Zesty, hearty, and endlessly versatile—beans are the unsung heroes of cozy weeknight dinners. Whether you’re craving a comforting chili, a creamy soup, or a protein-packed skillet, these 18 delicious recipes promise warmth and satisfaction with minimal fuss. Let’s dive into these flavorful ideas that’ll make your evenings feel extra special!
Hearty Black Bean Chili
Craving something cozy and satisfying? This hearty black bean chili is the perfect answer for a chilly evening. You’ll love how simple it is to throw together, and it’s packed with flavor that gets even better the next day.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 1 red bell pepper, diced
– 4 cloves garlic, minced
– 1 lb ground beef (85% lean)
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1 tsp salt
– 1/2 tsp black pepper
– 2 (15 oz) cans black beans, drained and rinsed
– 1 (28 oz) can crushed tomatoes
– 2 cups beef broth
– 1/4 cup chopped fresh cilantro
Instructions
1. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 large diced yellow onion and 1 diced red bell pepper, cooking for 5–7 minutes until softened, stirring occasionally.
3. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 lb ground beef, breaking it up with a wooden spoon, and cook for 6–8 minutes until no pink remains, draining any excess fat if desired.
5. Sprinkle in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper, stirring for 1 minute to toast the spices.
6. Pour in 2 cans drained black beans, 1 can crushed tomatoes, and 2 cups beef broth, stirring to combine.
7. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring every 10 minutes to prevent sticking.
8. Remove from heat and stir in 1/4 cup chopped fresh cilantro.
Grab a bowl and dig in! This chili has a thick, stew-like texture with tender beans and rich, smoky flavors from the spices. Try topping it with shredded cheese, sour cream, or avocado slices for extra creaminess, or serve it over rice for a heartier meal.
Creamy White Bean and Spinach Stew
Veggie-packed comfort food doesn’t have to be complicated. This creamy white bean and spinach stew is your new go-to for chilly evenings—it’s hearty, healthy, and ready in under 30 minutes. You’ll love how the flavors come together with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp red pepper flakes
– 2 (15-oz) cans white beans, drained and rinsed
– 4 cups vegetable broth
– 1 (14.5-oz) can diced tomatoes
– 4 cups fresh spinach
– 1/2 cup heavy cream
– Salt and black pepper
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in 3 minced garlic cloves, 1 tsp dried thyme, and 1/2 tsp red pepper flakes, cooking for 1 minute until fragrant.
4. Tip: Toasting the spices briefly enhances their flavor without burning them.
5. Pour in 4 cups vegetable broth and 1 can diced tomatoes with their juices, bringing to a simmer.
6. Add 2 cans drained white beans, reduce heat to medium-low, and simmer uncovered for 10 minutes.
7. Tip: Simmering uncovered helps the stew thicken naturally as liquid reduces.
8. Stir in 4 cups fresh spinach and cook for 2 minutes until wilted.
9. Reduce heat to low and pour in 1/2 cup heavy cream, stirring gently to combine.
10. Season with salt and black pepper, simmering for 2 more minutes to heat through.
11. Tip: Add the cream off the heat initially to prevent curdling, then warm it gently.
12. Remove from heat and let sit for 5 minutes before serving.
13. Now, ladle it into bowls and enjoy! This stew has a velvety texture from the creamy beans, balanced by the bright acidity of tomatoes. For a creative twist, top it with crispy garlic breadcrumbs or a dollop of pesto to add an herby crunch.
Spicy Kidney Bean Tacos
Mondays call for something easy and satisfying, and these spicy kidney bean tacos are just the ticket. You’ll love how quickly they come together with pantry staples, and they pack a flavorful punch that beats takeout any day.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 tablespoon olive oil
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 (15-ounce) can kidney beans, drained and rinsed
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1/4 cup vegetable broth
– 1 tablespoon lime juice
– 8 small corn tortillas
– 1/2 cup shredded lettuce
– 1/4 cup diced tomatoes
– 1/4 cup shredded cheddar cheese
– 1/4 cup sour cream
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add 1 small diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds.
4. Add 1 can drained and rinsed kidney beans, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper to the skillet. Tip: Rinsing the beans removes excess sodium and helps them hold their shape better.
5. Pour in 1/4 cup vegetable broth and stir to combine all ingredients evenly.
6. Reduce heat to medium-low and simmer the mixture, stirring occasionally, until the liquid is mostly absorbed and the beans are heated through, about 5 minutes.
7. Remove the skillet from heat and stir in 1 tablespoon lime juice. Tip: Adding lime juice off the heat preserves its bright, fresh flavor.
8. Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted. Tip: Warming tortillas prevents them from cracking when folded.
9. Assemble each taco by spooning the bean mixture onto a warmed tortilla.
10. Top each taco evenly with 1/2 cup shredded lettuce, 1/4 cup diced tomatoes, 1/4 cup shredded cheddar cheese, and 1/4 cup sour cream.
Delightfully hearty with a creamy texture from the beans and a smoky kick from the spices, these tacos are perfect for a quick weeknight dinner. Serve them with extra lime wedges for squeezing, or crumble some tortilla chips on top for added crunch.
Tuscan Bean and Kale Soup
Brace yourself for a cozy hug in a bowl. This Tuscan Bean and Kale Soup is the perfect answer to chilly evenings or when you just need something hearty and wholesome. It’s packed with flavor, easy to make, and uses simple ingredients you might already have on hand.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 2 medium carrots, diced
– 2 stalks celery, diced
– 3 cloves garlic, minced
– 6 cups vegetable broth
– 2 (15 oz) cans cannellini beans, rinsed and drained
– 1 (14.5 oz) can diced tomatoes
– 1 bunch kale, stems removed and leaves chopped
– 1 tsp dried oregano
– 1/2 tsp dried thyme
– 1/4 tsp red pepper flakes
– Salt and black pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions
1. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat.
2. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Tip: Don’t let the garlic brown, as it can turn bitter.
4. Pour in 6 cups vegetable broth, scraping up any browned bits from the bottom of the pot.
5. Add 2 cans rinsed cannellini beans, 1 can diced tomatoes (with juices), 1 tsp dried oregano, 1/2 tsp dried thyme, and 1/4 tsp red pepper flakes. Stir to combine.
6. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20 minutes.
7. Stir in 1 bunch chopped kale leaves. Simmer for an additional 10-15 minutes until the kale is tender. Tip: Add the kale in batches if your pot is full, wilting it down as you go.
8. Season the soup with salt and black pepper to taste. Tip: Taste and adjust seasoning after simmering, as the flavors concentrate.
9. Ladle the soup into bowls and top with grated Parmesan cheese if desired.
Unbelievably satisfying, this soup has a rich, savory broth with tender beans and hearty kale. The texture is wonderfully thick and stew-like, perfect for soaking up with a crusty piece of bread. For a creative twist, try topping it with a drizzle of good olive oil or a spoonful of pesto right before serving.
Slow-Cooked Pinto Bean Casserole
Gather around, friends—this slow-cooked pinto bean casserole is the ultimate cozy meal you’ll want to make on repeat. It’s hearty, hands-off, and packed with flavor that only gets better as it simmers. You’ll love how it fills your kitchen with a warm, inviting aroma.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 lb dried pinto beans, rinsed
– 4 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 bay leaf
– 1/4 cup chopped fresh cilantro
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 medium diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.
3. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
4. Transfer the onion-garlic mixture to a slow cooker.
5. Add 1 lb rinsed dried pinto beans, 4 cups vegetable broth, 1 can diced tomatoes, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, and 1 bay leaf to the slow cooker.
6. Stir all ingredients until well combined.
7. Cover the slow cooker and cook on high heat for 4 hours, or until the beans are tender and the liquid has thickened slightly.
8. Remove and discard the bay leaf.
9. Stir in 1/4 cup chopped fresh cilantro just before serving.
Now, this casserole turns out creamy and rich, with the beans melting into a velvety texture that’s perfect for scooping up with tortilla chips or serving over rice. The smoky paprika and cumin add a deep, warm flavor that makes it feel like a hug in a bowl—ideal for chilly evenings or casual gatherings.
Mediterranean Chickpea and Bean Salad
Ready for a fresh, vibrant meal that comes together in minutes? This Mediterranean chickpea and bean salad is packed with protein and flavor, perfect for a quick lunch or easy side dish. You’ll love how simple it is to toss together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1 (15-ounce) can cannellini beans, drained and rinsed
– 1 cup cherry tomatoes, halved
– 1 medium cucumber, diced
– 1/2 red onion, finely chopped
– 1/4 cup Kalamata olives, pitted and halved
– 1/4 cup crumbled feta cheese
– 1/4 cup fresh parsley, chopped
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons red wine vinegar
– 1 tablespoon lemon juice
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Place the drained and rinsed chickpeas and cannellini beans in a large mixing bowl.
2. Add the halved cherry tomatoes, diced cucumber, finely chopped red onion, halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley to the bowl.
3. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper until well combined.
4. Pour the dressing over the salad ingredients in the large bowl.
5. Gently toss all ingredients together until evenly coated with the dressing.
6. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld.
7. Taste and adjust seasoning if needed, adding more salt or pepper only after tasting.
8. Transfer the salad to a serving dish or individual plates.
Vibrant and satisfying, this salad offers a delightful crunch from the fresh vegetables and a creamy texture from the beans and feta. The tangy dressing brightens every bite, making it a refreshing option for warm days. Try serving it over a bed of greens or alongside grilled chicken for a complete meal.
Smoky Charro Beans with Bacon
Gather around, friends—this smoky charro beans recipe is the cozy, flavorful dish you’ll want simmering on your stove all season. It’s packed with bacon, spices, and that deep, smoky flavor that makes it a total crowd-pleaser. You’ll love how simple it is to throw together for a hearty meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
– 6 slices thick-cut bacon
– 1 yellow onion
– 3 cloves garlic
– 1 jalapeño pepper
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp dried oregano
– 4 cups chicken broth
– 2 (15 oz) cans pinto beans
– 1 (14.5 oz) can diced tomatoes
– 1/4 cup fresh cilantro
– Salt to taste
Instructions
1. Dice 6 slices of thick-cut bacon into 1/2-inch pieces.
2. Place bacon in a large pot or Dutch oven over medium heat.
3. Cook bacon for 8–10 minutes, stirring occasionally, until crispy and browned.
4. While bacon cooks, dice 1 yellow onion, mince 3 cloves garlic, and finely chop 1 jalapeño pepper (remove seeds for less heat).
5. Transfer cooked bacon to a paper towel-lined plate using a slotted spoon, leaving about 2 tablespoons of bacon fat in the pot.
6. Add diced onion to the pot and sauté in the bacon fat for 5 minutes, until softened.
7. Stir in minced garlic and chopped jalapeño, cooking for 1 minute until fragrant.
8. Add 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp dried oregano, toasting the spices for 30 seconds to enhance their flavor.
9. Pour in 4 cups chicken broth, scraping the bottom of the pot to release any browned bits.
10. Drain and rinse 2 cans of pinto beans, then add them to the pot along with 1 can of diced tomatoes (with juices).
11. Bring the mixture to a boil over high heat, then reduce to a simmer.
12. Cover the pot and let it simmer for 1 hour, stirring occasionally, until the beans are tender and the broth has thickened slightly.
13. Stir the cooked bacon back into the pot and simmer uncovered for 10 more minutes to let the flavors meld.
14. Chop 1/4 cup fresh cilantro and stir it into the beans just before serving.
15. Taste and add salt if needed, starting with 1/2 tsp and adjusting as desired.
Just imagine digging into a bowl of these beans—they’re creamy, smoky, and packed with savory bacon in every bite. The texture is hearty and satisfying, perfect for scooping up with tortilla chips or serving over rice. Try topping them with a dollop of sour cream or a sprinkle of cheese for an extra indulgent twist.
Classic Boston Baked Beans
Unexpectedly satisfying and deeply comforting, classic Boston baked beans are a slow-cooked treasure. You’ll love how the molasses and salt pork create a rich, sweet-savory flavor that fills your kitchen with the coziest aroma. It’s the perfect make-ahead dish for gatherings or a hearty weeknight meal.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 6 hours
Ingredients
– 1 pound dried navy beans
– 6 cups water
– 1/2 pound salt pork, diced
– 1 medium yellow onion, chopped
– 1/2 cup molasses
– 1/4 cup packed brown sugar
– 1 tablespoon dry mustard
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon ground cloves
Instructions
1. Rinse the 1 pound dried navy beans under cold water in a colander, discarding any debris.
2. Place the rinsed beans and 6 cups water in a large pot, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1 hour until beans are tender but not mushy.
3. Drain the beans, reserving 1 1/2 cups of the cooking liquid, and set both aside.
4. Preheat your oven to 300°F.
5. In a large Dutch oven or oven-safe pot, cook the 1/2 pound diced salt pork over medium heat for 8-10 minutes until lightly browned and some fat renders out.
6. Add the 1 chopped medium yellow onion to the pot and cook for 5 minutes, stirring occasionally, until softened.
7. Stir in the 1/2 cup molasses, 1/4 cup packed brown sugar, 1 tablespoon dry mustard, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon ground cloves until well combined.
