What’s the best source of protein on a plant-based diet? What’s the most accessible vegan pantry staple? What’s a nutritious and filling add-on to any pasta, soup, or stew? You guessed it – beans!
In honor of National Bean Day, we invite you on a journey to discover the most beloved legume dishes and bean recipes around the world, from Mexico, Brazil, Trinidad and Tobago, and the US, to Georgia, Macedonia, Indonesia, India, and many more!
We promise it will be difficult to pick just one vegan bean recipe to try off today’s list because they all sound so tempting and perfect for winter.
Vegan Matcha Anpan (Japanese Matcha Buns With Sweet Red Bean Filling) by Okonomi Kitchen
If you’ve never had beans as part of dessert you should definitely add that to your 2022 bucket list! This vegan bean recipe is Okonomi Kitchen’s take on the popular Japanese snack/breakfast treat anpan (where “an” stands for anko – the sweet paste made from azuki beans, and “pan” stands for bread).
Click here for the full recipe.
Arroz Con Gandules Dominicano / Moro De Guandules (Dominican Rice with Pigeon Peas) by Plant Based RD
Arroz con Gandules (also known as Moro de Guandules), literally translated as “rice with pigeon peas”, is a Dominican specialty eaten during the holidays, big events like birthdays, or family gatherings.
The rice is simmered in a flavorful broth filled with a blend of adobo, sazon, olives, and cilantro, and it’s full of plant protein thanks to those pigeon peas. It’s Plant Based RD’s childhood favorite, veganized, and we’re so here for it!
Click here for the full recipe.
Lebanese Pesto Balila Chickpeas by Anna’s Cooking Concept
Balila is a Levantine chickpea dish flavored with lemon juice, garlic, and various spices that’s typically served as a hot mezze dish.
This recipe by Anna’s Cooking Concept adds roasted pesto to balila to take it to the next level (along with parmesan cheese which you could either omit, as stated in recipe notes, or sub for vegan cheese, if available!).
Click here for the full recipe.
Bob Chorba (Bulgarian Bean Soup) by 196 Flavors
Bob chorba literally translates to “bean soup” from Bulgarian. Historically, it has been a common soup and staple food at Bulgarian monasteries, so it’s naturally vegan, and is typically made with beans simmered in tomato, onion, and carrots, flavored with herbs like spearmint.
It’s often served at Christmas and throughout winter, so be sure to make this easy and comforting vegan bean recipe soon!
Click here for the full recipe.
Chinese Boiled Peanuts by The Woks of Life
How old were you when you found out peanuts are actually legumes, not nuts? In case you were today years old… Congratulations! Now you can celebrate with some Chinese boiled peanuts!
It’s a wonderfully healthy dish that’s served as a snack or appetizer before a meal. It’s easy to make, requires few ingredients, and gets its flavor from a delicate mix of Sichuan peppercorns, cinnamon, bay leaves, and star anise.
Click here for the full recipe.
Frijoles Borrachos (Mexican “Drunken” Beans) by Richard Támez for Vegan Mexican Food
Though “borracho” in borracho beans/frijoles borrachos translates to “drunken”, and the dish is therefore known as “drunken beans”, this vegan bean recipe omits the alcohol without skipping on the flavor! According to Vegan Mexican Food, one theory is that eating the authentic “drunken” beans simmered in beer instead of water would help with being hungover. If you’re curious to try this theory out, feel free to add beer or mezcal – and enjoy being creative!
Click here for the full recipe.
Vegan Bouneschlupp (Luxembourgish Green Bean Soup) by Vegelizious
According to Liz from Vegelizious, “[t]his is probably the most Luxembourgish dish that exists” and it’s “usually made with cream and bacon, which have been replaced with oat cream and smoked tofu for the vegan version which tastes at least as good as the traditional one.”
Click here for the full recipe.
Bubur Kacang Hijau (Indonesian Mung Bean & Coconut Dessert Porridge) by Cook Me Indonesian
Mung beans are fairly popular in different Asian cuisines, and they have a lot of potential when it comes to making all sorts of vegan dishes! For the purposes of this article, we only included recipes that use actual beans, but you should look up the vegan wonders done with mung bean flour, for instance! With that out of the way, let’s talk burjo! Its full name (bubur kacang hijau) indicates that the dish consists of sweet porridge (bubur) made from mung beans (kacang hijau), coconut milk, and palm or cane sugar. Learn more about this naturally vegan bean recipe via Cook Me Indonesian! And if you would like to explore Indonesian cuisine as a whole, we’ve got you covered here as well!
