Kidney Bean

Having a dependable turkey chili recipe in your culinary repertoire means that a hearty, crowd-pleasing weeknight dinner is never far from reach.

Rajma, a North Indian dish of kidney beans in a deeply nuanced gravy pairs perfectly with jeera rice (basmati rice cooked with cumin seeds).

Our best vegan chili recipe is flavored with lots of spice and both fresh tomatoes and tomato sauce—and gets extra heft from a bit of bulgur.

No cookout in the South is complete without baked beans. This is a simple recipe that combines sweet and smoky ingredients for a thick, rich, and perfect side dish.

Sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili.

This salad is really flavorful and filling, and super easy to make. Karena’s been making it for our picnics and barbecues for years, and it’s always a hit.

This soup uses refried beans as a thickener, so the resulting soup is very thick and rich without having to cook all day. Since I almost always have some leftover smashed pinto beans in my refrigerator, I decided to incorporate them into my version of this delicious soup.

With the help of a few pantry staples, you can get all the flavors of slow-simmered chili in just 30 minutes.

Make this salad ahead of time to allow the flavors to become bolder. This is delicious in a bowl as a refreshing summer meal. Or serve this on top of a plate of assorted greens or bowl of cooked grains, rolled up in a tortilla, or as a topping for baked potatoes.

This Jamaican classic gets richness from coconut milk, heartiness from kidney beans, and an intoxifying aroma from fresh herbs and garlic.

Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.

You get great flavors in this Cajun dish from the spices. Be sure to smash some of the cooked beans to thicken up your stew. Serve over brown rice, quinoa or sorghum for a change of pace.

The rich Spanish flavors of smoked paprika and Marcona almonds are balanced by the bright freshness of parsley and celery in this update on a classic side dish.

The Creole dish of red beans and rice has been part of our cuisine for centuries. Traditionally, ham or pork was served on Sundays, and Monday was wash day. Because the beans could cook on the stove all day, it was the perfect meal to use the leftover ham and free up several hours away from the stove while tending to the laundry. You might even say this meal was one of our ancestors' original slow-cooker recipes!

Kosher Status: Meat
Prep: 10 Minutes
Cook: 2 Hours, 20 Minutes
Total: 2 1/2 Hours

Dickson's Farmstand Meats Dickson's Farmstand Meats is a unique butcher, sourcing their meats from farms with extraordinarily high standards. It is only natural (pun intended) that their chili recipe would be uncommonly good, loaded with flavor as well as detailed techniques for great results. This is not your granddaddy's chili! For example, the main meat is beef shank, a highly gelatinous cut that gives a luscious smoothness to the sauce. The meat is marinated overnight before cooking, and the seasoning gets complexity from smoky Turkish Urfa chile flakes. If you have the time, refrigerate the chili overnight before serving to mellow the flavors.

The star of this turkey chili recipe is plump, tender GOYA® Low Sodium Red Kidney Beans. Mix with quick-cooking ground turkey, tomato sauce, and smoky, GOYA® Chipotle Chiles in Adobo Sauce. In just 30 minutes, you’ll have a mouthwatering pot of healthy, nourishing chili that tastes like it’s been simmering for hours. Top with cheese, avocado, and cilantro for heaven in a bowl.

Packing these puppies full of veggies gives them a wallop of low-cal flavor, leaving plenty of room for queso.

Few comfort foods hit the spot like a good chili. Don’t forget the Cheddar shortcakes; the light, fluffy consistency of the dough pairs perfectly with this Tex-Mex staple.

I love flageolets, the immature kidney beans that the French have been cultivating since the 1800s. They come in a variety of colors; I prefer the green ones, which are slightly firmer than a kidney bean, because they have a wonderful flavor and are really elegant in salads and stews. A little fresh bacon goes a long way toward making these beans remarkable. Curing it for a few hours in salt and sugar helps the bacon retain its flavor in the cooking process. For the greens, I like to use kale and mustard greens, but this dish is wonderful with any hearty green like dandelion greens or even cabbage. The pressure cooker helps to cook the beans easily and imparts all the wonderful porky-ness of the bacon.

Erisheris are thick curries traditionally made with yams or pumpkin, toasted coconut, and whole kidney beans. They are hearty and earthy, with a tropical twist of coconut and curry leaves. My variation, made with sweet potatoes, crosses over beautifully to a fall or winter menu; I've even served it for Thanksgiving. This recipe is part of our menu for Sadhya, a South Indian feast.

This island staple is also known as “Jamaican coat of arms.” Some people add chiles to make it spicy, but we like it mild and slightly sweet to complement the heat of jerk chicken. For this dish, there’s no need to soak the kidney beans before cooking.

The stew can be made without dried limes or lime powder; just use the 1/2 cup lime juice called for as a substitute for the powder.