I find dried beans to be some of the most beautiful foods in the pantry. The red and white whorls of Good Mother Stallard, the creamy pale green of flageolet and Vallarta, and even the modestly speckled pinto bean all have unique, enticing beauty. Those individual characteristics fade in the cooking pot, but they are replaced by rich flavor. Here are 15 recipes (many vegetarian) that celebrate the humble dried bean — from polenta and borlotti with tomato sauce, to quick black beans with lime, and from pasta with greens and beans, to the best baked beans you'll ever eat, we think you'll like at least one of these.
Directions for cooking beans in the oven, on the stovetop, and in the slow cooker are included here too!
How To Cook Beans: The Basics
• How to Cook Beans
• How To Cook Beans: A Fast, Foolproof, No-Soak Method
• How to Cook Beans in the Slow Cooker
• Cooking Beans in a Clay Pot: A Review of La Chamba
15 Delicious Recipes with Beans
TOP ROW
• 1 Slow-Cooked Tomato and Herb White Beans - A review of a great recipe from Gourmet.
• 2 Borlotti Beans in Tomato Sauce with Creamy Polenta - From the splendid Rancho Gordo cookbook.
• 3 Cauliflower, Fennel, and White Bean Winter Salad - A fresh, crunchy salad that's hearty enough for a meal.
• 4 Tomato and White Bean Panade - Tomatoes, beans, AND bread! Yum!
• 5 Rapini With Orecchiette And White Beans - Greens, beans, and pasta — a classic combo.
MIDDLE ROW
• 6 Florida Butter Beans with Caramelized Onions and Bacon - Another favorite from the Rancho Gordo book.
• 7 Gluten-Free Recipe: Braised White Beans - A lovely recipe from Shauna James Ahern's book.
• 8 Avocado-Lime Black Beans - A quick lunch recipe using canned beans.
• 9 No-Guilt Bean Dip - Creamy beans, low-fat dip.
• 10 Cuban Black Bean Soup - We love a bowl of good black bean soup.
BOTTOM ROW
• 11 Slow-Cooker Black Bean Enchiladas - A family favorite, made in the slow cooker.
• 12 Italian Marrow Beans with Tuna - One last recipe from the Rancho Gordo book. Fresh and fast.
• 13 Yam and Black Bean Burritos - Sweet potatoes and black beans make the best burritos!
• 14 Vegetarian Black Bean Espresso Chili - Don't forget chili!
• 15 Quick Southern-Style Baked Beans from Pioneer Woman - Probably the best baked bean recipe ever.
OK, your turn! What's your favorite way to use dried and canned beans? Do you have any especially creative recipes?
Better Beans: Reader Questions
• Help! How Do I Properly Cook a Pot of Beans?
• Perfectly Cooked Beans: Leave the Cover On or Off?
• How Do I Cook Lupini Beans (Without It Taking 5 Days?)
• Can I Freeze Cooked Beans?
• How Do I Make Homestyle Mexican Pinto Beans?
• How Can I Make Beans More Digestible?
(Images: See linked recipes for full image credits)
















Bacsac Bacsquare 04...

I have two go-to black bean recipes: one (from Rick Bayless' Mexican Everyday cookbook) with Mexican chorizo and greens, and one cold bean salad with avocado and tomato, and a lime-cayenne vinaigrette. Oh, and I heartily recommend cooking beans in the slow cooker--I could never get them right until I tried that!
I love beans! Thanks for the run down of recipes.
@msmla - I second the slow cooker method. My beans always turn out perfectly and require no soaking.
The slow-cooker enchiladas have become a total staple for me. They're delicious, easy, and relatively healthy comfort food. Love it.
The one that turned me from canned to dry was chick peas. I found that cooking them really slowly for a long time (stovetop - I don't have a crock pot) somehow releases a consomme that is delicious and gels almost like a meat consomme. Just a pinch of salt after it's cooked and it's ready to eat on top of some rice. I'll also use this as prep for stews or for blending into humus which is so much more interesting than the humus that comes in a tub. Truly a versatile bean.
Shout out to my favorite source for beans - Rancho Gordo. I love their selection and that they include recipes showcasing each type of bean. Who knew there could be such variety in flavor and texture. And the colors. Just so fun.
Very excited to see this post as I've been moving away from having too many meat-based meals for dinner. Thanks for the links.
I love this one...
http://dinersjournal.blogs.nytimes.com/2010/11/15/the-temporary-vegetarian-vegan-catalan-style-radicchio-and-white-beans/
I've made both the panade and the Pioneer Woman's baked beans and both were amazing. The latter I would especially recommend for any potluck-type situation--I brought them to a party and people raved about them--I was the belle of the ball! ;)
I make this every couple of weeks at my house...
http://seaweedsnacks.blogspot.com/2010/04/coriander-mung-bean-soup.html
I made something delicious the other night trying to replicate a picture I saw of a dish from a restaurant...turned out great:
For 2 people
4 pieces thick cut no-nitrate bacon
1 can of organic black eyed peas
4 shallots, finely chopped
6 cloves garlic, finely chopped
1 bunch "dragon" kale, de-ribbed and sliced into strips
10 sea scallops
cut bacon strips in 1/2 to make 8 pieces, add a little olive oil to a 10 " skillet and slowly cook the bacon until not quite crisp. remove and place on paper towel, pat to remove excess grease.
In same skillet, add several TBS olive oil to bacon fat and sautee shallots and garlic until translucent. Add peas with their liquid, a Bay leaf, the leaves from several sprigs of fresh lemon thyme ( or dried, to taste, if that's all you have) and some dried red chili pepper. I used 3 bird's eye chilis w/ the seeds removed and it was moderately spicy, but you should adjust chili pepper to your tolerance level. Cover and simmer on v. low heat while you steam the kale, about 5-6 minutes. By this time, most of the liquid will be gone from the peas, so make a separate little space in the skillet for the greens, place the bacon on top of the peas, cover and keep the whole thing warm. Season the scallops with salt (I used Lawry's) and white pepper and sautee them until brown in a generous amount of butter, about 4-5 minutes total.
To plate, make stacks : kale, blackeyed peas, kale, bacon, top with scallops. Drizzle with the pan juices.
I served this with cherry tomatoes marinated in aged rice vinegar with a little sugar and a generous amount of fresh coarsely ground pepper.
By all means make your own blackeyed peas...I was rushed for time and threw this together in about 45 minutes, making it up as I went along, thus the "looseness" of the recipe. It looked pretty and the mix of flavors was fantastic ! Enjoy.
This is a great way to use a can of white beans and get your veggies too!
http://impeccabletasty.blogspot.com/2011/03/grilled-vegetables-with-walnut-white.html
This is awesome, I love to cook (and eat!) beans. My favorite bean, by far, is the chick pea. I recently discovered how much better the dried ones taste than the canned ones. I love to include them in veggie sautees, soups, pasta recipes, even with rice. They are so versatile and delicious. And my husband makes the best homemade hummus!
Having been raised eating beans of some kind at least once a week, I grew to love them. I think they seem to be much more digestible if I start out covering them with water, adding a pinch of soda, and bringing them to a boil, then turn off the heat and cover the pot and let them sit for an hour or more. I used to soak them overnight or for several hours, but I don't have an attention span that long, so I prefer this method, but if you soak them over night, use the soda, and then still do the next step. After soaking by either method, POUR OFF THE WATER AND ADD FRESH WATER TO COOK THEM. I seldom use canned beans, but it does seem to me that they are more gassy than when I cook them from scratch.
Is possible to use ddukbaegi in place of the Colombian clay pot?