20 Delicious Dried Bean Recipes for Every Occasion

Dive into the world of dried beans with our roundup of 20 Delicious Dried Bean Recipes for Every Occasion! Whether you’re whipping up a quick weeknight dinner, craving some hearty comfort food, or looking for seasonal favorites to share with loved ones, we’ve got you covered. These versatile little gems are about to become your kitchen’s best friend. Ready to explore? Let’s get cooking!

Spicy Black Bean Soup

Warm up your kitchen with this hearty Spicy Black Bean Soup, a perfect blend of smoky spices and rich, creamy beans that’s sure to become a weeknight favorite.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, seeded and minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 4 cups cooked black beans (or 2 15-oz cans, drained and rinsed)
• 4 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lime juice
• 1/4 cup chopped cilantro

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeño, sautéing until soft, about 5 minutes.
2. Stir in the cumin, smoked paprika, and chili powder, cooking for another minute until fragrant.
3. Add the black beans and vegetable broth, bringing the mixture to a boil. Reduce heat and simmer for 15 minutes.
4. Using an immersion blender, partially puree the soup until it reaches your desired consistency. Alternatively, transfer half of the soup to a blender, puree, and return to the pot.
5. Season with salt, black pepper, and lime juice. Stir in the cilantro just before serving.

The magic of this soup lies in the smoky depth from the paprika and the fresh zing of lime, creating a balance that’s both comforting and invigorating.

Tip: For an extra creamy texture, blend the soup completely and stir in a dollop of sour cream or Greek yogurt before serving.

Classic Homemade Baked Beans

Nothing says comfort like a pot of Classic Homemade Baked Beans, simmered to perfection with a sweet and smoky depth that only comes from slow cooking.

Ingredients

• 1 pound dried navy beans
• 6 cups water
• 1 medium onion, finely chopped
• 1/2 cup molasses
• 1/4 cup packed brown sugar
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 slices bacon, cut into 1-inch pieces

Instructions

1. Rinse the navy beans under cold water and place them in a large pot with 6 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until beans are tender.
2. Preheat your oven to 325°F. Drain the beans, reserving the cooking liquid.
3. In a large oven-safe pot or Dutch oven, combine the cooked beans, chopped onion, 1/2 cup molasses, 1/4 cup brown sugar, 1/4 cup ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon dry mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well to combine.
4. Arrange the bacon pieces on top of the bean mixture. Pour in enough of the reserved cooking liquid to just cover the beans.
5. Cover the pot and bake at 325°F for 2 to 3 hours, checking occasionally and adding more reserved liquid if the beans look dry. The beans are done when they’re tender and the sauce is thick and bubbly.

The magic of these baked beans lies in the slow melding of molasses and bacon, creating a rich, caramelized glaze that clings to every bean.

Tip: For an extra layer of flavor, try adding a splash of apple cider vinegar to the beans before baking.

Three Bean Chili

Warm up your kitchen with this hearty Three Bean Chili, a comforting dish that’s as nutritious as it is delicious.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the garlic and red bell pepper, cooking for another 3 minutes until the pepper begins to soften.
3. Add the black beans, kidney beans, pinto beans, crushed tomatoes, and vegetable broth to the pot. Stir to combine.
4. Season with chili powder, ground cumin, smoked paprika, salt, and black pepper. Bring to a simmer.
5. Reduce heat to low and let the chili simmer uncovered for 30 minutes, stirring occasionally, until thickened.

The smoky depth of paprika paired with the trio of beans creates a chili that’s robust and satisfying, perfect for spooning over rice or scooping up with crusty bread.

Tip: For an extra kick, add a diced jalapeño with the bell pepper.

Refried Beans

There’s nothing like the creamy, comforting texture of homemade refried beans to elevate your taco night or burrito bowl. This simple recipe brings out their best flavor with just a few pantry staples.

Ingredients

• 2 cups cooked pinto beans (or 1 15-oz can, drained and rinsed)
• 2 tablespoons vegetable oil
• 1/2 cup finely chopped white onion
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 cup water or bean cooking liquid

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the white onion and cook, stirring frequently, until soft and translucent, about 5 minutes.
2. Stir in the minced garlic and ground cumin, cooking for another minute until fragrant.
3. Add the pinto beans and salt to the skillet. Use a potato masher or the back of a spoon to mash the beans to your desired consistency.
4. Pour in the water or bean cooking liquid, stirring to combine. Cook for an additional 5 minutes, allowing the mixture to thicken slightly.

The secret to these refried beans is the double hit of cumin and garlic, which adds depth without overpowering the natural creaminess of the beans. Perfect for spreading on warm tortillas or as a hearty side.