Click here for the full recipe.
Vegan Callos (Spanish Chickpea Stew) by Silvia Fooding
Callos is a traditional Spanish stew, and as with most of the Spanish traditional dishes, it’s typically made with many kinds of animal products. However, Silvia Fooding, a proud Galician, managed to veganize this recipe, preserving the flavors and not hurting cows, and we have no choice but to stan.
Click here for the full recipe.
White Bean Cassoulet by Teri Ann Carty
Cassoulet is another example of a slow-cooked bean dish traditionally made with lots of different meats, this time originating in France. What a treat it is to have it veganized with lots of protein from beans and tempeh (the latter making the perfect addition with its meaty texture), as well as tons of fresh herbs, earthy mushrooms, and a homemade vegetable stock that will blow your mind!
Click here for the full recipe.
Vegan Chili by Healthy Simply Yum
Chili is an iconic part of Mexican cuisine, already full of amazing bean dishes. In the plant-based world it’s known as “vegan chili con carne” or “chili sin carne”, but whatever you call it, it is always a budget-friendly, versatile recipe rich in flavors and plant protein!
This hearty vegan bean recipe by Healthy Simple Yum uses kidney beans, chickpeas, black beans, and corn, and will be a perfect boost of iron, protein, fiber, and vitamin C this winter! And if you’re REALLY craving chili, we’ve got 14 more ideas for you.
Click here for the full recipe.
Vegan Indian Dal 3 Ways by Spices and Spoons
Indian cuisine is one of the most popular cuisines enjoyed by people following plant-based lifestyles, and it’s so rich in vegan bean recipes, we couldn’t help but include several on today’s list! However, dal must be the most famous of them.
Did you know that the term means both lentils, split peas, and beans, as well as the dishes, specifically, the soups and stews, made from these ingredients? For more dal facts and three different regional recipes by Spices and Spoons, be sure to check out the full article!
Click here for the full article & recipes.
Vegan Doubles (Trini Curried Chickpea Stuffed Flatbread) by Original Flava
Morning meal, late-night snack, hangover cure – doubles are truly a multi-purpose meal! A popular Caribbean dish originating in Trinidad & Tobago, it’s typically made with curry channa (curried chickpeas) stuffed between two baras (flat spiced flatbreads).
Click here for the full recipe.
Ewa Riro and Dodo (Nigerian Stewed Black-eyed Peas and Plantains) from Joe Yonan’s Cool Beans
Ewa riro is a Nigerian delicacy made by boiling beans until they’re tender, then turning them into a stew with veggies and spices. ”Ewa” stands for ”beans” and ”riro” means ”stirred” so the dish’s name literally means ”stirred beans”.
Be sure to try this vegan bean recipe from Joe Yonan’s latest cookbook, especially if you can get your hands on selim (also known as African pepper, Negro pepper, and Guinea pepper), which provides a deep and authentic flavor! Serve with fried ripe plantains (dodo) and rice.
Click here for the full recipe.
Homemade Falafel by Plant-Based Arab
Another naturally vegan bean recipe on today’s list, falafel is one of those classic staples of Middle Eastern cuisine even non-vegans enjoy on the regular. These herby, flavorful fried legume balls have an irresistible combination of a crunchy outside layer and soft and fluffy insides, and we urge you to try making them at home with this vegan bean recipe by Waseem Hijazi!
Click here for the full recipe.
Creamy Vegan Fasolada (Greek White Bean and Kale Soup) by Dimitra’s Dishes
Fasolada is a soup common in Greek, Mediterranean, and Cypriot cuisines made from dry white beans, olive oil, and vegetables. There’s even a rumor on the dish’s Wikipedia page that it’s “sometimes called the “national food of the Greeks”, and we can totally understand why a nation would take pride in something as rich in flavor, yet comforting, nurturing, and accessible!
Click here for the full recipe.
