Beans are surely one of the most underrated foods around. They’re cheap, filling, versatile, and delicious. They’re also incredibly healthy – packed with protein, fibre, and other essential nutrients. And while beans are quick and easy to cook, they can be used in all manner of dishes – from luxuriously creamy soups to warming and restorative chillies and stews.
Plus, eating beans every day is linked to multiple health benefits, from reducing the risk of heart disease to maintaining a healthy weight and improving gut health. Beans are also the most sustainable source of protein, and the UN’s 2024 Beans Is How campaign encourages people to eat more of them – both for their health and the health of the planet.
But if you’re struggling to get excited by the idea of beans, it might be because you haven’t come across the right recipes. Put aside images of boring bowls or bland bean dishes…the following recipes will have you going back for more!
Here are nine hearty bean recipes to enjoy this autumn.
1. Ribollita
There’s something wonderfully comforting about soup with bread…the only thing perhaps more comforting is soup with bread in it. Ribollita is possibly Italy’s most famous bean dish and, while simple, it’s deceptively delicious. Packed with leafy greens, nourishing beans, hearty veg, and plenty of good quality olive oil, this Tuscan classic is one of those dishes you’ll go on to make time and again.
Another thing that’s great about ribollita is how customisable it is. Cannellini beans are typically used, but borlotti work just as well, while cavolo nero can be swapped for kale, chard, or spinach. Traditionally, ribollita was a way to use up old veg and stale bread, but if your bread is fresh, just pop it in the oven to dry it out. Ribollita is brothy at first, but the next day, when reheated (ribollita translates to ‘reboiled’), it takes on an indulgently thick, porridge-like consistency.
To make Tuscan ribollita, try this recipe from Bon Appetit.
2. Creamy white bean soup with garlic and rosemary
If you’re in the mood for something creamy but you’re watching your cholesterol, this next recipe could be right up your street. This comforting white bean soup is rich, velvety, and luxuriously creamy without using a single drop of dairy. The recipe is entirely plant-based, and the creaminess is achieved simply by blending white beans. You can use butter beans, cannellini beans, haricot beans – or a mix of all three.
Floury potatoes help achieve that velvety texture, and lots of aromatic garlic and fresh herbs give a wonderful depth of flavour. Rosemary tends to work best, but you can use thyme or other herbs if preferred. When the soup is cooked, remove a third of the beans from the pot and blend them before adding them back to the pan. Stir in some health-boosting nutritional yeast for a subtle cheesy flavour, then add a glug of olive oil, chilli flakes, and croutons to give this delicious dish a final boost.
To make creamy white bean soup with garlic and rosemary, try this recipe by Domestic Gothess.
3. Gigantes plaki
If you’re a fan of baked beans, why not try something a bit different, and give the Greek version a go? Gigantes plaki – very big baked beans – are as beloved to Greeks as classic baked beans are to Brits and, while they’re not traditionally enjoyed on toast, they make a fabulous breakfast or lunch. You can buy ready-made beans in tins, but you get the best results by cooking them from scratch – and nearly every Greek cookbook has its own recipe.
Rather than using haricot beans, gigantes plaki uses butter beans, which are larger, softer, and creamier. The tomato sauce is a bit more complex than the British version, as it contains onions and garlic, and herbs and spices are also key – usually oregano and a dash of cinnamon. The beans are then baked in the sauce until they’re infused with flavour. Gigantes plaki can be enjoyed by itself, like a stew, or cold, as a mezze – perhaps with a hunk of chunky white bread and some feta scattered on top.
To make authentic gigantes plaki, try this recipe by Lazy Cat Kitchen.
4. Greens and white beans soup
As the weather cools, a warming bowl of soup becomes even more appealing. Green soups are packed with health-busting ingredients that are quick and easy to prepare; kale, broccoli, and peas all work excellently. But why not make sure your green soup is as high in protein and minerals as fibre, and add beans? Adding beans to soups doesn’t only make them healthier, it also makes them more filling and creates a thick, creamy consistency.
Plus, the mild taste of white beans allows the bright flavour of the veg to shine through. Cannellini beans work well in green soups, but butter and haricot beans are also delicious. This recipe uses broccoli, frozen peas, and frozen spinach, so it’s simple to make, and the addition of ginger, garlic, and lemon goes a long way in boosting your immune system. It’s great for batch cooking, too, so why not double the quantities, freeze the extra, and have healthy, hearty food to hand when you don’t fancy cooking?
To make greens and beans soup, try this recipe from Soph’s Plant Kitchen.
5. Chickpea and sweet potato curry
On a cold, damp evening, few things feel more comforting than a bowl of homemade curry that warms you from the inside out. Chickpeas – also called garbanzo beans – are considered a superfood; they’re packed with vitamins, minerals, protein, and fibre, and linked to all kinds of powerful health benefits. They’re also absolutely delicious in veggie curries, especially with sweet potato, which has plenty of its own health benefits.
