Lesley Enston's Jamaican stew peas
This is a dish that really gives you a look into someone’s kitchen, and you’ll find it simmering on Jamaican stoves from Kingston, Jamaica, to Flatbush, Brooklyn.
Kongbap (Korean rice and beans)
When the days are hot, we turn to the classics that satiate us without weighing us down. We tea...
Roxana Jullapat's gallo pinto
We asked our friend Roxana Jullapat – mastermind behind the beloved cookbook Mother Grains and LA’s bakery Friends & Family – to share her favorite recipe for Costa Rican rice and beans.
Mole casamiento with delicata
This recipe takes casamiento (Salvadoran rice and beans) to new heights by featuring large, meaty Ayocote Morado beans and red chile-based Mole Coloradito.
Habichuelas guisadas
We teamed up with our favorite Latin American pantry brand, Loisa, to bring you our spin on habichuelas guisadas, classic Puerto Rican stewed red beans with squash.
Habichuelas negras
We teamed up with our favorite Latin American pantry brand, Loisa, to bring you our spin on habichuelas negras, classic Puerto Rican stewed black beans.
Frijoles colorados
While recipes vary slightly, the fundamentals of this hearty Cuban stew are the same: red beans, a few different smoky meats, sazón, and veggies like squash and potatoes.
Matos Family Black Beans
Dani Dillon adapted this recipe from her Puerto Rican grandma, Adeline Matos (or "Mom Mom"), who played a huge role in Dani’s upbringing and her earliest memories in the kitchen.
Malaysian bean curry
Created in partnership with Homiah, this minimal ingredient recipe showcases the magic of combining wholesome, thoughtfully sourced pantry ingredients with distinct origins.
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.
Coconut rice and red beans
This classic Caribbean-inspired rice and beans dish has stood the test of time. We first tried it while visiting the Caribbean coast in Costa Rica and fell in love with its simplicity, subtle richness, and versatility.
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.
Frijoles con salsa macha
This recipe was designed exclusively for our Primary Beans x Tamoa collaboration by Bolita founder, Emmanuel Galván. Salsa macha is a toasty, nutty, spicy condiment.
Venezuelan-style arepas with secret sauce
While living on the East Coast we became obsessed with the stuffed cornmeal cakes, known as arepas, from NYC's Caracas Arepas Bar. We still dream about the signature tangy, bright-yellow sauce.
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...
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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