Are you a fan of beans? Whether you’re a long-time legume lover or just looking to add some plant-based protein to your diet, you’ll love these 20 flavorful vegan bean recipes for every occasion. From spicy tacos and creamy soups to hearty stews and savory burgers, we’ve got you covered.
In this article, we’ll take you on a culinary journey around the world, showcasing the incredible versatility of beans in all their forms – black, white, red, kidney, cannellini, and more. Whether you’re a busy bee looking for quick weeknight meals or a foodie seeking inspiration for your next dinner party, these recipes are sure to satisfy your cravings.
So what are you waiting for? Let’s dive into the wonderful world of vegan beans and get cooking!
Spicy Black Bean Tacos with Avocado Crema
Add a boost of flavor to your taco Tuesday with these spicy black bean tacos, topped with creamy avocado crema. This quick and easy recipe is perfect for a weeknight dinner or weekend brunch.
Ingredients:
– 1 can black beans, drained and rinsed
– 1/2 cup diced onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 8-10 corn tortillas
– Avocado crema (see below)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, smoked paprika, and cayenne pepper. Cook for an additional minute.
4. Stir in the black beans and season with salt and pepper to taste.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
Avocado Crema:
– 2 ripe avocados, mashed
– 1 tablespoon lime juice
– 1/2 teaspoon salt
Combine all ingredients in a bowl and stir until smooth. Use as a topping for the tacos.
Cooking Time: 15 minutes
Creamy White Bean and Rosemary Soup
This hearty soup combines the comfort of creamy white beans with the brightness of rosemary, perfect for a cozy evening or a quick lunch. With just a few ingredients and easy steps, you’ll be enjoying a warm and satisfying bowl in no time.
Ingredients:
– 1 can cannellini beans (15 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the rosemary and cook for an additional minute.
4. Stir in the cannellini beans, vegetable broth, and salt and pepper to taste.
5. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes or until the soup has thickened slightly.
6. Stir in the heavy cream or half-and-half; adjust seasoning as needed.
7. Serve hot, garnished with additional rosemary if desired.
Cooking Time: 25-30 minutes
Smoky BBQ Baked Beans with Maple Glaze
Elevate your backyard barbecue game with this sweet and smoky twist on classic baked beans. This recipe combines the richness of slow-cooked pork with the deep flavor of maple syrup, all wrapped up in a tangy BBQ sauce.
Ingredients:
– 1 pound dried navy beans, soaked overnight and drained
– 1 pound smoked pork shoulder, diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup ketchup
– 1/4 cup maple syrup
– 2 tablespoons apple cider vinegar
– 1 teaspoon ground mustard
– Salt and pepper to taste
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a large Dutch oven, combine soaked beans, diced pork, olive oil, onion, and garlic.
3. In a separate bowl, whisk together ketchup, maple syrup, vinegar, mustard, salt, and pepper.
4. Pour the BBQ sauce mixture over the bean mixture.
5. Cover the pot with a lid and bake for 6-8 hours, or until beans are tender.
6. Remove from oven and let cool before serving.
Cooking Time: 6-8 hours
Mediterranean Chickpea Salad with Lemon Tahini Dressing
This refreshing salad combines the flavors of the Mediterranean with the creaminess of lemon tahini dressing, making it a perfect side dish or light lunch.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 1 cup mixed greens (arugula, spinach, etc.)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup red onion, thinly sliced
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp lemon juice
– 1 tsp ground cumin
– Salt and pepper to taste
– 1/2 cup tahini
– 2 tbsp freshly squeezed lemon juice
– 1 garlic clove, minced
Instructions:
1. In a large bowl, combine chickpeas, mixed greens, cherry tomatoes, red onion, feta cheese, and parsley.
2. In a small bowl, whisk together lemon juice, cumin, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. In another small bowl, mix together tahini, lemon juice, and garlic until smooth.
5. Drizzle the tahini dressing over the salad and serve.
Cooking Time: 10-15 minutes
Vegan Three-Bean Chili with Quinoa
This hearty vegan chili recipe is a flavorful and nutritious meal perfect for a cozy night in or a crowd-pleasing gathering. The addition of quinoa adds protein and texture to this plant-based delight.
