Ingredients Beans + Legumes Bean Recipes By Food & Wine Editors Updated on March 13, 2018 Share Tweet Pin Email Trending Videos Photo: John Cullen The endless versatility and staggering variety of beans makes them one of our favorite ingredients to work with—not to mention their affordability and healthfulness. Here, a collection of our favorite bean recipes, from black bean soup to baked beans with bacon. 01 of 16 Baked Beans with Maple-Glazed Bacon © Fredrika Stjärne For a zippy version of a New England classic, Laurence Jossel bakes buttery Rancho Gordo Yellow Eye beans in a tangy-hot mixture of apple cider vinegar, molasses, brown sugar and crushed red pepper. Regular Italian cannellini or Great Northern beans can replace the Yellow Eyes. Get the Recipe 02 of 16 Stuffed Veal Breast with Gigante Beans © CON POULOS This succulent veal breast from Cormac Mahoney is a show-stopper at any gathering. Get the Recipe 03 of 16 Turkey-and-Pinto Bean Chili © Con Poulos "The turkey chili is a big favorite of Oprah's" says Art Smith. "It's got some spice, which I think kids love just as much as adults do." Get the Recipe 04 of 16 Bean-and-Leek Cassoulet © Petrina Tinslay In this luscious dish, chef Jerry Traunfeld combines the slow-cooked leeks with meaty porcini mushrooms and cranberry beans (aka borlotti or shell beans), which can be found fresh in early autumn and taste like chestnuts. The dish can easily be adapted for carnivores by adding bits of crispy bacon or that key cassoulet ingredient, duck confit. Get the Recipe 05 of 16 Black Bean Burgers © Cedric Angeles Most veggie burgers are a pale imitation of the all-beef original, but even with ordinary black beans in place of Rancho Gordo Midnight beans, these robust patties with roasted red pepper spread are moist and delicious. The spread also doubles as a fantastic dipping sauce for French fries. Get the Recipe 06 of 16 White Beans with Onion Confit © Joseph de Leo Jerry Traunfeld soaks dried white beans overnight before boiling them and stewing them with caramelized onions, garlic, Parmigiano-Reggiano cheese and rosemary. To cut down on prep time, use ready-to-eat canned cannellini beans instead of soaking white beans. Get the Recipe 07 of 16 White Bean and Ham Soup When Grace Parisi was growing up, her mother made white bean and escarole soup every Friday. To transform the soup into a main course, Parisi substitutes ham and spiced croutons for the greens. Get the Recipe 08 of 16 Butter Beans in Miso Bagna Cauda © Quentin Bacon Tender, creamy butter beans join with hearty potatoes in this light yet substantial salad. Red miso paste adds nuttiness. Get the Recipe 09 of 16 Fresh Lima Bean Gratins © Con Poulos Fresh lima beans are only available for about eight weeks a year. Here they appear in a buttery gratin. Get the Recipe 10 of 16 Fresh Shell Bean Stew © Lucy Schaeffer This easy bean stew is light and fresh. Get the Recipe 11 of 16 Grilled Fava Bean Pods with Chile and Lemon © John Kernick "Trust me,"says chef Nate Appleman about this unorthodox recipe. He quickly grills whole fava beans, tosses them with a crushed red pepper dressing and serves them hot. They can be eaten whole — the tender pods develop a lovely charred flavor on the grill — but it's also easy to eat them in the traditional way by popping the beans out of their pods and outer skins. Get the Recipe 12 of 16 Goat Chili with Eye of the Goat Beans Spiced with árbol and guajillo chiles, this mellow, satisfying chili contains both braised goat shoulder and Rancho Gordo's Ojo de Cabra (Eye of the Goat) beans. The recipe is also wonderful with pork shoulder in place of the goat and ordinary kidney beans instead of the heirloom kind. Get the Recipe 13 of 16 Charro Beans "Most people prefer margaritas either frozen or on the rocks. In Texas, it's the same with refried beans versus charro," says chef Tim Love. Refried beans are made with mashed pintos; for charro — a Tex-Mex take on pork and beans — the beans are served whole in a spicy broth. Get the Recipe 14 of 16 Kale and White-Bean Stew Susan Spungen Combining two Portuguese favorites — kale-and-sausage soup and a bean, sausage, and tomato stew — makes a simple, sensational one-pot meal. To keep the focus on the vegetables, we've used just a tiny amount of fresh sausage; you can add more, if you like, or substitute dried chorizo or pepperoni. Get the Recipe 15 of 16 Szechuan Stir-Fried String Beans Szechuan peppercorns bring tingly, cool-hot flavor to green beans and minced pork in this quick stir-fry. Get the Recipe 16 of 16 Black Bean-and-Quinoa Salad © Keller & Keller Chef Ken Oringer mixes protein-rich quinoa with black beans, onions and peppers to make a hearty and very satisfying side dish that's a fun variation on prosaic five-bean salad. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit