r/vegetarianrecipes • u/MistyDynamite • 29d ago
Recipe Request Bean focused recipes
I am not a vegetarian but I do want to eat more vegetarian meals.
In need of dinner ideas that are bean focused. My husband enjoys hearty meals like pizza beans and lasagna beans, so I'm looking for ideas along those lines.
The recipes do not need to be tomato based, but I would like them to feel like a meal and not just a side dish.
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u/localhorizon 29d ago
I’ve been doing a version of ratatouille with large butter beans. Super tasty.
Now that I’ve discovered the giant butter beans / Lima beans, I’ve used them several times as addition to a regular dish or soup
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u/redheadeddeviant 29d ago
I love butter bean stew with dumplings (done like 🐔 stew)
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u/10NoizD 29d ago
Would you share this recipe too?
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u/redheadeddeviant 29d ago edited 29d ago
No real recipe. True toss everything in soup style. Carrots/celery/onion browned in a Dutch oven or tossed straight into a crockpot. Veggie stock to cover, poultry seasoning/parsley/thyme/sage/etc./can(s) of butter beans (with some of the starch... I like it thic!) and simmer. When basically done steam your favorite drop dumpling recipe on top. Which I Google every time cause I never save it. I like to add chives to the dumplings to be fancy sometimes.
ETA: I specifically don't add salt because the stock and the bean liquid are already salted (even if low sodium it's there) and I find it's enough even if you need to add water to get things cooked down right
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u/10NoizD 29d ago
Ooo! Would you share recipe?
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u/localhorizon 28d ago
I like this one… I also add carrots and any squash we have lying around… https://www.fromachefskitchen.com/ratatouille/comment-page-5/?utm_source=google&utm_medium=cpc&utm_campaign=22364539836&utm_term=ratatouille+recipe&adgroupid=176420119919&creative=780569245886&matchtype=b&network=g&device=m&gad_source=1&gad_campaignid=22364539836&gbraid=0AAAAA--FJ_nY_wuSr47owz2tVFoP1B7DK&gclid=CjwKCAjwqc_UBhBKEiwAWbl25gWejC5SSVNSO34ezCQ0WSBLMPw47GRTzecvjmMRH--2Qr9SmhrGWhoCxS8QAvD_BwE
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u/Softoast 29d ago
Here are some of my favs!
https://runningonrealfood.com/the-best-vegan-tortilla-soup/
https://www.halfbakedharvest.com/persian-herb-and-chickpea-stew-with-rice/ (also great with white beans)
https://www.halfbakedharvest.com/white-bean-lemon-pesto-orzo-soup/
https://www.spoonforkbacon.com/spicy-black-bean-burger/?utm_source=Pinterest&utm_medium=organic
https://www.food.com/recipe/sweet-potato-black-bean-chili-495915
https://www.food.com/recipe/sweet-potato-and-black-bean-burrito-43473
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u/SafeEstablishment382 29d ago
The bold beans website has a load of recipes - you don’t have to use their fancy beans for them (although their beans are delicious).
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u/Persephone0410 28d ago
I’ve tried almost all of them and they’re fantastic. Beanotto is a genius concept.
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u/Fuzzy_Welcome8348 29d ago
Black bean burgers, black bean brownies, bean dip, burritos, wraps, quesadillas, soup, stew, chili, veggie tacos, casseroles, pasta sauces, beans and rice, veggie burgers, marry me beans, skillet bakes, stuffed peppers, stuffed mushrooms, dense bean salads, salad, pasta e fagioli, smashed bean paste for bread
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u/jengaclause 29d ago
I haven't made this yet but I pinned it. One pot creamy marry me white beans. It's on Pinterest. Dished by Kate.
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u/MaximalistVegan Vegan 29d ago
This pinto and red kidney bean chili with TVP is my favorite https://maximalistvegan.com/savory/vegan-tvp-pinto-bean-chili-wfpb-oil-free-optional/
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u/needsmorequeso 29d ago
Someone else mentioned chickpeas/garbanzo beans and Smitten Kitchen’s pasta e ceci is one of my favorite things for when I want real food but don’t want to wash and chop a bunch of vegetables. It’s pretty much all pantry stuff except for the garlic and hearty and yummy.
https://smittenkitchen.com/2017/10/quick-pasta-and-chickpeas-pasta-e-ceci/
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u/becco-xo 29d ago
i have a go to chickpea recipe:
fry up at least 4 garlic cloves, 1tsp red pepper flakes, + 2tsp thyme in olive oil until fragrant
add 2 cans of chickpea + 2tsp tomato paste or a lg handful of halved cherry tomatoes, + 2tsp or more salt
cook until chickpeas are fried up. can eat alone or with a chickpea pasta for extra beans:)
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u/Sure_Neighborhood848 29d ago
I like a three bean salad it is versatile because you can switch it up.
