Primary Beans Recipes

Fall brothy beans with Cranberry beans, cremini mushrooms, and sage-hazelnut pesto. Indulgent self-care in a bowl. Serve with crusty bread.

Puerto Rican black beans passed down through generations. Rich sofrito, slow-simmered comfort. Dani Dillon's grandmother's treasured recipe.

Meaty Ayocote Morado beans in rich Malaysian red curry with coconut milk. Minimal ingredients, maximum flavor. Created with Homiah.

Kid-friendly Cannellini beans with pizza flavors—tomato sauce, mozzarella, basil, and pepperoni. Fun to make and eat, created with Not Just Co.

Savory bean pâté with walnuts, herbs, and spices. A vegetarian spread that's perfect for holiday grazing boards and entertaining.

Dinner party clams with Alubia beans, Spanish chorizo, white wine, and lemon. Brothy, flavorful seafood dish by Annie Lucey. Serves 4-6.

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.

Bright citrusy hummus with Meyer lemons and cilantro. California winter citrus at its best. The "crack" spread from Rustic Bakery Café.