Packed with protein and fibre, beans are nutritious, affordable and versatile – and form the basis of many delicious meals that can be on the table in minutes. From kidney and cannellini beans to butter and black beans, and from soups to stews and much more besides, we've put together a collection of incredibly tasty bean-based recipes.
Not sure what to do with the beans in your store cupboard? Click or scroll through our gallery to discover 34 recipes packed with pulses, counting down to the most mouthwatering of all.
You'll need to set aside a bit of time to make this hearty dish of browned onions, garlic, beans, fresh sage and bay leaves but not only will it be well worth it, your kitchen will fill with the most delicious aromas as the meal bubbles away. Around 20 minutes before the beans are cooked, fry, roast or grill the sausages until they’re caramelised and golden. Serve with a good dollop of English mustard and a pile of freshly cooked greens.
Get the recipe for borlotti beans with onions and sausage here
After you've chopped up the butternut squash, red onion and aubergine, there's little left to do for this dish other than mixing all the ingredients together in a roasting tin with nuts, butter beans and – the clever shortcut ingredient – a tub of shop-bought tomato and chilli sauce. Enjoy as a nourishing meat-free meal or as a side with chicken or fish.
Get the recipe for roasted spicy squash, nuts and beans here
This simple dish – packed with roasted peppers, tender cannellini beans and crunchy croutons – will add a pop of colour and plenty of flavour to your dinner table. Tear a ciabatta loaf into bitesize pieces, drizzle with olive oil and bake for 10 minutes, until golden and crunchy. Meanwhile, chop and grill your peppers, mixing with the rest of the ingredients once softened. Scatter over the homemade croutons and finish with a simple dressing made with honey, olive oil, balsamic vinegar, sea salt and black pepper.
Crispy, melty quesadillas might just be the ultimate homemade fast food. Here, chopped mushrooms fried with garlic are combined with beans and cheese for added depth of flavour. This recipe calls for butter beans mashed with roasted red peppers, smoked paprika, sea salt and black pepper, but you could swap for black beans or black-eyed peas. Spread the bean mix over a tortilla, layer on the mushrooms and grated cheese, top with another tortilla, then fry on both sides and cut into wedges to serve.
Get the recipe for smoked bean and mushroom quesadillas here
Banish any worries about mushy vegan burgers with this guaranteed table-pleaser. The patties in this recipe have great texture and hold together well, thanks to the mix of mushrooms, kidney beans, rice and oats. Adding in herbs, mustard, yeast extract (such as Marmite) and balsamic vinegar meanwhile locks in extra flavour. The vegan 'bacon' is genius, too, made from rice paper sheets coated with a soy mixture, then baked until crisp.
It's the chipotle in this recipe that makes the dish so full of earthy, smoky flavour. You don't need to rinse the tinned black beans – their starchy liquid helps to thicken the dish. To softened onion, add garlic, bay leaves, cinnamon, cumin and carrots. Once sautéed, add the beans and their liquid and the vegetable stock, then cook until thickened. The finished beans are lovely served with rice, sour cream and fresh coriander, or try them in a quesadilla.
Bringing wonderful Mediterranean flavours to life, this recipe combines spicy, smoky chorizo with sweet red peppers, creamy white beans (preferably cannellini) and meaty, tender cod for a delicious midweek meal. Serve the rich, tomatoey broth with lemon wedges and a green salad.
This recipe is a take on the classic Italian dish, peperonata (stewed peppers with tomatoes). It features slow-roasted slices of red and yellow bell peppers, which are combined with fresh tomatoes, olive oil, bay leaves and rosemary for a warming meal. This version also calls for tender cannellini beans and, for ease, is cooked in the oven. It’s perfect served with slices of toasted sourdough.
Get the recipe for slow-roasted peppers with chilli, garlic and beans here
Nourishing and high in protein thank to the tinned cannellini beans and lentils, this aromatic vegan stew is packed with vegetables and herbs. Fresh thyme, rosemary, sage and parsley add fragrance and flavour, while the mustard, yeast extract (such as Marmite) and nutritional yeast give the dish an intensely savoury hit. Serve on its own of with crusty bread; it's pretty filling, thanks to the pulses and new potatoes.
Get the recipe for herby lentil and cannellini bean stew here
This spicy stew of black-eyed peas cooked in a tomato sauce has its roots in West Africa. It's traditionally eaten with fried plantain, often for breakfast, but it makes a great dish any time of day. You can use dried or tinned black-eyed peas – just remember to use double the weight of tinned to dried beans in any recipe. The easy sauce is made with tinned tomatoes, onion, garlic, ginger, chilli and curry powder.
