25 Healthy Bean Recipes Your Family Will Love

Do you want to make meals that are healthy, affordable, and delicious? The secret is in your pantry: a simple can of beans! Beans are packed with protein and fiber to keep you feeling full and energized. For generations, families around the Mediterranean Sea have used beans to create amazing food.

Now, you can too! These recipes are easy to follow and full of bright, sunny flavors. They are perfect for busy nights when you need a wholesome dinner fast.

Beans are a superfood! They are good for your heart, help with digestion, and are very kind to your grocery budget. Canned beans make cooking quick because they are ready to use.

You can add them to soups, salads, dips, and main dishes. They help turn simple ingredients into a satisfying meal. Let us explore 25 tasty ways to cook with beans!

Category 1: Fresh and Easy Bean Salads

These salads are not just side dishes. They are packed with protein and vegetables, making them a perfect light lunch or dinner.

1. Mediterranean Chickpea Salad

This healthy, flavor packed salad is ready in just 10 minutes. Spicy Aleppo pepper and tart sumac give it a special Mediterranean taste.

Ready in: 10 minutes
Serves: 4

What You Need:

• 2 (15 oz) cans chickpeas, rinsed and drained
• 1 pint cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, finely chopped
• ½ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped
• ⅓ cup olive oil
• Juice of 1 large lemon
• 1 tsp sumac
• ½ tsp Aleppo pepper (or red pepper flakes)
• Salt and pepper

How to Make It:

1. In a large bowl, combine the chickpeas, tomatoes, cucumber, onion, parsley, and mint.
2. In a small jar, shake together the olive oil, lemon juice, sumac, Aleppo pepper, salt, and pepper.
3. Pour the dressing over the salad and toss everything together until well coated.
4. Serve immediately or let it sit for 10 minutes for the flavors to mix.

Why everyone loves it: It is incredibly fast, fresh, and perfect for a quick lunch or a side dish at your next barbecue.

2. Tuna and White Bean Salad

This is a powerhouse protein salad. It is creamy, bright, and satisfying enough to be a full meal all by itself.

Ready in: 10 minutes
Serves: 2

What You Need:

• 2 (5 oz) cans solid white tuna in olive oil, undrained
• 1 (15 oz) can cannellini beans, rinsed and drained
• 2 cups fresh baby spinach
• ¼ cup sliced Kalamata olives
• 2 tbsp chopped fresh basil
• 3 tbsp olive oil
• Juice of ½ a lemon
• 1 garlic clove, minced
• Salt and pepper

How to Make It:

1. In a medium bowl, flake the tuna with a fork.
2. Add the cannellini beans, spinach, olives, and basil.
3. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper.
4. Pour the dressing over the tuna mixture and toss gently to combine.
5. Serve on its own or over a bed of extra greens.

Why everyone loves it: It uses pantry staples to create a restaurant-quality lunch in minutes. No cooking required!

3. Bean Salad with Tahini and Eggs

This hearty Turkish salad features a creamy, dreamy tahini dressing and hard-boiled eggs for extra protein.

Ready in: 20 minutes
Serves: 4

What You Need:

• 4 large eggs
• 2 (15 oz) cans cannellini beans, rinsed and drained
• 1 small red onion, thinly sliced
• ¼ cup chopped fresh parsley
• ⅓ cup tahini
• Juice of 1 lemon
• 2 garlic cloves, minced
• ¼ cup warm water
• Salt and pepper

How to Make It:

1. Place the eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes. Cool, peel, and quarter the eggs.
2. In a large bowl, combine the beans, red onion, and parsley.
3. Make the dressing: In a small bowl, whisk together the tahini, lemon juice, garlic, warm water, salt, and pepper until smooth.
4. Pour the dressing over the bean mixture and toss to coat.
5. Gently fold in the quartered hard-boiled eggs. Serve with warm pita bread.

Why everyone loves it: The creamy tahini dressing is irresistible, and the eggs make this salad a complete, filling meal.

4. Moroccan Chickpea and Cauliflower Salad

This salad is a flavor explosion! Sweet dried fruit, crunchy nuts, and warm Moroccan spices make it unforgettable.

