Honestly, I can’t look at the title of this post without hearing my little brothers sing that silly song about beans. We didn’t grow up eating beans. The funny thing is, though, that after I stopped eating meat after college, I naturally started craving them. I quickly discovered that beans are hearty, satisfying, rich in protein and fiber, and gloriously inexpensive. Now that I’ve gotten on the bean bandwagon, my family has, too. Victory!
The United Nations has declared 2016 the International Year of Pulses (pulses are dried legumes like beans, chickpeas and lentils), so you’ll be hearing a lot more about beans over the coming months. I’ve teamed up with the USA Dry Pea and Lentil Council to bring you more recipes with pulses this year. Let’s kick it off with some of my favorite recipes!
Below, you’ll find a wide variety of hearty meals with Mexican, Mediterranean and Italian influences. These are all recipes that will help you meet those healthy New Years resolutions, and they just might change your family’s opinion on meatless meals, too.
For more information about the benefits of pulses and to join me in signing their Pulse Pledge (which is committing to eat one serving of pulses every week), visit PulsePledge.com.
1) Crispy Baked Falafel
Gluten free and vegan
“Another fabulous recipe! Loved everything, great flavor .. baked the falafel on a pan but am totally going to steal a friend’s cast iron next time to try that out. I think the dressing would also be lovely with other salads, or maybe lentils + some raw veggies. Thanks!” – Brittney
2) Lemony Lentil and Chickpea Salad with Radish and Herbs
Gluten free and easily vegan
“I LOVE this salad. I’ve been making it with dill only and serving with arugula. I make a batch and take to work for lunch. Got some family hooked on it too. It’s so fresh!” – Sarah
3) Lebanese Lemon-Parsley Bean Salad
Gluten free and vegan
“I do not often leave comments after making recipes I find online (I know … shame on me!!); but your Lebanese Lemon-Parsley Bean Salad was so successful that I had to thank you! The flavors were incredible – balanced, assertive, and addictive. It makes a lot so I shared (but only with people I really like). Every recipient called to demand the recipe. Great job and thank you for sharing! I will be returning often.” – Heather
4) Green Goddess Hummus
Gluten free and vegan
“My grocery store didn’t have tarragon so I used basil instead. Soooooo good! Thanks for the recipe.” – Nes
5) Socca Pizza with Summer Squash and Feta
Gluten free, vegan option
“This was excellent and so easy! I’ve made it twice so far with different toppings. So good.” – Heather
6) Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce
Gluten-free option, vegan option
“Kate, I have to admit that when I first saw this I was bit scared to make it. Of course, based on how delicious your other recipes are, I should have known better. Well, no need to fear….this is soooo delicious!!!! Another winner for sure, even my nonvegan family loved this.” – Tanya
7) Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche
Gluten-free option, vegan option
“I made this with Christmas dinner and wow this was certainly my signature dish! It was scrumptious and so pretty. I was so intrigued by it, I had to make it and so glad I did!” – Leslie
8) Spiced Vegan Lentil Soup
Gluten free and vegan
“After eating your soup, I just told my husband that I will be making it all my life until I die or someone will need to cook it for me if I can’t. It’s simply the most amazing soup I was ever given the chance to enjoy. The flavour made me so happy. I strongly recommend this soup to anyone. Thank you so much Kate for sharing all of this goodness. Good vibs to you!” – Caroline
9) Spaghetti Squash Burrito Bowls
Gluten free and vegan
“Made this recipe for my brother’s birthday dinner and everyone loved it, including my 9 and 3 year old, who will eat any and every vegetable now, thanks to your blog. It’s amazing how kids can learn to appreciate all kinds of vegetables. Your recipes really help with that, I believe. Thanks, Kate!” – Lisa
10) Roasted Broccoli, Arugula and Lentil Salad
Gluten free, vegan option
“Made this last night and it was amazing! I might omit the brussel sprouts and exclusively use broccoli (personal preference). Thanks for the great recipe!” – Stacey
11) Lentil and Mushroom Meatballs
Gluten-free option, vegan option
“Hi Kate! I have made these several times now and they are always great. One time i switched the mushrooms for beets and it was pretty tasty. This time I decided to try a different bean so I went with navy beans; and instead of mushrooms I used fennel. It is delicious! Thank you so much for putting this stuff into the world.” – Sofia
12) Homemade Vegetarian Chili
Gluten free and vegan
“This is honestly the best veggie chili I’ve ever had! I made it today, and have plenty left to freeze for future yumminess. I didn’t blend any of it, just left it in its whole gorgeousness. Served it with some rice. Christmas day – who needs turkey!” – Liz
13) Kale, Black Bean and Avocado Burrito Bowl
Gluten free and vegan
“I’m not vegan but this is delicious. I used leftover beans and it turned out great. My aunt (who is vegan) has asked me make it two nights in a row. Thanks for the recipe it was the only one I found that I had all the ingredients in hand.” – Emma
14) Spicy Vegan Black Bean Soup
Gluten free and vegan
“This was wonderful! It has great flavor and I followed everything exactly as written. Used lime juice instead of vinegar. Yummy!!!!” – Pixie
15) Cowboy Caviar
Gluten free and vegan
“Hi, my name is Katie and I’m 10. I like the recipe a lot.” – Katie S. :)
16) Butternut Squash Chipotle Chili with Avocado
Gluten free (just be sure your tortillas are gluten free) and vegan
“WOW was this delicious! I just happened to come across it while looking for a butternut squash soup recipe. SO happy I made this instead. I fed it to meat eaters and vegetarians alike during a football party. I served it with a dollop of plain yogurt on top. Literally everyone asked me for the recipe Thanks for sharing – this is going in my favorite recipes file!” – Ellis
More resources you might appreciate: 13 healthy make-ahead breakfast recipes, 16 recipes that pack well for lunch and 20 simple weeknight dinners. You might also like my monthly seasonal produce guides and healthy kitchen essentials. View all roundups and resource posts here.