Tip: For an extra smooth texture, blend the cooked beans with a bit of their liquid before adding them to the skillet.

White Bean and Kale Stew

Warm up your kitchen with this hearty White Bean and Kale Stew, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes
• 4 cups vegetable broth
• 2 (15-ounce) cans white beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the garlic, dried thyme, and crushed red pepper flakes, cooking for another minute until fragrant.
3. Pour in the vegetable broth and bring to a simmer. Add the white beans and kale, stirring until the kale begins to wilt.
4. Season with salt and black pepper. Cover and simmer for 15 minutes, allowing the flavors to meld.
5. Remove from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.

The lemon juice at the end brightens the stew beautifully, making each spoonful a perfect balance of hearty and fresh.

Tip: For an extra layer of flavor, top with grated Parmesan cheese before serving.

Black Bean and Corn Salad

This vibrant Black Bean and Corn Salad is a breeze to whip up and packs a punch of flavor, making it a perfect side dish or a light meal on its own.

Ingredients

• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 medium red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the black beans, corn, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and black pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.

The crunch of fresh vegetables paired with the creamy black beans and zesty lime dressing makes this salad irresistibly refreshing.

Tip: For an extra kick, add a diced jalapeño or a dash of hot sauce to the dressing.

Lentil and Bean Curry

Warm up your kitchen with this hearty Lentil and Bean Curry, a comforting dish that’s as nutritious as it is flavorful.

Ingredients

• 1 cup dried green lentils
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 cups vegetable broth
• Fresh cilantro, chopped (for garnish)

Instructions

1. Rinse the lentils under cold water until the water runs clear.
2. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the curry powder, cumin, salt, black pepper, and cayenne pepper, cooking for 1 minute until fragrant.
4. Add the diced tomatoes, coconut milk, vegetable broth, and lentils. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
5. Add the kidney beans and continue to simmer for another 10 minutes, or until the lentils are tender.
6. Garnish with fresh cilantro before serving.

The magic of this curry lies in the creamy coconut milk melding with the earthy lentils and beans, creating a dish that’s both satisfying and packed with protein.

Tip: For an extra kick, add a squeeze of lime juice before serving to brighten up the flavors.

Bean and Cheese Burritos

Whip up these hearty Bean and Cheese Burritos for a quick, satisfying meal that’s packed with flavor and ready in no time.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 can (15 oz) refried beans
• 1/2 cup shredded cheddar cheese
• 4 large flour tortillas
• 1/4 cup chopped fresh cilantro
• 1/2 cup salsa

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, cumin, and salt; cook for 1 minute until fragrant.
2. Add refried beans to the skillet, stirring until warmed through, about 3 minutes. Remove from heat and stir in cheddar cheese until melted.
3. Warm tortillas according to package instructions. Spoon the bean mixture onto each tortilla, then top with cilantro and a spoonful of salsa.
4. Fold the sides of the tortilla over the filling, then roll up from the bottom to enclose the filling completely.
5. Serve immediately, or wrap in foil and keep warm in a 200°F oven for up to 20 minutes.

The melted cheese mixed with the creamy beans and fresh cilantro creates a burrito that’s irresistibly gooey and fresh-tasting.

Tip: For an extra crunch, lightly toast the rolled burritos in a dry skillet for 1-2 minutes on each side.

Pinto Bean Tacos

These Pinto Bean Tacos are a hearty, flavorful twist on taco night that’ll have everyone coming back for seconds. Packed with protein and bursting with spices, they’re a surefire way to spice up your dinner routine.

Ingredients

• 2 cups cooked pinto beans, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in pinto beans, cumin, chili powder, and salt. Cook for 5 minutes, mashing the beans slightly with the back of a spoon.
3. Warm tortillas according to package instructions.
4. Divide the bean mixture among the tortillas. Top with lettuce, tomatoes, cilantro, cheese, and a dollop of sour cream.

The secret to these tacos is the slight mash of the beans, creating a perfect texture that’s both creamy and hearty. It’s a simple step that makes all the difference.

Tip: For an extra kick, add a dash of hot sauce or a sprinkle of jalapeños before serving.

Black Bean Brownies

Who knew black beans could transform into the fudgiest, most decadent brownies? These gluten-free treats are a game-changer for any chocolate lover.

Ingredients

• 1 (15 oz) can black beans, drained and rinsed
• 3 large eggs
• 3 tbsp coconut oil, melted
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 350°F and grease an 8×8 inch baking pan.
2. In a blender or food processor, combine the black beans, eggs, melted coconut oil, sugar, cocoa powder, vanilla extract, baking powder, and salt. Blend until smooth.
3. Pour the batter into the prepared pan and sprinkle the chocolate chips evenly over the top.
4. Bake for 25-30 minutes, or until the edges start to pull away from the pan and a toothpick comes out clean.
5. Let the brownies cool in the pan for at least 10 minutes before slicing.

