kidney beans

Who doesn't love an easy three bean salad, perfect for summer picnics and potlucks?! This classic American picnic salad has cannellini beans, kidney beans, garbanzo beans, celery, red onion, parsley, and a sweet and sour dressing.

Three Bean Salad

cannellini beans,

kidney beans,

red onion,

celery stalks, finely chopped (about 1 cup)

loosely packed, fresh, finely chopped flat-leaf parsley

rosemary

apple cider vinegar

granulated sugar (more or less to taste)

extra virgin olive oil

salt

black pepper

"One of our favorite salads. Soooo good! Thank you!"

Make the salad: In a large bowl, mix the 3 different types of beans, the celery, onion (drained of soaking water), parsley, and rosemary.

Make the dressing: In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.

Chill and Serve: Transfer the salad to the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Let come to close to room temperature to serve.

"Great recipe! The dressing was especially good.  \r\nI also substituted shredded carrots for the celery, which gave it more color and a nice crunch. \r\nI used a little less sugar and it was plenty sweet."

"I loved this salad and I've been making it to keep in frig to snack on when I'm hungry between meals."

"I made this salad and I added black beans to make a four bean salad and it's great as a side dish or as a dip it's our new favorite salad"

"I used black beans, butter beans, light red kidney beans and pintos. Any bean you have works great with this recipe. I also Use d honey instead of sugar. Made it with agave too. Gives the same sweetness. Was delish!  Thanks for  the recipe!"

These vegetarian enchiladas are a money-saving gem and they take just a few minutes to make.

This meal provides 648 kcal, 28g protein, 74g carbohydrate (of which 15g sugars), 26g fat (of which 12g saturates), 18g fibre and 3.2g salt per portion.


Quick beany enchiladas

grams/3½oz onion

grams/3½oz peppers

tomatoes

beans

tbsp lime

x 40 grams/1½oz ready-made flour tortillas

75 grams/2½oz mature cheddar,

salt and black pepper

This delicious Afghan kidney bean curry is made with a spiced tomato gravy and sweet caramelized onions. It's quick and easy to make and so flavorful!

Afghan Kidney Bean Curry (Lubya)

tbsp coconut oil, divided

coriander seed

tsp whole cumin seed

tsp dried mint (optional)

15 oz can (1 1/2 cups) whole tomatoes

red onion, small dice, some reserved for garnish

garlic,

vegetable broth

kidney beans (2 15 oz cans)

tsp black pepper,

salt,

cilantro

basmati rice, to serve

Melt 1 tablespoon of oil in a heavy...

Melt 1 tablespoon of oil in a heavy bottomed pot over medium-low heat. Add the coriander and cumin and cook for about a minute or until the aromatic and a shade darker. Keep a close eye on them so they don't burn.

Add the dried mint and the tomatoes and...

Add the dried mint and the tomatoes and their juices to the pot (watch for splattering!), and mash them a little. Cook over medium-low heat, stirring occasionally, for around 7 minutes until they break down and are saucy. Transfer to a blender and blend until smooth, making sure to vent.

Heat the remaining 1 tablespoon of oil to...

Heat the remaining 1 tablespoon of oil to the pot and melt over medium-low heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened and starting to turn golden. Then add the minced garlic, and continue cooking for an additional 5 minutes, stirring often so it doesn't burn.

Once the onions are nice and caramelized add...

Once the onions are nice and caramelized add the broth, the spiced tomato sauce, kidney beans, salt and pepper. Simmer uncovered on low heat for about 15 minutes. Adjust seasonings to taste.

Garnish with cilantro (if desired) and minced red...

Garnish with cilantro (if desired) and minced red onion and serve with basmati rice.

https://mediavine-res.cloudinary.com/video/upload/qaiqrgtdov0mg51bljms.mp4

Lubya is a delicious Afghan curry made with kidney beans and a spiced tomato sauce. It's super easy to make, comes together quickly, and is naturally vegan and gluten free!

This casual meat-free main is a cheap and cheerful way to fill up your friends

Refried bean quesadillas

sunflower oil

onion,finely chopped

garlic cloves,finely chopped

cumin seeds

can pinto

tsp smoked paprika

flour tortillas

cheddar or gruyère,coarsely grated

coriander leaves

tub fresh tomato salsa,plus extra to serve

soured cream,to serve

Heat the oil in a large frying pan and cook the onion and garlic for 2 mins. Add the cumin and cook for 1 min more. Tip in the beans, paprika and a splash of water. Using a potato masher, break the beans down as they warm through to make a rough purée. Season generously.

Spread the refried beans onto 4 of the tortillas and scatter over the cheese and coriander. Spoon over the salsa, then top with the remaining tortillas to make 4 sandwiches. Wipe the frying pan with kitchen paper and return to the heat or heat a griddle pan. Cook each sandwich for 1-2 mins on each side until the tortillas are crisp and golden and the cheese is melting. Serve warm, cut into wedges, with extra salsa and soured cream for dipping.