Vegan Feijoada (Brazilian National Dish) by Cheap and Cheerful Cooking
Feijoada is a hearty bean stew that is served as a large feast with farofa (toasted cassava flour), green leafy vegetables, rice, and orange slices. It’s been described as a national dish of Brazil, especially of Rio de Janeiro, as other parts of Brazil have other regional dishes.
The traditional version includes one or several kinds of meat, but this vegan bean recipe by Cheap and Cheerful Cooking opts for smoked tofu, vegan sausage, mushrooms, and sweet potato instead. Bonus: their recipe comes with a Brazilian playlist to take you on a real trip culinary as well as musically!
Click here for the full recipe.
Vegan Frijoles Charros (Mexican Cowboy Beans) by Dora’s Table
Another Mexican vegan bean recipe on today’s list, these vegan frijoles charros by Dora’s Table are a delicious plant-based spin on a traditional dish otherwise using bacon, sausage, or chorizo (and, sadly, named after the traditional Mexican cowboy horsemen, charros). With Dora’s help, you can enjoy a satisfying warm bowl of tender beans with homemade vegan chorizo any day!
Click here for the full recipe.
Curry & Garam Masala Githeri (Kenyan Maize & Bean Stew) by Kaluhi’s Kitchen
Githeri is a Kenyan traditional meal of maize and beans mixed and boiled together. It’s often naturally plant-based, meat is rarely added, but it’s not necessary there anyway, thanks to all the healthy protein from beans, and a flavor bomb of spices! Kaluhi’s Kitchen describes this dish as “A whole mood! A vibe!
A positive state of mind!”, and we are intrigued, to say the least! This particular take on githeri features garam masala and curry spices, which is less traditional, but uniquely delicious!
Click here for the full recipe.
Vegan Green Bean Casserole From Scratch by Jessica in the Kitchen
Did you know that green bean casserole – a staple on holiday dinner tables across America – was only invented in the middle of the 20th century by a woman called Dorcas Reilly at the Campbell Soup Company? Originally called “Green Bean Bake”, it was developed due to the fact that for two decades people have been using their cream of mushroom soup as a casserole filler already, and there was a demand for a quick and easy dish using ingredients most US households kept on hand.
Unfortunately, the company’s cream of mushroom soup was never vegan, and neither was Dorcas’ original recipe, but Jessica in the Kitchen has developed a fully vegan version that you can make from scratch! We know the holidays are over, but “the ultimate comfort food” is forever, wouldn’t you agree?
Click here for the full recipe.
Vegan Hoppin’ John by Sweet Potato Soul
If you’ve never heard of Hoppin’ John, this Southern classic has an alternative, much less mysterious name: Carolina peas and rice. It’s a soul food staple veganized by Sweet Potato Soul, and she describes it as “one of those recipes that you can make once a week, and eat off of throughout the week.”
While traditional Hoppin’ John uses cowpeas and rice, chopped onion, and sliced bacon (or other cured meat), seasoned with salt, for her plant-based version Jenné went with home-cooked black-eyed peas, long grain rice, and smoked paprika to achieve the perfect flavor and texture.
Click here for the full recipe.
Caramelized Onion Hummus by One Arab Vegan
If hummus isn’t the worldwide famous universally loved bean dip, then we don’t know what is! Naturally vegan, it’s typically made with very few ingredients – chickpeas, tahini, oil, and salt, sometimes with lemon juice and/or garlic. This recipe by One Arab Vegan takes it a step further and adds delicious caramelized onions on top!
Click here for the full recipe.
Kuromame (Japanese Sweet Black Soybeans) by Just One Cookbook
New Year’s celebrations might be behind us, but this special holiday treat from Japan (that’s typically served on January 1 as part of a traditional New Year’s meal) is worth trying any time of the year!
Kuromame (literally “black bean”) are not actually black beans, but rather black soybeans that are slow-cooked with just a couple of ingredients like sugar and soy sauce… and rusty nails! To learn more about why the Japanese cook their beans with nails (and what you can use instead), check out the full post by Just One Cookbook!
Click here for the full recipe.
Lobio with Red Beans and Mushrooms (Georgian Bean Stew) by Vegan Survive
Lobio is one of the famous Georgian dishes that’s naturally vegan (and often served during lent). There are many varieties within the country, served hot or cold, with beans mushed with other ingredients or left intact and stewed, but most of them use red kidney beans.