Ready in: 25 minutes (plus 30 minutes to marinate)
Serves: 4

What You Need:

• ½ large head cauliflower
• 1 (15 oz) can chickpeas, rinsed and drained
• ½ cup chopped dried apricots
• ½ cup toasted slivered almonds
• ¼ cup chopped fresh mint
• ¼ cup olive oil
• 3 tbsp lemon juice
• 1 tbsp honey
• 1 tsp ras el hanout (Moroccan spice blend)
• Salt and pepper

How to Make It:

1. Use a vegetable peeler to shave the cauliflower into thin slices, or pulse in a food processor until it looks like rice.
2. In a large bowl, combine the shaved cauliflower, chickpeas, apricots, almonds, and mint.
3. For the dressing, whisk together the olive oil, lemon juice, honey, ras el hanout, salt, and pepper.
4. Pour dressing over salad and toss. Let marinate in the fridge for at least 30 minutes before serving.

Why everyone loves it: It is crunchy, sweet, savory, and spiced all at once. The longer it sits, the better it tastes.

Category 2: Hearty Soups and Stews

These warm and cozy recipes are perfect for lunch or dinner. They are filling and full of flavor.

5. Simple Vegetarian Minestrone Soup

This classic Italian soup is like a hug in a bowl! It is packed with vegetables, beans, and pasta in a rich tomato broth.

Ready in: 45 minutes
Serves: 6

What You Need:

• 2 tbsp olive oil
• 1 yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 6 cups vegetable broth
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 tsp dried oregano
• 1 cup small pasta (like ditalini)
• 2 cups fresh spinach
• Salt and pepper
• Grated Parmesan cheese for serving

How to Make It:

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes.
2. Add the garlic and cook for 1 more minute.
3. Stir in the crushed tomatoes, broth, kidney beans, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add the pasta and cook for 10 more minutes, until pasta is tender.
5. Stir in the spinach and let it wilt. Serve with grated Parmesan cheese.

Why everyone loves it: It is the ultimate flexible soup. Use any vegetables you have in the fridge.

6. Mediterranean White Bean Stew

This stew is creamy, comforting, and full of warm spices. It is a simple, nourishing meal that feels special.

Ready in: 30 minutes
Serves: 4

What You Need:

• 3 tbsp olive oil
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 1 cup vegetable broth
• 2 (15 oz) cans cannellini beans, rinsed and drained
• 1 (14.5 oz) can diced tomatoes
• 2 carrots, chopped
• Juice of 1 lemon
• ¼ cup chopped fresh parsley
• Salt and pepper

How to Make It:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until soft.
2. Add the garlic, cumin, and smoked paprika. Stir for 1 minute.
3. Pour in the broth, scraping the bottom of the pot.
4. Add the beans, diced tomatoes, and carrots. Simmer for 20 minutes.
5. Stir in the lemon juice and parsley. Season with salt and pepper. Serve with crusty bread.

Why everyone loves it: It is incredibly cozy and requires mostly pantry ingredients. The lemon at the end makes it taste bright and fresh.

7. White Chicken Chili with Kale

This soup is protein-packed and comes together incredibly fast. It is perfect for using leftover chicken.

Ready in: 35 minutes
Serves: 4

What You Need:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 6 cups chicken broth
• 2 cups shredded cooked chicken
• 1 (15 oz) can cannellini beans, rinsed and drained
• 1 bunch kale, stems removed, leaves chopped
• Salt, pepper, and red pepper flakes
• Lemon wedges for serving

How to Make It:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until soft.
2. Add the garlic and cook for 1 minute.
3. Pour in the chicken broth and bring to a simmer.
4. Add the chicken, beans, and kale. Simmer for 15-20 minutes, until kale is tender.
5. Season with salt, pepper, and a pinch of red pepper flakes. Serve with a lemon wedge.

Why everyone loves it: It is the fastest route to a healthy, hearty dinner. The kale adds great color and nutrients.

Category 3: Easy Skillet Dinners

These one-pan meals mean less cleanup and more flavor. They are designed to be complete, satisfying dinners.

