What to Make with Canned Beans: 10 Easy Recipes

Canned beans are a pantry essential: cheap ($0.50-1.00 per can), high in protein and fiber, and shelf-stable. Here are 10 ways to use them.

Black Beans

• Black bean tacos: Mash beans with cumin and garlic. Serve in tortillas with salsa and cheese.
• Black bean soup: Saute onion and garlic, add beans + broth + cumin. Blend half for a creamy-chunky texture.
• Black bean burritos: Beans + rice + cheese + salsa in a tortilla. Wrap and grill.
• Black bean burgers: Mash beans + breadcrumbs + egg + onion. Form patties and pan-fry.

Chickpeas

• Hummus: Chickpeas + tahini + lemon juice + garlic + olive oil. Blend until smooth.
• Roasted chickpeas: Drain, toss with oil and spices, roast at 400°F for 25 minutes. Crunchy snack.
• Chickpea curry: Chickpeas + coconut milk + curry powder + tomatoes. Simmer 20 minutes.

Other Beans

• Chili: Kidney beans + ground beef + tomatoes + chili powder. Simmer 30 minutes.
• Rice and beans: Any bean + rice + cumin + lime. Complete protein for under $1.
• Bean salad: Mixed beans + red onion + parsley + olive oil + lemon juice. Chill and serve.

Get more recipe ideas with our free Random Food Generator.

Frequently Asked Questions

Should I rinse canned beans?

Yes. Rinsing removes 40% of the sodium and the starchy liquid that can cause digestive discomfort. Drain and rinse in a colander.

Are canned beans as healthy as dried beans?

Nearly identical nutritionally. Canned beans have more sodium (rinsing reduces it). Dried beans are cheaper per serving but take longer to prepare.