18 Delicious Red Bean Recipes Without Rice Creative

Ready to shake up your meal routine with something uniquely delicious? Dive into our roundup of 18 Delicious Red Bean Recipes Without Rice, where we explore the versatility of red beans beyond the usual rice pairings. From hearty soups to savory pancakes, these creative dishes promise to bring comfort, flavor, and a dash of excitement to your table. Let's get cooking!

Red Bean Soup with Coconut Milk

Vibrant and comforting, this Red Bean Soup with Coconut Milk is a simple yet satisfying dish. Perfect for any season, it combines creamy coconut milk with the earthy sweetness of red beans.

Ingredients

• 1 cup dried red beans (soaked overnight for best texture)
• 1 can (13.5 oz) coconut milk (full fat for creaminess)
• 1/2 cup sugar (adjust to taste)
• 4 cups water (for boiling beans)
• 1/4 tsp salt (enhances sweetness)

Instructions

1. Rinse soaked red beans under cold water. Drain well.
2. In a large pot, combine beans and 4 cups water. Bring to a boil over high heat.
3. Reduce heat to low. Simmer for 1 hour, or until beans are tender. Stir occasionally to prevent sticking.
4. Add coconut milk, sugar, and salt to the pot. Stir until sugar is completely dissolved.
5. Simmer for another 10 minutes on low heat. Do not boil to prevent coconut milk from separating.
6. Remove from heat. Let sit for 5 minutes to thicken slightly.

Best enjoyed warm, this soup boasts a velvety texture with a balance of sweet and savory notes. Serve with a drizzle of coconut milk or a sprinkle of toasted sesame seeds for added flair.

Spicy Red Bean Stew

Humble yet hearty, this Spicy Red Bean Stew is a comforting bowl of warmth. Perfect for chilly evenings or when you crave something with a kick.

Ingredients

– 2 cups dried red beans (soaked overnight, or quick-soak method)
– 1 tbsp olive oil (or any neutral oil)
– 1 large onion, diced
– 3 garlic cloves, minced
– 1 tbsp chili powder (adjust to taste)
– 1 tsp cumin
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– Salt to taste
– Fresh cilantro for garnish

Instructions

1. Drain and rinse the soaked red beans. Set aside.
2. Heat olive oil in a large pot over medium heat. Add diced onion, cook until translucent, about 5 minutes.
3. Add minced garlic, chili powder, and cumin. Stir for 1 minute until fragrant.
4. Pour in the vegetable broth and add the drained red beans. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 1.5 hours, or until beans are tender.
6. Stir in diced tomatoes and salt. Simmer uncovered for another 30 minutes to thicken.
7. Garnish with fresh cilantro before serving.
Zesty and rich, this stew boasts a creamy texture with a spicy undertone. Serve over rice or with crusty bread for a fulfilling meal.

Red Bean and Pumpkin Curry

Warm up your kitchen with this hearty Red Bean and Pumpkin Curry, a perfect blend of sweet and savory flavors. It’s a one-pot wonder that’s both nutritious and satisfying.

Ingredients

– 1 tbsp coconut oil (or any neutral oil)
– 1 medium onion, diced
– 2 garlic cloves, minced
– 1 tbsp curry powder (adjust to taste)
– 1 cup pumpkin puree (fresh or canned)
– 1 can (15 oz) red beans, drained and rinsed
– 1 cup coconut milk (full fat for creaminess)
– 1/2 cup vegetable broth
– Salt to taste

Instructions

1. Heat coconut oil in a large pot over medium heat (350°F).
2. Add diced onion and minced garlic. Sauté until translucent, about 3 minutes.
3. Stir in curry powder. Cook for 1 minute to release flavors.
4. Add pumpkin puree, red beans, coconut milk, and vegetable broth. Mix well.
5. Bring to a simmer. Cook uncovered for 15 minutes, stirring occasionally.
6. Season with salt. Simmer for another 5 minutes until thickened.
7. Remove from heat. Let sit for 5 minutes before serving.
A creamy texture with a hint of sweetness from the pumpkin makes this curry a comforting dish. Serve over rice or with naan for a complete meal.

Sweet Red Bean Paste Pancakes

Got a sweet tooth craving something unique? These Sweet Red Bean Paste Pancakes are your answer. Simple to make, they’re a delightful twist on breakfast.

