20 Delicious Dried Bean Recipes for Every Occasion

Dried beans are the unsung heroes of the pantry—versatile, nutritious, and downright delicious! Whether you’re whipping up a quick weeknight dinner, craving some hearty comfort food, or looking for seasonal favorites to share with friends, we’ve got you covered. Dive into our roundup of 20 Delicious Dried Bean Recipes for Every Occasion and discover new ways to turn these humble ingredients into mouthwatering meals. Let’s get cooking!

Spicy Black Bean Soup

Craving something that packs a punch and warms you up from the inside out? Look no further than this Spicy Black Bean Soup, a dish that’s as bold in flavor as it is in color, perfect for those days when you need a little extra kick in your step.

Ingredients

• 2 tablespoons extra virgin olive oil (my kitchen MVP for that rich, fruity base)
• 1 large onion, diced (because size matters when it comes to flavor distribution)
• 3 garlic cloves, minced (fresh is best, but we won’t tell if you cheat with pre-minced)
• 1 jalapeño, seeded and finely chopped (for that spicy surprise)
• 1 teaspoon ground cumin (the secret spice that whispers ‘depth’)
• 1/2 teaspoon smoked paprika (for a hint of mystery and smoke)
• 4 cups cooked black beans (or 2 cans, drained and rinsed, because we’re all about convenience)
• 4 cups vegetable broth (homemade if you’re fancy, boxed if you’re human)
• Salt to taste (but seriously, don’t skip it)
• Fresh cilantro, chopped (for that pop of color and freshness)
• Lime wedges (because everything’s better with a squeeze of lime)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the onion and cook until translucent, about 5 minutes, stirring occasionally to prevent any onion tantrums.
3. Toss in the garlic and jalapeño, cooking for another 2 minutes until fragrant (your kitchen should smell like heaven at this point).
4. Sprinkle in the cumin and smoked paprika, stirring for 30 seconds to toast the spices and unlock their full potential.
5. Add the black beans and vegetable broth, bringing the mixture to a boil before reducing to a simmer. Let it bubble away for 20 minutes, uncovered, to let the flavors marry.
6. Using an immersion blender, puree half the soup for a creamy texture with whole bean surprises. No immersion blender? A regular blender works, but let the soup cool slightly first to avoid a hot mess.
7. Season with salt to taste, because bland soup is a sad soup.
8. Serve hot, garnished with cilantro and lime wedges on the side for that extra zing.

Dive into this soup and you’ll find it’s a velvety, spicy hug in a bowl, with the lime adding a bright contrast to the deep, smoky flavors. Perfect for dunking crusty bread or topping with avocado for a creamy twist.

Classic Baked Beans

Alright, let’s dive into the world of comfort food with a dish that’s as classic as it gets—Classic Baked Beans. Whether you’re firing up the grill or just craving some hearty goodness, this recipe is your ticket to flavor town, no passport required.

Ingredients

• 1 pound dried navy beans (because size does matter when it comes to beans)
• 1/2 cup molasses (the secret weapon for that deep, rich flavor)
• 1/4 cup brown sugar (for that sweet, sweet balance)
• 1 tablespoon mustard (yellow or Dijon, but let’s not start a mustard war here)
• 1 large onion, diced (the more tears, the better the flavor, right?)
• 4 slices bacon, chopped (because everything’s better with bacon)
• 1 teaspoon salt (just enough to make the flavors pop)
• 1/2 teaspoon black pepper (for a little kick)
• 4 cups water (the unsung hero of this recipe)

Instructions

1. Soak the navy beans in water overnight. They’ll plump up like they’re at a spa day, ready for their big moment.
2. Preheat your oven to 325°F. It’s like preheating the stage for the beans’ grand performance.
3. In a large pot, combine the soaked beans, molasses, brown sugar, mustard, onion, bacon, salt, pepper, and water. Stir like you’re mixing the potion for the perfect dish.
4. Cover the pot and bake for 4 hours. Patience is key here—good things come to those who wait.
5. After 2 hours, give the beans a stir. It’s like checking in on a good friend.
6. Remove the lid for the last 30 minutes to let the sauce thicken. This is when the magic really happens.

Get ready to serve up a dish that’s the perfect blend of sweet, smoky, and savory. These beans are so good, they might just steal the show at your next barbecue. Go ahead, serve them with a side of cornbread or atop a baked potato for a meal that’s anything but basic.