While this recipe is wonderfully fragrant and the flavours are complex, it’s surprisingly quick and easy to prepare, and uses ingredients you might already have at home: tinned chickpeas and tomatoes, frozen spinach, canned coconut milk, and spices. One bowl contains several portions of your five-a-day, and serving it with brown rice or quinoa makes it even healthier. However, if you’re in the mood for bread, it also goes perfectly with naan or chapati!
To make chickpea and sweet potato curry, try this recipe from Domestic Gothess.
6. Bean chilli
No compilation of bean recipes is complete without a classic bean chilli. If you’ve always made chilli con carne, why not leave out the beef and make a veggie version? Not only will this save money, but the additional beans and veggies also contain extra fibre and antioxidants. Plus, veggie chilli tends to be lower in saturated fat and calories, yet it’s just as warm, comforting, and filling. You can always throw in some veggie mince for extra texture, but it doesn’t need it.
Chilli is packed with fibre and protein, and the onions, peppers, tomatoes, and chillies add a welcome dose of immune system-boosting vitamin C. As for which beans to use, why not use a mix? Kidney beans add a rich, hearty texture, black beans hold up well in slow-cooking dishes like chilli, while pinto beans add a creamy texture and subtle earthiness. But you can add most beans to chilli – though perhaps avoid butter beans, as their delicate texture can fall apart.
To make a smoky, subtly spiced bean chilli, try this recipe from Cookie + Kate.
7. Pasta e fagioli
Jostling alongside ribollita for the title of Italy’s most beloved bean dish is pasta e fagioli – pasta and beans. Described by Italian chef Lucio Galletto as “one of the few dishes that unify Italy”, this simple yet immensely satisfying dish is one of those with endless varieties – and every region and family seems to have their own recipe. But if you don’t have a cherished recipe passed down from Italian ancestors, what’s the best rendition of this classic dish?
Pasta e fagioli can be made with several different beans. Borlotti beans are the classic variety, although white beans – cannellini or butter – are often used too and kidney beans would also work. Short pasta is best, ideally a shape the same size as the beans, and the base is made from onions, garlic, carrots, and celery. Tinned tomatoes can be added to the stock for a tomatoey-flavoured broth, and a drizzle of garlic and rosemary oil on top takes it to the next level.
To make pasta e fagioli, try this recipe from Cookie + Kate.
8. Persian butter beans with eggs and dill
If you’re a fan of shakshuka, there’s a good chance you’ll love this next dish. In Iran, eggs cooked with tender, dill-scented butter beans are known as baghali ghatogh, and eaten all around the country, particularly in the north. It has just as much flavour as shakshuka, yet it’s also very different; instead of a tomato-based sauce, the eggs are cooked in a stew where the flavours come from fragrant dill, garlic, and turmeric. Plus, because it contains both beans and eggs, you get a double protein hit.
Though the flavours are complex, the dish itself is simple to knock up. In Iran, fresh fava beans are sometimes used instead of butter beans but, over here, butter beans are easier to get hold of and just as tasty. You need fresh dill, garlic, turmeric, olive oil, and lemon juice to make the stew, and the eggs are cracked into the mix and cooked in the same way as shakshuka. If you have any saffron, a scattering on top really elevates the dish. Serve with flatbread for a delicious brunch, lunch, or dinner.
To make Persian butter beans with eggs and dill, try this recipe from The Delicious Crescent.
9. Crispy black bean tacos
Black beans are a staple of Mexican cooking, and if you’re a fan of tacos, why not make a black bean batch next time you get the craving? Black beans, like all beans, are rich in fibre and protein, but they’re also high in vitamin E, magnesium, selenium, calcium, and folate. They’re particularly linked to improved vascular health and cholesterol levels – so if you’re worried about your veins or heart, this recipe is for you. Plus, it takes just 15 minutes to prepare, so is a great weeknight dinner.
Canned black beans are a bit bland by themselves, so plenty of spice is key for flavour. Cumin, chilli, and smoked paprika go excellently with Mexican cuisine – although you can always buy ready-made taco seasoning. Simply saute onions and garlic with your spices, add tomato paste, beans, and stock, and spread the mixture over half a tortilla. Add cheese if you fancy, then fold over, brush with oil, and bake until the tacos are golden and crisp. Serve with fresh coriander, lime juice, and salsa.
To make crispy black bean tacos, try this recipe from Plays Well With Butter.
Final thoughts…
Healthy, filling, warming, and delicious, these nine bean recipes will hopefully keep you satisfied.
From creamy stews and velvety soups to fragrant curries and fiery chillies, there’s plenty of variety in the recipes above, but all are packed with plant protein, fibre, vitamins, and minerals. Plus, many of the recipes are entirely plant-based (or can be easily made vegan), which is good news if you’re watching your cholesterol.
Beans are also great for batch cooking – so if you like the look of a recipe, why not make extra to freeze for when you don’t want to cook?
Are you tempted by any of these dishes…or do you have your own bean recipes you’d like to share with our readers? We’d love to hear your thoughts in the comments below.