The Best Ways to Use Kidney Beans
Kidney beans are a soup staple, but that’s not all they’re good for! Here are all the delicious dishes you can make with kidney beans.
I got this recipe from an aunt and made a couple of changes to suit our tastes. With ground beef and bacon mixed in, these satisfying beans are a big hit at backyard barbecues and church picnics. I’m always asked to bring my “special” beans. —Julie Currington, Gahanna, Ohio
This recipe is popular on both sides of the border. It came from a friend in Alaska, then traveled with me to old Mexico, where I lived for 5 years, and is now a potluck favorite in my Arkansas community. It’s easy to keep the beans warm and serve from a slow cooker. -Barbara Short, Mena, Arkansas
I often change the variety of beans in this classic recipe, using whatever I have on hand to total the five cans called for. The sauce makes any combination delicious! It’s a gluten-free side dish that’s popular with just about everyone. —Peggy Gwillim, Strasbourg, Saskatchewan
This is my much healthier version of a black bean pizza I had in Guatemala. It’s so delicious! — Laura Letnes, Fargo, North Dakota
This chili for a crowd was handed down to me by my aunt, who said she got it from a “grizzled Montana mountain man.” I added some zesty ingredients to come up with the final version. Hot food is something that my husband’s family isn’t accustomed to, so I adjust the spices for them. In fact, with a few simple alterations to the “heat” index, I can serve this chili to anyone. —Lisa Humphreys, Wasilla, Alaska
Just thinking about this soup simmering on the stove gets me hungry! The homemade meatballs are so tasty. —Esther Perea, Van Nuys, California
Just by using different types of beans, you can make this dip as spicy as you like it. My family could eat this as a complete meal.—Jeanne Shear, Sabetha, Kansas
This is a wonderful fall or winter meal, served with thick slices of warm homemade bread. The recipe evolved over the years as I added to it. I often double it and freeze what we don’t eat. That way, I can throw some in a pot for a quick meal or if unexpected guests drop by. —Emily Chaney, Penobscot, Maine
Smoked turkey sausage and red pepper flakes add zip to this saucy, slow-cooked version of the New Orleans classic. For extra heat, add red pepper sauce at the table. —Julia Bushree, Georgetown, Texas
This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice add a unique flavor and the dressing gives it a bit of a tang. —Janelle Lee, Appleton, Wisconsin
This saucy dish is flavorful and filling, chock-full of ground beef, bacon and four varieties of beans. I’ve had the recipe for years, and I make it often for big appetites at home and for potlucks at work and church. —Cathy Swancutt, Junction City, Oregon
Any kind of convenient frozen mixed vegetables and any type of small pasta will work well in this dish.
I’m a health fitness specialist and personal trainer, so I know how important it is to make smart food choices to fuel my day. These fast and filling tostadas are packed with lean protein, fiber and a good dose of veggies. Have them any night of the week. —Julie Huntington, Memphis, Tennessee
In the summer I love to serve these peppers with salad and a roll. At the end of summer, I freeze them for cold months when produce costs are high. For a hot meal on a cold day, I love to serve them with a side of warm pasta tossed in olive oil. —Renee Hollobaugh, Altoona, Pennsylvania
Here’s an Italian favorite made easier by using prepared spaghetti sauce and canned broth for the flavorful base. —Cindy Garland, Limestone, Tennessee
Pizza and chili together—what could be better? Fill folks up at halftime when you set out bowls of this chili. —Jennifer Gelormino, Pittsburgh, Pennsylvania
For me, football, cool weather and chili just seem to go together. Whether I’m cheering on the local team on a Friday night or enjoying a Saturday afternoon of Oklahoma Sooner football with some friends, I enjoy serving this chili on game day. —Chris Neal, Quapaw, Oklahoma
I found this recipe in an old school cookbook, and I’ve taken it to many potlucks since then. The layers look so pretty in a glass bowl. —Sandy Fynaardt, New Sharon, Iowa
I had experimented with all kinds of bean salads before I hit on this one. My husband loves all the different bean varieties, and corn adds to the color and texture.—Dale Benoit, Monson, Massachusetts
More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish…and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
“My family always comes back for seconds when this nicely seasoned skillet supper is on the table,” reports Bonnie Morrow of Spencerport, New York. And it’s nicely priced at 72 cents a serving.
I came up with this recipe when unexpected guests stopped by and I didn’t have enough chili to go around. The spur-of-the-moment main dish is now a family favorite. —Cindy Cuykendall, Skaneateles, New York