8. Add the drained beans and reserved 1 1/2 cups cooking liquid to the pot, stirring gently to coat everything evenly.
9. Cover the pot tightly with a lid and bake in the preheated 300°F oven for 5-6 hours, checking after 4 hours and stirring once halfway through to prevent sticking—the beans should be tender and the sauce thickened.
10. Remove from the oven and let rest for 15 minutes before serving to allow flavors to meld.
Comforting and rich, these beans develop a creamy texture with a glossy, molasses-infused sauce that clings perfectly. Serve them hot with crusty bread or as a classic side to grilled sausages for a truly satisfying meal that tastes even better the next day.
Three-Bean Vegetarian Enchiladas
Craving a cozy, protein-packed dinner that comes together without fuss? These three-bean vegetarian enchiladas are your answer—they’re hearty, flavorful, and perfect for a busy weeknight. You’ll love how the beans and spices meld under a blanket of melted cheese.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 (15-ounce) can black beans, rinsed and drained
– 1 (15-ounce) can pinto beans, rinsed and drained
– 1 (15-ounce) can kidney beans, rinsed and drained
– 1 (10-ounce) can red enchilada sauce
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 1/4 teaspoon salt
– 8 (6-inch) corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat your oven to 375°F.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat.
3. Add 1 medium yellow onion, diced, and cook for 5 minutes, stirring occasionally, until softened.
4. Stir in 2 cloves garlic, minced, and cook for 1 minute until fragrant.
5. Add 1 (15-ounce) can black beans, rinsed and drained, 1 (15-ounce) can pinto beans, rinsed and drained, and 1 (15-ounce) can kidney beans, rinsed and drained to the skillet.
6. Pour in 1 (10-ounce) can red enchilada sauce, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon salt, then stir to combine.
7. Simmer the bean mixture for 5 minutes over medium-low heat, stirring occasionally, until slightly thickened.
8. Warm 8 (6-inch) corn tortillas in the microwave for 20 seconds to make them pliable and prevent cracking.
9. Spoon about 1/2 cup of the bean mixture onto each tortilla, roll tightly, and place seam-side down in a 9×13-inch baking dish.
10. Pour any remaining sauce from the skillet over the rolled enchiladas.
11. Sprinkle 1 cup shredded Monterey Jack cheese evenly over the top.
12. Bake at 375°F for 20 minutes, or until the cheese is melted and bubbly.
13. Remove from the oven and let cool for 5 minutes before serving.
14. Garnish with 1/4 cup chopped fresh cilantro.
Let these enchiladas rest briefly so the filling sets up nicely—you’ll get a satisfying, creamy texture from the beans without any sogginess. The blend of spices gives a warm, earthy flavor that pairs perfectly with a crisp salad or a dollop of cool sour cream. Try serving them with a squeeze of lime for a bright, zesty kick that cuts through the richness.
Cuban Black Beans and Rice
Tired of the same old side dishes? You’re in luck. Today we’re diving into Cuban Black Beans and Rice, a hearty, flavorful staple that’s easier to make than you might think and perfect for a cozy weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 1 medium green bell pepper, diced
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1 bay leaf
– 1 cup long-grain white rice
– 2 cups low-sodium chicken broth
– 1 (15 oz) can black beans, drained and rinsed
– 1 tbsp white vinegar
– 1/4 cup chopped fresh cilantro
– Salt to taste
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat for 1 minute.
2. Add 1 diced yellow onion and 1 diced green bell pepper to the pot.
3. Cook the vegetables, stirring occasionally, for 5–7 minutes until they soften and the onion turns translucent.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 1 tsp ground cumin, 1 tsp dried oregano, and 1 bay leaf to the pot, stirring for 30 seconds to toast the spices.
6. Pour in 1 cup long-grain white rice and stir to coat the grains with the oil and spices for 1 minute.
7. Add 2 cups low-sodium chicken broth to the pot, scraping the bottom to release any browned bits.
8. Bring the mixture to a boil over high heat, then immediately reduce the heat to low and cover the pot with a tight-fitting lid.
9. Simmer the rice for 15 minutes without lifting the lid to ensure even cooking.
10. Remove the lid and gently fold in 1 can of drained and rinsed black beans and 1 tbsp white vinegar.
11. Cover the pot again and let it cook on low heat for an additional 5 minutes to warm the beans through.
12. Turn off the heat and let the dish sit, covered, for 5 minutes to allow the rice to steam and absorb any remaining liquid.
13. Remove the bay leaf and discard it.
14. Fluff the rice and beans with a fork, then stir in 1/4 cup chopped fresh cilantro.
15. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.
