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They'll never know it's vegetarian!
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Pinto, kidney, and black beans are your trio in this three-bean ground turkey chili made in a slow cooker.
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This is a thick, hearty Tuscan-inspired potage with farro and beans Red, kidney, pinto or borlotti beans (or a blend) most resemble the beans used in Tuscany The farro and beans are soaked together, then cooked with aromatics, tomatoes and pancetta
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Inspired by Chef John's favorite Spanish restaurant in San Francisco, Ramblas, this cranberry bean ragout dish features big, meaty beans stewed with corn, citrus, and currants.
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Crunchy cucumber, tender butter lettuce, and chilled cubes of tofu star in this Asian-inspired salad.
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Get 20-Minute Hoisin Skillet Salmon Recipe from Food Network
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This stir-fry has a ginger-garlic kick that you won't be able to resist.
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Crisp torn romaine lettuce, tomato, and avocado get flavor and crunch from ranch-style beans and crushed corn chips in a salad that's colorful and very quick.
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This tahini-free version of hummus uses canned black beans in addition to garbanzo beans. Serve with pita bread and your choice of fresh veggies.
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Get "Eat Your Vegetables!": Green Bean Salad with Red Onion and Tomato Recipe from Food Network
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Inspired by some beautiful heirloom cannellini beans I had in my pantry, I decided to combine them with the favas that are just about to disappear from markets and the green beans that will be around into the fall I cook the favas and green beans separately and stir them into the soup a few minutes before serving so they’ll retain their bright green color.
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Get Spicy Three-Bean Pantry Chili Recipe from Food Network