Louisiana-style smoky beans and rice
Speckled Bayo’s Louisiana roots come alive in our new classic, homey recipe.
French onion beans
Inspired by the beloved soup, this version takes brothy beans, envelops them in beef broth and jammy caramelized onions, and tops it off with crunchy croutons and melty cheese.
Comfort minestrone
Minestrone has stood the test of time in Italian kitchens for a reason – it's vegetable-heavy yet indulgent and complex. All you need is the veggies you have access to at the moment and a few quality pantry ingredients.
Alexis deBoschnek's spicy brothy bacony beans
The real joy of dried beans is much the same as homemade stock: you can make them to suit your tastes. I’m partial to cranberry beans, but this recipe works with nearly any type.
Bean and cheese enchiladas suizas
These bean and cheese enchiladas are kid-approved in my household. I love the creamy salsa verde that makes these "suizas," and here, I use beans instead of the traditional shredded chicken.
Aguachile beans
This recipe from @diningwithcourt tastes like summer in a bowl and uses tender beans instead of seafood – a genius spin that's bursting with flavor and texture.
From-scratch bean tostadas
We teamed up with Hayden Flour Mills to make from-scratch bean tostadas – a kitchen project with minimal lift that can deliver what may be the most flavorful tostadas you've ever had.
Classic beef stew (with "beefy" beans)
We love a good hearty beef stew – so thought, why not add some large, beefy Ayocote Morados to complement the tender beef, soak up all those flavors, and pare down the amount of meat?
Easy weeknight bean tostadas
I love the textural contrasts of the creamy refried beans and crispy tortilla, and it's fun to play around with different toppings based on what you have on hand.
Tamales de frijol, calabaza, y epazote
Eaten widely across Mexico but with many regional variations, tamales are both a celebratory and convenience food. While lard is traditionally used, this version can also be made entirely vegan.
Vegan frijoles Zacatecanos
Designed exclusively for our Toda la Familia kit by Todo Verde founder and NYT Cooking contributor, Jocelyn Ramirez. You can typically find avocado leaves at Mexican grocery stores or online.
Molletes with tofu al pastor
Designed exclusively for our Toda la Familia kit by Todo Verde founder, Jocelyn Ramirez. "The best thing about molletes is the combination of crunchy toasted bolillo or birote with luscious smooth beans."
Jocelyn’s frijoles de la olla
Designed exclusively for our Toda la Familia kit by Todo Verde founder and NYT Cooking contributor, Jocelyn Ramirez. You can typically find avocado leaves at Mexican grocery stores or online.
Kenyan kunde-inspired beans in a peanut-tomato sauce
Kunde is a Kenyan dish featuring black-eyed peas cooked in a peanut-tomato sauce. This recipe swaps out the black-eyed peas for cranberry beans and comes together in a snap.
Summer taco salad
This recipe is fresh, tangy, flavorful, and hearty enough to be a meal. The dressing gets its creamy consistency from Greek yogurt, jazzed up with lime juice and chipotles in adobo.
Sofia and Francisco's enfrijoladas
Enfrijoladas are a go-to weeknight dinner throughout Mexico and we get why: tortillas smothered in a smooth, rich bean sauce makes for a super simple, yet comforting dish.
No-fail refried beans
Once you’ve made a pot of beans using our guide, you’ve allllmost made refried beans. All you need is a little more fat to fry everything up. If you can find quality, pasture-raised lard, use it for the best flavor...
*Actual* veggie burgers
You make a veggie burger because you want an actual veggie burger, not a plant-based burger that tastes exactly like meat. This recipe celebrates beans and veggies...
Mexican beans 3 ways: Frijoles charros, oaxaqueños, and puercos
We're sharing 3 ways to transform your next batch of Mexican-style beans into dishes representing regional favorites across Mexico. Each of these preparations starts with a batch of frijoles de la olla.
Creamy beans on toast
A no-recipe recipe that is a must-have for your back pocket. Never forget: good, crusty bread is the perfect vessel for creamy beans. Which beans to use? Creamy beans with delicate skins...
Spicy pork pozole with beans
Deliciously comforting and nourishing, and fortified with hominy, chiles, and pork, it’s no wonder pozole is a celebratory dish all over Mexico. Here we feature Enrique Olvera’s pozole recipe...
Frijoles de la olla
We’ve experimented with enough variations to know that the ultimate Mexican-style brothy beans comes from embracing simplicity. While flavorings vary depending on the region...
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