Ingredients

• 1 cup all-purpose flour (sifted for lighter pancakes)
• 1 tbsp sugar (adjust to taste)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup milk (whole milk recommended for richness)
• 1 large egg
• 1 tbsp unsalted butter, melted (or any neutral oil)
• 1/2 cup sweet red bean paste (store-bought or homemade)
• Butter or oil for cooking

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, beat the egg, then mix in milk and melted butter.
3. Pour wet ingredients into dry ingredients. Stir until just combined; lumps are okay.
4. Heat a non-stick skillet over medium heat (350°F). Lightly grease with butter or oil.
5. Pour 1/4 cup batter onto skillet. Cook until bubbles form on surface, about 2 minutes.
6. Place 1 tbsp red bean paste in center of pancake. Cover with another 1/4 cup batter.
7. Flip carefully. Cook until golden brown, about 1-2 minutes more.
8. Repeat with remaining batter and filling.

Outcome? Pancakes with a creamy, sweet center and fluffy exterior. Serve warm with a drizzle of honey or a sprinkle of powdered sugar for extra indulgence.

Red Bean and Cheese Quesadillas

You’ll love these Red Bean and Cheese Quesadillas for a quick, satisfying meal. They’re packed with flavor and ready in minutes.

Ingredients

• 1 cup cooked red beans (mashed slightly for texture)
• 1 cup shredded Monterey Jack cheese (or any meltable cheese)
• 4 large flour tortillas (8-inch, for easy folding)
• 2 tbsp vegetable oil (or any neutral oil)
• 1/2 tsp ground cumin (adjust to taste)
• 1/4 tsp salt (adjust to taste)

Instructions

1. Heat a large skillet over medium heat (350°F) for 2 minutes.
2. Brush one side of a tortilla lightly with oil. Place it oil-side down in the skillet.
3. Sprinkle half of the cheese over the tortilla, then spread the mashed beans evenly. Add cumin and salt.
4. Top with the remaining cheese and cover with another tortilla. Brush the top with oil.
5. Cook for 3-4 minutes until the bottom is golden brown. Flip carefully using a spatula.
6. Cook the other side for another 3-4 minutes until golden and cheese is melted.
7. Remove from skillet and let it cool for 1 minute before cutting into wedges.
8. Repeat with the remaining tortillas and filling.

With a crispy exterior and gooey, flavorful interior, these quesadillas are a hit. Serve with a side of salsa or avocado slices for extra freshness.

Red Bean Hummus

Make this Red Bean Hummus for a twist on the classic. It’s creamy, flavorful, and packed with protein.

Ingredients

• 1 can (15 oz) red beans, drained and rinsed (or any canned beans for variation)
• 1/4 cup tahini (stir well before using)
• 2 tbsp lemon juice (freshly squeezed for best flavor)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 tsp ground cumin (toasted for extra aroma)
• 1/4 cup olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 2-3 tbsp water (as needed for consistency)

Instructions

1. In a food processor, combine red beans, tahini, lemon juice, garlic, cumin, and salt.
2. Process on high until the mixture is smooth, about 1 minute. Scrape down the sides as needed.
3. With the processor running, slowly drizzle in olive oil until fully incorporated.
4. If the hummus is too thick, add water 1 tbsp at a time until desired consistency is reached.
5. Taste and adjust seasoning with more salt or lemon juice if needed.

Ultra-smooth and slightly nutty, this hummus pairs well with warm pita or fresh veggies. Try it as a spread in wraps for an extra flavor boost.

Red Bean and Chocolate Brownies

Kitchens across America are rediscovering the joy of baking with beans. Red bean and chocolate brownies offer a unique twist on a classic favorite.