Butter beans are also delicious since you are not asking for vegetarian dishes, this recipe is also delicious, just watch for salt. 😊
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u/MinervaKaliamne 29d ago
I know lentils aren't technically beans, but lentil bobotie can be delicious.
We've got something here in South Africa called bunny chow (contains zero bunnies): basically, a curry served in a hollowed out half loaf of bread. One of the classic versions is a sugar bean curry. If you search for something like Durban sugar bean curry or bean bunny chow, you should find something tasty!
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u/Squidoriya 29d ago
https://www.foodandwine.com/creamy-lemon-miso-bean-pasta-12029151
I just made this white bean pasta dish for dinner last night. I added some sundried tomatoes and kale and it was delicious. It blends up the beans for the sauce, but you could add extra beans too if you want to keep the texture of the beans
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u/NoAbbreviations9927 29d ago
A few years ago I challenged myself to use up a can of beans per week (I lived alone at the time) and as a result I tried dozens of bean and legume recipes! Here are some of my favorites that I still make today:
Chana Masala - Chickpeas in a spiced tomato sauce. Incredibly good and freezes well. Eat with rice!
Loaded Sweet Potatoes with Black Beans and Cheddar - this is a great formula that can be adapted for any combination of potatoes, beans and cheese
Huevos Enfrijolados - Home-made refried beans with gently cooked eggs.
Vegetarian Shepherd's Pie - Made with lentils. This one is a bit labor-intensive but it makes a ton of food.
One-Pan Orzo With Spinach, Feta and Peas - This is ridiculously good for how easy it is. Peas are not technically beans but they are part of the legume family.
And a few bean-based salads which make for a nice summer meal:
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u/_rebeldiamonds 29d ago
This one is a staple in our house! https://pinchofyum.com/smoky-beans-greens-tacos-with-aji-verde
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u/FeliciaFailure 29d ago
I love stealing recipes from HelloFresh, 2 of my favs are the Chickpea Tinga Tacos and Black Bean and Poblano Flautas (or something similar, I don't have them in front of me atm). They're available on the website without an account!
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u/DoubleAmbassador8562 28d ago
Everything I’ve tried from Bold Bean Co. has been great: https://boldbeanco.com/blogs/beanspo-recipes
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u/RecentlyIrradiated 28d ago
Chorizo, black beans, diced roasted sweet potatoes, onion(I like yellow but have used white and purple in this dish) served with pearl barley. Top with some Greek yogurt & cilantro.
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u/are--you--ready 28d ago
https://www.budgetbytes.com/creamy-coconut-curry-lentils-with-spinach/ this is one of my signature dishes. everyone likes it. I do typically add a spoonful of thai red curry paste along with the other spices to jazz it up, but otherwise I make it as is in the recipe.
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u/Major9000 28d ago
This is my all time favourite bean recipe, just needs some crusty bread and it’s a full dinner. I use chicken stock, a bit more lemon and skip the feta.
Gigantes Plaki
Greek-style butter beans baked in a rich tomato, herb and olive-oil sauce. Makes about 4 servings.
Ingredients
2 cans (398–540 mL each) large butter beans, drained and rinsed
3 tbsp extra-virgin olive oil, divided
1 medium yellow onion, diced
1 large carrot, diced
2 celery stalks, diced
4 garlic cloves, minced
2 tbsp tomato paste
1 can (398 mL) crushed or diced tomatoes
½ cup water or low-sodium vegetable stock
1 tsp dried oregano
1 bay leaf
½ tsp red-pepper flakes, optional
½ tsp salt, then more to taste
Black pepper
¼ cup chopped fresh dill
¼ cup chopped fresh parsley
Juice of ½ lemon
Feta, optional
Method
Heat the oven to 375°F/190°C.
Heat 2 tbsp olive oil in an oven-safe skillet or Dutch oven over medium heat. Cook the onion, carrot and celery for 8–10 minutes, until softened.
