweet potatoes, diced
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 10 minutes, stirring occasionally until they start to soften.
Add the black beans, kidney beans, cumin, smoked paprika, salt, and pepper. Stir well to combine all ingredients and cook for another 5-7 minutes until heated through.
Remove from heat and garnish with fresh cilantro before serving.

Refried Bean Nachos

Refried bean nachos are a fun and tasty twist on a classic snack. They combine crispy tortilla chips with creamy refried beans, melty cheese, and fresh toppings, creating a dish that’s both satisfying and easy to prepare. Perfect for game day or a casual night in, these nachos pack a punch of flavor while being simple enough for anyone to whip up.

The combination of textures—from crunchy chips to soft beans and gooey cheese—makes every bite enjoyable. Plus, you can customize them to your liking with toppings like jalapeños, sour cream, and cilantro. This recipe is a crowd-pleaser and can be ready in no time!

Ingredients

1 bag tortilla chips
2 cups refried beans (canned or homemade)
1 cup shredded cheddar cheese
1/2 cup sliced jalapeños
1/2 cup sour cream
1/4 cup chopped cilantro
1/2 cup diced tomatoes (optional)

Instructions

Preheat your oven to 350°F (175°C).
Spread the tortilla chips evenly on a baking sheet.
Spoon refried beans over the chips, trying to cover them as much as possible.
Sprinkle shredded cheese on top of the beans.
Top with jalapeño slices.
Bake in the oven for about 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with sour cream, chopped cilantro, and diced tomatoes if using.
Serve immediately and enjoy your delicious refried bean nachos!

Garlic Butter Beans with Herbs

Garlic Butter Beans with Herbs is a delightful and simple dish that highlights the versatility of canned beans. The buttery and garlicky flavor pairs perfectly with fresh herbs, making each bite a burst of taste. This recipe is not only easy to prepare but also quick, making it a great choice for a weeknight meal or a side dish for gatherings.

The creamy beans absorb the richness of the garlic butter, while the herbs add a refreshing twist. It’s a comforting dish that feels gourmet without the fuss. Serve it warm with crusty bread for a satisfying experience!

Ingredients

2 cans of white beans (like cannellini or navy beans), drained and rinsed
4 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh mint, chopped
Salt and pepper to taste
Crusty bread for serving

Instructions

Heat the butter in a large skillet over medium heat until melted.
Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Stir in the drained beans, thyme, parsley, and mint. Cook for about 5-7 minutes, stirring occasionally until the beans are heated through.
Season with salt and pepper to taste.
Serve warm with slices of crusty bread for dipping.

Mixed Bean Salad with Feta

This Mixed Bean Salad with Feta is a delightful dish that combines the earthy flavors of various beans with the tangy richness of feta cheese. It’s simple to prepare and makes a fantastic side or light main course, perfect for any occasion.

The salad features a colorful mix of beans, juicy cherry tomatoes, and fresh herbs, making it not only tasty but also visually appealing. The combination of textures and flavors creates a refreshing and satisfying meal that you can whip up in no time.

Ingredients

1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) cannellini beans, rinsed and drained
1 cup cherry tomatoes, halved
1/2 cup feta cheese, crumbled
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and pepper to taste

Instructions

In a large bowl, combine the black beans, cannellini beans, cherry tomatoes, feta cheese, red onion, and parsley.
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
Pour the dressing over the bean mixture and toss gently to coat all the ingredients.
Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.
Serve chilled or at room temperature, and enjoy!

Sweet and Spicy Baked Beans

Sweet and spicy baked beans are a delightful dish that pairs the richness of beans with a perfect balance of sweetness and heat. This recipe is simple and perfect for gatherings, potlucks, or a cozy family dinner. With just a few ingredients, you can create a hearty side that everyone will love.

The combination of brown sugar and spices gives the beans a warm, inviting flavor, while a hint of chili powder adds a kick. Whether you serve them alongside grilled meats or as a standalone dish, these baked beans are sure to impress.

Ingredients

2 cans (15 oz each) navy beans, drained and rinsed
1/2 cup ketchup
1/4 cup brown sugar
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Fresh parsley or cilantro for garnish (optional)

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the navy beans, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, chili powder, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
Transfer the mixture to a greased baking dish, spreading it evenly.
Bake for 30-35 minutes or until bubbly and heated through.
Remove from the oven and let cool slightly. Garnish with fresh parsley or cilantro before serving.

Chili-Lime Bean Bowl

This Chili-Lime Bean Bowl is a vibrant and zesty dish that perfectly balances refreshing flavors and wholesome ingredients. The combination of canned beans, fluffy couscous, and fresh veggies creates a hearty meal that’s both satisfying and nutritious.

Simple to prepare, this bowl is perfect for a quick lunch or a light dinner. The chili-lime dressing adds a kick that enhances the flavors of the beans and veggies, making every bite enjoyable.