A tasty crock pot chili recipe made in a slow cooker

Easy Slow Cooker Chili

vegetable oil

medium yellow onions, medium dice

red bell pepper, medium dice

garlic cloves, finely chopped

chili powder

cumin

beef

kosher salt,

tomato sauce

kidney beans, drained and rinsed

jalapeños

cheddar cheese

scallions

Sour cream

Slow cookers are an essential kitchen tool for creating healthy comfort food with little effort. This bean soup provides filling plant-based protein and fiber. It’s finished off with nutrient-rich kale.

Slow Cooker 3 Bean Soup Recipe

onion

carrot

dry pinto

navy

kidney

water

½ tsp fine ground sea salt

tsp cumin

tsp coriander

½ tsp ground black pepper

chopped lacinato kale

Slow Cooker 3 Bean Soup

This great chilli recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up storecupboard ingredients.

Chilli con carne recipe

red pepper

garlic

tbsp oil

paprika

lean minced beef

beef stock cube

can chopped tomatoes

marjoram

tsp sugar(or add a thumbnail-sized piece of dark chocolate along with the beans

tomato purée

red kidney beans

plain boiled long grain rice, to serve

Prepare your vegetables. <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">Chop</a> 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.

Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. <a href="https://www.bbcgoodfood.com/content/top-five-garlic-gadgets">Peel</a> and finely chop 2 garlic cloves.

Start cooking. Put your <a href="https://www.bbcgoodfood.com/review/best-saute-pans">pan</a> on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).

Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.

Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.

Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.

Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.

Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.

Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.

Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.

Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.

Check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.

Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.

Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.

Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.

Serve with soured cream and plain boiled long grain rice.

This slow cooker taco soup with ground beef is so easy — and SO GOOD! It's perfect for busy weeks with flexible cooking times for any schedule. Serve with tortilla chips, cilantro-lime rice, or cornbread.

Slow Cooker Taco Soup

olive oil

(450 grams) lean ground beef

(180 grams) diced yellow or red onions

15-oz. (425 grams) can diced tomatoes

15-oz. (425 grams) can black beans, drained and rinsed

4-oz. (115 grams) can chopped green chiles

Tortilla chips, lightly crushed

red onion

Lime juice

red onions

"I have made this numerous times and it is great.  I add an extra half Tsp. of chili powder for more spice and I season the ground beef with a taco seasoning packet or double the seasonings in the recipe for more flavor if I don't have a taco seasoning packet."

Brown the beef with the onions (can be done a day or two ahead): Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add beef and onions and cook 2 to 3 minutes, until the ground beef is browned but not completely cooked and the onions are starting to look soft around the edges. Use your spatula to break up the ground beef into smaller pieces as it cooks. Remove from heat and use immediately, or refrigerate for a day or two until needed.

Combine and cook: Combine the browned beef, onions and the remaining soup ingredients in a slow cooker and stir. Cover and cook on low for 6 to 7 hours. It's fine if the soup cooks a little longer or the slow cooker switches to the "warm" setting.

Serve the soup: Serve soup in bowls and top with crushed tortilla chips, sour cream, cilantro, red onion and lime juice.
This soup will keep refrigerated for 1 week or frozen for up to 3 months.

"This is absolutely fantastic! It is worth making over and over agian."

"this is a keeper, so easy &amp; tasty. (i only used kidney beans tho. cause don't like black bean much)"

"Soo yummy!  It was a spoon licker for the entire crowd I served it to.   I double batched this recipe so I look forward to round two."

"Excellent recipe! My husband and I love this soup! It is rich, hearty, savory, and delicious! It is easy to prepare, and it takes much less time to be ready to eat than other soups\/stews I make in a crock pot! This is one of my new favorite recipes now! I will make this again and again! Just made it two days ago, and I will make it again before this week is over! The recipe is PERFECT as is, but I also look forward to trying a few slight variations of my own, too, because I like to experiment with great recipes! Thank you, Lisa, for your wonderful Taco Soup recipe, and for livening up my soup-prep repertoire!"

This vegan chilli packs in plenty of vegetables and doesn’t fall short on the flavour front. Serve it with rice or in jacket potatoes for a filling supper

Vegan chilli

sweet potatoes,peeled and cut into medium chunks

onion,chopped

carrots,chopped

celery sticks,chopped

garlic cloves,crushed

oregano

red pepper,cut into chunks

can black beans,drained

kidney beans,drained

lime wedges,guacamole, rice and coriander

Heat the oven to 200C/180C fan/gas 6. Put the sweet potato in a <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> and drizzle over 1½ tbsp oil, 1 tsp smoked paprika and 1 tsp ground cumin. Give everything a good mix so that all the chunks are coated in spices, season with salt and pepper, then roast for 25 mins until cooked.