Three Bean Chili

Every spoonful of this Three Bean Chili is like a cozy hug from your favorite flannel shirt—comforting, hearty, and just a little bit spicy. Perfect for those days when you need a bowl of warmth that’s as easy to make as it is delicious.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich, fruity base)
• 1 large onion, diced (because size matters when it comes to flavor)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you cheat)
• 1 lb ground beef (or turkey for a lighter twist)
• 1 can (15 oz) kidney beans, drained and rinsed (the muscle of the operation)
• 1 can (15 oz) black beans, drained and rinsed (for that sleek, dark charm)
• 1 can (15 oz) pinto beans, drained and rinsed (the reliable middle child)
• 1 can (14.5 oz) diced tomatoes (with juices for extra sauciness)
• 2 tbsp chili powder (because we’re not playing around here)
• 1 tsp cumin (the secret whisper of warmth)
• 1 cup beef broth (or water, but broth brings the party)
• Salt to taste (but really, taste as you go)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the onion and garlic, sautéing until they’re softer than your favorite pillow, about 5 minutes.
3. Brown the ground beef, breaking it apart like you’re solving a puzzle, until no pink remains, about 7 minutes.
4. Stir in the beans, tomatoes, chili powder, and cumin, mixing like you’re the DJ of flavor town.
5. Pour in the beef broth, bringing the mixture to a boil before reducing to a simmer. Let it bubble away uncovered for 20 minutes, stirring occasionally.
6. Season with salt, tasting as you go to hit that perfect flavor note.

Chunky, rich, and with a kick that’ll make your taste buds dance, this chili is begging to be topped with avocado or a dollop of sour cream. Serve it over rice or with a side of cornbread for the ultimate comfort food experience.

Refried Beans

Never underestimate the power of refried beans to turn a bland meal into a fiesta in your mouth! This humble yet mighty dish is the unsung hero of Mexican cuisine, ready to add a creamy, dreamy texture and a punch of flavor to just about anything.

Ingredients

• 2 cups pinto beans (because let’s be honest, they’re the MVP of refried beans)
• 1/4 cup lard (or vegetable oil for my plant-based amigos, but lard brings the flavor)
• 1/2 cup diced onion (the sharper, the better to make your eyes water just a tad)
• 2 cloves garlic, minced (because what’s life without a little garlic?)
• 1 tsp salt (to make everything pop)
• 1/2 tsp cumin (for that earthy whisper of flavor)
• 1/4 cup chicken or vegetable broth (to keep things saucy)

Instructions

1. Soak the pinto beans overnight in water, because patience is a virtue (and it makes them easier to digest).
2. Drain the beans, then cook them in fresh water until they’re tender, about 1.5 hours. Pro tip: Skim off any foam that forms on top for clearer broth.
3. In a large skillet, heat the lard over medium heat until it’s shimmering like a mirage in the desert.
4. Add the diced onion and sauté until it’s golden and sweet, about 5 minutes. This is where the magic starts.
5. Toss in the minced garlic and cumin, stirring for about 30 seconds until fragrant. Don’t let the garlic burn, or you’ll have to start over (and nobody wants that).
6. Add the cooked beans to the skillet, along with the salt. Mash them with a potato masher or the back of a spoon until they’re mostly smooth but still a bit chunky for texture.
7. Pour in the broth a little at a time, stirring until the beans reach your desired consistency. They should be creamy but still hold their shape.

Kick your refried beans up a notch by serving them with a dollop of sour cream and a sprinkle of cheese, or go wild and use them as a base for nachos. Either way, you’re in for a treat that’s as versatile as it is delicious.

White Bean and Kale Soup

Brace yourselves, soup lovers, because this White Bean and Kale Soup is about to rock your taste buds like a cozy, flavorful hurricane. It’s the kind of dish that makes you wonder how something so simple can taste so darn good—perfect for those days when you need a hug in a bowl.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for that rich, fruity vibe)
• 1 large onion, diced (because size matters when it comes to flavor)
• 3 garlic cloves, minced (no such thing as too much garlic, fight me)
• 4 cups vegetable broth (homemade if you’re fancy, store-bought if you’re human)
• 2 cans white beans, drained and rinsed (because we’re not animals, rinse those beans)
• 4 cups kale, chopped (stem removed unless you’re into that)
• 1 tsp salt (or more, I’m not the salt police)
• 1/2 tsp black pepper (freshly ground if you’ve got the time)
• 1/2 tsp red pepper flakes (for a little kick, because why not?)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a disco ball.
2. Add the onion and sauté until it’s as soft as your favorite pillow, about 5 minutes.
3. Toss in the garlic and cook for 1 minute, just until it’s fragrant enough to make your neighbors jealous.
4. Pour in the vegetable broth, then add the white beans, kale, salt, black pepper, and red pepper flakes. Stir like you mean it.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes. This is when the magic happens.
6. Taste and adjust the seasoning if necessary, because you’re the boss of your soup.