Ingredients

– 1 cup red bean paste (smooth, for even texture) – 1/2 cup unsalted butter (melted, or any neutral oil) – 3/4 cup sugar (adjust to taste) – 2 large eggs (room temperature) – 1 tsp vanilla extract – 1/2 cup all-purpose flour (sifted) – 1/4 cup cocoa powder (unsweetened) – 1/2 tsp baking powder – 1/4 tsp salt – 1/2 cup dark chocolate chips (for extra richness)

Instructions

1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper. 2. In a large bowl, mix red bean paste, melted butter, and sugar until smooth. 3. Add eggs one at a time, then vanilla, mixing well after each. 4. Sift together flour, cocoa powder, baking powder, and salt. Gradually fold into wet ingredients. 5. Stir in chocolate chips. Avoid overmixing to keep brownies tender. 6. Pour batter into prepared pan. Smooth top with a spatula. 7. Bake for 25-30 minutes, until edges pull away from pan. A toothpick should come out with moist crumbs. 8. Cool in pan for 10 minutes, then transfer to a wire rack. Serve slightly warm for gooey centers. 9. Store leftovers in an airtight container for up to 3 days. 10. For a festive touch, dust with powdered sugar or serve with vanilla ice cream. 11. These brownies are fudgy with a subtle earthiness from the red beans. Perfect for those seeking depth in their desserts.

Red Bean and Cornbread Casserole

Nothing beats the comfort of a warm, hearty casserole, especially when it combines the sweetness of cornbread with the richness of red beans.

Ingredients

• 1 cup dried red beans (soaked overnight for best texture)
• 1 cup cornmeal (fine or medium grind)
• 1/2 cup all-purpose flour
• 1/4 cup sugar (adjust to taste)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk (or substitute with milk + 1 tbsp vinegar)
• 1 large egg
• 1/4 cup melted butter (or any neutral oil)
• 1 cup shredded cheddar cheese (optional for extra richness)

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish.
2. Drain soaked red beans and boil in fresh water for 45 minutes until tender. Drain and set aside.
3. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
4. In another bowl, mix buttermilk, egg, and melted butter. Tip: Ensure ingredients are at room temperature for even mixing.
5. Combine wet and dry ingredients until just mixed. Fold in cooked red beans. Tip: Do not overmix to keep the cornbread light.
6. Pour batter into prepared dish. Sprinkle with cheddar cheese if using.
7. Bake for 25-30 minutes until golden and a toothpick comes out clean. Tip: Check at 25 minutes to avoid overbaking.

Warm from the oven, this casserole offers a delightful contrast between the moist cornbread and the creamy beans. Serve with a dollop of sour cream or alongside a crisp green salad for a complete meal.

Red Bean and Spinach Salad

Looking for a quick, nutritious salad that packs a punch? This Red Bean and Spinach Salad is your go-to for a hearty, flavorful dish.

Ingredients

• 2 cups cooked red beans (or canned, drained and rinsed)
• 4 cups fresh spinach, roughly chopped (stems removed for tenderness)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp lemon juice (freshly squeezed for best flavor)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. In a large bowl, combine the red beans and spinach.
2. In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and black pepper until well blended. Tip: Taste the dressing before adding to adjust seasoning.
3. Pour the dressing over the bean and spinach mixture. Toss gently to coat evenly. Tip: Use your hands for a more even mix without bruising the spinach.
4. Let the salad sit for 5 minutes before serving to allow flavors to meld. Tip: For enhanced flavor, refrigerate for 30 minutes.

Red beans add a creamy texture against the crisp spinach, with a tangy dressing that brings it all together. Serve atop toasted whole grain bread for a satisfying open-faced sandwich.

Red Bean and Avocado Toast

Avocado toast gets a protein-packed twist with creamy red beans. This quick meal balances richness and freshness for a satisfying bite.

Ingredients

• 1 ripe avocado (look for slightly soft skin)
• 1/2 cup cooked red beans (canned works, drained and rinsed)
• 2 slices whole grain bread (or your preferred type)
• 1 tbsp olive oil (or any neutral oil)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 lime (juiced, about 1 tbsp)
• 1/4 tsp red pepper flakes (optional for heat)

Instructions

1. Heat a skillet over medium heat. Add olive oil.
2. Toast bread slices for 2-3 minutes per side until golden and crisp.
3. In a bowl, mash avocado with lime juice, salt, and black pepper until smooth but slightly chunky.
4. Spread mashed avocado evenly on toasted bread slices.
5. Top with red beans, gently pressing them into the avocado.
6. Sprinkle red pepper flakes over the top if using.
7. Serve immediately for the best texture and flavor.

The creamy avocado and hearty beans create a lush contrast with the crunchy toast. Try adding a fried egg on top for extra richness or a drizzle of hot sauce for more kick.

Red Bean and Sweet Potato Mash

Hearty and wholesome, this Red Bean and Sweet Potato Mash combines simplicity with nutrition. Perfect for a quick side or a standalone meal, it’s a versatile dish that packs flavor.

