23 Recipes Made With Dried Beans

Tasty Lentil Tacos

When my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge, but this fun taco recipe was a huge hit with everyone. —Michelle Thomas, Bangor, Maine

Pressure-Cooker Five-Bean Chili

A hearty bowl of chili always reminds me of my mom's cooking. While I love this classic recipe, I wanted a faster way to cook the dried beans, so I decided to make it in my pressure cooker. Now we get to enjoy the same from-scratch recipe but in a fraction of the time. —Courtney Stultz, Weir, Kansas

(Or try this pinto bean chili recipe that uses dried beans!)

Classic Hummus

We love hummus, and this version is really amazing. If you have a pressure cooker, this is an easy, tasty reason to pull it out! We pair hummus with fresh veggies for a meal or snack. —Monica and David Eichler, Lawrence, Kansas

Classic Red Beans N Rice

After living where Cajun cooking is common, we rely on this staple dish. Even If you've never tried red beans and rice, you'll like this recipe! —Jackie Turnage, New Iberia, Louisiana

Chili Sandwiches

No one will be able to resist these special sandwiches stuffed with spicy chili. Of course, the chili also makes a wonderfully filling meal by itself. —Kerry Haglund, Wyoming, Minnesota

Black-Eyed Peas with Bacon

A real Southern favorite, black-eyed peas are traditionally served on New Year's Day to bring good luck. The bacon and thyme in my mom’s recipe make them extra special. —Ruby Williams, Bogalusa, Louisiana

Wild Rice and Lentil Salad

This healthy, protein-packed salad is a perfect main dish for the vegetarians who grace your holiday table—or as a side in smaller portions. My family loves it for the flavors, and my friends love it because I offer them a healthy alternative to meat. —Mary Leverette, Columbia, South Carolina

Brazilian Pork & Black Bean Stew

During high school, I spent a year in Brazil and fell in love with the culture and food. One of my favorite dishes was feijoada, a chili/stew served over white rice. I introduced this easy recipe to my family, and it has become one of our favorite comfort foods. —Andrea Romanczyk, Magna, Utah

Lemon-Garlic Lima Beans

When I was growing up on Cyprus, my mother would often make this side dish to have with roast lamb. Although I hated lima beans when I was a kid (who didn't?), I love them now. They always remind me of home. —Paris Paraskeva, San Francisco, California

Cantina Pinto Beans

Cumin, cilantro and red pepper flakes lend southwestern flair to tender pinto beans in this dish, which was inspired by one we had at a restaurant in Dallas. It makes a terrific Tex-Mex side or a filling lunch when served with cornbread. —L.R. Larson, Sioux Falls, South Dakota

Italian Herb-Lentil Patties with Mozzarella

My family has requested this meatless recipe over and over again. It is simple to prepare and even meat lovers like it. —Geri Lucas, Oldsmar, Florida

Pressure-Cooker BBQ Baked Beans

I was under doctor's orders to reduce the amount of sodium I was eating, but I just couldn't part with some of my favorite foods. After many experiments I came up with this potluck favorite—now everyone's happy! —Sherrel Hendrix, Arkadelphia, Arkansas

Coconut Lentils with Rice

Years ago I made this recipe for my kids, and they loved it. One of my daughter's friends would always request this dish when she came over to visit. I recommend basmati rice for this dish. —Diane Donato, Columbus, Ohio

Chorizo and Chickpea Soup

The chorizo sausage adds its own spice to the broth, creating delicious flavor without any extra seasonings. And while it's cooking, the whole house smells amazing. —Jaclyn McKewan, Lancaster, New York

Hearty Red Beans and Rice

I take this dish to many potlucks and never fail to bring home an empty pot. I learned about the mouthwatering combination of meats, beans and seasonings while working for the Navy in New Orleans. If you want to get a head start, cover the beans with the water and let them soak overnight. Drain them the next day and continue with step 2 as directed. —Kathy Jacques, Summerfield, Florida

Mexican Pork & Pinto Beans

We've lived in Arizona for decades, so Mexican-style cooking has become the same as "Arizona-style cooking" for us. Nothing tastes better than chili-spiced pork with tortillas. —Anne Fatout, Phoenix, Arizona

New England Baked Beans

For a potluck or picnic, you can’t beat this classic side that starts with a pound of dried beans. Molasses and maple syrup give it a slight sweetness. —Pat Medeiros, Tiverton, Rhode Island

Mimi's Lentil Medley

I made this one summer evening by putting together what I had on hand. My husband gave it his top rating. —Mary Ann Hazen, Rochester Hills, Michigan

Chicken and Lentil Chili

I like to make a simple, hearty slow-cooked recipe at least once a week. You can mix this up the night before and throw it into the crock on your way out the door. Use hotter tomatoes and chiles or salsa if you like more zing. —Laurie Stout-Letz, Bountiful, Utah

Flavorful White Chili

For a tasty twist on conventional chili, try this low-fat version. It's packed with plenty of beans, tender grilled chicken and a zippy blend of spices. —Wilda Bensenhaver of Deland, Florida

Chalupas

This chalupa recipe is such a refreshing change of pace from traditional chili. It's also fun to serve to guests. Nearly everyone who's sampled it has requested the recipe. —Ginny Becker, Torrington, Wyoming