Kick back and marvel at your creation—this soup is creamy, hearty, and just spicy enough to keep things interesting. Serve it with a slice of crusty bread for dipping, or go wild and top it with a sprinkle of parmesan. Either way, you’re winning at life.

Black Bean Burgers

Just when you thought burgers couldn’t get any better, along comes the black bean burger to shake things up in the most delicious way possible. Packed with flavor and a playful punch, this vegetarian delight is here to prove that meatless doesn’t mean less tasty.

Ingredients

• 2 cups black beans (canned or cooked, but give them a good rinse if they’re from a can—trust me, your burgers will thank you)
• 1/2 cup breadcrumbs (I go for panko for that extra crunch, but any will do in a pinch)
• 1 large egg (room temp is my preference—it mixes in smoother)
• 1 tbsp extra virgin olive oil (my kitchen staple for pretty much everything)
• 1 tsp cumin (because what’s a black bean burger without a little smokiness?)
• 1/2 tsp garlic powder (for that kick we all secretly crave)
• 1/4 tsp salt (just enough to make the flavors pop)

Instructions

1. Preheat your oven to 375°F—this is where the magic starts.
2. In a large bowl, mash the black beans with a fork or potato masher until they’re mostly mashed but still have some whole beans for texture.
3. Add the breadcrumbs, egg, olive oil, cumin, garlic powder, and salt to the bowl. Mix everything together until well combined. Tip: If the mixture feels too wet, add a little more breadcrumbs.
4. Form the mixture into 4 equal-sized patties. Tip: Wet your hands slightly to prevent sticking.
5. Place the patties on a baking sheet lined with parchment paper and bake for 10 minutes.
6. Carefully flip the patties and bake for another 10 minutes, or until they’re firm and slightly crispy on the outside. Tip: For extra crispiness, you can lightly spray the patties with olive oil before baking.

Kick back and admire your handiwork—these burgers are not just a feast for the eyes but a carnival of textures and flavors in every bite. Serve them up with a slice of avocado or a dollop of spicy mayo for an extra zing that’ll have everyone asking for seconds.

Lentil and Bean Curry

Ever had one of those days where you’re craving something hearty, healthy, and hilariously easy to make? Enter: this lentil and bean curry that’s so good, it’ll have you questioning why you ever ordered takeout.

Ingredients

• 1 cup dried lentils (because who has time to soak? Not me.)
• 1 can (15 oz) kidney beans, drained and rinsed (the more beans, the merrier)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1 onion, diced (tears are optional)
• 2 cloves garlic, minced (the more, the better, I always say)
• 1 tbsp curry powder (the secret weapon)
• 1 can (14.5 oz) diced tomatoes (juice and all, for that saucy goodness)
• 2 cups vegetable broth (homemade if you’re fancy, boxed if you’re me)
• Salt to taste (but let’s be real, you’ll add more)

Instructions

1. Heat the olive oil in a large pot over medium heat. This is where the magic starts.
2. Add the onion and garlic, sautéing until they’re softer than your favorite pillow, about 5 minutes.
3. Stir in the curry powder and let it toast for 30 seconds. Your kitchen should smell amazing right now.
4. Add the lentils, kidney beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low.
5. Cover and simmer for 25 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
6. Season with salt. Taste and adjust as needed, because you’re the boss of this curry.

This curry is a texture dream—creamy lentils, hearty beans, and a sauce that’s just thick enough to cling to your spoon. Serve it over rice, with naan, or straight from the pot (no judgment here).

Bean and Cheese Quesadillas

Now, let’s taco ’bout a dish that’s as easy to love as it is to make—Bean and Cheese Quesadillas. Perfect for those nights when you’re debating between cooking and calling for takeout, this recipe is your golden ticket to deliciousness without the delivery fee.

Ingredients

• 2 cups shredded cheese (I’m team cheddar, but blend it with Monterey Jack for extra gooeyness)
• 1 can (15 oz) black beans, drained and rinsed (because nobody likes a soggy quesadilla)
• 4 large flour tortillas (the burrito-sized ones are my secret to extra filling quesadillas)
• 2 tbsp butter (salted, because life’s too short for unsalted butter)
• 1/2 tsp cumin (for that smoky whisper in every bite)
• 1/2 tsp garlic powder (because garlic makes everything better)

Instructions

1. Heat a large skillet over medium heat (about 350°F) and melt 1/2 tbsp of butter, swirling to coat the pan.
2. Place one tortilla in the skillet, sprinkle 1/2 cup of cheese evenly over half of the tortilla.
3. Top the cheese with 1/4 of the black beans, then sprinkle with a pinch of cumin and garlic powder.
4. Fold the tortilla in half, pressing gently with a spatula, and cook for 2-3 minutes until the bottom is golden brown and crispy.
5. Flip the quesadilla and cook for another 2-3 minutes until the other side is equally golden and the cheese is melted.
6. Repeat the process with the remaining tortillas and ingredients, adding more butter to the skillet as needed.
7. Let each quesadilla rest for a minute before cutting into wedges—this keeps the cheese from making a break for it.