This post was created in partnership with the USA Dried Peas and Lentils Council. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
monica
That’s it!!! going home to soak some beans for tomorow’s dinner!!
thanks for the yummy ideas always!!
Kate
Yay! Thank you, Monica!
Susanna
Wow Kate, I am not a vegan or even a vegetarian(though I love veggies and beans) but these recipes look fantastic. I cannot wait to try them. Will get back to you with my results. Thanks for helping to start my New Year on a healthy track. Hope it is a good one for you and Cookie.
Kate
Thank you so much, Susanna! Please do let me know. Happy New Year to you, too!
Karen @ Seasonal Cravings
The cauliflower and lentil tacos look amazing. I love it when you put together resources like this for your readers.
Samantha
Thanks for this! I am moving toward more plant-based proteins and your recipes make it super easy!
Kate
Thank you, Samantha! Happy to hear it!
Lauren Gaskill | Making Life Sweet
Your Butternut Squash Chipotle Chili with Avocado is one of my all-time favs! Great round up of recipes dear! Beans never go out of style. :)
Kate
Hooray, thanks Lauren!
Andrea @ Chasing Strength
Great round up, I had some amazing lentil soup the other day and other ways to use lentils has been in the back of my mind since then.
Erin
The Pulse Pledge is asking for only one serving a week!? It would be a difficult task to get me down to one per week!
Kate
Right?! Carry on! :)
Gaby Dalkin
I need a giant tub of that green goddess hummus in my fridge, now!!
Natasha
I don’t know which one to make first!! Butternut Squash Chipotle Chili with Avocado or Roasted Broccoli, Arugula and Lentil Salad hmmm decisions…
Daisy @ Simplicity Relished
LOVE the spaghetti squash burrito bowl idea! Beans and lentils are our go-to– soups, dips, chilis– they are so affordable and delicious and filling. They pack so well for lunch too. Can’t wait to try some of these new variations.
Kate
Thank you, Daisy! Glad you’re on the bean team! ;)
Crystle
Last year I invested in an electric high pressure cooker. It cooks up dry beans in about 45 minutes – saving me so much precious time and money. And NO soaking! Bring on the year of the Pulses!
Becca @ Amuse Your Bouche
Ooooh the lemony lentil salad looks amazing! Brilliant collection, I love lentils.
Jesse
Thanks for all of the ideas! Can’t wait to try that carrot and chickpea soup. My go to way to use beans is a, “any vegetable” minestrone.
Jennifer
Mmmmm…. I love your recipes. I just made lentil tacos the other day, inspired by you! Thanks for the creative, healthy recipes!
Kate
Yay, thanks Jennifer!
Poushali
In India, we eat a lot of lentils, but having it as one pot hearty meal soup was great. Thanks.
Jane Miles
Thanks for all recipes!!! I’m interested in Roasted Carrots! My family love it very much!
Tonia
Thank you for making healthy eating easy to prepare. Your pictures make everything look tasty and healthy. I started off with your Crispy Tofu recipe am now hooked on your website. I am working my way through the yummy recipes you create and my family are loving it!
Kate
Thank you, Tonia! Happy you are enjoying the recipes. Let me know what you think as you make your way through the recipes.
Eleanor B Pella
Kate- I am trying to make the Idaho Bean Board’s Bean Berry Blast beverage have a better acceptance rating when shared in cooking classes that are about… BEANS. I am a bean enthusiast but even I think the Bean Berry Blast needs help. Do you have any suggestions on how to make this more acceptable like a fruit smoothie? Thanks
Eleanor B Pella, MS, RD, LCD
Kate
Hi Eleanor, I’m sorry for the slow response! It’s hard to say because I can’t find that recipe to look at it. That said, I’d be a little suspicious of a smoothie made with beans myself! I guess I would maybe reduce the amount of beans or up the bananas/berries. Hope that helps somehow!
Eleanor B Pella
Thanks Kate for your reply. I ended up using black beans and blended them w yogurt, banana, blueberries and ice. I forgot to add flax meal but will do that next time. The beverage was a huge success and SO much better than the Bean Berry Blast. I am working to live by example and eat beans 3x a day. Making small step and changes is the only way I will ever reach my goal.
Maxine
I made the Lentil soup Mmmmm yummy licious I too will be making this for the rest of my life. Best tasting soup ever.. thank you for sharing.
Kate
You’re welcome, Maxine!
CindyLee Fairfield
Wow! Inspiring! Thank you
Kate
You’re welcome, CindyLee!
Jill
Help! I have a one day a week cooking job for a guy with lots of stomachs issues. He’s a vegetarian who cannot have onions, garlic, sweet peppers, spicy peppers, nightshades, spinach, tomatoes, squash, cauliflower, soy, wheat, rice And probably other things I’m not thinking of. He can have eggs, dairy, beans, lentils, potatoes, corn, peas, and broccoli. I make him his own stocks and spice blends. I’m running out of ideas. Do you have any? Would really appreciate it!
Kate
Hi Jill, I’m sorry, I don’t have anything specific that addresses all of those off the top of my head. You could try my best frittata recipe and omit/change the things he cannot have. Try searching by ingredient in the menu at that the top of the homepage that may help!
kashish food
Awesome Recipe Thanks For sharing.