Traybakes are perfect for midweek meals, requiring minimal preparation time and washing up. In this dish, chopped aubergine (which absorbs flavours well) is mixed with onion, garlic, spices, kidney beans, tinned tomatoes and chickpeas. Halved aubergines are arranged on top, then the dish is covered with foil and baked. For a bubbling, cheesy finish, scatter over grated Cheddar right at the end and grill until melted. Serve with crusty bread.
Coming together in just an hour, this simple vegan recipe is packed with veggies and plant protein. Onions, garlic and peppers are softened, before paprika, butter beans, orzo, vegetable stock and coconut milk are added and simmered for 15 minutes. Peas and cherry tomatoes are stirred through during the last five minutes of cooking and the dish is finished with basil, lemon juice and seasoning. Creamy and delicious, it’s a great one to batch cook, too.
This one-pot dish is quick, full of flavour and incredibly simple – all you need to do is pop chopped butternut squash, celery, onion, garlic, tomatoes, rosemary and sausages into the oven and let the magic happen. Towards the end of cooking, the mix is joined by cannellini beans, plus honey and balsamic vinegar, which give the stew an irresistible sweet yet sharply savoury flavour. For an even more hands-off dish, make the stew in the slow cooker.
Ready in just 30 minutes, this nutritious, chunky soup – which sees tinned tomatoes cooked with kale, cabbage and cannellini beans – is filling enough to be a midweek main course. Remember to taste the soup for seasoning – it will need plenty of freshly ground black pepper and a good pinch of sea salt. Serve with poached eggs and toasted ciabatta rubbed with garlic.
Rich, spicy and all-round delicious, these black bean chilli quesadillas take a little while to come together, but are guaranteed to be devoured by everyone at the dinner table. After sautéing garlic, onions and peppers, the rest of the chilli ingredients are added (minus the chocolate and butter) and left to simmer for 90 minutes. Once the dish is deep in colour and shiny, the dark chocolate and butter can be incorporated, adding huge depth of flavour. Serve the assembled quesadillas with homemade pineapple salsa.
This hugely flavourful, hearty broth is ready in under an hour. The basic recipe is standard – stock is added to cooked onions and garlic and simmered with herbs, seasoning, beans and diced carrots and parsnip. It’s the addition of smoked sausage (or try cooking chorizo for extra spice) that turns it into something special, though. You could also add handfuls of kale or spinach at the end.
Get the recipe for smoked sausage, bean and vegetable broth here
A combination of puréed black beans and roasted sweet potato adds a lovely smokiness to these tasty burgers. Sautéed red pepper and onion provide texture, while cumin and cayenne deliver the spice. The cooked patties are piled into buns with silky avocado cream, an easy jalapeño mayonnaise, slices of beef tomato and lettuce.
Typically, dried beans benefit from soaking or pre-cooking, but neither is required for this stew, which is bursting with tomatoes, garlic and herbs. The earthy, smoky flavour comes from cooking chorizo, smoked paprika and jalapeño chilli and develops over a slow and low two-hour cook time. This longer cooking method also ensures meltingly tender chicken thighs, which you shred into the stew once ready.
Shakshuka is, of course, usually made with tomatoes and eggs. This recipe offers a nourishing vegan version, where the eggs are replaced with plant-based yogurt. Sautéed leeks and garlic are first mixed with cannellini beans, peas and spinach. Once cooked, lots of fresh herbs – parsley, mint and dill – are added and yogurt is spooned over the top. The dish is finished with slices of avocado and served with crusty bread.
You can use butter, cannellini or haricot beans in this dish, which is brimming with Mediterranean flavours. The base calls for onions, garlic, smoked paprika and tomato purée, to which you add sliced peppers, beans, herbs and fish stock. Chunks of monkfish are gently mixed through towards the end, so the fish doesn't overcook (hake would make a good alternative). Serve with hot, garlicky bread to mop up the juices.
A warming one-pot, this recipe uses diced lamb neck fillet, an economical cut that can be rather tough, so requires slow cooking to make it tender. Here it’s gently spiced and simmered in stock with cumin, curry powder, haricot beans, sweet potato and a little mango chutney, for a sweet note. You can make this filling dish ahead of time and store it in the fridge for up to two days.
Spicy and hearty, this vegetarian stew is incredibly moreish – and mostly requires store cupboard ingredients, so you've probably already got everything you need to make it. Cumin, cinnamon, chilli and turmeric come together to add depth of flavour to passata, chunks of sweet potato and kidney beans, then the dish is balanced by a dollop of cooling Greek yogurt and a drizzle of fresh, zingy mint-infused oil.
Pork belly needs to be cooked slowly to become meltingly tender and develop a crisp skin. In this recipe it's roasted on a bed of apples, garlic, onion and rosemary. Once the meat is ready, take it out to rest and remove any fat from the roasting tin, then add the beans and return to the oven. Include some greens like cavolo nero or kale to make the dish really pop with colour and serve with a dollop of Dijon mustard.