Unbelievably crispy on the outside, with a molten cheese and bean filling that’s packed with flavor, these quesadillas are a crowd-pleaser. Serve them with a side of salsa and sour cream, or get creative by adding slices of avocado for a creamy contrast.

Pinto Bean Tacos

Howdy, taco enthusiasts! Let’s dive into the world of Pinto Bean Tacos, where every bite is a fiesta of flavors and textures that’ll make your taste buds do the cha-cha.

Ingredients

• 1 cup dried pinto beans (soaked overnight, because patience is a virtue and so are plump beans)
• 2 tbsp extra virgin olive oil (my liquid gold for sautéing)
• 1 medium onion, diced (because what’s a taco without a little cry session?)
• 2 cloves garlic, minced (the more, the merrier, I always say)
• 1 tsp ground cumin (for that earthy, warm hug)
• 1/2 tsp smoked paprika (a smoky whisper to the beans)
• Salt to taste (but let’s be real, it’s more than a pinch)
• 8 small corn tortillas (warmed up, unless you enjoy the snap of a cold tortilla)
• Fresh cilantro, chopped (for that pop of green and freshness)
• 1 lime, cut into wedges (because everything’s better with a squeeze of lime)

Instructions

1. Drain your soaked pinto beans and give them a good rinse under cold water. No one likes extra bean juice.
2. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until it’s as translucent as a ghost, about 5 minutes.
3. Toss in the garlic, cumin, and smoked paprika, stirring for about 30 seconds until your kitchen smells like a spice bazaar.
4. Add the beans and cover with water by about 2 inches. Bring to a boil, then reduce to a simmer. Let them bubble away for 1.5 to 2 hours, or until they’re tender but not mushy. Tip: Skim off any foam that forms on top for cleaner beans.
5. Once the beans are cooked, season with salt. Start with a teaspoon and go from there. Tip: Beans are like sponges for salt, so they’ll need more than you think.
6. Mash about half of the beans right in the pot for a creamy yet chunky texture. Tip: A potato masher works wonders here, but a fork will do in a pinch.
7. Warm your tortillas in a dry skillet over medium heat for about 30 seconds per side. You’re aiming for pliable, not crispy.
8. Load up each tortilla with the bean mixture, top with cilantro, and serve with lime wedges on the side.

Yum! These Pinto Bean Tacos are a textural dream—creamy, chunky, and with just the right amount of bite. Serve them up with a side of pickled onions or a dollop of guac for an extra layer of deliciousness.

Black Bean Brownies

Oh, you thought brownies couldn’t get any better? Think again! These black bean brownies are here to shake up your dessert game with their fudgy goodness and a sneaky health twist that’ll have you coming back for seconds (or thirds, no judgment here).

Ingredients

• 1 can (15 oz) black beans, drained and rinsed (because nobody wants a gritty brownie)
• 3 large eggs (room temp, please—they mix better and make the brownies fluffier)
• 3 tbsp coconut oil (melted, but not too hot—we’re making brownies, not scrambled eggs)
• 1/2 cup cocoa powder (the darker, the better for that rich chocolatey depth)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 tsp vanilla extract (the good stuff—imitation vanilla is a crime against desserts)
• 1/2 cup sugar (because life’s too short for unsweetened brownies)
• 1/2 cup chocolate chips (because more chocolate is always the answer)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8×8 baking pan. Trust me, you don’t want to skip the greasing part.
2. Blend the black beans, eggs, coconut oil, cocoa powder, salt, vanilla extract, and sugar in a blender until smooth. No bean chunks allowed!
3. Pour the batter into the prepared pan and sprinkle the chocolate chips on top. They’ll melt into gooey pockets of joy.
4. Bake for 25-30 minutes. The brownies are done when a toothpick comes out mostly clean—a few crumbs are fine, we’re not monsters.
5. Let them cool for at least 10 minutes before cutting. I know it’s hard, but patience is a virtue, especially in baking.

Mmm, these brownies are so fudgy and rich, you’ll forget they’re packed with protein. Serve them warm with a scoop of vanilla ice cream for the ultimate indulgence, or enjoy them straight from the pan—we won’t tell.

