Beans are an essential part of any well-stocked pantry, and this roundup of plant-based bean recipes will get you excited about incorporating more beans into you diet. From classic American bean salads to Indian curries and Mexican tacos, this list is packed with global inspiration.
You can add nutrient-dense beans into almost any savory dish, from dips to soups to pastas. The next time you find a can of beans in your pantry but are feeling uninspired, this list of bean recipes will get your creative juices flowing.
My vegan chili is incredibly rich and velvety and packed with layers of complex flavor, just like a classic chili should be. An easy homemade chili powder and slow simmering take this bean chili over the top.
My Charred Corn Salad is the most delicious use for summer corn! Plus, it requires just 9 ingredients and takes less than 30 minutes to make. It’s a crowd pleasing side dish for barbecues and picnics, but also hearty enough to stand in as a main dish.
Baked Beans are cheap, easy and nutritious and are delicious on toast, a jacket potato or even on the side of a cooked breakfast. This recipe from Emma of Supper in the Suburbs is sure to delight you at any time of day.
My Instant Pot Cheesy Buffalo Cauliflower Dip is a must-make for any game day, picnic, or potluck! It’s spicy, cheesy, and creamy, and you’d never guess it’s healthy, thanks to white beans and cashews. Made with 10 ingredients and it all gets dumped in the Instant Pot! *includes stovetop instructions*
This Dilly White Bean & Cucumber Salad by Caitlin of From My Bowl is loaded with crunchy vegetables, creamy white beans, lots of fresh dill, and finished off with a simple 4-ingredient lemon & garlic dressing that just can’t be beat.
My Vegan Tuna Salad Sandwich is made with chickpeas and hearts of palm, seasoned with dulse flakes for a taste of the ocean, and finished with classic American ingredients like sweet pickle relish. It’s the new “I can’t believe it’s not tuna!”
My Creamy White Beans with Kale and Wild Rice is a simple yet flavorful meal for those busy weeknight dinners. Made with wholesome everyday ingredients, this recipe is vegan, gluten-free, and oil-free but doesn't skimp on flavor.
A protein-packed chili meets pasta in my One-Pot Vegan Chili Mac! Easy and quick and made with simple ingredients, this is a perfect hearty weeknight-friendly and budget-friendly dinner! Easy to make gluten-free, soy-free, and oil-free.
This vegan seven layer dip with buffalo refried beans by Laura of The First Mess is an extra spicy take on a game day favourite appetizer. Completely free of dairy and still so creamy, flavourful, delicious! Perfect with chips, crackers or even sliced raw vegetables.
My Creamy Cauliflower Soup is unbelievably creamy yet dairy-free and vegan, thanks to cashews and cannellini beans. It's easy and quick to make, freezes great, and is satisfying enough for a main meal. The perfect healthy weeknight dinner!
My vegan quesadillas are made with a spreadable smoky cashew cheese, easy spiced refried beans, and sticky sweet onions, making them the ultimate comfort food! Plus, they’re made with exclusively pantry ingredients!
Pozole Rojo is a hearty and satisfying soup jam-packed with flavor and the perfect kick of spice. This traditional Mexican soup with hominy and peppers is taken to a whole new level by Chris and Jasmine of Sweet Simple Vegan with the addition of mushrooms and red beans. It is vegan, oil-free and the ultimate comfort food!
Vegan Instant Pot Mexican Rice and Beans – a remake of a classic dish, veganized and made simple in the Instant Pot. Made with affordable ingredients and made in a flash with the Instant Pot, so it’s perfect for easy weeknight dinners and meal prep.
Here's my recipe for pan-fried spiced chickpeas with a citrusy, spicy cilantro pesto! They're flavorful and fancy, but they're so easy and quick that you can have taco night ready in just 20 minutes.Note: These can be found in the second recipe card in the linked blog post.
