Get ready to fall head over heels for the vibrant flavor and nutritious benefits of pink beans! These stunning, rose-hued legumes are a powerhouse of protein, fiber, and antioxidants, making them a fantastic addition to a healthy diet. And the best part? They’re incredibly versatile, lending themselves perfectly to a wide range of delicious recipes that will keep your taste buds dancing. From hearty stews and soups to vibrant salads and international-inspired dishes, we’ve rounded up 20 mouth-watering pink bean recipes that are sure to become new favorites.
Spicy Pink Bean Chili
This hearty chili recipe combines the natural sweetness of pink beans with a kick of heat from diced jalapeños and cumin. Perfect for a chilly evening, this spicy pink bean chili is sure to warm your belly and your soul.
Ingredients:
– 1 cup dried pink beans, soaked overnight and drained
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 jalapeños, seeded and finely chopped
– 1 teaspoon ground cumin
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) crushed tomatoes
– 1 cup vegetable broth
– Salt and pepper, to taste
– Optional: shredded cheese, sour cream, and diced onions for toppings
Instructions:
1. In a large pot, sauté onion, garlic, and red bell pepper until tender.
2. Add soaked pink beans, cumin, jalapeños, diced tomatoes, crushed tomatoes, and vegetable broth.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until beans are tender.
4. Season with salt and pepper to taste.
5. Serve hot, topped with your favorite toppings (if desired).
Cooking Time: 45-50 minutes
Creamy Pink Bean Soup
This vibrant pink soup is a delightful twist on traditional bean soups, packed with creamy goodness and a hint of sweetness from the canned beans. Perfect for a cozy evening meal or as a healthy snack.
Ingredients:
– 1 can (15 oz) pink beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– Salt and pepper to taste
– Optional: crumbled feta cheese and fresh parsley for garnish
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the vegetable broth, pink beans, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until heated through.
5. Stir in the heavy cream and adjust seasoning as needed.
6. Serve hot, garnished with feta cheese and parsley if desired.
Cooking Time: 25-30 minutes
Pink Bean and Quinoa Salad
This vibrant salad combines the creamy texture of pink beans with the nutty flavor of quinoa, perfect for a healthy and satisfying meal or snack. With its pop of color and burst of flavor, this dish is sure to become a favorite!
Ingredients:
– 1 cup cooked pink beans (such as pinto or kidney)
– 1 cup cooked quinoa
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. In a large bowl, combine cooked pink beans and quinoa.
2. In a small pan, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
3. Pour the garlic-infused oil over the bean-quinoa mixture and stir to combine.
4. Sprinkle chopped cilantro and lemon juice over the salad and toss to coat.
5. Season with salt and pepper to taste.
6. If using, crumble feta cheese on top of the salad.
7. Serve immediately.
Cooking Time: 10-15 minutes
Pink Bean Tacos with Avocado Salsa
Experience the vibrant flavors of Mexico with these delectable Pink Bean Tacos, served with a creamy and tangy Avocado Salsa.
Ingredients:
For the Pink Beans:
– 1 cup cooked pink beans
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 tablespoon cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
For the Avocado Salsa:
– 3 ripe avocados, diced
– 1/4 cup chopped fresh cilantro
– 2 lime wedges (for serving)
– 1 jalapeño pepper, seeded and finely chopped
– Salt to taste
Instructions:
1. In a medium bowl, combine cooked pink beans, onion, garlic, cumin, smoked paprika, salt, and pepper.
2. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Assemble tacos by spooning the pink bean mixture onto a warmed tortilla.
4. In a separate bowl, combine diced avocado, chopped cilantro, lime juice (squeezed from the wedges), jalapeño pepper, and salt.
5. Serve the Avocado Salsa alongside the Pink Bean Tacos.
Cooking Time: 20 minutes
Garlic Herb Pink Bean Dip
Elevate your snack game with this flavorful and healthy dip, perfect for veggie sticks, crackers, or chips. This creamy pink bean dip combines the richness of garlic and herbs with the natural sweetness of pink beans.