Once you take that first bite, you’ll love the tender rice mingled with creamy beans and the bright, herby kick from the cilantro. Serve it alongside grilled chicken or pile it into a bowl topped with a fried egg for a satisfying, complete meal.
Lentil and Navy Bean Shepherd’s Pie
Veggie-packed comfort food doesn’t get cozier than this! You’ll love this hearty, plant-based twist on a classic—it’s perfect for chilly nights when you crave something satisfying. The lentil and navy bean filling topped with creamy mashed potatoes is pure comfort in a dish.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 1 cup brown lentils, rinsed
– 1 (15-oz) can navy beans, drained and rinsed
– 2 tbsp tomato paste
– 2 cups vegetable broth
– 1 tsp dried thyme
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 lbs russet potatoes, peeled and cubed
– 4 tbsp unsalted butter
– 1/2 cup milk
– 1/2 tsp salt
Instructions
1. Preheat your oven to 375°F.
2. Heat 1 tbsp olive oil in a large skillet over medium heat.
3. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the skillet.
4. Sauté the vegetables for 8-10 minutes until softened, stirring occasionally.
5. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
6. Add 1 cup rinsed brown lentils, 1 can drained navy beans, 2 tbsp tomato paste, 2 cups vegetable broth, 1 tsp dried thyme, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet.
7. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 25 minutes until the lentils are tender and the liquid is absorbed. Tip: Don’t skip rinsing the lentils—it removes any debris and ensures even cooking.
8. While the filling cooks, place 2 lbs cubed russet potatoes in a large pot and cover with cold water.
9. Bring the potatoes to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until fork-tender.
10. Drain the potatoes thoroughly and return them to the pot.
11. Mash the potatoes with 4 tbsp butter, 1/2 cup milk, and 1/2 tsp salt until smooth and creamy. Tip: For extra-fluffy mashed potatoes, use a potato ricer or masher—avoid overmixing, which can make them gummy.
12. Transfer the lentil and bean filling to a 9×13-inch baking dish and spread it evenly.
13. Spoon the mashed potatoes over the filling and spread them to cover completely.
14. Use a fork to create decorative ridges on the potato topping. Tip: The ridges help the top get beautifully golden and crispy in the oven.
15. Bake at 375°F for 20-25 minutes until the filling is bubbly and the topping is lightly browned.
16. Let the shepherd’s pie rest for 5 minutes before serving.
Comforting and rich, this pie boasts a savory, umami-packed filling with tender lentils and beans, topped with a velvety potato layer that crisps up perfectly. Serve it with a simple green salad or steamed veggies for a complete meal—leftovers taste even better the next day!
Garlicky Butter Bean Mash with Herbs
Here’s a cozy, flavorful mash that’s perfect for a quick weeknight side or a rustic appetizer. You’ll love how the creamy beans soak up all that garlicky, herby butter—it’s simple comfort food at its best.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 (15-ounce) cans butter beans, drained and rinsed
– 4 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1/4 cup fresh parsley, finely chopped
– 2 tablespoons fresh chives, finely chopped
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions
1. Heat a large skillet over medium heat and add the olive oil.
2. Add the minced garlic to the skillet and cook for 1–2 minutes, stirring constantly, until fragrant but not browned.
3. Tip: Toasting the garlic gently prevents bitterness and brings out its sweet, nutty flavor.
4. Add the butter beans to the skillet and cook for 3–4 minutes, stirring occasionally, until warmed through.
5. Transfer the bean mixture to a large bowl and add the unsalted butter, lemon juice, kosher salt, and black pepper.
6. Use a potato masher or fork to mash the beans until mostly smooth but with some texture remaining.
7. Tip: For a creamier consistency, pulse briefly in a food processor, but avoid over-processing to keep it rustic.
8. Stir in the fresh parsley and fresh chives until evenly distributed.
9. Taste and adjust seasoning if needed, then let the mash sit for 2–3 minutes to allow the flavors to meld.
10. Tip: Letting it rest briefly helps the herbs infuse the mash for a more cohesive flavor.
11. Serve warm immediately.
This mash has a wonderfully creamy yet slightly chunky texture that’s rich from the butter and bright from the herbs. Try it spread on toasted bread, as a bed for grilled chicken, or dolloped over roasted vegetables for an easy, satisfying meal.
Conclusion
Looking for cozy, budget-friendly dinners? These 18 delicious bean recipes offer hearty comfort and endless variety. We hope you find a new favorite to warm up your evenings! Give one a try, leave a comment with your top pick, and don’t forget to share this roundup on Pinterest to spread the bean love.