Ingredients:
– 1 cup cooked quinoa
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups mixed beans (kidney, black, and pinto)
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add mixed beans, diced tomatoes, chili powder, and cumin. Stir well.
4. Bring to a simmer and cook for 20-25 minutes or until the flavors have melded together.
5. Serve hot over cooked quinoa, garnished with cilantro.
Cooking Time: 45 minutes
Garlicky Cannellini Bean Dip with Fresh Herbs
Elevate your snack game with this creamy, aromatic dip that combines the earthy flavor of cannellini beans with the pungency of garlic and freshness of herbs.
Ingredients:
– 1 (15 oz) can cannellini beans, drained and rinsed
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 2 tbsp fresh parsley, chopped
– 1 tsp fresh thyme, chopped
– Salt and pepper to taste
– 1 lemon, juiced (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a blender or food processor, combine cannellini beans, garlic, olive oil, parsley, thyme, salt, and pepper. Blend until smooth.
3. Taste and adjust seasoning as needed. If desired, add lemon juice for an extra burst of flavor.
4. Transfer the dip to a serving bowl and garnish with additional parsley or thyme, if desired.
5. Serve warm or at room temperature with your favorite dippers, such as pita chips or crudités.
Cooking Time: 5 minutes (or none at all, since it’s mostly just blending!)
Mexican Pinto Bean and Sweet Potato Stew
This comforting stew combines the rich flavors of pinto beans, sweet potatoes, and spices for a warm and satisfying meal. Perfect for a cozy evening or as a filling lunch.
Ingredients:
– 1 can (15 oz) pinto beans, drained and rinsed
– 2 large sweet potatoes, peeled and cubed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp chili powder
– Salt and pepper, to taste
– 4 cups vegetable broth
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and red bell pepper. Cook until tender, about 5 minutes.
3. Add the cumin, smoked paprika, and chili powder. Cook for 1 minute.
4. Add the pinto beans, sweet potatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the sweet potatoes are tender.
Cooking Time: 30-40 minutes
Lentil and Black Bean Burgers with Chipotle Mayo
Elevate your burger game with these nutritious and flavorful lentil and black bean patties, topped with a spicy chipotle mayo. Perfect for a quick weeknight dinner or a weekend BBQ.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup cooked black beans
– 1/4 cup rolled oats
– 1/4 cup breadcrumbs
– 1 minced garlic clove
– 1 tablespoon cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1/4 cup chipotle peppers in adobo sauce
– 2 tablespoons mayonnaise
– 2 hamburger buns
– Lettuce, tomato, avocado, and cheese (optional)
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a bowl, mash the lentils and black beans together using a fork or potato masher.
3. Add oats, breadcrumbs, garlic, cumin, smoked paprika, salt, and pepper to the bowl. Mix well.
4. Divide the mixture into 4-6 portions, depending on desired patty size.
5. Form each portion into a ball and flatten slightly into patties.
6. Cook the patties for 3-4 minutes per side or until golden brown and crispy.
7. Meanwhile, mix chipotle peppers with mayonnaise in a small bowl.
8. Assemble burgers by spreading chipotle mayo on the buns, followed by a patty, lettuce, tomato, avocado, and cheese (if using).
Cooking Time: 15-20 minutes
Coconut Curry Red Lentils with Spinach
A flavorful and nutritious curry made with red lentils, coconut milk, and wilted spinach. This comforting dish is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 cups water
– 2 tablespoons coconut oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh spinach leaves, chopped (about 1 cup)
– Optional: cilantro, scallions, or toasted nuts for garnish
Instructions:
1. In a large pot, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
2. In a separate pan, heat coconut oil over medium heat. Add onion and cook until softened, about 3-4 minutes. Add garlic, cumin, and curry powder; cook for 1 minute.
3. Stir in coconut milk and bring to a simmer. Reduce heat to low and let it thicken slightly, about 5 minutes.
4. Add cooked lentils to the coconut mixture and stir to combine. Season with salt and pepper to taste.
5. Wilt spinach leaves into the curry by stirring until they’re fully incorporated.
6. Serve hot, garnished with your choice of herbs or nuts.
Cooking Time: Approximately 35-40 minutes
Roasted Chickpea and Kale Buddha Bowl
A nutritious and flavorful bowl filled with roasted chickpeas, wilted kale, and a tangy tahini sauce.