Note that this vegan bean recipe was developed by a Russian vegan blog focusing on low-budget meals, so it’s easy to recreate from pantry-friendly ingredients, though maybe not as intricate and authentic as the proper Georgian lobio could be.
Click here for the full recipe.
Vegan Matar Paneer (Indian Tomato Gravy with Peas and Tofu) by Upbeet Anisha
Matar Paneer is an Indian vegetarian stew made from paneer cheese and green peas, but this veganized creamy, fragrant, deep orange version by Upbeet Anisha opts for tofu instead! Be sure to follow her tips on how to turn tofu into plant-based paneer and chances are you’ll be enjoying this vegan bean recipe for years to come!
Click here for the full recipe.
Vegan Minestrone (Italian Bean and Vegetable Soup) by Lazy Cat Kitchen
Minestrone is the quintessential Italian dish, known for not having a set recipe and open to interpretation by chefs and home cooks alike. Use seasonal produce, use whatever you have on hand, enjoy the creative spirit flowing through your kitchen!
This thick soup is the perfect winter idea, and you can use Lazy Cat Kitchen’s recipe as a blueprint for your own creations!
Click here for the full recipe.
Easy Mushy Peas by Savor the Flavor
Mushy peas is a dish that needs no special introduction. It’s a British staple often served with fish and chips, or savory meat pies. You might have seen them sold in cans, but it’s always better (i.e. more delicious, cheap, and healthy) to make your own!
Click here for the full recipe.
Porotos Granados (Chilean Canary Bean Soup) by Vegan With Gusto
Porotos granados is a traditional Chilean soup made mainly of ripe Cranberry beans, maize kernels, and squash. It’s a hearty and comforting family recipe veganized by Vegan With Gusto and we encourage you to partake in its cozy vibes.
Click here for the full recipe.
Sookjunamul (Korean Beansprout Salad) by The Foodie Takes Flight
Finally, a vegan bean recipe that doesn’t require many hours of soaking and cooking and waiting! Unlike most of the recipes on today’s list (using canned/dried beans) this gem by The Foodie Takes Flight is a Korean side dish that uses beansprouts that are very lightly cooked for just a few minutes and then seasoned with sesame oil, garlic, salt, sugar, and different peppers!
Click here for the full recipe.
Vegan Southern-Style Succotash by Healthier Steps
Succotash
is a dish developed by the indigenous peoples of North America, which was then introduced to European colonizers in the 17th century. The name is a European spelling of the Narragansett word “msickquatash,” which refers to simmering a pot of corn with other ingredients .
It’s a simple and filling vegetable dish consisting primarily of sweet corn with lima beans or other shell beans, sometimes with added squash, tomatoes, okra, peppers, and onion.
Click here for the full recipe.
Vegan Tavče Gravče (Macedonian White Bean Casserole) by The Food Hog
Tavče gravče (pronounced tav-cheh grav-cheh) is Macedonia’s national dish and a standard Friday staple for the country’s Orthodox Christian population. The name literally means “beans on a tava”, with tava being a special local type of skillet that the beans are cooked on.
This veggie-packed vegan bean recipe is a hearty and filling winter-perfect way to introduce yourself to Macedonian cuisine!
Click here for the full recipe.
Vegan Texas Caviar by Ugly Vegan Kitchen
Texas Caviar (also known as “cowboy caviar”) is a salad of beans, black-eyed peas, hominy, and a vinaigrette dressing that’s typically served with tortilla chips. Just like Hoppin’ John, Texas caviar used to be served for good luck on New Year’s Eve, but today it makes a hearty and flavor-packed appetizer for any occasion or season!
Click here for the full recipe.
Waakye (Ghanaian Rice and Beans) by The Canadian African
Finally, we close off our list with an iconic Ghanaian rice-and-bean dish that isn’t as ordinary as it seems. The Canadian African explains it best: “Waakye is usually served in plantain leaves and eaten with a lot of condiments.
For more vegan Ghanaian recipes, click here.
Click here for the full recipe.
Pin this article so you don’t lose your favorite vegan bean recipe!
You might also like…
Editor: Anna Kot.
