Beans are an essential part of any well-stocked pantry, and this roundup of plant-based bean recipes will get you excited about incorporating more beans into you diet. From classic American bean salads to Indian curries and Mexican tacos, this list is packed with global inspiration.
You can add nutrient-dense beans into almost any savory dish, from dips to soups to pastas. The next time you find a can of beans in your pantry but are feeling uninspired, this list of bean recipes will get your creative juices flowing.
Table of Contents:
1. Resources for Cooking Beans
2. American Recipes
3. MexicanRecipes
4. Pan-AsianRecipes
5. MediterraneanRecipes
6. Middle Eastern and AfricanRecipes
Resources for Cooking Beans
How do you cook beans in the Instant Pot?
Check out my comprehensive blog post on “How to Cook Beans in the Instant Pot“! And in my cookbook, The Vegan Instant Pot Cookbook, you’ll find a cook time chart for all the common bean (and lentil) varieties.
PS: If you’re looking for more legume inspiration, check out my roundup of 40 Must-Make Lentil Recipes.
How do you make canned beans taste better?
I get it. Plain canned beans are boring! That’s why I rounded up several creative ways to make canned beans much more fun and tasty. And if it’s chickpeas that you’re particularly interested in, check out my comprehensive post on “Every Way to Use a Can of Chickpeas!”
AmericanRecipes
The Best Vegan Chili
My vegan chili is incredibly rich and velvety and packed with layers of complex flavor, just like a classic chili should be. An easy homemade chili powder and slow simmering take this bean chili over the top.
Charred Corn Salad with White Beans
My Charred Corn Salad is the most delicious use for summer corn! Plus, it requires just 9 ingredients and takes less than 30 minutes to make. It’s a crowd pleasing side dish for barbecues and picnics, but also hearty enough to stand in as a main dish.
Instant Pot Cheesy Buffalo Cauliflower Dip
My Instant Pot Cheesy Buffalo Cauliflower Dip is a must-make for any game day, picnic, or potluck! It’s spicy, cheesy, and creamy, and you’d never guess it’s healthy, thanks to white beans and cashews. Made with 10 ingredients and it all gets dumped in the Instant Pot! *includes stovetop instructions*
Dilly White Bean & Cucumber Salad
This Dilly White Bean & Cucumber Salad by Caitlin of From My Bowl is loaded with crunchy vegetables, creamy white beans, lots of fresh dill, and finished off with a simple 4-ingredient lemon & garlic dressing that just can’t be beat.
Vegan Tuna Salad Sandwich
My Vegan Tuna Salad Sandwich is made with chickpeas and hearts of palm, seasoned with dulse flakes for a taste of the ocean, and finished with classic American ingredients like sweet pickle relish. It’s the new “I can’t believe it’s not tuna!”
One-Pot Vegan Chili Mac
A protein-packed chili meets pasta in my One-Pot Vegan Chili Mac! Easy and quick and made with simple ingredients, this is a perfect hearty weeknight-friendly and budget-friendly dinner! Easy to make gluten-free, soy-free, and oil-free.
The Best Cauliflower Soup
My Creamy Cauliflower Soup is unbelievably creamy yet dairy-free and vegan, thanks to cashews and cannellini beans. It’s easy and quick to make, freezes great, and is satisfying enough for a main meal. The perfect healthy weeknight dinner!
MexicanRecipes
Vegan Instant Pot Mexican Rice and Beans
Vegan Instant Pot Mexican Rice and Beans – a remake of a classic dish, veganized and made simple in the Instant Pot. Made with affordable ingredients and made in a flash with the Instant Pot, so it’s perfect for easy weeknight dinners and meal prep.
Spiced Chickpea Tacos with Cilantro Pesto
Here’s my recipe for pan-fried spiced chickpeas with a citrusy, spicy cilantro pesto! They’re flavorful and fancy, but they’re so easy and quick that you can have taco night ready in just 20 minutes.
Note: These can be found in the second recipe card in the linked blog post.