Ingredients:
– 1 can chickpeas (14 oz)
– 2 cups curly kale, stems removed
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 2 cloves garlic, minced
– 2 tbsp lemon juice
– 1/4 cup tahini
– 2 tbsp water
– Optional: your favorite toppings (e.g., quinoa, avocado, cherry tomatoes)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse chickpeas and toss with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 30-40 minutes or until crispy.
3. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute. Add kale and cook until wilted (about 5 minutes).
4. In a small bowl, whisk together tahini, lemon juice, and water.
5. Assemble the bowls by placing roasted chickpeas, wilted kale, and tahini sauce in a bowl. Add your favorite toppings if desired.
Cooking Time: 40-50 minutes
White Bean and Mushroom Stroganoff
A creamy and savory twist on the classic Russian dish, this White Bean and Mushroom Stroganoff combines the comfort of cannellini beans with the earthy flavor of sautéed mushrooms.
Ingredients:
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1 tablespoon olive oil
– 1 medium onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup beef broth
– 1 tablespoon Dijon mustard
– 8 ounces sour cream
– 1 tablespoon chopped fresh parsley
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the mushrooms and garlic; cook until the mushrooms release their liquid and start to brown, about 5-6 minutes.
4. Stir in paprika, salt, and pepper. Cook for 1 minute.
5. Add the cannellini beans, beef broth, Dijon mustard, and sour cream. Simmer for 10-12 minutes or until heated through.
6. Serve hot, garnished with parsley.
Cooking Time: 20-25 minutes
Black Bean and Corn Salsa with Lime
This vibrant salsa is perfect for topping tacos, grilled meats, or veggies. Its tangy lime flavor will add a burst of freshness to any dish.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium bowl, combine black beans, corn kernels, red bell pepper, jalapeño, and garlic.
2. Squeeze lime juice over the mixture and stir to combine.
3. Drizzle olive oil over the salsa and season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, garnish with fresh cilantro leaves if desired.
Cooking Time: None! This recipe is ready in no time.
Vegan Refried Beans with Smoked Paprika
Vegan Refried Beans with Smoked Paprika Recipe
Elevate your bean game with this flavorful and textured vegan refried beans recipe, infused with the deep smokiness of smoked paprika. Perfect as a side dish or used in tacos, burritos, and more!
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups vegetable broth
– 1 tablespoon olive oil
Instructions:
1. In a large pot, sauté onion, garlic, and red bell pepper in olive oil until tender.
2. Add cumin, smoked paprika, salt, and black pepper. Cook for 1 minute.
3. Add soaked pinto beans, vegetable broth, and 2 cups water. Bring to a boil, then reduce heat and simmer for 45-50 minutes or until beans are tender.
4. Mash beans with a potato masher or blend partially for desired texture. Serve warm.
Cooking Time: 45-50 minutes
Moroccan Spiced Chickpea and Lentil Soup
Warm up with this aromatic and nutritious soup, inspired by the flavors of Morocco. This hearty dish combines tender chickpeas and lentils with a blend of warming spices, perfect for a cozy evening.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– Salt and pepper to taste
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. In a large pot, heat oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, smoked paprika, cinnamon, and turmeric. Cook for 1 minute, stirring constantly.
3. Add lentils, chickpeas, broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 30-40 minutes
Kidney Bean and Walnut Meatballs in Marinara
Elevate your pasta night with these unique meatballs that combine the nutty flavor of walnuts with the creamy texture of kidney beans. This plant-based twist on traditional meatballs is perfect for a vegetarian or vegan dinner option.
Ingredients:
– 1 cup cooked kidney beans
– 1/2 cup rolled oats
– 1/4 cup chopped walnuts
– 1/4 cup breadcrumbs
– 1 egg replacement (such as flaxseed or chia seed)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Marinara sauce, for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine kidney beans, oats, walnuts, breadcrumbs, egg replacement, garlic, and olive oil.
