Lompoc, California, home cook Juliana Fabio includes kidney beans, pinto beans, and chickpeas in this tomato-based side dish, a riff on the Santa Maria—style beans traditionally served alongside tri-tip steak on California's Central Coast.
Beige and creamy, studded with ham, and homey as a log cabin, Senate bean soup sends the politically useful message that lawmakers are small-town boys and girls at heart.
This hearty chili is a Minnesota State Fair staple, spiked with chile powder and paprika.
Flavored with molasses, maple syrup, and rum, this filling bean dish is simple to prepare; all it takes is time. Six hours of cooking yields thick, rich results. Serve it with hearty brown bread to mop up its flavorful sauce.
These classic baked beans are a barbecue side-dish staple.
Sandra McCray, the owner of Dave's Seafood Carry-Out, riffs on this classic dish of rice and peas by adding cumin, coriander, and other spices. She uses field peas, but black-eyed peas are a more traditional choice.
Infused with the meaty flavor of a smoked turkey leg, these super-tender green beans are a favorite side dish at Martha Lou's Kitchen.
Author Suketu Mehta gave us the recipe for this spicy, meat-free chili.
This humble dish of black-eyed peas and rice makes good use of leftover ham scraps.
Little known outside of Massachusetts, this dish is a by-product of that state's long tradition of Saturday night baked bean suppers.
This 1950s classic is a staple of picnics and salad bars.
Loaded with vegetables, this Greek-American concoction is an everyday sort of side dish.
The original Hickory House recipe for this popular side dish called for navy beans, but author Rick Bayless prefers pintos.
This dish is said to take its name from the "hamburger size" ladle that legendary Los Angeles chili parlor proprietor Ptomaine Tommy used decades ago to spoon chili over the open-face burgers he served.
Tangy and studded with scraps of meat, these homemade beans are simply delicious.
Forget Texas! Amateur chef Jim Clark won the 1980 Great Chili Cookoff in Galena, Illinois, with this recipe, and Benjamin’s, a local eatery, served it for years.