Vegan Tlakoyos
Tlakoyos are the ultimate Mexican street food. During Alexa Fueled Naturally’s time spent in Mexico, she discovered these delicious corn cakes filled with beans. She was so excited to find a traditional food that was coincidentally vegan so she decided to create her own recipe!
Pan-AsianRecipes
Kidney Bean Coconut Curry
This kidney bean coconut curry (rajma chawal) by Veena Azmanov is healthy nutritious comfort food in a bowl. Spiced with delicate Indian spices, rich coconut cream this is made with canned or pre-cooked or frozen kidney beans in less than 15 minutes.
Braised Indian Chickpea Stew
My Indian-inspired chickpea stew features lots of warming spices, chickpeas, cabbage, and carrots. Everything gets braised in the oven and the result is a rich and hearty yet wholesome stew that will satisfy the heartiest of appetites.
Kung Pao White Beans Skillet
Here’s a healthier and meatless version of this popular stir-fried Chinese dish created by Thomas of Full of Plants. This recipe requires only 30 minutes and everything is done in one skillet. Simple preparation for a very flavorful meal!
Butternut Squash Curry with Chickpeas
Bring the incredible flavors of Thai cooking to your kitchen in a fun yet accessible plant-based way with my Thai-inspired Butternut Squash Curry. It’s packed with aromatic Thai flavors, is indulgent yet healthy, and is a satisfying complete meal. Plus, it’s meal prep friendly and makes great leftovers!
MediterraneanRecipes
Lemony White Bean Dip
My Lemony White Bean Dip is creamy, garlicky, and so flavorful, you won’t be able to stop eating it! It’s gourmet but quick and easy to make with just 10 ingredients. Perfect for an appetizer or sharing plate, or even as a spread for sandwiches and pita.
Fava Bean Hummus
This Fava Bean Hummus by Food by Maria is perfect for sharing, even though you might want to save it all for yourself. Use veggie sticks, pita, or chips to dip and spread it on wraps and sandwiches. It makes a great party platter and is super quick and easy to whip up.
Ribollita
This cozy Tuscan Ribollita by Alissa of Connoisseurus Veg is bursting with savory herbs, juicy tomatoes, hearty white beans and tender kale, then layered in bowls with crusty bread chunks. 100% vegan, totally meal-worthy, and easy enough for a weeknight!
Tomato and White Bean Casserole
My panzanella-inspired Tomato and White Bean Casserole is the perfect side dish or light lunch or dinner to make this spring. It’s bursting with fresh flavor from cherry tomatoes and shallots, mixed between layers of crunchy toasted bread, and topped with a nutty cashew parmesan and a caper gremolata.
Livornese Stewed Beans
My Livornese Stewed Beans are the ultimate rustic Italian comfort food! Made with simple pantry-friendly ingredients like onions, garlic, tomato paste and white beans, but it’s big on gourmet Italian flavor. It’s cozy and indulgent but wholesome, vegan, and gluten-free.
Creamy White Bean Soup with Kale
My Creamy White Bean Soup with Kale is a creamy yet healthy one-pot soup that’s enhanced with three easy but gourmet flavor boosters! Vegan, gluten-free, and weeknight-friendly. Includes Instant Pot instructions.
Middle Eastern and AfricanRecipes
How to Make Amazing Hummus at Home
My homemade hummus is incredibly creamy, smooth, and fluffy and packed with a rich, nutty, and lemony flavor. Plus, you’ll learn all the tips and tricks for making incredible hummus at home so you’ll never want to buy store-bought hummus again!
Ghanaian Vegan Red Red Stew
Red Red is a very popular Ghanaian dish that is naturally plant based, consisting of black eye peas cooked in a thick and flavorful tomato sauce. This Red Red recipe by Afia of The Canadian African is simple and a perfect introduction to Ghanaian cooking.
Lebanese Crispy Falafel
This authentic crispy Lebanese falafel recipe from Yumna of Feel Good Foodie is a popular Middle Eastern dish made with chickpeas, herbs, onion & spices. Vegan, gluten-free, protein-rich.