Ingredients:
– 1 (15 oz) can pink beans, drained and rinsed
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– Salt and pepper, to taste
– 1/4 cup plain Greek yogurt
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a blender or food processor, combine pink beans, garlic, olive oil, parsley, thyme, salt, and pepper.
3. Blend until smooth, stopping to scrape down sides as needed.
4. Add Greek yogurt and blend until well combined.
5. Transfer the mixture to a baking dish and bake for 20-25 minutes, or until heated through.
Cooking Time: 20-25 minutes
Serve warm with your favorite dippers!
Pink Bean and Sweet Potato Stew
This vibrant stew combines the natural sweetness of roasted sweet potatoes with the creamy texture of pink beans, all wrapped up in a comforting and nutritious package. Perfect for a chilly evening or a quick weeknight meal.
Ingredients:
– 1 medium sweet potato, peeled and cubed
– 1 can (15 oz) pink beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
Instructions:
1. Preheat oven to 400°F (200°C). Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
2. In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Stir in cumin, smoked paprika, and roasted sweet potatoes. Cook for 1 minute.
4. Add pink beans, vegetable broth, salt, and pepper. Bring to a simmer.
5. Reduce heat to low and let stew cook for 20-25 minutes or until flavors have melded together.
Cooking Time: 45-50 minutes
Pink Bean and Corn Casserole
This vibrant casserole combines the natural sweetness of pink beans with the creamy richness of corn, all wrapped up in a crunchy cornbread crust. Perfect for a comforting side dish or main course.
Ingredients:
– 1 (15 oz) can pink beans, drained and rinsed
– 1 cup frozen corn kernels
– 1/2 cup grated cheddar cheese
– 1/4 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter, melted
– 1 large egg
– 1 cup milk
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. Add the melted butter, egg, and milk; stir until smooth.
4. In a separate bowl, combine pink beans, corn kernels, and cheddar cheese.
5. Grease a 9×13-inch baking dish and add the bean mixture.
6. Top with the cornbread batter and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Pink Bean and Spinach Curry
This vibrant curry combines the creamy texture of pink beans with the earthy flavor of spinach, all wrapped up in a rich and aromatic sauce. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup cooked pink beans
– 2 cups fresh spinach leaves
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat. Add onions, garlic, and ginger; cook until softened.
2. Stir in cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
3. Add cooked pink beans, spinach, diced tomatoes, and vegetable broth. Bring to a simmer.
4. Reduce heat to low and let curry simmer for 10-15 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste. Garnish with fresh cilantro leaves (if desired).
6. Serve hot over rice or with naan bread.
Cooking Time: 20 minutes
Pink Bean Burgers with Chipotle Mayo
Elevate your burger game with these vibrant pink bean patties, topped with a spicy chipotle mayo and nestled between a toasted bun.
Ingredients:
– 1 can black beans, drained and rinsed
– 1/4 cup cooked brown rice
– 1/4 cup finely chopped red bell pepper
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
– 4 hamburger buns
– Chipotle Mayo (recipe below)
– Lettuce, tomato, cheese, and other toppings of your choice
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, mash black beans using a fork until mostly smooth.
3. Add cooked rice, red bell pepper, lime juice, cumin, smoked paprika, salt, and pepper. Mix well.
4. Using your hands, shape mixture into 4 patties.
5. Brush patties with olive oil and cook for 4-5 minutes per side or until slightly charred.
6. Assemble burgers by spreading Chipotle Mayo on the bottom bun, followed by a bean patty, lettuce, tomato, cheese, and finishing with the top bun.
Chipotle Mayo:
– 1/2 cup mayonnaise
– 2 tablespoons chipotle peppers in adobo sauce
– 1 tablespoon lime juice
– Salt to taste
Mix all ingredients until well combined. Refrigerate for at least 30 minutes before serving.