Ingredients

• 2 cups sweet potatoes, peeled and cubed (about 2 medium)
• 1 cup cooked red beans (canned or homemade, drained)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup water (or vegetable broth for extra flavor)

Instructions

1. Preheat a large pot over medium heat. Add olive oil.
2. Add sweet potatoes to the pot. Stir to coat with oil. Cook for 5 minutes, stirring occasionally.
3. Pour in water or broth. Cover and simmer for 15 minutes, or until sweet potatoes are fork-tender.
4. Add red beans, salt, and pepper. Mash with a potato masher until desired consistency is reached. Tip: For a smoother texture, use a food processor.
5. Cook uncovered for another 2 minutes to blend flavors. Tip: Stir constantly to prevent sticking.
6. Remove from heat. Let sit for 2 minutes before serving. Tip: Garnish with fresh herbs for a color pop.

Ultra creamy and slightly sweet, this mash pairs well with grilled meats or as a spread on toast. Its vibrant color and rich texture make it a standout dish for any occasion.

Red Bean and Walnut Cookies

Fancy a twist on classic cookies? These red bean and walnut cookies blend sweet and nutty flavors for a unique treat.

Ingredients

• 1 cup red bean paste (store-bought or homemade)
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chopped walnuts (toast for extra flavor)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the red bean paste and chopped walnuts until evenly distributed.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Just out of the oven, these cookies are crisp on the outside with a soft, chewy center. The red bean paste adds a subtle sweetness, while the walnuts provide a satisfying crunch. Serve them with a cup of green tea for a delightful contrast.

Red Bean and Banana Smoothie

Delightfully simple and nutritious, this smoothie blends creamy bananas with hearty red beans for a protein-packed start to your day.

Ingredients

• 1 cup cooked red beans (canned or homemade, drained and rinsed)
• 1 large banana (ripe, for sweetness)
• 1 cup almond milk (or any plant-based milk)
• 1 tbsp honey (adjust to taste)
• 1/2 tsp cinnamon (optional, for spice)

Instructions

1. Add 1 cup cooked red beans, 1 large banana, 1 cup almond milk, 1 tbsp honey, and 1/2 tsp cinnamon to a blender.
2. Blend on high for 45 seconds, or until completely smooth. Scrape down the sides if needed.
3. Pour into a glass and serve immediately for the best texture.

Silky smooth with a hint of sweetness, this smoothie is perfect chilled or poured over ice. Try topping with granola for added crunch.

Red Bean and Tomato Bruschetta

Zesty and vibrant, this Red Bean and Tomato Bruschetta combines creamy beans with juicy tomatoes for a fresh twist on the classic. Perfect for summer gatherings or a quick snack.

Ingredients

• 1 can (15 oz) red beans, drained and rinsed (for creamier texture, mash half)
• 2 cups cherry tomatoes, diced (use ripe ones for sweetness)
• 1/4 cup red onion, finely chopped (soak in cold water to mellow)
• 2 tbsp olive oil (extra virgin preferred)
• 1 tbsp balsamic vinegar (adjust to taste)
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (freshly ground)
• 1 baguette, sliced 1/2 inch thick (toast for crunch)
• 2 cloves garlic, peeled (for rubbing on bread)

Instructions

1. Preheat oven to 375°F. Arrange baguette slices on a baking sheet in a single layer.
2. Toast in oven for 5-7 minutes until edges are golden. Tip: Watch closely to prevent burning.
3. While bread toasts, in a bowl, combine red beans, tomatoes, red onion, olive oil, balsamic vinegar, salt, and pepper. Mix gently. Tip: Let sit for 10 minutes to meld flavors.
4. Once bread is toasted, rub one side of each slice with garlic. Tip: Garlic adds a punchy flavor.
5. Spoon the bean and tomato mixture onto the garlic-rubbed side of each toast. Serve immediately. Tip: Garnish with fresh basil for color.

The bruschetta offers a delightful contrast between the crispy toast and the soft, flavorful topping. Try serving it with a drizzle of honey for a sweet and savory twist.

Red Bean and Mushroom Stir Fry

Whip up a quick and nutritious meal with this Red Bean and Mushroom Stir Fry, perfect for busy weeknights.

