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. See the recipe for Spiced Black-Eyed Peas with Curry Leaves »

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. See the recipe for Chickpeas with Tomatoes and Sweet Peppers »

Fasgioli Incu Funghi (White Bean with Dried Mushrooms)

This simple Corsican bean stew is typical of the island’s flavorful, unpretentious fare. See the recipe for Fasgioli Incu Funghi »

Vegetarian Chili

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. See the recipe for Refried Beans with Chorizo »

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 »

Red Beans and Rice

Ham hocks cooked along with the beans give the classic Creole bean dish a savory, smoky depth. See the recipe for Red Beans and Rice »

Saladu Ñebbe

Chile-spiked black-eyed peas dressed with fresh lime juice make a bright side dish.

Stewed Kidney Beans (Mchuzi Wa Mbaazi)

Coconut milk gives these long-simmered beans a smooth, supple texture that balances the bright flavors of garlic, onion, and chiles.

Frijolles de Olla (Stewed “Pot” Beans)

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. See the recipe for Tuscan Bean Soup »

White Bean and Tuna Salad

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 »

Zalata Amba

Zesty Iraqi pickled mango, or amba, enlivens a chickpea salad. See the recipe for Zalata Amba »