Hearty, comforting, and filling, beans make perfect winter stews, soups, and wholesome main dishes. Made with cannelloni, pinto, or kidney beans, chickpeas, and black-eyed peas, these 16 recipes from around the world feature our favorite pantry staple for cold weather cooking.
Spiced Black-Eyed Peas with Curry Leaves
In this earthy legume stew, chickpea flour is used to thicken and add a nutty undertone.
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Chickpeas with Tomatoes and Sweet Peppers
Slow-cooked overnight, this Middle Eastern favorite uses tomatoes and sweet peppers to get the perfect combination of sweet and savory.
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Fasgioli Incu Funghi (White Bean with Dried Mushrooms)
This simple Corsican bean stew is typical of the island’s flavorful, unpretentious fare.
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A blend of fresh and dried chiles lends fiery heat to kidney and pinto bean chili.
See the recipe for Vegetarian Chili »
Refried Beans with Chorizo
Mexican refried beans made with fresh chorizo is a satisfying, comforting main for breakfast or dinner.
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Flavored with molasses, maple syrup, and rum, the classic New England bean dish is simple to prepare; all it takes is time. Serve it with hearty brown bread to mop up its flavorful sauce.
Cozz’e Fasule (Mixed Pasta with Cannellini Beans and Mussels)
A delicious marriage of creamy beans and mussels, this fragrant dish is made from a melange of mixed, leftover pasta, called
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Rajma (North Indian Kidney Bean Masala Stew)
This classic Punjabi dish is best served with flatbread or rice.
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Randy Evans’s Southern Peas
For this recipe, given to us by Randy Evans, the executive chef at Brennan’s of Houston, Southern peas are simmered with a ham hock, carrot, celery, and chopped onions to add a sweet and smoky back note.
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Red Beans and Rice
Ham hocks cooked along with the beans give the classic Creole bean dish a savory, smoky depth.
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Chile-spiked black-eyed peas dressed with fresh lime juice make a bright side dish.
Coconut milk gives these long-simmered beans a smooth, supple texture that balances the bright flavors of garlic, onion, and chiles.
These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many roasted or grilled meats.
Tuscan Bean Soup
We use olive oil three ways in this version of the venerable Italian soup: for sauteing garlic, rubbing on the toasts that accompany the dish, and finishing the soup.
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Rich, meaty cannellini beans, which are grown throughout central Italy, are tossed with canned tuna for a satisfying main course salad. Get the recipe for
White Bean and Tuna Salad »
Zesty Iraqi pickled mango, or amba, enlivens a chickpea salad.
See the recipe for Zalata Amba »