Bean and Rice Burritos

Oh, the humble bean and rice burrito—a canvas of flavor waiting to be devoured! Whether you’re a meal prep maestro or a midnight snack seeker, this dish is your trusty sidekick, ready to save the day (or your growling stomach).

Ingredients

• 1 cup of long-grain white rice (because it’s fluffy and forgiving, just like my cat)
• 2 cups of water (the unsung hero of every recipe)
• 1 tbsp of extra virgin olive oil (my kitchen’s liquid gold)
• 1 can of black beans, drained and rinsed (because no one likes a soggy burrito)
• 1 tsp of cumin (for that earthy hug in every bite)
• 1/2 tsp of garlic powder (because fresh garlic is great, but we’re keeping it simple today)
• 4 large flour tortillas (the bigger, the better—fight me)
• 1 cup of shredded cheese (I’m team cheddar, but you do you)
• Salt to taste (but let’s be honest, you’re going to oversalt it like the rest of us)

Instructions

1. In a medium saucepan, combine the rice, water, and olive oil. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18 minutes. Tip: No peeking! Let the rice do its thing.
2. While the rice cooks, heat the black beans in a small pot over medium heat. Stir in the cumin and garlic powder, and let it warm through for about 5 minutes. Tip: Mash a few beans for extra texture—trust me on this.
3. Once the rice is done, fluff it with a fork and season with salt. Tip: Let it sit for a minute off the heat to avoid a steamy fork battle.
4. Lay out a tortilla and spoon a quarter of the rice, beans, and cheese down the center. Fold in the sides, then roll tightly from the bottom up. Repeat with the remaining tortillas.
5. Heat a dry skillet over medium heat and toast each burrito for 2 minutes per side, until golden and crispy. Tip: This step is non-negotiable for that perfect crunch.

Who knew such simple ingredients could create a symphony of textures? The creamy beans, fluffy rice, and melty cheese wrapped in a crispy tortilla are a match made in heaven. Serve with a side of salsa for dipping, or go wild and drizzle with hot sauce—because life’s too short for bland food.

Chickpea and Bean Salad

Yikes, it’s hotter than a jalapeño’s armpit outside, and the last thing you want is to be slaving over a stove. Enter this no-cook, protein-packed Chickpea and Bean Salad—your new best friend for those ‘I can’t even’ days.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed (because nobody likes a soggy chickpea)
• 1 can (15 oz) black beans, drained and rinsed (the more, the merrier, I say)
• 1/2 cup diced red onion (for that sharp kick that wakes up your taste buds)
• 1 cup cherry tomatoes, halved (because they’re like the confetti of the salad world)
• 1/4 cup extra virgin olive oil (my liquid gold for dressings)
• 2 tbsp lime juice (freshly squeezed, unless you’re into that bottled sadness)
• 1 tsp cumin (the spice that whispers ‘I got you’ to your soul)
• Salt to taste (but let’s be real, you’re gonna oversalt it anyway)

Instructions

1. In a large bowl, combine the chickpeas, black beans, red onion, and cherry tomatoes. Toss them like you’re mixing a very important potion.
2. In a small bowl, whisk together the olive oil, lime juice, cumin, and salt until it’s as smooth as your last pickup line.
3. Pour the dressing over the salad and mix well, ensuring every bean and chickpea gets a little love.
4. Let the salad chill in the fridge for at least 30 minutes. This isn’t just cooling time—it’s flavor-melding magic.
5. Give it one final toss before serving to redistribute all those tasty juices.

Lusciously textured with a zesty kick, this salad is a symphony of flavors that plays well with grilled chicken or as a standalone star. Serve it in a hollowed-out watermelon for that ‘I definitely have my life together’ vibe at your next picnic.

Bean and Vegetable Stew

Dive into a bowl of comfort with this Bean and Vegetable Stew, where every spoonful is a hug from Mother Nature herself—assuming she’s a fantastic cook who loves playing with flavors as much as we do.

Ingredients

• 2 cups of mixed beans (because life’s too short to pick just one)
• 1 large onion, diced (the unsung hero of flavor town)
• 3 carrots, chopped (for that sweet, sweet crunch)
• 2 celery stalks, sliced (because every stew needs a bit of green)
• 4 garlic cloves, minced (the more, the merrier, I say)
• 1 tbsp extra virgin olive oil (my kitchen’s liquid gold)
• 4 cups vegetable broth (homemade if you’re feeling fancy)
• 1 tsp smoked paprika (for that smoky whisper)
• Salt and pepper to taste (but let’s be honest, you’ll taste and adjust anyway)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the onion, carrots, and celery, sautéing until the onions are translucent and the carrots have softened slightly, about 5 minutes. Tip: Stir occasionally to prevent any veggie from getting too clingy to the pot.
3. Toss in the garlic and smoked paprika, stirring for about 30 seconds until the aroma makes you swoon. Tip: Don’t let the garlic brown, or it’ll turn bitter and dramatic.
4. Pour in the vegetable broth and add the mixed beans, bringing the mixture to a gentle boil. Tip: Skim off any foam that rises to the top for a clearer stew.
5. Reduce the heat to low, cover, and let it simmer for 25 minutes, or until the beans are tender but not mushy. Season with salt and pepper to taste.