The magic of these brownies lies in their rich, fudgy texture that no one will believe comes from beans. Perfect for sneaking in some protein while indulging your sweet tooth.

Tip: For an extra gooey center, slightly underbake and let them set as they cool.

Bean and Rice Casserole

This Bean and Rice Casserole is a hearty, comforting dish that brings together simple ingredients for a flavorful one-pan meal.

Ingredients

• 1 cup long-grain white rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes, undrained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 2 cups vegetable broth
• 1 cup shredded cheddar cheese
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes.
3. Stir in 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt, cooking for another minute until fragrant.
4. Add the rice, black beans, diced tomatoes with their juice, and corn kernels to the skillet. Pour in 2 cups vegetable broth, stirring to combine.
5. Transfer the mixture to the prepared baking dish, cover tightly with foil, and bake for 45 minutes.
6. Remove the foil, sprinkle 1 cup shredded cheddar cheese over the top, and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

The magic of this casserole lies in the way the rice absorbs all the vibrant flavors, creating a dish that’s both satisfying and packed with texture.

Tip: For a smoky twist, try adding a pinch of smoked paprika to the spice mix.

Minestrone Soup with Beans

Warm up your kitchen with this hearty Minestrone Soup, packed with beans and vegetables for a comforting meal that’s both nutritious and satisfying.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup small pasta (like ditalini or elbow macaroni)
• 2 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in garlic and cook for 1 minute until fragrant.
3. Add diced tomatoes, kidney beans, cannellini beans, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add pasta and cook according to package instructions until al dente, about 8 minutes.
5. Stir in spinach and cook until just wilted, about 1 minute.
6. Serve hot, garnished with Parmesan cheese if desired.

This Minestrone Soup stands out with its rich blend of beans and pasta, offering a delightful texture and depth of flavor that’s both rustic and refined.

Tip: For an extra flavor boost, try adding a Parmesan rind to the soup while it simmers.

Bean and Sausage Stew

Warm up your evening with this hearty Bean and Sausage Stew, a comforting blend of smoky flavors and creamy beans that comes together in just one pot.

Ingredients

• 1 tbsp olive oil
• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 can (15 oz) diced tomatoes, undrained
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chopped kale

Instructions

1. Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, about 5 minutes.
2. Add onion and garlic to the pot, sautéing until the onion is translucent, about 3 minutes.
3. Pour in chicken broth and diced tomatoes, stirring to combine. Bring to a simmer.
4. Stir in cannellini beans, thyme, salt, and pepper. Simmer for 10 minutes to let flavors meld.
5. Add kale and cook until wilted, about 3 minutes.

The smoky sausage and creamy beans create a depth of flavor that’s perfectly balanced by the freshness of kale, making this stew a satisfying meal any night of the week.

Tip: For an extra kick, add a pinch of red pepper flakes with the thyme.

Hummus from Scratch

There’s nothing quite like the creamy, nutty flavor of homemade hummus, and luckily, it’s incredibly easy to whip up with just a few pantry staples.

Ingredients

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 1/4 cup well-stirred tahini
• 1 small garlic clove, minced
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1/2 teaspoon ground cumin
• Salt to taste
• 2 to 3 tablespoons water
• Dash of ground paprika, for serving

Instructions

1. In a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps ‘whip’ the tahini, making the hummus smooth and creamy.
2. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds.
3. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth, about 1 to 2 minutes.
4. With the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
5. Transfer the hummus to a serving bowl, and drizzle with olive oil and sprinkle with paprika.

The secret to ultra-creamy hummus? Whipping the tahini and lemon juice first creates a light, fluffy base that makes all the difference.

Tip: For an extra smooth texture, peel the chickpeas before processing. It’s a bit of extra work, but the result is silky smooth hummus.

Bean and Vegetable Stir Fry

Whip up this vibrant Bean and Vegetable Stir Fry for a quick, nutritious meal that’s packed with color and crunch.

Ingredients

• 2 tbsp olive oil
• 1 cup green beans, trimmed and halved
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1 cup cooked chickpeas
• Salt to taste

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
2. Add green beans, red bell pepper, and carrot. Stir-fry for 5 minutes until vegetables are slightly tender but still crisp.
3. Stir in 2 cloves minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, and 1/2 tsp red pepper flakes. Cook for another minute until fragrant.
4. Add cooked chickpeas and stir-fry for 2 more minutes until everything is well combined and heated through.
5. Season with salt to taste, then remove from heat.