3. Mix well until the ingredients are fully incorporated.
4. Use your hands to shape the mixture into small meatballs (about 1 1/2 inches in diameter).
5. Place the meatballs on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes, or until the meatballs are lightly browned and firm to the touch.
7. Serve hot with marinara sauce.
Cooking Time: 15-20 minutes
Edamame and Mung Bean Salad with Ginger Dressing
This refreshing salad combines the sweetness of edamame with the nutty flavor of mung beans, all tied together with a zesty ginger dressing. Perfect for a light and healthy lunch or dinner.
Ingredients:
– 1 cup cooked edamame
– 1 cup cooked mung beans
– 2 tablespoons freshly grated ginger
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. In a blender or food processor, combine ginger, garlic, soy sauce, rice vinegar, and sesame oil. Blend until smooth.
2. In a large bowl, combine edamame and mung beans.
3. Pour the ginger dressing over the bean mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped scallions if desired.
Cooking Time: 10 minutes
Lima Bean and Artichoke Heart Stew
Lima Bean and Artichoke Heart Stew: A Hearty and Flavorful Vegetarian Option
This stew is a delightful combination of tender lima beans, artichoke hearts, and aromatic spices. Perfect for a cozy dinner or as a side dish, this recipe is sure to please.
Ingredients:
– 1 cup dried lima beans, rinsed and drained
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, and paprika; cook for an additional minute.
4. Add the lima beans, artichoke hearts, and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 45-50 minutes or until the lima beans are tender.
5. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Adzuki Bean and Coconut Milk Dessert Soup
This creamy and sweet soup is a unique twist on traditional desserts, perfect for a chilly evening or as a comforting treat any time of the year. The adzuki beans provide a boost of fiber and protein, while the coconut milk adds richness and indulgence.
Ingredients:
– 1 cup dried adzuki beans, soaked overnight and drained
– 2 cups water
– 1/2 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 1 can (14 oz) full-fat coconut milk
– Pinch of salt
Instructions:
1. In a large pot, combine adzuki beans and water. Bring to a boil, then reduce heat and simmer for 30 minutes or until beans are tender.
2. Add sugar, unsweetened shredded coconut, and salt to the pot. Stir well.
3. Pour in coconut milk and stir until combined.
4. Simmer soup for an additional 10-15 minutes or until flavors have melded together.
5. Serve warm, garnished with toasted coconut flakes or a sprinkle of sugar if desired.
Cooking Time: 45-50 minutes
Vegan Navy Bean and Leek Cassoulet
A hearty, plant-based twist on the classic French dish, this casserole combines tender navy beans, caramelized leeks, and a rich vegetable broth. Perfect for a cozy evening meal or a satisfying lunch.
Ingredients:
– 1 cup dried navy beans, soaked overnight and drained
– 2 medium leeks, thinly sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, sauté the leeks and onion in olive oil until tender.
3. Add garlic, navy beans, diced tomatoes, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Transfer the bean mixture to a 9×13 inch baking dish. Top with crusty bread or vegan breadcrumbs.
5. Bake for an additional 20-25 minutes, or until the casserole is hot and bubbly.
Cooking Time: 50-55 minutes
Black-Eyed Pea and Collard Greens Stir-Fry
This flavorful stir-fry combines the creamy texture of black-eyed peas with the earthy goodness of collard greens, all wrapped up in a savory sauce. Perfect for a quick and nutritious meal.
Ingredients:
– 1 cup cooked black-eyed peas
– 2 cups chopped collard greens
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the cooked black-eyed peas, collard greens, soy sauce, salt, and pepper.
5. Cook for an additional 2-3 minutes, stirring frequently, until the greens are tender.
6. Serve hot over rice or with crusty bread.
Cooking Time: 10-12 minutes
Summary
Discover the delicious world of vegan bean recipes with this collection of 20 flavorful dishes for every occasion. From spicy tacos to hearty stews, and from creamy soups to savory burgers, these plant-based recipes showcase the versatility of beans as a protein-rich ingredient. With flavors ranging from smoky BBQ to Mediterranean-inspired lemon tahini, there’s something for everyone in this comprehensive guide. Whether you’re looking for a quick weeknight meal or a show-stopping dish for special occasions, these vegan bean recipes are sure to satisfy your cravings and impress your guests.