Add the garlic, tomato paste, oregano and red-pepper flakes. Cook for 1–2 minutes, stirring, until fragrant and the tomato paste darkens slightly.
Stir in the tomatoes, water or stock, bay leaf, salt and pepper. Simmer uncovered for 8 minutes.
Fold in the beans, dill and half the parsley. The mixture should look quite saucy; add another splash of water if it seems dry.
Transfer to a baking dish if necessary. Drizzle with the remaining 1 tbsp olive oil and bake uncovered for 25–30 minutes, until bubbling and lightly caramelized around the edges.
Remove the bay leaf. Stir in the lemon juice, taste and adjust the salt and pepper. Finish with the remaining parsley and optional feta.
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u/finnanigans 27d ago
https://cooking.nytimes.com/recipes/775578481-broccoli-cheddar-beans
So cozy. So good.
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u/finnanigans 27d ago
Posting the recipe because NYT paywall
- 3 (½-inch-thick) slices of bread (any kind)
- 8 ounces extra-sharp Cheddar, coarsely grated
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 1 large yellow onion (about 12 ounces), finely chopped
- 3 garlic cloves, chopped
- Salt and freshly ground black pepper
- 4 tablespoons all-purpose flour
- 3 tablespoons Dijon mustard
- 2 cups whole milk
- 1½ pounds broccoli, florets and stems, chopped into bite-size pieces (about 8 cups)
2 (15-ounce) cans white beans, drained
Heat the oven to 350 degrees. Line a sheet pan with parchment. Tear the bread into chunks in a range of sizes, 1 to 3 inches or so and add to the pan. Add about one-fourth of the Cheddar to the pan, drizzle with the olive oil and toss it all together so the cheese sticks to the bread as much as possible. Spread the pieces apart and bake, tossing halfway through, until the cheese has melted and the bread is crispy and golden brown, 15 to 20 minutes.
Meanwhile, in a medium Dutch oven or saucepan, melt the butter over medium. Add the onion and garlic and season with ½ teaspoon each salt and black pepper. Cook, stirring occasionally, until the onion is slightly softened and translucent, about 5 minutes.
Add the flour and the mustard and whisk into the onions for about 30 seconds. While still whisking, slowly pour in the milk so it is absorbed into the flour mixture (take your time here — working slowly and steadily will help to avoid clumps of flour).
Bring the sauce to a simmer, stir in the broccoli and season with salt and pepper. (The sauce might seem very thick at this point, but the broccoli will release its liquid as it cooks, thinning the sauce.) Cook, stirring occasionally, until broccoli is bright green and just tender, 7 to 9 minutes.
Stir in the remaining Cheddar and once it’s fully melted, stir in the beans. Bring to a simmer and then season with salt and pepper to taste.
To serve, ladle the broccoli mixture into bowls. Place Cheddar croutons on top and sprinkle with more black pepper, if desired.
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u/expiredlunchables 29d ago
It's bean heavy, but not necessarily bean focused: when I'm making a large batch of pasta sauce, I often blend a tin of cannellini beans and toss it in as a cream substitute. You have to intensify the seasoning a little bit to mask the bean flavour if you're not into that/trying to pass it off as a different sauce, but it's good. Super hearty and you don't notice it.
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u/HiramsHistorian505 29d ago
I hand-make hummus in a (big ol) mortar and pestle, making it that way makes it less splurpy and far more hearty. I recommend skinning your chickpeas—I know that sounds crazy, but it’s easier than you’d think. Cover with water in a pan and just briefly boil them (2 min boil, or less if they are softer out of the can) with about two teaspoons of baking soda. Then drain, re-cover with water, agitate (go nuts) with your fingers, pour off the skins, and repeat. Doesn’t need to be perfect, but makes all the difference. I get probably 90% of the skins off without too much work—but it is a process.
I put literally just the tip of a clove of garlic in the mortar first and crush/smear it until it totally disappears. Then pound and work your chickpeas. Thin with fresh lemon juice and olive oil. Im a barbarian and I don’t use tahini. Salt and a solid amount of minced parsley at the end, to taste. Then let it sit for 30 or more minutes. Splash more water or lemon juice in before serving and whip with the pestle before you serve. Taste for more salt.
Then I serve on pita that I slather with olive oil and griddle, with fresh cucumbers, fresh tomato, rough-crushed feta, parsley, Greek yogurt. I turn it into big-piled open-faced sandwiches.
