Healthy Bean Recipes

Floribbean dishes often use a lot of peppers, but their spiciness is moderated by gentle flavors such as key lime, mango, almond or honey. The ribs in this recipe are flavored with a spicy-sweet mango sauce and served up with a fresh grilled pineapple salsa that's chock-full of high-in-fiber black-eyed peas.

Skip the frying pan and make a full meal out of store-bought dumplings with this quick and easy 30-minute soup. Shao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking. Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets.

Skip frozen burritos and make your own by spicing up a can of refried black beans with chopped pickled jalapeños. Serve this easy vegetarian dish with tortilla chips, if desired.

Need a quick appetizer but don't want to make a trip to the store? Look no further than that can of white beans in your pantry. Warmed with olive oil and spices, they're an elegant yet incredibly easy treat.

Any type of canned bean will work in these easy layered enchiladas, but our favorite combination is a mix of black and pinto beans. Serve as a vegetarian main dish or as a tasty side for roasted pork or chicken.

This easy soup recipe cooks up quickly thanks to the use of an electric pressure cooker or multicooker, like the Instant Pot. It packs in tons of filling veggies without packing on the calories. Plus, it happens to be entirely plant-based. If you aren't eating vegan, top it with a little Parmesan cheese or pesto to add even more flavor.

This delightful vegetarian sandwich boasts tons of flavor from the yogurt sauce and quick-pickled veggies, and it's only 400 calories! You can make the pickled vegetables, falafel mixture and tzatziki sauce ahead of time for easy meal-prep lunches or dinner later in the week.

Making falafel in the air fryer is practically foolproof. Just combine all your ingredients in a food processor, form into patties and drop in the air fryer. The countertop appliance is like a mini convection oven, so the falafel will cook up quickly and with way less oil than if you pan-fried them. Serve them with tahini sauce for dipping (see associated recipe).

Taco salad doesn't always have to contain beef--this 15-minute version uses tofu or black bean crumbles, which taste delicious and offer up a healthy dose of protein. This vegetarian meal is so tasty that even meat-only eaters won't miss the beef.

Transform leftover chicken into a hearty burrito filling! You will be thrilled to have a stash of frozen burritos on hand that you can microwave for an instant healthy lunch or on-the-go dinner for a busy night.

Prep the ingredients for this soup months in advance for a total hands-off meal that's ready when you are. Vegetarian lentils and vegan coconut milk make this soup creamy and pack in plenty of plant-based protein and a hearty amount of fiber. To keep it vegan, opt for vegetable broth instead of chicken broth.

Revamp traditional Shepherd's pie with this Tex-Mex take on the classic comfort food with taco seasoning, black beans and a little jalapeño. The flavor- and veggie-packed filling gets topped with cilantro-lime sweet potatoes for a satisfying and healthy dinner recipe.

Pureed chickpeas, seasoned with the characteristic flavors of falafel, make excellent veggie burgers. We use a two-stage method for cooking the patties, first browning them in a skillet and then finishing them in the oven. Garnish the burgers with tzatziki or tahini sauce (see associated recipes), pickled red onions, lettuce and tomatoes.

French green lentils and black lentils hold up well to long, slow cooking without becoming mushy. Save the rinds from used-up blocks of Parmesan in a resealable plastic bag or tightly sealed container in the refrigerator. They give soup broths a rich, savory flavor.

This famous soup from the state of Michoacán in Western Mexico is often made with a base of pureed beans along with tomatoes and dried chiles, which bring a lot of the character to the dish. Here we use ancho chiles, which are sweet, earthy and relatively mild. You could also use pasillas, which have a heat level similar to anchos--or, if you like it hot, gaujillos, which also bring some smoky notes to the pot.

Not a lima bean lover? This soup could flip you. The limas get some support from baby peas and a decent amount of tarragon to deliver a definitive taste of spring.

Unlike many black bean soups, this one is pepper-packed and leaves the beans intact for a more interesting texture. It's equally delicious served on its own or over rice.

Prep all of the ingredients for this hearty soup and freeze until you're ready to cook it for a fast meal. All you have to do is pop the frozen ingredients into your multicooker and turn it on. Using a pressure cooker to make this warming pot of chili results in extra tender chicken that's easy to shred. The addition of chopped zucchini and corn gives each bowl a nutritional boost.

Prep and freeze all the ingredients for this homey classic ahead of time, and it will be ready to cook and serve any night of the week--no lengthy simmering needed, thanks to the multicooker. Freezing the ingredients in a round container creates the perfect fit for an easy transfer into your pressure cooker without having to thaw first.

This vegetable curry comes together fast thanks to the help of a multicooker. Coconut milk makes it creamy, while keeping this easy dinner vegan, and the potatoes and chickpeas help bulk up the dish for a satisfying meal. Serve over Basmati rice, quinoa or cauliflower rice.