Kidney Beans

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.

Basic red beans and rice recipes are ubiquitous in many cuisines for a reason: kidney beans soak up a ton of flavor and, when served over rice, will keep you full for hours. While some cooks use ham or sausage, this Puerto Rican-inspired meal uses bacon lardons.

Whole black lentils, split Bengal gram (split dried chickpeas) and red kidney beans all need to soak overnight for this soothing, creamy bean dish.

This vegetable chili, thick with kidney beans and hominy (dried, hulled corn kernels), is deliciously smoky and spicy.

In his excellent version of the traditional Chilean stew porotos granados, chef Alex Aguilera uses kidney beans in place of the customary cranberry beans, then folds in fresh basil and a swirl of paprika oil.

The holy trinity (onion, green bell pepper and celery) add a familiar southern flavor to otherwise ordinary kidney beans.

You'll get a clear taste of cumin in this great cold-weather chili made with ground beef, beans, and green bell pepper. If you want a hotter chili, add as much cayenne as you like.