Full of Beans? Cook This!

Both pork cutlets and sage leaves get lightly fried in this hearty dish that finds a use for cannellini beans.

Fish + beans = a mega dose of protein without a lot of fat, in a dish that shouldn’t take more than about a half hour to prepare.

This dish will use up both canned white beans and those chickpeas, too. It has so much flavor that you’d never guess we got the recipe from a spa—in this case, the one at the Fairmont Scottsdale Princess.

Like a Chicago hot dog on steroids, the Sonoran hot dog is loaded with toppings. But forget the pickle and relish—this one is topped with a grilled jalapeño and pinto beans.

Here canned beans (pinquitos or pintos are recommended) are whirled into a spread with spices and used as a condiment that takes a steak sandwich to a flavorful new level.

This vegetarian chili gets its heartiness from an unconventional mix of white and black beans. Top with sour cream and avocado and it’s a meal in a bowl.

The addition of black beans elevates this otherwise straight-ahead version of salsa into appetizer or side dish territory. It’s substantial on its own, and makes a great topping for grilled chicken.

This is a classic winter dish, but canned goods know no season, and we’re not always even sure what day it is anymore anyway, so simmer up a batch of this rich, bacon-tinged soup any time you please.

Pancetta and garlic give this full-meal stew an Italian flavor, chile flakes give it a kick, and cannellini beans make the dish filling enough for dinner. Rich as it tastes, the stew is fairly lean so don’t hesitate to drizzle your bowl with olive oil and sprinkle with Parmesan cheese.

For more ideas about what to do with beans both canned and fresh, click below to jump to a list of 30 more favorite bean recipes.