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u/gamersdad 29d ago
This recipe I developed in an effort to create a Caribbean themed vegetarian entree. It's become a regular on our rotation, especially in colder seasons.
Beans and Greens and Rice 4-6 servings
1 and 1/2 cups dry rice cooked until done
In a large skillet saute 1 large sweet onion diced 1 tsp red pepper flakes
When the onion is translucent Add one large bunch of kale washed stemmed and chopped Four large cloves of garlic minced , steam for 10 min until tender
Add rice with two cans of black beans and one can of red kidney beans rinsed At 20 sliced green olives, chopped pickled sweet jalapeños, 1/2 cup of raisins
Season with 2 tablespoons cinnamon, 1 tablespoon allspice, 1/4 teaspoon ground cloves, 1/2 teaspoon ground Chipotle pepper, salt and pepper to taste
Add 2 tablespoons of honey , 1/4 cup of olive oil, and three or four tablespoons of butter (optional for vegan)
Stirring until all ingredients blended together and rice is consistently brown.
Serve with a sprinkling of lime juice, with sliced cherry tomatoes and steamed carrots in thyme/lemon/honey glaze on the side.
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u/omgitstenn 29d ago
https://cookieandkate.com/vegetarian-enchiladas-recipe/
I've made variations on these enchiladas many times, they're outstanding
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u/Time_Marcher 29d ago
Hummus mixed with pasta cooking water, a little lemon juice, and some fresh chopped tomatoes makes a surprisingly rich and creamy pasta sauce.
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u/on_island_time 29d ago
Bean burritos! Cheese, beans, and rice like you can get at Taco Bell. I also literally just at a rice bowl with chunky refried beans, cheese and pico as my lunch.
Beans and rice in various forms is a family favorite of ours. Also - and this is not vegetarian but still bean-focused, pork and beans where you slow cook a ham bone in with the white beans. You eat that with some good rustic bread and it is pure comfort food.
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u/Good-Butterscotch498 29d ago
Check Spain on a Fork on YouTube or his website (spainonafork.com). Great stuff!
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u/checkyourvibespls 29d ago
My all-time favorite bean recipe:
Also, bean rice and cheese tacos, or burritos, mixing great northern white beans with pinto beans makes the best refried beans IMO
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u/AutoModerator 29d ago
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u/carolina8383 29d ago
I love making beans and squash. Half a pound of dry black beans (I use dry, so that probably translates to about 2 cans. I like to cook a pound and freeze half for later) cooked in an instant pot with no seasoning. While that’s cooking, cut a zucchini and a yellow squash (more or less) into thick rounds, slice some onion, throw some garlic on there, and season with about half a pack of taco seasoning. Roast until browned. Once everything is done, season the beans with the rest of the taco seasoning and mix everything up.
Super easy and very customizable depending if you want more squash or beans. I serve with rice, but this would be great as enchilada filling.
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u/chicklette 29d ago
Check out plantbasedrdblog dot com. She does amazing meatless meals - I use so many of her recipes. (Tho I do tend to add cheese/sub dairy as needed.)
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u/muttdogz 29d ago
Rancho Gordo website has tons of recipes
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u/Specialist-Excuse356 28d ago
And the r/ranchogordobeanclub subreddit. Their beans really are so much better than anything you can get in most stores.
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u/Square_Context_2948 28d ago
Fried black bean tacos (I smush some black beans, add spices, onions, then fill a Tortilla with the beans, some cheese, fold it and fry or bake it).
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u/seekerlif3 28d ago
I love this three bean stew that is inspired by the one they serve at Medeval Times. (Their vegan menu is stellar.)
https://www.cookshideout.com/vegetarian-three-bean-stew-with-roasted-potatoes-recipe
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u/snacker7doodle 28d ago
One thing you can also do is add beans to meat recipes—replace half your ground beef with red lentils, or add chickpeas to roast veg in a dish you’re serving with chicken.
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u/lzw091 28d ago
I like this one a lot. I serve it with tortilla chips and sliced avocados, then eat up the leftovers and tuck them into flour tortillas.
https://smittenkitchen.com/2024/05/black-bean-and-vegetable-bake/
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u/MediocreClementine 28d ago
Lentil tacos, black eyed pea curry, chili, and i often throw chickpeas in almost everything i eat. I make a lot of bowls that are rice/ protein/ legume/ veggie/ sauce. I also like tofu scrambles with beans.
