Kidney Bean Recipes

To quick-soak the beans, cover them with water in a saucepan, and bring them to a boil. Remove from heat, cover, and let them stand for an hour. Red beans -- a source of cholesterol-lowering fiber -- are pureed, then topped with yogurt and caramelized onions.

This island staple is also known as "Jamaican coat of arms." Some people add chiles to make it spicy, but we like it mild and slightly sweet to complement the heat of jerk chicken.

This easy three-bean salad can be served warm or at room temperature. It makes a nice side dish for grilled pork, blackened fish or chicken.

In this Mexican-styled recipe, blistered tomatillos meet fresh cilantro in a spicy, earthy salsa that ties together the other flavors in these crispy tostadas: smoky grilled chicken and creamy mashed beans spiced with chipotle in adobo, coriander, and cinnamon.

Cotija, a crumbly, aged white cheese, comes together with mashed kidney beans in this Mexican dish.

When you're prepping a Tex-Mex feast, this classic combination is a must.

This is a totally vegetarian version of this classic soup. To reheat leftovers, add water to cover the vegetables.

Different kinds of beans cook at different rates, so it's best to prepare them in separate pans (working in batches if necessary). The salad can be made with just a few types instead of all five, as long as the total amount of dried beans still measures 2 1/2 cups.

Our rendition of this classic salad is infused with a homemade vinaigrette.

Swap in healthy quinoa and kidney beans for these patties that will have you feeling full and satisfied all day long.

Once the can of coconut milk is opened, transfer the coconut milk to an airtight container; refrigerate up to a week. Or freeze leftovers of this easy coconut rice an ice-cube tray until solid, pop cubes into a resealable bag, and freeze up to six months. To use, heat on low until liquefied.

Roasted chiles lend a warm undertone to Southwestern-inspired braised pork with beans.

Beans with a meaty texture and flavor, such as Jacob's cattle beans, make a great match for smoky toasted corn and tomatoes.

This dish makes use of leftovers from our Hearty Turkey Chili recipe.

Our version of three-bean salad, a perennial picnic favorite, is made by tossing haricots verts, kidney beans, and cannellini with a tangy honey-mustard vinaigrette.

This vegetarian wrap, made with a flour tortilla, is a salad you can eat with your hands. Pack it for a lunch on the go.

These tacos have a lot of kick, but the hot sauce can be dialed back as needed. Subbing in cool Greek yogurt for sour cream eliminates almost all the fat and increases satiating protein.

Slow cooking allows the bacon, thyme and leek flavors to seep into the rice and red beans.

Beans and avocado give this sandwich a creamy, satisfying texture -- no meat or mayo required.

This Red Bean and Rice Salad with Spicy Vinaigrette makes for the perfect meal. Indian basmati and Louisiana popcorn rices are both long-grain varieties of aromatic rice with a subtle, nutty flavor. The beans in this dish are not pre-soaked, so they will better retain their shape.

Rather than ordering takeout on a weeknight, take out an ingenious preassembled meal. Saute some minced garlic and chili powder and stir in cooked beans; spread it on a tortilla; and layer on cooked rice, cheese, and any shredded meat and vegetables you like. Then swaddle and stash in the freezer -- the burritos can be defrosted in the microwave or oven and couldn't be more satisfying.

In this easy version of a classic Cuban dish, red kidney beans are seasoned with onion, bell pepper, garlic, cumin, and oregano. If you prefer black beans, use them instead, or sprinkle the dish with cilantro.

This vegetarian chili was adapted from photographer Helen Norman's recipe.

Pitas can be more than just pockets! Let the flatbread shine in this Mediterranean salad.