Serve this hearty stew with a sprinkle of fresh herbs or a dollop of sour cream for an extra layer of indulgence. The beans should be tender, the veggies vibrant, and the broth rich with flavors that’ll make you forget all about the weather outside.

Red Bean and Quinoa Salad

Unbelievable as it may sound, this Red Bean and Quinoa Salad is the culinary equivalent of a high-five—it’s vibrant, satisfying, and packed with enough energy to power through your day with a smile.

Ingredients

• 1 cup quinoa (rinsed well—trust me, no one likes a bitter surprise)
• 2 cups water (because quinoa’s thirsty work)
• 1 can (15 oz) red beans (drained and rinsed, unless you’re into that canned bean juice life)
• 1/4 cup extra virgin olive oil (my liquid gold for dressings)
• 2 tbsp lime juice (freshly squeezed, because bottled lime juice is a sad imitation)
• 1/2 tsp salt (I’m generous here, but you do you)
• 1/4 tsp black pepper (freshly ground, unless you’re using it as a sleep aid)
• 1/2 cup chopped cilantro (more if you’re a cilantro fiend like me)
• 1/2 cup diced red onion (soak in cold water for 10 minutes if you’re onion-shy)

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes—no peeking!
2. Remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork like you’re giving it a gentle wake-up call.
3. In a large bowl, whisk together olive oil, lime juice, salt, and pepper. This is your dressing—taste it and adjust if needed, but remember, we’re not making a limeade here.
4. Add the cooked quinoa, red beans, cilantro, and red onion to the bowl. Toss everything together like you’re mixing a salad for a crowd of hungry friends.
5. Let the salad chill in the fridge for at least 30 minutes. This step is non-negotiable—it’s when the magic happens.

Zesty, fresh, and with a delightful crunch, this salad is a texture lover’s dream. Serve it atop a bed of greens for an extra veggie boost or scoop it up with some crispy tortilla chips for a fun twist.

Bean and Cornbread Casserole

Dive into a dish that’s as comforting as a hug from your grandma but with the kick of a Saturday night fiesta—our Bean and Cornbread Casserole is here to steal the show at your dinner table. Perfect for those who can’t decide between savory beans or sweet cornbread, this casserole is the culinary equivalent of having your cake and eating it too.

Ingredients

• 1 can (15 oz) of pinto beans, drained and rinsed (because nobody likes a mushy bean situation)
• 1 cup of cornmeal (the backbone of any self-respecting cornbread)
• 1/2 cup of all-purpose flour (for that perfect crumb)
• 1 tbsp of baking powder (the unsung hero of fluffiness)
• 1/2 tsp of salt (because flavor is key)
• 1 cup of buttermilk (room temp is my jam for even mixing)
• 1 large egg (also room temp, because we’re not savages)
• 1/4 cup of melted butter (extra virgin olive oil can sub in a pinch, but butter is better)
• 1/4 cup of honey (for that sweet, sweet balance)
• 1 cup of shredded cheddar cheese (because cheese makes everything better)
• 1 small onion, diced (for a bit of crunch and sass)
• 1 jalapeño, seeded and minced (optional, for those who like it hot)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×9 inch baking dish. This is non-negotiable unless you enjoy scrubbing pans.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. This is where the magic starts.
3. In another bowl, mix the buttermilk, egg, melted butter, and honey until well combined. Pro tip: if your buttermilk and egg are cold, you’ll get lumps. Nobody wants lumps.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing is the enemy of fluffy cornbread.
5. Fold in the pinto beans, cheddar cheese, onion, and jalapeño (if using). This is where the party starts.
6. Pour the batter into the prepared baking dish and smooth the top. A little unevenness adds character.
7. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Patience is a virtue.
8. Let it cool for 5 minutes before serving. This is the hardest part, but it’s worth the wait.

Fantastic right out of the oven, this casserole boasts a crispy top with a moist, flavorful interior that’s a riot of textures and tastes. Serve it with a dollop of sour cream or a drizzle of hot sauce for an extra kick. Either way, it’s a guaranteed crowd-pleaser that’ll have everyone asking for seconds.

