Bean and Lentil Recipes – From Soups to Dessert

ByLaurie Neverman

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Bean and lentil recipes can be a frugal and nourishing addition to just about any menu – but – believe it or not – I’ve only cooked about a handful of different bean recipes. My mom rarely used them, so I never picked up the habit.

My friend, Pat, from Heal Thyself, suggests a cup of beans or lentils per day for folate and molybdenum.

The Dr. Oz Show says, “Beans are high in antioxidants, fiber, protein, B vitamins, iron, magnesium, potassium, copper and zinc. Eating beans regularly may decrease the risk of diabetes, heart disease, colorectal cancer, and helps with weight management.”

Bean and Lentil Recipes - Bean Desserts; Entrees; Side Dishes; Bean Chilis, Soups and Stews; Snacks, Dips and Appetizers with Beans, Bean Cooking Tips

New year = time to introduce new habits, so I turned to my blogging friends for more ideas and inspiration in the kitchen. They pitched in and provided me with this list of beautiful and interesting bean recipes, from snacks and appetizers to entrees and side dishes to dessert.

I had no idea beans could be so versatile. I hope you’ll join me in trying something new. Huge thanks to all my blogging friends who contributed recipes and photos for the photo collages.

See “What are shell beans? (Growing Tips, Usage, Storage)” for information on growing your own beans.

Snacks, Dips and Appetizers with Beans

Bean Chilis, Soups and Stews

Savory Bean and Lentil Recipes Entrees and Side Dishes

Bean and Lentil Recipes - Bean Desserts; Entrees; Side Dishes; Bean Chilis, Soups and Stews; Snacks, Dips and Appetizers with Beans, Bean Cooking Tips

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Bean Desserts

Tips for Cooking Beans

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Bean and Lentil Recipes - Bean Desserts; Entrees; Side Dishes; Bean Chilis, Soups and Stews; Snacks, Dips and Appetizers with Beans, Bean Cooking Tips

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Originally posted in 2014, updated in 2017.

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11 Comments

  1. Wow! Bean Bonanza! My husband loves beans, I’m a bit sensitive to some of them. Something in the fumes from cooking them irritates my face. Maybe we’ll find recipes here that we can both enjoy! Particularly appreciate the tips about softening old beans. I think these tips will come in handy for a lot of us this winter. Am curious about how the chemistry for re-hydration works, since one remedy is acidic and the other basic/alkaline. I am wondering if you have an opinion about how likely it is that beans stored for a long time will germinate? Many thanks!

    Reply

    1. Our germination rates for beans are pretty good for the first 5 years or so in storage. After that, they start to decline.

      I suspect the methodology of how the different remedies work attack the problem from different angles, but have not looked into the chemistry in detail.

      Reply

  4. Thank you so much for sharing my Cheesey Lentil Macaroni Laurie! It’s one of my family’s favorites. 🙂 Have a great weekend!! ~Tiffany

    Reply

  5. I’m wondering if you have any brilliant ideas on how to soften “old” beans that have been in storage?
    If there isn’t a solution to soften them, do you have recommendations for other uses for those old beans?
    Also, once I opened an old can of dried kidney beans, they had a very distinct smell almost like vinegar. Any ideas why?

    Thanks for any help you can offer.

    Reply

    1. Soaking with vinegar overnight and slow cooking (not boiling) will help break down tough beans. The GNOWFGLINS post “Cooking Dried Beans” also recommends:

      For old beans that don’t seem to want to soften up, add 1/2 teaspoon baking soda or a piece of kombu (Japanese sea vegetable) to the cooking water to help them along. Either of these will help reduce the gas-producing properties of beans.

      Not sure about the vinegar smell. That’s a new one on me.

      Reply