8. Ground Turkey and White Bean Skillet

This all-in-one skillet is a weeknight lifesaver with protein, beans, veggies, and crispy homemade croutons on top.

Ready in: 25 minutes
Serves: 4

What You Need:

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 2 garlic cloves, minced
• 1 (15 oz) can cannellini beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 tsp Italian seasoning
• 2 cups cubed crusty bread
• 2 tbsp olive oil
• Salt and pepper

How to Make It:

1. Preheat your oven’s broiler. In a large oven-safe skillet, heat 1 tbsp olive oil over medium heat. Cook the turkey until no longer pink.
2. Add the bell pepper and zucchini. Cook for 5 minutes.
3. Stir in the garlic, beans, tomatoes, Italian seasoning, salt, and pepper.
4. In a bowl, toss the bread cubes with 2 tbsp olive oil, salt, and pepper. Scatter over the turkey mixture.
5. Place the skillet under the broiler for 2-3 minutes, until croutons are golden. Watch closely!

Why everyone loves it: It has everything you need in one pan, and the broiler makes the croutons perfectly crispy.

9. White Bean Shakshuka

A fun twist on a classic! Creamy beans cook in a spicy tomato sauce with eggs baked right on top. Perfect for any meal.

Ready in: 25 minutes
Serves: 4

What You Need:

• 3 tbsp olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 1 tsp cumin
• ½ tsp smoked paprika
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can cannellini beans, rinsed and drained
• 4 large eggs
• Fresh parsley and feta cheese for garnish
• Salt and pepper

How to Make It:

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper. Cook until soft.
2. Stir in garlic, cumin, and smoked paprika. Cook for 1 minute.
3. Add the crushed tomatoes and beans. Simmer for 10 minutes.
4. Use a spoon to make 4 wells in the sauce. Crack an egg into each well.
5. Cover the skillet and cook for 5-8 minutes, until egg whites are set.
6. Garnish with parsley and feta. Serve with crusty bread.

Why everyone loves it: It is impressive, easy, and perfect for breakfast, lunch, or dinner. The beans make it extra hearty.

10. Chickpea Marinara

Your whole family will love this easy recipe. Tender chickpeas simmer in a garlicky tomato sauce with melty mozzarella cheese.

Ready in: 20 minutes
Serves: 4

What You Need:

• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 (24 oz) jar marinara sauce
• 2 (15 oz) cans chickpeas, rinsed and drained
• 1 cup shredded mozzarella cheese
• Fresh basil for garnish
• Salt and pepper

How to Make It:

1. Heat olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.
2. Pour in the marinara sauce and add the chickpeas. Simmer for 10-15 minutes.
3. Turn off the heat and top with the mozzarella cheese. Cover for a few minutes to let the cheese melt.
4. Garnish with fresh basil. Serve over pasta or with crusty bread.

Why everyone loves it: It is a 3-ingredient wonder (plus cheese!) that turns into a comforting, crowd-pleasing meal.

Category 4: Dips, Spreads, and Snacks

Turn canned beans into amazing appetizers, party food, or healthy snacks in minutes.

11. Classic Hummus

Silky smooth, garlicky, and perfect for dipping. Making it at home is cheaper and tastier than store-bought.

Ready in: 5 minutes
Serves: 6

What You Need:

• 2 (15 oz) cans chickpeas, rinsed and drained
• ⅓ cup tahini
• Juice of 2 lemons
• 2-3 garlic cloves, minced
• 1 tsp ground cumin
• ⅓ cup ice-cold water
• Salt
• Olive oil and paprika for garnish

How to Make It:

1. In a food processor, combine the chickpeas, tahini, lemon juice, garlic, cumin, and salt.
2. Turn on the processor and slowly drizzle in the ice water through the feed tube. Process until completely smooth.
3. Taste and adjust salt and lemon as needed.
4. Serve drizzled with olive oil and a sprinkle of paprika.

Why everyone loves it: It is unbelievably easy and tastes so much fresher than anything from a plastic tub.

12. Mediterranean White Bean Dip

A flavorful alternative to hummus! This dip is creamy, rich with caramelized shallots, and spiced with warm cumin and paprika.