Pink Bean and Rice Burritos
These vibrant burritos are a flavorful twist on traditional Mexican fare, featuring pink beans cooked with onions and spices, served alongside fluffy rice and wrapped in a crispy tortilla.
Ingredients:
• 1 cup dried pink beans, soaked overnight and drained
• 2 cups water or vegetable broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup uncooked white rice
• 2 tablespoons olive oil
• 4 large tortillas (flour or corn)
• Optional toppings: shredded cheese, diced tomatoes, avocado, cilantro
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine pink beans, water or broth, onion, garlic, cumin, smoked paprika, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 30 minutes, or until beans are tender.
4. Cook rice according to package instructions using olive oil.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by spooning pink bean mixture onto tortilla, followed by cooked rice and any desired toppings.
7. Serve immediately and enjoy!
Cooking Time: 45 minutes (including soaking time)
Pink Bean and Kale Soup
This vibrant soup is a perfect blend of creamy pink beans and nutritious kale, simmered together with aromatic spices to create a comforting and healthy meal. With its subtle sweetness and earthy flavor, this soup is sure to become a new favorite.
Ingredients:
– 1 cup dried pink beans, soaked overnight and drained
– 2 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups kale leaves, stems removed and chopped
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the pink beans, vegetable broth, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes or until the beans are tender.
4. Stir in the chopped kale and continue to simmer until wilted.
5. Serve hot, garnished with a sprinkle of cumin if desired.
Cooking Time: 45-50 minutes
Pink Bean and Tomato Stew
A vibrant and flavorful stew that combines the natural sweetness of pink beans with the tanginess of tomatoes. Perfect for a comforting and healthy meal.
Ingredients:
– 1 cup dried pink beans, soaked overnight and drained
– 2 cups water or vegetable broth
– 2 medium tomatoes, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, combine soaked pink beans, water or broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30 minutes.
2. Add chopped onion, minced garlic, cumin, salt, and pepper. Stir well.
3. Continue cooking for an additional 20-25 minutes or until the beans are tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 50-55 minutes
Pink Bean and Sausage Skillet
This vibrant skillet dish combines sweet pink beans with spicy sausage for a flavorful one-pot meal that’s perfect for a quick weeknight dinner. With minimal prep and cooking time, you’ll have a satisfying and nutritious meal ready in no time.
Ingredients:
– 1 lb sweet Italian sausage, casings removed
– 1 can (15 oz) pink beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 1 tsp smoked paprika
– Salt and pepper to taste
– Cooking oil or butter for greasing the skillet
Instructions:
1. Heat a large cast-iron skillet over medium-high heat.
2. Add sausage; cook, breaking up with a spoon, until browned, about 5 minutes.
3. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 3 minutes.
4. Stir in pink beans, smoked paprika, salt, and pepper. Cook for an additional 2-3 minutes or until heated through.
5. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: About 15 minutes
Pink Bean and Mango Salad
This refreshing salad combines the sweetness of mango with the creamy texture of pink beans, making it a perfect side dish for any summer gathering.
Ingredients:
– 1 can pink beans, drained and rinsed
– 2 ripe mangos, diced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– Salt to taste
Instructions:
1. In a medium bowl, combine the pink beans, mango, and cilantro.
2. Squeeze the lime juice over the mixture and toss gently to combine.
3. Season with salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 10 minutes (plus chilling time)
Pink Bean and Lentil Curry
This vibrant curry is a flavorful blend of pink beans, lentils, and aromatic spices that’s perfect for a quick weeknight dinner. With its deep red color and slightly sweet flavor, it’s sure to become a new favorite!
Ingredients:
– 1 cup dried pink beans, soaked overnight and drained
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can diced tomatoes (14.5 oz)
– 2 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, sauté onions and garlic until softened.
