27 Canned Beans Recipes We Love

This simple salad has less than 10 ingredients, with canned white beans (cannellini is preferable) and canned tuna as the stars.

Strips of prosciutto top each toast and are topped in turn with a mound of creamy white beans and sprinkling of crisp red onion. If you like, serve these with the Bruschetta Duet to make a tantalizing trio.

A great pairing for this dish would be either a Long Vineyards Sauvignon Blanc or a Silverado Vineyards Sauvignon Blanc.

The combination of sweet shrimp and meaty little cannellini beans here transforms a simple warm spinach salad.

Neal Fraser’s take on huevos rancheros uses simmered whole white beans; here, the beans are mashed with ham to form the base of the dish, then piled with corn tortillas, fried eggs and queso fresco before broiling. A warm tomato salsa tops it all off.

This ultra-simple soup requires little more than a couple of cans of black beans, some onion and a bit of cumin. A topping of fried tortillas (or store-bought chips) adds crunch.

Big, creamy butter beans give a tuna and celery salad terrific heartiness. The salad would also be delicious spooned over slices of warm grilled country bread.

The fiber-rich beans in this soup make it satisfying enough to be a main course. This version gets an extra healthy boost from cabbage, a completely underrated vegetable that's loaded with fiber as well as vitamins A and C.

By using chicken thighs instead of breasts, Melissa Rubel Jacobson gives this hearty, jalapeño-spiked soup ultra-rich flavor.

If you prefer to add the clams without their shells and want to avoid the cumbersome process of shucking them raw, steam them in an inch of water or white wine. Remove the clams from their shells, and add them to the soup with their steaming liquid.

Melissa Kelly's inspiration for this salad is a dish she ate in Santa Margherita, on the Ligurian Coast of Italy. It includes butter beans; they're a terrific source of potassium, iron, copper and manganese and rich in soluble fiber, which helps lower cholesterol.

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.

This chili recipe uses two different kinds of canned beans—dark red kidney and black (make sure you drain and rinse them). A hearty batch is ready in just under an hour.

This dish captures the rich, elegant, simple flavors of the classic Italian pasta and rounds them out with charred Broccolini and crispy, creamy, flash-fried white beans. No burrata? Fresh mozzarella will work here, too.

Cannellini beans are simmered with chicken stock, shallots, and spinach for a tasty side to accompany pork chops.

Warm, hearty and deeply comforting, this kidney bean soup gets a nice kick from crushed red pepper and brightness from a bit of mustard.

You can use canned or home-cooked white beans in this fast version of cassoulet, a hearty French casserole of beans, various meats, sausages, and poultry.

Chef Jamie Bissonnette of Toro in Boston and New York City describes a steak bomb as a sub sandwich stuffed with a delicious mess of shaved beef, onions, peppers and cheese: “It’s New England’s answer to Philly cheesesteak.” He upgrades this pizza parlor staple by simmering thicker strips of beef with black beans and fresh tomatoes to serve over rice.

Sweet bell peppers and two kinds of beans are the stars in this vegetarian dish. They're held together with melty Monterey jack cheese.

In New Orleans, red beans and rice are traditionally served on Mondays because the dish uses up leftover Sunday ham. Grace Parisi’s version swaps out the ham for smoky bacon.

Leeks, canned cannellini beans, garlic, chicken broth, and Gruyère cheese come together in this comforting gratin. If you have leftovers, you can mash them and serve them as a dip or spread for toasts.

These tlacoyos are filled with seasoned black bean and topped with nopales, cheese, cilantro, salsa, and chopped onion. No nopales on hand? No worries.

The cannellini beans don't cook for very long in this recipe, but they have a rich, rustic flavor since they're simmered with prosciutto and escarole.

Instead of serving juicy skirt steak with steak sauce, Hugh Acheson makes a flavorful vinaigrette with pasilla chile and adds it to pinto beans as a very tasty, hearty accompaniment to the meat.

Gently crushing the cucumbers for this salad releases their aroma and creates nooks and crannies for soaking up the dressing. They still retain plenty of crunch, a great contrast to the rich, creamy butter beans.

Vikram Sunderam’s three-bean dal can be sped up by using quick-cooking split yellow peas and canned beans.

This hearty fork-and-knife dish from Hugh Acheson, which features navy beans, is perfect for a quick, easy dinner for two.