Ready in: 10 minutes
Serves: 6

What You Need:

• 2 tbsp olive oil, plus more for drizzling
• 2 shallots, thinly sliced
• 2 (15 oz) cans cannellini beans, rinsed and drained
• Juice of 1 lemon
• 1 tsp ground cumin
• ½ tsp smoked paprika
• Salt and pepper
• Chopped toasted almonds for garnish

How to Make It:

1. Heat 2 tbsp olive oil in a small skillet. Cook the shallots until soft and golden, about 5-7 minutes.
2. In a food processor, combine the beans, cooked shallots, lemon juice, cumin, smoked paprika, salt, and pepper.
3. Process until very smooth, adding a tablespoon of water if it is too thick.
4. Transfer to a bowl, drizzle with olive oil, and sprinkle with chopped almonds.

Why everyone loves it: The sweet shallots and smoky spices make this dip sophisticated and irresistible.

13. Chickpea Parmesan Crisps

These baked crisps are a crunchy, cheesy, high-protein snack. They are a healthy replacement for chips or crackers.

Ready in: 20 minutes
Serves: 4

What You Need:

• 2 (15 oz) cans chickpeas, rinsed, drained, and patted very dry
• 1 tbsp olive oil
• ½ cup grated Parmesan cheese
• 1 tsp dried oregano
• ¼ tsp garlic powder
• Salt

How to Make It:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, toss the chickpeas with olive oil, Parmesan, oregano, and garlic powder.
3. Spread the chickpeas in a single layer on the baking sheet.
4. Bake for 15-20 minutes, shaking the pan once, until golden and crispy.
5. Let cool slightly. They will get crunchier as they cool. Season with a pinch of salt.

Why everyone loves it: They are addictive, salty, crunchy, and actually good for you. Perfect for game day or after-school snacks.

14. Cilantro Lime Black Bean Dip

This dip is bright, zesty, and incredibly fresh. It comes together in a blender in just minutes.

Ready in: 5 minutes
Serves: 6

What You Need:

• 2 (15 oz) cans black beans, rinsed and drained
• Juice and zest of 2 limes
• 1 cup fresh cilantro leaves
• ½ cup plain Greek yogurt
• 1 garlic clove, minced
• 1 tsp ground cumin
• 2 tbsp olive oil
• Salt and pepper

How to Make It:

1. In a food processor or blender, combine the black beans, lime juice and zest, cilantro, Greek yogurt, garlic, cumin, salt, and pepper.
2. Blend until completely smooth, scraping down the sides as needed.
3. With the processor running, drizzle in the olive oil.
4. Serve immediately with tortilla chips.

Why everyone loves it: It tastes like a fresh, tangy party in your mouth. The Greek yogurt makes it creamy and adds protein.

Category 5: Comforting Bakes and Casseroles

These hands-off recipes are perfect for meal prep or feeding a crowd. Just assemble and let the oven do the work.

15. Greek Baked Beans (Gigantes Plaki)

This is ultimate comfort food. Giant butter beans bake in a rich, herby tomato sauce until melt-in-your-mouth tender.

Ready in: 1 hour 15 minutes
Serves: 6

What You Need:

• ⅓ cup olive oil, plus more for drizzling
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 1 tsp dried oregano
• 1 tsp sugar
• 2 (15 oz) cans butter beans or giant lima beans, rinsed and drained
• ¼ cup chopped fresh parsley
• Salt and pepper

How to Make It:

1. Preheat oven to 350°F (175°C).
2. In a large skillet, heat the olive oil over medium heat. Cook the onion until soft.
3. Add the garlic and cook for 1 minute. Stir in the crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 10 minutes.
4. Stir in the beans and parsley. Pour into a baking dish.
5. Bake uncovered for 45-55 minutes, until bubbly. Let cool for 10 minutes. Drizzle with more olive oil before serving.

Why everyone loves it: It is the definition of cozy Mediterranean food. Serve with thick bread for dipping into the sauce.

16. Stuffed Sweet Potatoes with Chickpeas

A gorgeous and filling plant-based meal. Roasted sweet potatoes are stuffed with spiced chickpeas and a cool, creamy avocado topping.

Ready in: 50 minutes
Serves: 4

What You Need:

• 4 medium sweet potatoes
• 2 tbsp olive oil
• 1 (15 oz) can chickpeas, rinsed, drained, and patted dry
• 1 tsp smoked paprika
• ½ tsp garlic powder
• 1 avocado
• Juice of 1 lime
• ¼ cup cilantro
• Sun-dried tomatoes for topping
• Salt and pepper

How to Make It:

1. Preheat oven to 400°F (200°C). Prick the sweet potatoes with a fork, rub with oil, and roast for 40-50 minutes, until tender.
2. Meanwhile, heat 1 tbsp olive oil in a skillet. Add the chickpeas, smoked paprika, garlic powder, salt, and pepper. Cook for 5-7 minutes until crispy.
3. Make the crema: In a blender, combine the avocado, lime juice, cilantro, 2 tbsp water, and salt. Blend until smooth.
4. Split open the sweet potatoes. Top with crispy chickpeas, sun-dried tomatoes, and a generous drizzle of avocado crema.

Why everyone loves it: It is a stunning, colorful dish that is naturally sweet, savory, spicy, and creamy all at once.

Category 6: Pasta and Grain Bowls

Combine beans with pasta or grains for the ultimate satisfying bowl.

17. Fregola Pasta with White Beans and Broccolini

This vibrant pasta dish is nutty, lemony, and fresh. Fregola is a fun, round pasta that soaks up all the delicious flavors.

Ready in: 25 minutes
Serves: 4

What You Need:

• 1 cup fregola sarda or Israeli couscous
• 1 bunch broccolini
• 1 tbsp olive oil
• 1 (15 oz) can cannellini beans, rinsed and drained
• Zest and juice of 1 lemon
• ¼ cup chopped fresh basil
• 2 tbsp olive oil
• Salt and pepper

How to Make It:

1. Cook the fregola pasta according to package directions. Drain.
2. While pasta cooks, toss the broccolini with 1 tbsp olive oil, salt, and pepper. Roast at 400°F (200°C) for 15 minutes.
3. In a large bowl, combine the warm cooked fregola, roasted broccolini, beans, lemon zest and juice, basil, and 2 tbsp olive oil.
4. Season with salt and pepper. Serve warm.

Why everyone loves it: It feels fancy but is easy to make. The lemony broth from the pasta dressing is delicious.

18. Lemon Garlic Butter Beans

This is the easiest side dish or light main! Creamy butter beans are warmed in a fragrant garlic-lemon sauce. Ready in minutes.

Ready in: 15 minutes
Serves: 4

What You Need:

• ⅓ cup olive oil
• 4 garlic cloves, thinly sliced
• 2 (15 oz) cans butter beans, rinsed and drained
• Zest and juice of 1 lemon
• 1 tsp dried oregano
• ¼ cup chopped fresh parsley
• Salt and pepper

How to Make It:

1. In a large skillet, heat the olive oil over low heat.
2. Add the garlic and cook gently for 2-3 minutes, until soft and fragrant. Do not let it brown.
3. Add the butter beans, lemon zest and juice, oregano, salt, and pepper. Warm through for 5 minutes.
4. Remove from heat and stir in the parsley. Serve over rice or with crusty bread.

Why everyone loves it: It is simple, elegant, and lets the creamy, buttery flavor of the beans shine.

Category 7: Global Inspirations

Take your taste buds on a trip with these bean recipes from around the world.

19. Fatteh (Spiced Chickpeas with Crispy Pita and Yogurt)

Think of this as Middle Eastern nachos! Layers of crispy pita, warm spiced chickpeas, garlicky yogurt, and toasted nuts.

Ready in: 20 minutes
Serves: 4

What You Need:

• 2 pita breads
• 1 tbsp olive oil
• 1 (15 oz) can chickpeas, rinsed and drained
• ½ tsp ground cumin
• ½ tsp ground coriander
• Pinch of cinnamon
• 1 cup plain Greek yogurt
• 1 garlic clove, minced
• 1 tbsp tahini
• Juice of ½ a lemon
• Toasted pine nuts and chopped parsley for garnish
• Salt

How to Make It:

1. Split the pita breads open, tear into pieces, toss with olive oil, and toast in a 400°F (200°C) oven until crisp.
2. In a skillet, heat 1 tbsp oil. Add the chickpeas, cumin, coriander, and cinnamon. Warm through.
3. Make the yogurt sauce: mix the yogurt, garlic, tahini, lemon juice, and salt.
4. To assemble: In a dish, layer the crispy pita, warm chickpeas, and yogurt sauce. Garnish with pine nuts and parsley.

