Dried Bean Recipes

Nutrient-rich, cheap, and shelf-stable, dried beans will transform your cooking. Follow our master method for the perfect batch every time.

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Red Beans and Rice

Photo: Jennifer Causey

View Recipe: Red Beans and Rice

If you want stick-to-your ribs fare, this dish is it: The beans and brown rice deliver complex carbohydrates and protein, both of which take longer to digest. We love the smoky heat of andouille sausage, but regular smoked turkey sausage links or hot Italian sausage also work.

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Tuscan White Bean Salad with Shrimp

Photo: Jennifer Causey

View Recipe: Tuscan White Bean Salad with Shrimp

Fragrant fresh rosemary and mild cannellini beans are a fantastic duo. You can also mash the two together for crostini or stir them into soup. Add the rosemary to the dressing rather than to the simmering pot of beans so its flavor doesn't overpower. Poaching shrimp in the shells helps keep the shrimp from overcooking.

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Ham, Kale, and White Bean Soup

Photo: Jennifer Causey

View Recipe: Ham, Kale, and White Bean Soup

The water used to cook a pot of beans is really liquid gold, infused with aromatics and thickened with starch from the beans. It makes perfect sense to give the cooking liquid a second life as the broth for the soup (and save the trouble of rinsing and draining). The ham hock will season the broth and the beans as they cook; you won’t need additional salt once they are done. Instead of cooking the kale and carrots in the soup, give them a quick sauté and stir them in at the end so they retain their vibrancy.

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Maple-Bacon Baked Beans

Photo: Jennifer Causey

View Recipe: Maple-Bacon Baked Beans

Think of this dish as classic baked beans turned all the way up to 11—sweet, smoky, and saucy, with extra richness from the slow-simmered beans. The starchiness from the cooked beans will help bind the casserole. Curry powder adds a hint of earthiness, but you can leave it out for a more straightforward flavor.

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Master Dried Beans

Photo: Jennifer Causey

View Recipe: Master Dried Beans

Use this recipe as a template. You can change up the aromatics (try adding a dried chile or piece of smoked bacon). Remember to cool and store the beans in their cooking liquid so they retain their flavor and texture. See our master method for creating the perfect pot of beans, as well as suggested simmering times.

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Black Bean Dip

Photo: Jennifer Causey

View Recipe: Black Bean Dip

Use leftover dip as a spread for sandwiches or burritos, or stir into a bean soup or chili for added body.

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Texas Caviar

Photo: Jennifer Causey

View Recipe: Texas Caviar

This colorful dip can double as a side salad or topper for seared fish. It tastes even better the next day.

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Smoky Baked Beans with Chorizo

Photo: Anna Williams

View Recipe: Smoky Baked Beans with Chorizo

Add extra flavor to baked Great Northern beans with dry-cured Spanish chorizo, a type of smoked sausage with a deep red color. Be sure to use firm, dry-cured Spanish chorizo and not soft, raw Mexican chorizo for this recipe.

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Cuban Black Bean Soup

Photo: Becky Luigart-Stayner

View Recipe: Cuban Black Bean Soup

Inspired by his Cuban mother's black bean soup, Chef Douglas Rodriguez of DeLaCosta restaurant in Chicago developed the robust flavor in this recipe for people who didn't have money to spend on meat for stock. Here we use both fresh and dried oregano because each imparts a different flavor to the final dish.

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Anasazi and Black Bean Chili

Photo: Randy Mayor

View Recipe: Anasazi and Black Bean Chili

Slightly sweet red and white Anasazis contrast with robust black beans in flavor and color. You can substitute pintos for the Anasazi beans, if you prefer.

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Farfalle with Fava Beans, Morel Mushrooms, and Mascarpone

Photo: Francesco Tonelli

View Recipe: Farfalle with Fava Beans, Morel Mushrooms, and Mascarpone

The morel mushrooms give this healthy dish and earthy undertone. You can also use shiitake mushrooms and edamame, good year-round alternatives to morels and fava beans.

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Sweet and Spicy Baked Beans

Photo: Randy Mayor

View Recipe: Sweet and Spicy Baked Beans

Just one serving of this side goes a long way toward helping you reach your daily fiber goal. To quick-soak the beans, cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Then continue the recipe with preheating the oven.

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Pork Roast with White Beans and Cranberries

Photo: Becky Luigart-Stayner

View Recipe: Pork Roast with White Beans and Cranberries

This rich dish balances sweet and tart flavors from the cranberries with savory notes from the pork and sage. Garnish each serving with a fresh sage sprig.

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Mexican Ham and Bean Soup

Photo: Becky Luigart-Stayner

View Recipe: Mexican Ham and Bean Soup

This filling soup makes good use of leftover ham. Pair with fresh bread for a complete meal.

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Seattle Black Beans

Photo: Becky Luigart-Stayner

View Recipe: Seattle Black Beans

Using broth to cook the beans instead of water makes them that much more savory. Seasoned with cumin and paired with chopped veggies make this an easy, healthy side dish.

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Tiny French Beans with Smoked Sausage

Photo: Jim Bathie

View Recipe: Tiny French Beans with Smoked Sausage

Find flageolets, tiny French kidney beans, in specialty food stores or online.

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Ham and Bean Soup

Photo: Lee Harrelson

View Recipe: Ham and Bean Soup

This ham and bean soup recipe gets great flavor from a smoked ham hock, fresh vegetables, and fresh herbs. Starting with a package of dried bean soup mix instead of using canned beans helps keep the sodium in check.

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Collard Greens with Lima Beans and Smoked Turkey

View Recipe: Collard Greens with Lima Beans and Smoked Turkey

This one-pot meal can be made up to three days ahead and refrigerated.

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White Beans with Roasted Red Pepper and Pesto

Photo: Randy Mayor

View Recipe: White Beans with Roasted Red Pepper and Pesto

Add a green salad and crusty bread to this simple rustic dish for a satisfying supper. Simmer the beans on the stovetop if they're still not tender after cooking under pressure for 12 minutes.

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Hearty Navy Bean Soup

Photo: Randy Mayor

View Recipe: Hearty Navy Bean Soup

Simmer dried navy beans with ham hocks, carrot, and onion for a hearty and nutrient-packed main dish soup.

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Lamb Shanks on Cannellini Beans

Photo: Becky Luigart-Stayner

View Recipe: Lamb Shanks on Cannellini Beans

Cooking the beans and lamb at the same time frees you to work on an appetizer or dessert.

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1 of 22

Red Beans and Rice

2 of 22

Tuscan White Bean Salad with Shrimp

3 of 22

Ham, Kale, and White Bean Soup

4 of 22

Maple-Bacon Baked Beans

5 of 22

Master Dried Beans

6 of 22

Black Bean Dip

7 of 22

Texas Caviar

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Smoky Baked Beans with Chorizo

9 of 22

Cuban Black Bean Soup

10 of 22

Anasazi and Black Bean Chili

11 of 22

Farfalle with Fava Beans, Morel Mushrooms, and Mascarpone

12 of 22

Sweet and Spicy Baked Beans

13 of 22

Pork Roast with White Beans and Cranberries

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Mexican Ham and Bean Soup

15 of 22

Seattle Black Beans

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Tiny French Beans with Smoked Sausage

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Ham and Bean Soup

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Collard Greens with Lima Beans and Smoked Turkey

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White Beans with Roasted Red Pepper and Pesto

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Hearty Navy Bean Soup

21 of 22

Lamb Shanks on Cannellini Beans

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