The magic of this stir-fry lies in the perfect balance of textures—crisp vegetables and tender chickpeas—all wrapped up in a savory, slightly spicy sauce.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Red Bean and Rice

Warm up your kitchen with this comforting Red Bean and Rice dish, a hearty blend of flavors that’s as nourishing as it is delicious.

Ingredients

• 1 cup dried red beans, soaked overnight
• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 bay leaf

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add the onion, bell pepper, celery, and garlic, sautéing until soft, about 5 minutes.
2. Drain the soaked red beans and add them to the pot along with 4 cups chicken broth, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp cayenne pepper, and 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until beans are tender.
3. Stir in 2 cups rice, cover, and cook for an additional 20 minutes or until rice is fluffy and liquid is absorbed.
4. Remove the bay leaf before serving. The creamy texture of the beans paired with the fluffy rice creates a satisfying contrast that’s both rustic and refined.

Tip: For an extra layer of flavor, top with sliced green onions and a dash of hot sauce before serving.

White Bean and Garlic Dip

Looking for a creamy, flavorful dip that’s perfect for your next gathering or a cozy night in? This White Bean and Garlic Dip is a crowd-pleaser with its smooth texture and rich garlicky flavor.

Ingredients

• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp fresh parsley, chopped

Instructions

1. In a food processor, combine the white beans, minced garlic, olive oil, lemon juice, salt, black pepper, and cayenne pepper (if using).
2. Process until the mixture is smooth and creamy, about 2 minutes. If the dip is too thick, add a tablespoon of water at a time until desired consistency is reached.
3. Taste and adjust seasoning with more salt or lemon juice if needed.
4. Transfer the dip to a serving bowl and sprinkle with chopped fresh parsley.

The magic of this dip lies in its simplicity and the punch of garlic that’s mellowed out by the creamy white beans, making it irresistibly dippable.

Tip: For an extra smoky flavor, try roasting the garlic before adding it to the food processor.

Black Bean Burgers

These hearty Black Bean Burgers are packed with flavor and so satisfying, you won’t miss the meat! Perfect for a quick weeknight dinner or a weekend BBQ.

Ingredients

• 2 cans (15 oz each) black beans, drained and rinsed
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 large egg
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped cilantro
• 1 tbsp soy sauce

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the black beans with a fork until mostly smooth but some chunks remain.
3. Add the breadcrumbs, onion, garlic, egg, olive oil, cumin, salt, pepper, cilantro, and soy sauce to the bowl. Mix until well combined.
4. Form the mixture into 6 equal-sized patties and place them on the prepared baking sheet.
5. Bake for 25 minutes, flipping halfway through, until the burgers are firm and crispy on the outside.

The secret to these burgers’ irresistible texture? Baking them gives a crispy exterior while keeping the inside moist and flavorful.

Tip: For an extra kick, add a diced jalapeño to the mixture before baking.

Bean and Pasta Salad

This Bean and Pasta Salad is a vibrant, hearty dish that’s perfect for picnics or as a refreshing side at your next barbecue. It’s packed with flavors and textures that everyone will love.

Ingredients

• 8 oz elbow macaroni
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can garbanzo beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled macaroni, kidney beans, garbanzo beans, cherry tomatoes, red onion, and parsley.
3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until well combined.
4. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
5. Refrigerate for at least 1 hour before serving to allow the flavors to meld together.

The crunch of fresh vegetables paired with the creamy beans and tender pasta makes this salad a standout dish that’s as satisfying as it is colorful.

Tip: For an extra burst of flavor, add a sprinkle of feta cheese or a handful of sliced olives before serving.

Slow Cooker Bean Soup

Nothing beats coming home to a warm, hearty bowl of Slow Cooker Bean Soup that’s been simmering all day, filling your kitchen with irresistible aromas.

Ingredients

• 1 pound dried mixed beans, rinsed and soaked overnight
• 6 cups chicken broth
• 1 large onion, diced
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in garlic, smoked paprika, and thyme, cooking for another minute until fragrant.
2. Transfer the vegetable mixture to your slow cooker. Add the soaked beans, chicken broth, bay leaf, salt, and pepper, stirring to combine.
3. Cover and cook on low for 8 hours or on high for 4 hours, until the beans are tender.
4. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

The slow cooking process melds the flavors beautifully, creating a soup with depth and a satisfying texture that’s both creamy and hearty.

Tip: For an extra layer of flavor, try stirring in a splash of apple cider vinegar or a handful of chopped fresh herbs before serving.

Conclusion

We hope this roundup of 20 delicious dried bean recipes inspires your next meal, offering something for every occasion! From hearty soups to vibrant salads, these dishes are sure to delight. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these tasty ideas handy. Happy cooking!