Tlakoyos are the ultimate Mexican street food. During Alexa Fueled Naturally's time spent in Mexico, she discovered these delicious corn cakes filled with beans. She was so excited to find a traditional food that was coincidentally vegan so she decided to create her own recipe!
My double-wrapped tacos are of the best of both worlds! A soft corn tortilla gets spread with refried black beans, then wrapped around a crispy hard taco shell, all stuffed with a flavorful corn and black bean salad.
My Vegan Buffalo Chickpea Quesadillas are the absolute best vegan quesadillas you’ll ever try! Made with a spicy buffalo sauce, chickpeas, and a Mexican cheese sauce, this is the ultimate comfort food!
This kidney bean coconut curry (rajma chawal) by Veena Azmanov is healthy nutritious comfort food in a bowl. Spiced with delicate Indian spices, rich coconut cream this is made with canned or pre-cooked or frozen kidney beans in less than 15 minutes.
My Indian-inspired chickpea stew features lots of warming spices, chickpeas, cabbage, and carrots. Everything gets braised in the oven and the result is a rich and hearty yet wholesome stew that will satisfy the heartiest of appetites.
Here's a healthier and meatless version of this popular stir-fried Chinese dish created by Thomas of Full of Plants. This recipe requires only 30 minutes and everything is done in one skillet. Simple preparation for a very flavorful meal!
Bring the incredible flavors of Thai cooking to your kitchen in a fun yet accessible plant-based way with my Thai-inspired Butternut Squash Curry. It's packed with aromatic Thai flavors, is indulgent yet healthy, and is a satisfying complete meal. Plus, it’s meal prep friendly and makes great leftovers!
My Lemony White Bean Dip is creamy, garlicky, and so flavorful, you won’t be able to stop eating it! It’s gourmet but quick and easy to make with just 10 ingredients. Perfect for an appetizer or sharing plate, or even as a spread for sandwiches and pita.
This Fava Bean Hummus by Food by Maria is perfect for sharing, even though you might want to save it all for yourself. Use veggie sticks, pita, or chips to dip and spread it on wraps and sandwiches. It makes a great party platter and is super quick and easy to whip up.
A dump-and-go Instant Pot recipe that couldn’t be simpler! My Instant Pot White Bean Stew is healthy, vegan, gluten-free, nut-free, soy-free and has no added oil. And it comes together with zero hands-on cooking!
This cozy Tuscan Ribollita by Alissa of Connoisseurus Veg is bursting with savory herbs, juicy tomatoes, hearty white beans and tender kale, then layered in bowls with crusty bread chunks. 100% vegan, totally meal-worthy, and easy enough for a weeknight!
My panzanella-inspired Tomato and White Bean Casserole is the perfect side dish or light lunch or dinner to make this spring. It’s bursting with fresh flavor from cherry tomatoes and shallots, mixed between layers of crunchy toasted bread, and topped with a nutty cashew parmesan and a caper gremolata.
My Livornese Stewed Beans are the ultimate rustic Italian comfort food! Made with simple pantry-friendly ingredients like onions, garlic, tomato paste and white beans, but it's big on gourmet Italian flavor. It's cozy and indulgent but wholesome, vegan, and gluten-free.
My Creamy White Bean Soup with Kale is a creamy yet healthy one-pot soup that's enhanced with three easy but gourmet flavor boosters! Vegan, gluten-free, and weeknight-friendly. Includes Instant Pot instructions.
My homemade hummus is incredibly creamy, smooth, and fluffy and packed with a rich, nutty, and lemony flavor. Plus, you'll learn all the tips and tricks for making incredible hummus at home so you'll never want to buy store-bought hummus again!
Red Red is a very popular Ghanaian dish that is naturally plant based, consisting of black eye peas cooked in a thick and flavorful tomato sauce. This Red Red recipe by Afia of The Canadian African is simple and a perfect introduction to Ghanaian cooking.