Why everyone loves it: The mix of hot, cold, crunchy, and creamy textures is amazing and fun to eat.

20. Mexican Black Bean and Corn Salad

A fiesta in a bowl! This colorful salad is sweet, spicy, crunchy, and perfect for potlucks or as a taco topping.

Ready in: 15 minutes
Serves: 6

What You Need:

• 2 (15 oz) cans black beans, rinsed and drained
• 2 cups fresh or thawed frozen corn kernels
• 1 red bell pepper, diced
• ½ red onion, finely diced
• 1 avocado, diced
• ⅓ cup lime juice
• 3 tbsp olive oil
• 2 tbsp chopped cilantro
• 1 tsp chili powder
• ½ tsp ground cumin
• Salt and pepper

How to Make It:

1. In a large bowl, combine the black beans, corn, bell pepper, red onion, and avocado.
2. In a small jar, make the dressing: combine the lime juice, olive oil, cilantro, chili powder, cumin, salt, and pepper. Shake well.
3. Pour dressing over the salad and toss gently to combine.
4. Let sit for 10 minutes before serving.

Why everyone loves it: It is incredibly vibrant and brings a burst of fresh flavor to any meal. It gets better as it sits.

21. Spanish Chickpeas with Spinach

A beloved tapas dish from Seville! It is smoky, garlicky, and deeply satisfying. Serve with bread for a complete meal.

Ready in: 25 minutes
Serves: 4

What You Need:

• 1 slice crustless bread
• ¼ cup almonds
• ⅓ cup olive oil
• 4 garlic cloves, sliced
• 1 tsp smoked paprika
• 1 (15 oz) can chickpeas, rinsed and drained
• ½ cup vegetable broth
• 6 oz fresh spinach
• Splash of sherry vinegar
• Salt

How to Make It:

1. In a food processor, pulse the bread and almonds until finely ground. Set aside.
2. In a large skillet, heat the olive oil over medium heat. Fry the garlic slices until golden, then remove with a slotted spoon.
3. In the same oil, add the smoked paprika. Immediately add the chickpeas and the bread-almond mixture. Stir to coat.
4. Add the broth and spinach. Cook until the spinach wilts and a thick sauce forms.
5. Stir back in the fried garlic. Season with salt and a splash of sherry vinegar.

Why everyone loves it: The bread and almonds create a uniquely thick and flavorful sauce that clings to every chickpea.

Category 8: Simple Sides and Mains

These quick recipes are perfect as a side dish or a simple vegetarian main course.

22. Butter Beans with Tomatoes and Dill

A fresh, bright, and simple side dish that comes together in one pan. The dill adds a wonderful, light flavor.

Ready in: 15 minutes
Serves: 4

What You Need:

• 2 tbsp olive oil
• 2 green onions, chopped
• 1 pint cherry tomatoes, halved
• 2 (15 oz) cans butter beans, rinsed and drained (liquid reserved)
• ½ cup chopped fresh dill
• Juice of ½ a lemon
• Salt and pepper

How to Make It:

1. In a large skillet, heat the olive oil over medium heat. Add the green onions and cook for 1 minute.
2. Add the cherry tomatoes and cook for 3-4 minutes, until they start to soften.
3. Add the butter beans and about ¼ cup of the reserved bean liquid. Simmer for 5 minutes.
4. Remove from heat. Stir in the dill and lemon juice. Season with salt and pepper.

Why everyone loves it: It is incredibly quick and lets the fresh taste of dill and sweet tomatoes shine. Perfect with grilled fish or chicken.

23. Easy Pasta e Fagioli

A simplified, faster version of the classic soup. It is more like a saucy pasta dish, ready in the time it takes to boil noodles.