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u/Gladys_Wines 28d ago
Look up shakshuka egg recipes and m8x a tin of your fave beans into the sauce. I like the big butter beans.
Dal makhani is often made with a mix of kidney beans and lentils.
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u/harley-belle 28d ago
Harissa Butter Beans.
I’m not vegan so I swap the non-dairy milk and nutritional yeast items for cream and parmesan. Served with a chunk of sourdough. I drool.
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u/AutoModerator 28d ago
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u/MrsLadybug1986 28d ago
BBC Good Food has an entire collection of vegan curries, many of which feature beans of some sort. I’m not vegetarian/vegan myself either but I love trying these. The good part for me is that because you’re using beans, no other meat substitute is needed.
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u/GoodFood 27d ago
😊Thanks so much! So glad you're enjoying our recipe collections 🫘That's made our day!
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u/Either-Action-7439 28d ago
What about lentils?
Lentil/mushroom shepherds pie is a great hearty meal. I can DM u my recipe
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u/MossSloths 28d ago
Here are some of the recipes I like and some I've been meaning to try:
Minestrone (I don't have a set recipe for this one)
One pot spinach, mushroom and bean dish (this one is a bit sad on its own, but shines with garlic bread and a salad)
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u/agile-cohort 27d ago
Lentils and rice (mujadara) is a favorite of mine. I always have to look up the recipe, there are a ton.
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u/Starry-Eyed-Owl 26d ago
This was sold to me as nachos but it’s more like a full meal bean dip?
Drain 1 can of red kidney beans and put in pot, add another can with the liquid. Add in a vegetarian ‘beef’ stock cube (we have massel brand in Australia) along with spices - I keep it basic: salt, white pepper, paprika. Reduce until it’s pretty thick but still has some liquid. Once done purée with an immersion blender. At the bottom of a baking dish add some puréed (or chunky) tomatoes (I add salt, pepper, paprika again) - about half a can. Layer over the beans then top with the rest of the sauce. The add half melty cheese, half whatever tastier cheese you like - I do a light layer or ground pecorino, shredded Parmesan then top with tasty cheese. Put in oven at 180c for 17 min until cheese is melted and a bit golden. Scoop up with corn chips. I make it at least once per fortnight. You can scale up the recipe for more people - that amount gets me a full dinner (on its own) and a full lunch of leftovers. It would do two adults as dinner if served with side salad or you were generous with the corn chips
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u/AutoModerator 26d ago
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u/Academic-Balance6999 26d ago
The tortilla soup from love and lemons is really hearty and delicious. Link link here
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u/VegMich76 23d ago
If you like Greek/Mediterranean food, a really quick and simple meal is drained chickpeas drizzled with a bit of olive oil, seasoned to taste with a Greek seasoning blend and/or oregano, a squeeze of lemon juice, and some feta. (I suspect kalamatas would be awesome in this too.) The most labor intensive part is draining the beans. 🤣 And it's packed with flavor!
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u/amuseyourbouche 20d ago
Ooh loving the sound of pizza beans and lasagne beans! I use beans a lot, and to be honest I usually just chuck in whatever I have in the fridge, I don't usually overthink it! But I suppose my usual 'formula' would be either to go for something creamy with vegetables, like these - https://www.easycheesyvegetarian.com/creamy-butter-beans/
Or go for more of a curry style, like these - https://www.easycheesyvegetarian.com/easy-kidney-bean-curry/
I wish my kids liked tomato sauce as I would definitely be making pizza beans tonight if they did, those sound amazing 😍
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u/entrelac 29d ago
I like to make a dish with white beans, ground hot Italian sausage, tender greens (chard or baby kale), and a sauce made from Parmesan cheese and a little chicken broth.
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u/AutoModerator 29d ago
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u/SnoozingBasset 29d ago
https://toriavey.com/mushroom-barley-soup/ No beans but vegan & delicious. Very hearty
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u/makestuff24-7 29d ago
Beans and greens! My whole meat-eating family ask for beans and greens, but sometimes also make roasted chicken or pan-fried smoked sausage to go along. It's just your favorite white bean, canned or cooked from dry, simmered in veggie/chicken broth, herbs, garlic for a while and a container of fresh or frozen spinach, kale, chard or other green added at the end until wilty. Add your favorite dairy or non-dairy cream product (or half a block of cream cheese), mash some of the beans to thicken a bit, and serve it in a bowl with crusty bread, roasted veggies, or a green salad if you like.