Meanwhile, heat the remaining oil in a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic and cook for 1 min more. Add the remaining dried spices and tomato purée. Give everything a good mix and cook for 1 min more.

Add the red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 mins. Tip in the beans and cook for another 10 mins before adding the sweet potato. Season to taste then serve with lime wedges, guacamole, rice and coriander. Will keep, in an airtight container in the freezer, for up to three months.<h3>To make in a slow cooker</h3>Heat the oil in a large frying pan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic, tip in the sweet potato chunks and cook for 1 min more. Add all the dried spices, oregano and tomato purée, cook for 1 min, then tip into a slow cooker.Add the red pepper and chopped tomatoes. Give everything a good stir then cook on low for 5 hrs. Stir in the beans and cook for another 30 mins to 1 hr. Season to taste and serve with lime wedges, guacamole, rice and coriander.

This is one of my favourite curries – it’s deceptively substantial for a vegetarian dish, and delicious hot or cold. I often make it by throwing all of the ingredients into the slow cooker at the start of the day, so I come home to a delicious creamy dinner. Serve with basmati rice.

Each serving provides 555 kcal, 14g protein, 34g carbohydrates (of which 9g sugars), 37.5g fat (of which 25g saturates), 13.5g fibre and 2.1g salt.

Dal makhani 

tin brown lentils,

tin kidney beans,

tbsp garlic and ginger paste,

tbsp medium curry powder

chilli pepper

grams/2½oz butter

tin full-fat coconut milk

tin chopped tomatoes

fresh coriander, to garnish (optional)

Ghormeh sabzi is one of the most celebrated Iranian stews. Andy Baraghani’s recipe includes lamb shoulder, onions, tons of fresh herbs, dried limes, and dried fenugreek leaves.

Ghormeh Sabzi

1½ lb. boneless lamb shoulder

Kosher salt

onions,

limes

turmeric

parsley (about 1 lb.), tough stems trimmed

cilantro, tough stems

garlic chives

Tbsp. dried fenugreek leaves

basmati rice (for serving)

Along with elaborate rice dishes, different kinds of khoresh (a.k.a. Persian stews) are the backbone of Persian cuisine. Ghormeh sabzi is one of the most popular stews. Omani limes and fenugreek leaves (we like this brand) give the dish its distinct aroma. It’s typically served with radishes, raw onion, and more fresh herbs on the side, as well as chelow—steamed saffron rice—or a flatbread like lavash. Omani limes are boiled in a salt brine, then dried in the sun. The darker they become, the funkier and tangier they get. Simmering coaxes out the celery-like flavor of the fenugreek and the astringent pop of the dried limes. “It’s unlike any other stew, which is why I love it,” says Andy Baraghani.

Bon Appétit

Season lamb all over with salt and let sit 20 minutes. Pat meat dry. Heat 3 Tbsp. oil in a large heavy pot over medium-high. Working in batches, cook meat, turning every 2 minutes or so, until browned all over, 10–15 minutes per batch. Using a slotted spoon, transfer meat to a plate.

Add onions to pot, tossing to coat. Cook, stirring often, until golden brown, 8–10 minutes. Return meat to pot; add dried beans (if using canned beans, stir in during last 10 minutes of cooking), omani limes, and turmeric. Cook, stirring, until turmeric is fragrant and coats everything, about 1 minute. Pour in 5 cups water; bring to a boil over medium-high. Reduce heat to medium-low, partially cover, and cook, stirring occasionally, 1 hour.

Meanwhile, working in batches, starting at stem end, finely slice stems and leaves of parsley and cilantro, making even passes with your sharpest knife as you work your way up through the leaves. Make a few more passes over the pile of chopped herbs with your knife until each batch is very finely chopped. (You should have about 5 cups.)

Heat remaining 3 Tbsp. oil in a large skillet or another large pot over medium. Add herbs and garlic chives; cook, stirring often, until bright green and slightly wilted, 8–10 minutes. Season lightly with salt; add fenugreek, crushing it with your fingers to release oils. Cook, stirring, until herbs darken and are mostly dried out, 8–10 minutes more.

When stew has cooked 1 hour, add herbs; season lightly with more salt. Partially cover; cook, stirring occasionally, until meat and beans are tender and stew is thickened, 2–2½ hours. If stew thickens before meat and beans are tender, thin with ½ cup water and continue cooking.

To serve, divide rice among shallow bowls and ladle stew over.
Do ahead: Stew can be made 3 days ahead. Let cool; cover and chill.

The Instant Pot makes soaking beans so quick and easy. The next time you can't wait to soak beans over night, try this method.

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The most viewed kidney beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine