5 Tasty Ways to Eat More Beans

Is it just us, or are people finally giving beans the credit they deserve? We’re here for this (frankly overdue) moment of appreciation for the humble pantry staple that’s anything but boring.

Affordable, versatile and packed with nutrients like fiber, folate and magnesium, beans are no mere shelf-dweller. With their creamy texture, subtle earthiness and ability to make any meal feel more satisfying, they’re worth celebrating. They show up for breakfast, lunch and dinner with equal enthusiasm, tucking into stews, scattering over salads and folding into grain bowls. 

And while canned beans will always earn their spot on the weeknight roster, dried beans deserve a little more of your attention. With just water, salt and time, they transform into something silky and deeply flavorful. Follow our tips for a perfect pot of beans made in your 8-QT Hybrid Stock Pot or 12-QT Hybrid Stock Pot and enjoy them all week long.

Need ideas? Start below or bring back a few forgotten favorites. Cooking with beans isn’t just good for you, it’s good cooking, full stop.

1. Dutch Brown Bean Soup

The Dutch have long known the power of a good bean. This traditional soup leans into that legacy, mingling hearty brown beans with aromatic leeks, a classic mirepoix and plenty of smoky diced bacon. Waxy potatoes like Yukon Golds add body, turning the broth into something rich and satisfying. While Dutch brown beans aren't widely available stateside, pinto beans (or really any creamy bean like navy or cannellini) are a great substitute. Rustic, comforting and surprisingly easy to pull off, this is the kind of soup that will earn a spot in your regular cold-weather rotation. Serve it with toasted slices of homemade sourdough for dunking.

2. Cheesy Salsa, Rice and Bean Skillet

This one-pan rice-and-bean situation is smart, satisfying and refreshingly low effort. You’ll toast the rice in your 12" Hybrid Fry Pan, then simmer it in jarred tomatillo salsa until tender. Two cans of pinto beans make it hearty, while a generous handful of shredded Mexican blend cheese adds a melty, golden finish, thanks to a quick spin under the broiler. Topped with sliced avocado, it’s the kind of dinner that comes together fast and disappears even faster. P.S. Use 3 cups homemade pinto beans if you’d rather skip the canned kind.

3. Brothy Tuscan Cannellini Beans & Greens

Sitting somewhere between a stew and a soup, this one-pot meal is packed with kale, sun-dried tomatoes and tender cannellini beans. It’s simple to make yet delivers deeply satisfying results. After a few rounds, you’ll know it by heart and keep it on repeat. While cannellini beans are the classic choice, borlotti, butter beans or even French lentils work just as well. Leftovers are a gift: Top them with a poached or fried egg for brunch, or stir in a handful of small pasta like ditalini or orzo to turn it into something new.

4. Pecan Paht (Red Bean) Pie Recipe

If you haven’t met red bean paste—a staple in Korean, Japanese and Chinese desserts—this pie is a delicious place to start. Made from adzuki beans and often enriched with chestnut, the paste is earthy, nutty and gently sweet. Here, it gets cozy with the familiar players of pecan pie for a fall dessert that feels both fresh and nostalgic. It’s a showstopper for Thanksgiving, Friendsgiving or any gathering that calls for a twist on tradition. Both the crust and filling are plant-based, but if you’re not cooking vegan and prefer a butter crust, go ahead and use your favorite version.

5. Crispy White Bean & Sweet Potato Veggie Burger

No bean roundup is complete without a veggie burger, and this one delivers on promises store-bought versions just can’t keep. Mashed white beans (a can works, or use 1½ cups homemade) are mixed with spiced sweet potato and red onion to form hearty patties built for griddling. A toasted panko coating gives them a crisp, golden crust that holds up in a bun or on its own. Topped with avocado-lime sauce, pickled red onions and crunchy snap peas, this burger feels fresh, flavorful and far from your average meat-free fallback.

Let’s just say our bean era has officially begun.