Vegan Gambian Peanut Stew (Domoda)
My Vegan Gambian Peanut Stew is vegan, gluten-free, and plant-forward, but it tastes like comfort food! Packed with hearty ingredients like protein-rich white beans, sweet potatoes, and kale, it’s a feel-good meal that’ll become your new favorite vegan dinner!
Italian White Bean and Pasta Stew (Plus 40 More Bean Recipes!)
This Vegan Italian White Bean and Pasta Stew is rustic Italian comfort food at its finest. Creamy and saucy and packed with flavor, but also easy and fuss-free. Made with all pantry ingredients, it’s budget-friendly and perfect for weeknight dinners.
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 3 medium shallots*, diced
- 3 garlic cloves, finely chopped
- 1 sprig fresh rosemary (optional but recommended)
- 1 bay leaf
- 1 dried red chili pepper (can substitute with ¼ to ½ teaspoon red pepper flakes)
- 1 (15-ounce/440g) can cannellini beans, drained, rinsed and divided into 2 equal portions**
- 1/4 cup (60 mL) creamy plant-based milk, such as oat milk or “lite” coconut milk
- 2 tablespoons nutritional yeast
- 1/2 of a medium lemon, zested, then juiced
- 1 tablespoon white or yellow miso paste (optional)**
- 1/4 teaspoon kosher salt, plus more to taste
- Freshly cracked black pepper to taste
- Half of a (28-ounce/795g) can of whole peeled tomatoes
- 3 cups (720 mL) water
- 6 ounces (168g) of short pasta, such as orecchiette, ditalini, macaroni, etc.
- Flat-leaf Italian parsley, chopped (optional; for serving)
Crush the whole peeled tomatoes by hand, reserving the juices. Use half of the 28-ounce/795g can.
Bring a medium saucepan to medium heat and add the 2 tablespoons extra virgin olive oil. Once the oil is hot, add the shallots and season with a pinch of salt, cook, stirring often to prevent them from browning, until soft and translucent, about 4-6 minutes. Add the garlic and cook for another 2-3 minutes until soft and golden, again stirring often.
Add the rosemary sprig, bay leaf, and dried chili pepper (or red pepper flakes). Cook, stirring until fragrant, about 30 seconds.
Once the aromatics have cooked down, add the crushed tomatoes and half of the cannellini beans. Season to taste with salt and cook, stirring occasionally, until the tomatoes have thickened slightly and are starting to turn jammy, 6-8 minutes
While the tomatoes are cooking, make the white bean puree. Add the remaining half of the cannellini beans to a food processor. Add the plant-based milk, nutritional yeast, lemon zest, lemon juice, miso paste (if using), 1/4 tsp kosher salt and black pepper to taste. Blend until the mixture is completely pureed and smooth. Taste for seasonings, adding more salt or lemon juice as needed.
Once the tomatoes have cooked down, add the 3 cups (720 mL) water and the white bean puree to the saucepan. Increase the heat to medium-high and bring to a rapid simmer. Add the pasta and cook, stirring every few minutes to prevent it from sticking, until the pasta is al dente and the sauce has thickened, 12 to 16 minutes, depending on your pasta variety. The finished dish should be creamy and soup-like. Season with salt and black pepper to taste.
Divide between 2 or 3 bowls and drizzle with more extra virgin olive oil and black pepper on top. Garnish with chopped parsley, if using.
* If you don’t have shallots, use 1 medium yellow onion.
** You’ll add half of the beans whole to the soup, and use the other half in the puree.
*** If you don’t have miso paste, omit and add a bit extra salt to taste, or a splash of soy sauce or tamari.
**** You’ll use only half of the 28-ounce can; reserve the rest for another soup, pasta sauce, chili, or stew. You’ll need to crush the tomatoes by hand, and include the juices. If you don’t have canned whole peeled tomatoes, you can use 1 (14-ounce) can diced or stewed tomatoes.