Ingredients

1 cup couscous
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 cup cherry tomatoes, halved
1/2 cup corn (canned or frozen)
1 avocado, diced
1/4 cup fresh cilantro, chopped
1 lime, juiced
2 tablespoons olive oil
1 teaspoon chili powder
Salt and pepper to taste

Instructions

Cook the Couscous: In a medium pot, bring 1 cup of water to a boil. Add the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
Prepare the Dressing: In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
Combine Ingredients: In a large bowl, mix the cooked couscous, black beans, pinto beans, cherry tomatoes, corn, and diced avocado.
Add Dressing: Pour the lime dressing over the bean mixture and toss gently to combine.
Serve: Divide the mixture into bowls, garnish with fresh cilantro, and enjoy your flavorful Chili-Lime Bean Bowl!

Lentil and Bean Burger

Lentil and bean burgers are a delightful and hearty alternative to traditional meat burgers. These plant-based patties are packed with flavor, thanks to the combination of lentils, beans, spices, and fresh vegetables. They offer a satisfying taste and texture that can please both vegetarians and meat-lovers alike.

This recipe is straightforward and perfect for a quick weeknight dinner or meal prep. With just a few simple ingredients and minimal cooking time, you can whip up these scrumptious burgers, making them a go-to for anyone looking to incorporate more beans into their diet.

Ingredients

1 cup cooked lentils
1 can (15 oz) black beans, drained and rinsed
1/2 cup breadcrumbs
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
1 tablespoon olive oil
4 burger buns
Lettuce, tomato, and your favorite condiments for serving

Instructions

In a large bowl, mash the black beans with a fork until mostly smooth. Add cooked lentils, breadcrumbs, onion, garlic, cumin, smoked paprika, salt, and pepper. Mix until combined.
Form the mixture into 4 equal patties. If the mixture is too wet, add more breadcrumbs to help bind.
Heat olive oil in a skillet over medium heat. Cook the patties for about 5 minutes on each side, or until they are golden brown and heated through.
To serve, place the patties on burger buns and top with lettuce, tomato, and your choice of condiments.

Bean and Corn Queso

Bean and Corn Queso is a creamy, cheesy delight that’s perfect for snacking or serving at gatherings. This dish combines the richness of melted cheese with the hearty goodness of beans and sweet corn, creating a flavor explosion that everyone will love. It’s an easy recipe that can be whipped up in no time, making it a go-to for busy days or impromptu get-togethers.

This queso is not just tasty; it’s also versatile. You can enjoy it with tortilla chips, drizzle it over tacos, or even use it as a dip for fresh veggies. The combination of spices adds a nice kick, while the beans and corn provide texture and nutrition. Let’s dive into making this delicious treat!

Ingredients

1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 can black beans, rinsed and drained
1 can sweet corn, drained
1 cup diced tomatoes (canned or fresh)
1/2 cup diced onions
1/2 cup diced bell peppers
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
Chopped cilantro for garnish (optional)

Instructions

In a medium saucepan over medium heat, combine the milk, cheddar cheese, and Monterey Jack cheese. Stir continuously until the cheese is melted and smooth.
Add the black beans, corn, diced tomatoes, onions, and bell peppers to the cheese mixture. Stir well to combine.
Season the mixture with garlic powder, chili powder, cumin, salt, and pepper. Mix until everything is well incorporated.
Continue to cook for another 5-7 minutes, stirring frequently, until everything is heated through and slightly thickened.
Remove from heat and garnish with chopped cilantro if desired. Serve warm with tortilla chips or your favorite dippers.

Savory Bean Fritters

Savory bean fritters are an easy and tasty way to enjoy the goodness of canned beans. Crispy on the outside and soft on the inside, these fritters are packed with flavor and can be enjoyed as a snack or a light meal. They’re quick to prepare, making them a perfect option for busy weeknights or unexpected guests.

The combination of spices and herbs elevates the taste, while the beans provide protein and fiber. Serve them with your favorite dipping sauce for a flavorful treat that everyone will love!

Ingredients

1 can (15 oz) of chickpeas or black beans, drained and rinsed
1/2 cup flour
1/4 cup grated onion
1/4 cup chopped fresh cilantro
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon baking powder
1 large egg
Oil for frying

Instructions

Prepare the Mixture: In a bowl, mash the drained beans with a fork until slightly chunky. Add flour, grated onion, cilantro, cumin, paprika, salt, black pepper, baking powder, and egg. Mix until well combined.
Heat the Oil: In a skillet, heat enough oil over medium heat to cover the bottom of the pan.
Fry the Fritters: Spoon tablespoon-sized portions of the bean mixture into the hot oil. Flatten them slightly with the back of the spoon. Fry for about 3-4 minutes on each side or until golden brown.
Drain and Serve: Remove the fritters from the skillet and place them on paper towels to drain excess oil. Serve hot with your favorite dipping sauce.