Tender, creamy giant lima beans are worth the splurge when you're coating them with your best extra-virgin olive oil, sherry vinegar, and a pinch of smoked paprika. Celery, shallots, and garlic round out the flavor profile and add crunchy texture.

Constantly forgetting about that can of black beans in your kitchen cabinet? From bean dip to huevos rancheros, these bean recipes are here to save the day.

What's for dinner tonight? These 86 great recipes for beans.

Greek has to be my favourite cuisine. It’s heavy on lemon, favours olive oil, and has that wonderful combination…

Inspired by a Beans Marbella recipe in The New York Times, this vegetarian take on the classic Chicken Marbella combines sweet California prunes, briny ripe green olives, red wine, marinated bell pepper and creamy white beans–all produced in the Golden State.

This pantry-based canned bean recipe is packed full of flavor. Simply cook onions, garlic and spices, add butter beans, sherry vinegar, and piquillo peppers.

You know how it is when you just plain crave baked beans. This rich baked beans recipe will satisfy your cravings and throws in healthy sweet potatoes to boot. And, then there is the complex…

Any type of canned bean will work in these easy layered enchiladas, but our favorite combination is a mix of black and pinto beans. Serve as a vegetarian main dish or as a tasty side for roasted pork or chicken.

My family is crazy about this slow cooker chili because it uses ingredients you don't usually find in chili. Believe it or not, I discovered that pumpkin is what makes the dish so special. Cook up a big batch and freeze some for later; it tastes even better reheated. —Deborah Vliet, Holland, Michigan

FEIJAO GUISADO / BEAN STEW 3 15.5 ounce cans of Red Kidney Beans 1/2 cup of linguica sliced crosswise 4 tbsp olive oil 1 finely chopped onion 3 cloves of garlic, sliced crosswise 1 bay leaf 3 tsp o…

These Marinated Gigante Beans are a delicious and easy protein-packed side, snack, or meal! Add them to toasted bread or mixed greens.

Excerpted from ‘The Feel Good Foodie Cookbook’ by Yumna Jawad

Allison Robicelli is a very provocative food writer and when she's not making me laugh on Twitter, she's offering solid advice for things like cabbage. This is her technique for cabbage wedges; I think they're an ideal buddy for a bowl of perfectly cooked heirloom beans. 1 pound whole white button mushrooms 6 cloves g

Piled high with softened leeks and fresh fava beans, this tartine might—might!—make you forget about avocado toast. Slicing the leeks with the grain prevents them from falling apart into mush after getting caramelized.

This Spanish fabada asturiana is a lush bean stew! It contains chorizo sausage, a thick slab of panceta and blood sausage. What's not to love!

This flavorful, meaty chili is my favorite, and it's so easy to prepare in the slow cooker. It's a terrific way to serve a crowd without last-minute preparation. I got the idea from my mother, who used her slow cooker often for soups and stews. —Stacy Law, Cornish, Utah

