Bean Recipes That Rock
Lean, mean and full of protein and fiber, beans are a tasty, inexpensive dinner option.
Canned white beans are nearly perfect as far as foods go: cheap, filling, rich in fiber and protein, and as versatile as they come.
Cannellinis, also known as White Kidney Beans, are our favorite—they’re larger and firmer than Great Northerns or Navy Beans, so they hold up better in salads, chilis and stews. And while simmering a pot of dried beans is a perfect weekend cooking project, there’s nothing to compare to the convenience of opening a can.
A 1/2-cup serving of canned cannellinis weighs in at just 80 calories, 0 grams fat, 6 grams protein, 18 grams carbohydrates, 7 grams fiber, and 380 milligrams sodium. To reduce the sodium, rinse and drain the beans before adding to your recipes.
Infused with aromatic rosemary, this white bean spread works on toasted baguette slices or with vegetable slicks.
Lamb and tomatoes star in a hearty slow-cooker meal.
Meatless Monday Perfection—a bed of cheesy polenta soaks up the soupy goodness of veggie and white bean stew.
This simple, quick scampi recipe adds a special twist with asparagus and white beans tossed with fettuccine.
Try this tart bean salad as a side with barbecue pork, chicken or beef at your next grill-out.
Serve these black beans over rice, pasta or couscous or use as a burrito stuffing with cheese.
Tender, savory and succulent, these vegetarian black beans are a daily staple in Brazil and never fail to satisfy.
High-protein dried beans cook up to a great evening meal.