Get the recipe for slow-roasted pork belly with cannellini beans here
Feijoada is a Brazilian black bean stew, usually made with pork or beef. This recipe offers a vegetarian variation, which is equally tasty and subs the meat for sweet potatoes, red onion and peppers. The vegetables are roasted before being simmered with the beans, stock and spices. The dish is best served alongside a punchy tomato and red pepper salsa, fresh coriander, rice and sour cream.
Porchetta is a large joint of pork, stuffed with herbs and slow cooked. In this recipe those flavours are replicated without the long cooking time: chunks of pork tenderloin are briefly marinated in herbs and garlic, then threaded onto rosemary skewers. Once the meat is charred, it's served over warm cannellini beans, herbs and olive oil.
Get the recipe for porchetta-style pork kebabs with white beans here
An American classic, this dish is really easy to prepare, but you do need to allow time for the beans to become tender and wonderfully creamy. The recipe uses dried haricot beans, the traditional pulse for baked beans – just remember to soak them overnight before cooking. Add in treacle, ketchup, dark sugar, onions, cloves, mustard, vinegar and chunks of rindless pork belly for a warming meal in a bowl. Serve with crusty bread or as a side with barbecued meats.
You just can't beat a great chilli con carne, and this one is right up there. The key is in the slow cooking – it takes around two hours to ensure all the flavours are melded together. And the magic ingredient to turn a good chilli into a great one? A decent glug of red wine. Good quality beef stock will make all the difference, too. Serve with rice, nachos, jacket potatoes, tacos or tortilla chips.
Hearty and nourishing, this spicy soup can be on the table in just 30 minutes. Fry celery and garlic, before adding smoked paprika, cumin, oregano, chipotle paste (essential for giving the soup its warm, rounded heat) and vegetable stock. Allow to simmer for 10 minutes, before whizzing together with a stick blender. Make it a meal to remember and serve with mashed avocado, crunchy tortilla chips, cooling sour cream (or plain yogurt) and slices of pickled jalapeños.
Turn everyone's favourite cauliflower cheese into a filling, protein-packed main course by adding tinned butter beans and cannellini beans. In this recipe, sautéed onion is combined with the rinsed beans, stock and a little mustard and nutmeg, then cauliflower florets are added and cooked until just tender. Then comes the best bit: generous sprinklings of grated cheese and breadcrumbs are scattered over the top, before the dish is baked to perfection.
Get the recipe for cauliflower cheese and white bean bake here
This recipe produces hugely tasty vegan burgers with a lovely texture. The secret ingredient is peanut butter, which is whizzed up with tinned black beans, garlic, chipotle, cumin, lime zest and chestnut mushrooms. The mixture is made into patties, then baked in the oven – you can finish them off on the barbecue for extra smokiness, if you like. Serve in buns with chopped peanuts, coriander and a squeeze of lime.
Get the recipe for chipotle, mushroom and black bean burgers here
The most strenuous part of this veggie recipe is opening a few tins, with the dish ready in just 15 minutes. Carrots and garlic are sautéed, before being mixed with passata, tomato purée, tinned kidney beans and black beans, fresh jalapeño chilli and chilli flakes. You can serve it with wholegrain rice, grated cheese, sour cream and guacamole – or spoon on top of a piping hot baked potato.
This elegant dish is wonderfully easy to prepare – hake fillets are simply cooked in a broth of butter beans and chopped fresh tomato. Sweet smoked paprika is the key to bringing everything together here and lends subtle heat to the creamy beans and meaty fish (you could also use any thick fillets of white fish, such as cod or haddock). The dish is served with a refreshing lemon dip, made by combining mayo with lemon zest and juice.
Get the recipe for hake with butter beans and lemon mayo here
Packed with black pepper and Parmesan, this recipe offers a bean-based riff on the popular pasta dish, coming together in just 15 minutes. Sautéed shallot and garlic are mixed with butter beans, along with the liquid from the tin, then brought to a simmer. Black pepper, Parmesan and red wine vinegar are then added, creating a simple yet hugely comforting meal. Serve alongside broccoli and kale and finish with an extra sprinkling of cheese.
Ranchers' eggs, as the name of this flavour-packed Mexican dish roughly translates, are perfect for a weekend breakfast or brunch. For this recipe, simply cook tinned black beans with a little water, cumin and smoked paprika, before adding fresh cherry tomatoes and leaving to simmer for five minutes until softened. Spread the mixture over warm flour tortillas, add creamy avocado slices, fresh lime and oozy fried eggs, then finish with salty, crumbled feta and hot sauce.
Get the recipe for huevos rancheros here
Now discover these tasty Mexican recipes perfect for midweek meals
Last updated by Lottie Woodrow.