Beans are neither fruit nor musical. – Nancy Cartwright Delicious, crisp and colourful. I’m preempting today’s scheduled broadcast to bring you this timely recipe. I was going to post Tuscan Chicken, but that will just have to wait. Instead, I’m bringing back a favourite. I believe I am going to start a tradition of reposting this recipe every year. The warmer weather brings out the barbecues and this is perfect for with steak, chicken, hot dogs or hamburgers. It is hands-down THE best three bean salad I have ever had. I dislike most three bean salads. When you buy it at the store you get a usually soggy, vinegary, sugary mess. Who would like that? This ain’t no store-bought three bean. Make lots of it. It will keep in jars for a while, like a week or two. But you won’t have to worry. You’ll be amazed at how fast it disappears. Use fresh green beans. Photo: zoyachubby, Flickr ccl Bean salad is a common backyard or picnic dish that – oddly enough – is composed mainly of various beans. It is almost always served in a sweet vinegar marinade. What the particular beans used are—or the number (three, four, five…)—is up to the cook. The trick with a bean salad is to make it colourful, and fresh. If you want to go to the trouble, you can pick and shell beans. Just remember any fresh veggies should be blanched before adding. It helps the vinaigrette to be absorbed. Use canned chickpeas and kidney beans. It’s just so much easier and faster. But don’t use canned green beans – blanch fresh ones. You won’t be happy with the result. Yuck… If using dried chickpeas or beans they would have to be soaked and boiled, of course. Blanching is boiling vegetables in salted water for a few minutes. It partially cooks them but they are still crisp. It also helps them retain their fresh-picked colour. Vegetables are routinely blanched before being frozen. Keep that in the back of your mind to preserve from this coming harvest season. That’s a bit of news I’ll have to remember when our garden grows... Chickpeas (garbanzo beans). Photo: Mink, Flickr ccl Pretty much any bean, or other legume, can be used in this type of salad. The decision is mostly based on how much eye-appeal you want in the end result. Most bean salads call for chickpeas (garbanzos), kidney beans and fresh green beans. That way you have white, red and green (the Italian flag, although I don’t think there’s supposed to be any connection). In my recipe I also added orange in the form of carrots. Radishes, green onions, yellow beans are all potential contenders for inclusion. I have read that bean salad has been a common picnic staple since the 1800s (on Wikipedia) but I can’t find any independent verification. Since picnicking became popular during the Victorian Age I have no real reason to dispute it. Bean salad gained popularity on this side of the big pond in the 1950s-60s with the advent of the suburban expansive backyard and barbecue entertaining. That was when dad cooked the meat and mom did pretty much everything else… Anyone remember that? Bean salad is an excellent dish to serve if you have vegetarian friends. The beans are full of dietary fibre, protein, and contain several essential vitamins and minerals. So except for the sugar it’s not a bad thing. It can serve as a main dish for those so inclined. Three bean salad usually seems to go a long way. The amounts in the recipe would supposedly serve eight folks as a side dish. I have a funny feeling that it’s not the case with this recipe. This is good. Really good. This is supposed to be enough salad for 8. Yeah.. right. Three Bean Salad Prep: 15 min | Marinate: 2-24 hours | Serves 8-12 19oz (540 ml) can chick peas 19 oz can (540 ml) can red kidney beans 3/4 lb green beans 1 medium carrot, julienned 1 rib celery, diced 1 small onion, sliced and chopped 3 cloves garlic, chopped 1/2 cup vinegar 1/2 cup honey 1/2 to 1 tsp cayenne pepper 1/2 tsp cracked black pepper salt to taste (see recipe) Rinse the chick peas and kidney beans under water until the water runs clear. Place in a bowl that will hold all the assembled ingredients. Stem the green beans and cut into thirds or quarters. Peel and cut the carrot into matchsticks about 2” long. Rinse both well and blanch in boiling water for 3-5 minutes. Rinse with cold water to stop the cooking process and add to the bowl. Add the celery, onion and garlic to the bowl and toss well to combine. In a small bowl combine the vinegar, honey, cayenne and black pepper. Pour over the vegetables and toss. Do not add salt at this time. (Sometimes the kidney beans and chickpeas are already salty.) Cover with plastic wrap and let marinate in the refrigerator for at least 2 hours, or for a whole day. Just before serving, taste for salt and add if desired. ........................................................ You know, I really like comments... I really do. Questions? Comments? Derogatory remarks? Just ask! I’ll answer quickly and as best as I can. If you like this post feel free to share it. If you repost, please give me credit and a link back to this site.

You don't need to be a vegetarian to appreciate how wonderful and versatile canned beans are. They're healthy, easy to cook with, readily available, cheap, and make really easy and satisfying dinners. So, if you're looking to save some cash, eat healthier, and reduce time spent in the kitchen, you really can't go wrong with these scrumptious protein-packed dinners.

These black bean burgers have a complex, satisfying flavor and robustly meaty texture that even carnivores love. Try them on the grill or in a skillet.

The musical fruit is also a subject of poetry and art. Not the snarky kind, either.

Now, these brothy beans and greens are absolutely my everything! I made a big pot of them, and saved for the week and it keeps SO well.

Zesty Bean Posole

Our no-soak Pot o' Beans recipe is foolproof and ripe for improvisation.

From the Source, Season 3The bean cooking liquor is an exceptional ingredient. It is full of flavor and nutrients from the beans and can be used as a light thickening agent in stock and stew. Use whatever is in your pantry to throw together delicious variants of this zesty salad. Swap green olives for black, add some canned artichokes or even fold in some anchovies.

This recipe ushers in a fresh start for cabbage soup.

This Spanish Butter Bean & Potato Stew is packed with flavors, made with heart-healthy ingredients and done in just 40 minutes. Vegan Recipe.

Like many Latin American dishes, this pot of beans gets a big flavor bump from sofrito, which is a saute of onion, tomato, garlic, and aromatics.

8 Green, 6 Blue, and 4 Purple points per burger

Yes, it really is that good.