Primary Beans Recipes

Simple tostadas with refried Flor de Junio beans and customizable toppings. Crispy, creamy, satisfying. Lesley's weeknight favorite.

Traditional Mexican tamales with Ayocote Morado beans, summer squash, and epazote. Celebratory vegan-adaptable recipe by Emmanuel Galván of Bolita.

Creamy Ayocote Blanco beans in lemon-herb vinaigrette with shallots and fresh marjoram. Low-maintenance, big flavor. Annie Lucey's dad's garden recipe.

Creamy mashed beans with roasted tomatoes, poblano, and vegan cheese. Plant-based Mexican comfort food by Jocelyn Ramirez for Toda la Familia kit.

Traditional Mexican pot beans with avocado leaf and Tinga seasoning. Simple, plant-based comfort food by Jocelyn Ramirez for Todo Verde kit.

Cranberry beans in peanut-tomato sauce inspired by Kenyan kunde. Simple, flavorful East African dish by Karishma Pradhan. Ready in 15 minutes.

Creamy refried Cranberry beans with quick-pickled onions and cilantro. Vegetarian-friendly Mexican staple from Karishma Pradhan.

Cranberry beans with aromatic tomato-onion base and sizzling mustard-cumin tadka. South Asian technique meets heirloom beans by Karishma Pradhan.

Simple, comforting brothy Cranberry beans with anchovies, garlic, and lemon. Italian-inspired weeknight bowl by Karishma Pradhan.

Chickpeas and parsnips slowly roasted with tomatoes, finished with lemony kale. A hands-off oven method creates deep flavor and texture.

Easy weeknight baked beans with Ayocote Blanco, tomato sauce, anchovies, and melted mozzarella. Comforting, quick, Italian-inspired.

Fall salad with Cranberry beans, grilled radicchio, fennel, and mushrooms. Bright vinaigrette adapted from April Bloomfield. Perfect for autumn.