Zena of Zen and Zaatar created this wonderful recipe for Ful Medames, a simple savory Middle-Eastern breakfast dish! The Syrian way of serving it is as a fava bean and chickpea salad with fresh tomatoes and parsley. Perfect with warm pita bread.
My Vegan Gambian Peanut Stew is vegan, gluten-free, and plant-forward, but it tastes like comfort food! Packed with hearty ingredients like protein-rich white beans, sweet potatoes, and kale, it's a feel-good meal that'll become your new favorite vegan dinner!
This Vegan Italian White Bean and Pasta Stew is rustic Italian comfort food at its finest. Creamy and saucy and packed with flavor, but also easy and fuss-free. Made with all pantry ingredients, it’s budget-friendly and perfect for weeknight dinners.
2tablespoonsextra virgin olive oil,plus more for drizzling
3garlic cloves,finely chopped
1sprig fresh rosemary(optional but recommended)
1dried red chili pepper(can substitute with ¼ to ½ teaspoon red pepper flakes)
1(15-ounce/440g) can cannellini beans, drained, rinsed and divided into 2 equal portions**
1/4cup(60 mL) creamy plant-based milk, such as oat milk or “lite” coconut milk
1/2of a medium lemon,zested, then juiced
1tablespoonwhite or yellow miso paste(optional)**
1/4teaspoonkosher salt,plus more to taste
Freshly cracked black pepper to taste
Half of a(28-ounce/795g) can of whole peeled tomatoes
3cups(720 mL) water
6ounces(168g) of short pasta, such as orecchiette, ditalini, macaroni, etc.
Flat-leaf Italian parsley,chopped (optional; for serving)
Crush the whole peeled tomatoes by hand, reserving the juices. Use half of the 28-ounce/795g can.
Bring a medium saucepan to medium heat and add the 2 tablespoons extra virgin olive oil. Once the oil is hot, add the shallots and season with a pinch of salt, cook, stirring often to prevent them from browning, until soft and translucent, about 4-6 minutes. Add the garlic and cook for another 2-3 minutes until soft and golden, again stirring often.
Add the rosemary sprig, bay leaf, and dried chili pepper (or red pepper flakes). Cook, stirring until fragrant, about 30 seconds.
Once the aromatics have cooked down, add the crushed tomatoes and half of the cannellini beans. Season to taste with salt and cook, stirring occasionally, until the tomatoes have thickened slightly and are starting to turn jammy, 6-8 minutes
While the tomatoes are cooking, make the white bean puree. Add the remaining half of the cannellini beans to a food processor. Add the plant-based milk, nutritional yeast, lemon zest, lemon juice, miso paste (if using), 1/4 tsp kosher salt and black pepper to taste. Blend until the mixture is completely pureed and smooth. Taste for seasonings, adding more salt or lemon juice as needed.
Once the tomatoes have cooked down, add the 3 cups (720 mL) water and the white bean puree to the saucepan. Increase the heat to medium-high and bring to a rapid simmer. Add the pasta and cook, stirring every few minutes to prevent it from sticking, until the pasta is al dente and the sauce has thickened, 12 to 16 minutes, depending on your pasta variety. The finished dish should be creamy and soup-like. Remove the chili pepper, rosemary and bay leaf and season with salt and black pepper to taste.
Divide between 2 or 3 bowls and drizzle with more extra virgin olive oil and black pepper on top. Garnish with chopped parsley, if using.
* If you don’t have shallots, use 1 medium yellow onion. ** You’ll add half of the beans whole to the soup, and use the other half in the puree. *** If you don’t have miso paste, omit and add a bit extra salt to taste, or a splash of soy sauce or tamari. **** You’ll use only half of the 28-ounce can; reserve the rest for another soup, pasta sauce, chili, or stew. You’ll need to crush the tomatoes by hand, and include the juices. If you don’t have canned whole peeled tomatoes, you can use 1 (14-ounce) can diced or stewed tomatoes.