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.
New England-Style Baked Beans
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 pasta mista. See the recipe for Cozz’e Fasule »
Rajma (North Indian Kidney Bean Masala Stew)
This classic Punjabi dish is best served with flatbread or rice. See the recipe for Rajma »
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. See the recipe for Randy Evans’s Southern Peas »
Chile-spiked black-eyed peas dressed with fresh lime juice make a bright side dish.
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. See the recipe for Tuscan Bean Soup »