There are very few things you can’t do with beans, which is part of why we love them so much. You can cook them in a pasta, throw them in all kinds of soups with all of your other vegetables, or stick them on top of a cheesy piece of toast. You can put them in cold or hot salads. You can even eat them for breakfast, because what better way is there to start your day? Fava beans, lima beans, Cannellini beans—we love them all. Check out some of our favorite bean recipes below.
Pasta e Fagioli
This version of the soup bean and pasta dish reverses the order of its stars turning it into a pasta dish laden with creamy beans and a creamy sauce. Get the recipe for Pasta e Fagioli »
Cretan Bean Stew with Spinach
Dark leafy greens are the predominant vegetables in Crete, where more than 100 types grow and they are often paired with beans in sautés, stews, and pies. Get the recipe for Cretan Bean Stew with Spinach »
You can serve this soup the day you prepare it, but after an overnight rest on the refrigerator, the beans will have absorbed some of the broth and the soup will have a deeper flavor. Get the recipe for Fatback and Heirloom Bean Soup »
Green Chicken and White Bean Chili
This rich tomatillo- and green chile-based stew cooks much faster than versions made with red meat, but tastes like it cooked all day. Get the recipe for Green Chicken and White Bean Chili
English breakfasts, or fry-ups—hearty assemblages of meat, eggs, tomatoes, mushrooms, and baked beans—are traditional all over the UK. Get the recipe for Full English Breakfast »
White Bean and Lacinato Kale Soup with Smoked Ham Hock
Carla Capalbio's traditional Georgian bean stew is enriched with pulverized walnuts and seasoned with sour plum sauce and dried marigold. Get the recipe for Beans with Walnuts and Spices
Cilantro and Lime Chicken with Grilled Corn and Black Bean Salad
Redolent of warm spices, deeply flavored Cincinnati-style chili, whether prepared two-way (chili over spaghetti), three-way (with cheese), four-way (with onions), or five-way (with a finishing flourish of kidney beans), is an enduring American classic. Get the recipe for Cincinnati Chili »
In this traditional Lucchese soup, vegetables and beans are slow-cooked until little to no bite remains, making it a rustic, comforting dish. Be sure to give any tougher vegetables all the time they need to scompare, or disappear. The quantities are flexible, so use whatever you have on hand. Get the recipe for Italian Bean and Vegetable Soup »
Irish Bean and Sausage Stew
At Gubbeen Farm, a 250-acre coastal plot of land in West Cork, an Irish twist on French cassoulet results in a flavorful, brothy stew of lima beans and thin Irish pork sausages. Get the recipe for Irish Bean and Sausage Stew »
Brazilian Beans with Smoked Pork, Rice and Collards
There are very few things you can’t do with beans, which is part of why we love them so much. You can cook them in a pasta, throw them in all kinds of soups with all of your other vegetables, or stick them on top of a cheesy piece of toast. You can put them in cold or hot salads. You can even eat them for breakfast, because what better way is there to start your day? Fava beans, lima beans, Cannellini beans—we love them all. Check out some of our favorite bean recipes below.
Pasta e Fagioli
This version of the soup bean and pasta dish reverses the order of its stars turning it into a pasta dish laden with creamy beans and a creamy sauce. Get the recipe for Pasta e Fagioli »
Cretan Bean Stew with Spinach
Dark leafy greens are the predominant vegetables in Crete, where more than 100 types grow and they are often paired with beans in sautés, stews, and pies. Get the recipe for Cretan Bean Stew with Spinach »
You can serve this soup the day you prepare it, but after an overnight rest on the refrigerator, the beans will have absorbed some of the broth and the soup will have a deeper flavor. Get the recipe for Fatback and Heirloom Bean Soup »
Green Chicken and White Bean Chili
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This rich tomatillo- and green chile-based stew cooks much faster than versions made with red meat, but tastes like it cooked all day. Get the recipe for Green Chicken and White Bean Chili
English breakfasts, or fry-ups—hearty assemblages of meat, eggs, tomatoes, mushrooms, and baked beans—are traditional all over the UK. Get the recipe for Full English Breakfast »
White Bean and Lacinato Kale Soup with Smoked Ham Hock
Carla Capalbio's traditional Georgian bean stew is enriched with pulverized walnuts and seasoned with sour plum sauce and dried marigold. Get the recipe for Beans with Walnuts and Spices
Cilantro and Lime Chicken with Grilled Corn and Black Bean Salad
Redolent of warm spices, deeply flavored Cincinnati-style chili, whether prepared two-way (chili over spaghetti), three-way (with cheese), four-way (with onions), or five-way (with a finishing flourish of kidney beans), is an enduring American classic. Get the recipe for Cincinnati Chili »
In this traditional Lucchese soup, vegetables and beans are slow-cooked until little to no bite remains, making it a rustic, comforting dish. Be sure to give any tougher vegetables all the time they need to scompare, or disappear. The quantities are flexible, so use whatever you have on hand. Get the recipe for Italian Bean and Vegetable Soup »
Irish Bean and Sausage Stew
At Gubbeen Farm, a 250-acre coastal plot of land in West Cork, an Irish twist on French cassoulet results in a flavorful, brothy stew of lima beans and thin Irish pork sausages. Get the recipe for Irish Bean and Sausage Stew »
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Brazilian Beans with Smoked Pork, Rice and Collards