2. Add cumin, curry powder, turmeric, and cayenne pepper (if using); cook for 1 minute.
3. Add soaked pink beans, lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until beans are tender.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 35-45 minutes
Pink Bean and Bell Pepper Stir-Fry
A vibrant and flavorful stir-fry that combines the sweetness of pink beans with the crunch of bell peppers, perfect for a quick and healthy meal.
Ingredients:
– 1 cup dried pink beans, cooked according to package instructions
– 2 cups mixed bell peppers (red, yellow, green), sliced into strips
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the bell peppers and cook until tender, about 5-6 minutes.
5. Stir in the cooked pink beans, soy sauce, salt, and pepper.
6. Cook for an additional 2-3 minutes, until the flavors are combined.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 15-20 minutes
Pink Bean and Zucchini Fritters
This sweet and savory treat combines the natural sweetness of pink beans with the freshness of zucchini, all wrapped up in a crispy fritter. Perfect as a snack or appetizer.
Ingredients:
– 1 cup cooked pink beans
– 1 medium zucchini, grated
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup chopped fresh parsley
– 1 egg, lightly beaten
– 1 tablespoon olive oil
– 1/2 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together pink beans, zucchini, flour, baking powder, and salt.
3. In a separate bowl, whisk together egg, parsley, and olive oil.
4. Add the wet ingredients to the dry mixture and stir until combined.
5. If using cheese, fold it into the mixture.
6. Drop tablespoon-sized portions of the mixture onto a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Pink Bean and Coconut Curry
This creamy curry is a vibrant and flavorful twist on traditional bean curries, with the added sweetness of pink beans and the richness of coconut milk. Perfect for a cozy night in or as a unique addition to your meal prep routine.
Ingredients:
– 1 cup dried pink beans, soaked overnight and drained
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, sauté onions, garlic, and ginger until softened.
2. Add pink beans, coconut milk, curry powder, and cumin. Stir well.
3. Bring mixture to a simmer and cook, covered, for 20-25 minutes or until beans are tender.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves.
Cooking Time: 25 minutes
Pink Bean and Pumpkin Soup
This soup combines the natural sweetness of pumpkin with the subtle flavor of pink beans, creating a comforting and nutritious dish perfect for the fall season. With just a few ingredients and simple steps, you can enjoy a warm and satisfying bowl in no time.
Ingredients:
– 1 medium pumpkin (about 2 lbs), peeled, seeded, and cubed
– 1 cup dried pink beans, soaked overnight and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast pumpkin cubes for 30 minutes or until tender.
3. In a large pot, sauté onion and garlic in a little water until softened.
4. Add pink beans, roasted pumpkin, vegetable broth, cumin, salt, and pepper. Bring to a boil, then simmer for 20-25 minutes or until beans are tender.
5. Purée soup with an immersion blender or regular blender until smooth.
Cooking Time: 45-50 minutes
Pink Bean and Black Olive Tapenade
Elevate your snack game with this unique and flavorful tapenade, perfect for crackers, crostini, or as a dip. This sweet and savory spread combines the creaminess of pink beans with the brininess of black olives.
Ingredients:
– 1 cup cooked pink beans (such as adzuki or mung beans)
– 1/2 cup pitted black olives, chopped
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine pink beans, black olives, garlic, olive oil, and lemon juice.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. Season with salt and pepper to taste.
4. Transfer the tapenade to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 5-10 minutes (including preparation time)
Summary
Get ready to spice up your meals with these delicious and healthy pink bean recipes! With 20 mouth-watering options, you’ll never tire of this nutritious ingredient. From classic chili and soups to international-inspired dishes like tacos and curry, there’s something for every taste bud. Enjoy the creamy goodness in a Pink Bean and Sweet Potato Stew or add some heat with Spicy Pink Bean Chili. And don’t forget about unique twists like Pink Bean and Zucchini Fritters or Pink Bean and Mango Salad. Your taste buds (and your health) will thank you!
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