Ingredients

• 1 tbsp vegetable oil (or any neutral oil)
• 2 cups sliced mushrooms (cremini or button)
• 1 cup cooked red beans (canned or homemade)
• 2 cloves garlic, minced
• 1 tbsp soy sauce (adjust to taste)
• 1/2 tsp red pepper flakes (optional for heat)
• 1/4 cup water
• 1 green onion, sliced for garnish

Instructions

1. Heat oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add mushrooms to the skillet. Cook, stirring occasionally, until they release their moisture and brown, about 5 minutes.
3. Stir in garlic and red pepper flakes. Cook for 30 seconds until fragrant.
4. Add red beans and soy sauce to the skillet. Stir to combine.
5. Pour in water. Simmer for 2 minutes to allow flavors to meld.
6. Remove from heat. Garnish with green onions before serving.

Lively textures and a savory umami flavor make this stir fry a standout. Serve over rice or quinoa for a hearty meal.

Red Bean and Apple Crumble

Now, let’s dive into a simple yet satisfying dessert that combines the earthy sweetness of red beans with the crisp tartness of apples.

Ingredients

• 1 cup cooked red beans (canned is fine, drain and rinse)
• 2 medium apples, peeled and diced (use a firm variety like Granny Smith)
• 1/2 cup granulated sugar (adjust based on apple sweetness)
• 1 tsp cinnamon
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup brown sugar, packed
• 1/4 cup unsalted butter, cold and cubed (or coconut oil for a vegan version)
• Pinch of salt

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch baking dish.
2. In a bowl, mix red beans, diced apples, granulated sugar, and cinnamon. Spread evenly in the dish.
3. In another bowl, combine flour, oats, brown sugar, and salt. Add butter. Use fingers to rub into a crumbly texture.
4. Sprinkle the crumble mixture over the apple-bean mix. Press lightly.
5. Bake for 30-35 minutes until top is golden and apples are tender when pierced.
6. Let cool for 10 minutes before serving. This allows the filling to set.

Ultimate comfort in every bite, this crumble offers a delightful contrast between the soft filling and crunchy topping. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Red Bean and Carrot Soup

This hearty Red Bean and Carrot Soup is a comforting blend of sweet and savory flavors, perfect for any season. Try it for a quick, nutritious meal.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced carrots
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups cooked red beans (or canned, drained and rinsed)
• 1 tsp cumin
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat (about 350°F).
2. Add diced carrots and onion. Cook until softened, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in vegetable broth and bring to a boil.
5. Add red beans and cumin. Reduce heat to low and simmer for 15 minutes.
6. Season with salt and pepper. Blend soup until smooth for a creamy texture, or leave chunky if preferred.

Great for a cozy dinner, this soup’s creamy texture and rich flavor pair wonderfully with crusty bread. Garnish with fresh herbs for an extra touch.

Red Bean and Dark Chocolate Truffles

Truffles meet health in these red bean and dark chocolate bites. They’re rich, fudgy, and surprisingly simple to make at home.

Ingredients

– 1 cup cooked red beans (drained well, or canned)
– 1/2 cup dark chocolate chips (70% cacao or higher for best results)
– 2 tbsp coconut oil (or any neutral oil)
– 1/4 cup maple syrup (adjust to taste)
– 1 tsp vanilla extract
– Pinch of salt

Instructions

1. Blend red beans in a food processor until smooth, about 2 minutes. Scrape down sides as needed.
2. Melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth.
3. Add melted chocolate, maple syrup, vanilla extract, and salt to the bean puree. Blend until fully combined.
4. Chill the mixture in the refrigerator for 30 minutes to firm up.
5. Scoop tablespoon-sized portions and roll into balls. For smoother truffles, wet hands slightly.
6. Roll truffles in cocoa powder, crushed nuts, or more chocolate chips for coating.
7. Chill for another 10 minutes before serving to set the shape.
Melt-in-your-mouth texture with a deep chocolate flavor, these truffles are perfect for gifting or as a decadent snack. Try serving them with a sprinkle of sea salt for an extra flavor contrast.

Conclusion

We hope this roundup of 18 delicious red bean recipes without rice inspires your next kitchen adventure! Each dish offers a unique twist on this versatile ingredient, perfect for any home cook looking to spice up their meal plan. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the red bean love. Happy cooking!