White Bean and Garlic Dip

So, you’re telling me you’ve never had the pleasure of diving face-first into a bowl of creamy, garlicky white bean dip? Well, buckle up, buttercup, because we’re about to change that in the most delicious way possible.

Ingredients

• 2 cans (15 oz each) white beans, drained and rinsed (because nobody likes a salty bean)
• 3 cloves garlic, minced (more if you’re brave, I always am)
• 1/4 cup extra virgin olive oil (the good stuff, don’t skimp)
• 2 tbsp fresh lemon juice (bottled is a crime here)
• 1/2 tsp salt (start here, adjust later)
• 1/4 tsp black pepper (freshly ground, please)
• 1/4 cup water (for that perfect dip consistency)

Instructions

1. In a food processor, combine the white beans, minced garlic, olive oil, lemon juice, salt, and pepper. Pulse until the mixture starts to come together.
2. While the processor is running, slowly add the water through the feed tube. Keep blending until the dip is smooth and creamy. Tip: If it’s too thick, add a bit more water, one tablespoon at a time.
3. Taste and adjust the seasoning. More salt? More lemon? You’re the boss here. Tip: Letting the dip sit for 10 minutes before serving allows the flavors to meld beautifully.
4. Transfer the dip to a serving bowl. Drizzle with a little extra olive oil and a sprinkle of black pepper for that Instagram-worthy finish. Tip: For a smoky twist, try roasting the garlic before adding it to the mix.

Rich, velvety, and packed with a punch of garlic, this dip is your new go-to for everything from veggie platters to midnight spoonfuls straight from the fridge. Serve it with a side of crusty bread or use it as a fancy spread for your next sandwich adventure.

Black Bean and Sweet Potato Enchiladas

Buckle up, flavor seekers! These Black Bean and Sweet Potato Enchiladas are about to take your taste buds on a joyride through a fiesta of textures and tastes that’ll have you doing the salsa in your seat.

Ingredients

• 2 cups black beans (I swear by the canned ones for ease, but hey, you do you)
• 1 large sweet potato, peeled and diced into 1/2-inch cubes (because size matters here)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1 tsp ground cumin (for that earthy hug)
• 1/2 tsp smoked paprika (smoky whispers are key)
• 8 corn tortillas (the sturdier, the better to hold all that goodness)
• 2 cups enchilada sauce (homemade or store-bought, no judgment)
• 1 cup shredded cheese (I’m team Monterey Jack, but cheddar works in a pinch)
• 1/4 cup chopped cilantro (for that fresh pop)

Instructions

1. Preheat your oven to 375°F because we’re about to get toasty.
2. Toss the sweet potato cubes with olive oil, cumin, and smoked paprika on a baking sheet. Roast for 25 minutes until they’re fork-tender and slightly caramelized. Tip: Give them a stir halfway through for even love.
3. Warm the tortillas for about 30 seconds in the microwave wrapped in a damp paper towel. This makes them pliable and less likely to crack when you roll them. Tip: No microwave? A quick fry in a dry skillet works too.
4. Mix the roasted sweet potatoes with black beans. Spoon about 1/3 cup of the mixture onto each tortilla, roll them up, and place seam-side down in a baking dish.
5. Pour the enchilada sauce over the top, sprinkle with cheese, and bake for 20 minutes until bubbly and golden. Tip: Let them sit for 5 minutes before serving to avoid a molten cheese disaster.

Now, these enchiladas are a symphony of creamy, smoky, and slightly sweet notes, all wrapped up in a cozy tortilla blanket. Serve them with a dollop of sour cream or guac for an encore that’ll have everyone begging for seconds.

Bean and Lentil Soup

Zesty and packed with protein, this Bean and Lentil Soup is your ticket to a hearty meal that doesn’t skimp on flavor or fun. Whether you’re battling the chill or just in need of a comforting bowl, this recipe promises to deliver with a wink and a nudge.

Ingredients

• 1 cup dried lentils (because who has time to soak? Not us!)
• 1 can (15 oz) kidney beans, drained and rinsed (for that creamy texture we all crave)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1 large onion, diced (the more, the merrier, I say)
• 2 carrots, chopped (for a sweet crunch)
• 3 cloves garlic, minced (garlic is life)
• 4 cups vegetable broth (homemade if you’re fancy, store-bought if you’re human)
• 1 tsp cumin (because it’s the spice of life)
• Salt and pepper to taste (but let’s not go crazy)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a disco ball.
2. Add the onion and carrots, sautéing until the onion turns translucent, about 5 minutes. Tip: Stir occasionally to prevent any veggie drama.
3. Toss in the garlic and cumin, stirring for 1 minute until fragrant. Your kitchen should smell like heaven now.
4. Pour in the vegetable broth, lentils, and kidney beans, bringing the mixture to a boil. Tip: This is a great time to practice your patience.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender but not mushy. Tip: Peek occasionally to stir and admire your handiwork.
6. Season with salt and pepper, then serve hot. For an extra flair, top with a dollop of yogurt or a sprinkle of fresh herbs.