Ready in: 30 minutes
Serves: 4

What You Need:

• 2 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can cannellini beans, rinsed and drained
• 2 cups vegetable broth
• 1 tsp dried rosemary
• 1 cup small pasta (like ditalini or small shells)
• Salt, pepper, and red pepper flakes
• Grated Parmesan for serving

How to Make It:

1. Heat olive oil in a large pot over medium heat. Cook the onion until soft. Add garlic and cook for 1 minute.
2. Add the diced tomatoes (with their juices), beans, broth, and rosemary. Bring to a simmer.
3. Add the pasta and cook according to package directions, until al dente. The sauce will thicken.
4. Season with salt, pepper, and a pinch of red pepper flakes. Serve with lots of Parmesan.

Why everyone loves it: It is the ultimate cozy, one-pot carb and protein comfort food. Kids and adults both love it.

24. Crispy Baked Falafel with Tahini Sauce

These baked falafel are crispy on the outside, tender inside, and much easier (and healthier) than frying.

Ready in: 35 minutes
Serves: 4 (makes about 12 falafel)

What You Need:

• 2 (15 oz) cans chickpeas, rinsed and drained
• 1 small onion, quartered
• 4 garlic cloves
• 1 cup fresh parsley leaves
• ½ cup fresh cilantro leaves
• 2 tbsp all-purpose flour
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp baking powder
• Salt and pepper
• Olive oil for brushing
• For Tahini Sauce: ½ cup tahini, ¼ cup lemon juice, ¼ cup water, 1 garlic clove, minced, salt.

How to Make It:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a food processor, pulse the chickpeas, onion, garlic, parsley, and cilantro until finely chopped but not pureed.
3. Transfer to a bowl. Stir in the flour, cumin, coriander, baking powder, salt, and pepper.
4. Form into 12 small patties. Place on the baking sheet, brush lightly with olive oil.
5. Bake for 20-25 minutes, flipping halfway, until golden and firm.
6. Make the sauce: whisk all sauce ingredients until smooth. Serve falafel with sauce in pita bread or over salad.

Why everyone loves it: You get all the authentic flavor of falafel without the mess and oil of deep-frying.

25. One-Pan Sausage, Peppers, and White Beans

A complete, hearty meal with zero fuss. The beans soak up all the delicious juices from the sausage and peppers.

Ready in: 35 minutes
Serves: 4

What You Need:

• 1 tbsp olive oil
• 4 Italian sausage links (sweet or hot)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 (15 oz) can cannellini beans, rinsed and drained
• 1 (14.5 oz) can diced tomatoes
• 1 tsp Italian seasoning
• Salt and pepper
• Fresh basil for garnish

How to Make It:

1. In a large skillet, heat olive oil over medium-high heat. Brown the sausages on all sides. Remove and set aside.
2. In the same skillet, add the peppers and onion. Cook until softened, about 8 minutes.
3. Add the garlic and cook for 1 minute. Stir in the beans, diced tomatoes, Italian seasoning, salt, and pepper.
4. Nestle the sausages back into the skillet. Bring to a simmer, cover, and cook for 15-20 minutes, until sausages are cooked through.
5. Garnish with fresh basil. Serve directly from the skillet.

Why everyone loves it: It is a complete, flavorful dinner with only one pan to wash. The beans make it extra filling.

Your Questions Answered

Can I use dried beans instead of canned?
Yes! To replace one (15 oz) can of beans, use ½ cup of dried beans. Soak them overnight in water, then cook until tender before using in your recipe.

How do I store leftover bean salads?
Most bean salads taste even better the next day! Store them in an airtight container in the refrigerator for up to 4 days. Add fresh herbs or avocado right before serving.

Are beans good for you?
Absolutely! Beans are a fantastic source of plant-based protein, fiber, vitamins, and minerals. They are great for your heart, digestion, and help you feel full longer.

Start Cooking Today!
Beans are a kitchen superhero. They are healthy, budget-friendly, and incredibly versatile. With these 25 easy recipes, you can enjoy a different delicious bean meal every day. Try a new one tonight and discover your family’s new favorite dinner