Velvety with a hint of spice, this soup is a hug in a bowl. Serve it with crusty bread for dipping, or go wild and pair it with a crisp salad for a meal that’s as balanced as your life aspires to be.

Green Bean and Chickpea Stir Fry

Hungry for something that’s both snappy and satisfying? Let’s dive into a stir fry that’s packed with personality—green beans and chickpeas team up for a dish that’s as nutritious as it is delicious. Perfect for those nights when you want dinner to be quick, but your taste buds demand something extraordinary.

Ingredients

• 2 cups green beans, trimmed and halved (because nobody likes a limp bean)
• 1 can (15 oz) chickpeas, drained and rinsed (let’s give those canned legumes some love)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1 tbsp minced garlic (the more, the merrier, I say)
• 1 tsp ground cumin (for that earthy whisper)
• 1/2 tsp red pepper flakes (a little heat never hurt anybody)
• Salt to taste (okay, maybe just a pinch)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers like a mirage in the desert.
2. Add the minced garlic and sauté for about 30 seconds, or until it’s golden and fragrant—like it’s telling you a secret.
3. Toss in the green beans and chickpeas, stirring to coat them in that garlicky goodness. Tip: Don’t overcrowd the pan, or you’ll steam instead of sear.
4. Sprinkle in the cumin and red pepper flakes, then stir like you mean it. Tip: Toasting the spices for a minute unlocks their full flavor potential.
5. Cook for 5-7 minutes, stirring occasionally, until the green beans are crisp-tender and the chickpeas have a slight char. Tip: A squeeze of lemon at the end brightens everything up.
6. Season with salt, give it one final stir, and remove from heat.

Unbelievably simple, right? This stir fry brings a crunch from the green beans, a creaminess from the chickpeas, and a kick from the spices that’ll have you reaching for seconds. Serve it over quinoa for a protein-packed meal, or alongside grilled chicken for a dinner that’s anything but boring.

Bean and Barley Soup

Yum, it’s time to cozy up with a bowl of Bean and Barley Soup that’s as hearty as your grandma’s love but without the cheek-pinching. This soup is a hug in a bowl, perfect for those days when you need a little extra warmth or just a delicious excuse to avoid adulting.

Ingredients

• 1 cup dried navy beans (soaked overnight, because patience is a virtue)
• 1/2 cup pearl barley (the chewy little stars of the show)
• 2 tbsp extra virgin olive oil (my liquid gold for sautéing)
• 1 large onion, diced (because what’s soup without a little cry session?)
• 2 carrots, chopped (for that sweet, sweet crunch)
• 2 celery stalks, diced (the unsung hero of flavor town)
• 4 cloves garlic, minced (vampires, beware!)
• 6 cups vegetable broth (homemade if you’re fancy, store-bought if you’re human)
• 1 bay leaf (the secret handshake of soups)
• Salt and pepper to taste (but let’s be honest, you’ll taste and adjust anyway)

Instructions

1. In a large pot, heat the olive oil over medium heat until it shimmers like a mirage in the desert.
2. Add the onion, carrots, and celery, sautéing until they’re softer than your resolve on a Friday night, about 5 minutes.
3. Toss in the garlic and cook for 1 minute, just until it’s fragrant enough to make your neighbors jealous.
4. Drain the soaked beans and add them to the pot along with the barley, vegetable broth, and bay leaf. Tip: Rinsing the beans removes some of the stuff that makes you musical, if you catch my drift.
5. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 1 hour. Tip: Stir occasionally to prevent the barley from sticking together like teenagers at a mall.
6. After an hour, check the beans and barley for tenderness. If they’re not as tender as you’d like, give them another 15 minutes. Tip: The soup thickens as it sits, so if you prefer it thinner, add a splash more broth.
7. Season with salt and pepper, then remove the bay leaf (unless you’re into chewing on leaves).

Delight in the creamy beans and chewy barley swimming in a rich, savory broth that’s deep enough to dive into. Serve with a crusty bread for dipping, or go wild and top it with a dollop of sour cream and a sprinkle of fresh herbs for that ‘I meant to do that’ gourmet touch.

Conclusion

We hope this roundup of 20 delicious dried bean recipes inspires your next meal! Whether you’re cooking for a weeknight dinner or a special occasion, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to keep these tasty ideas handy. Happy cooking!