Type what you have

Ingredients

• ✓ kidney bean
• butter
• white sugar
• raspberry
• almond meal
• egg
• butter
• raspberry extract
• almond extract
• white sugar
• baking powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with 1 teaspoon butter. Sprinkle 1/2 cup sugar around the bottom the sides of the pan.
2. 2 Place raspberries in a fine-mesh strainer set over a bowl; press and scrape with a spoon to squeeze out juice. Discards seeds and skins.
3. 3 Combine raspberry juice, kidney beans, almond meal, eggs, 1/2 cup melted butter, raspberry extract, and almond extract in a food processor; process until smooth.
4. 4 Pour kidney bean mixture into a large bowl. Mix in 3/4 cup sugar, baking powder, and salt until blended. Pour into the prepared pan.
5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Run a sharp knife around the edges of the cake; cool in the pan for 10 to 15 minutes. Remove ring and transfer cake to a serving platter.

By Fabienne Riesen

Ingredients

• ✓ kidney bean
• vanilla extract
• cream of tartar
• allspice
• cinnamon
• ginger
• nutmeg
• hummus
• olive oil
• pinto bean
• lentil
• black-eyed pea
• black bean
• navy bean
• chickpea
• great northern bean
• water
• butter
• vegetable shortening
• salt
• white sugar
• all-purpose flour

Instructions

1. 1 Whisk together the flour, sugar, and salt in a mixing bowl. Cut in the chilled shortening and butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold shortening and butter until it's the size of small peas. Turn mixture into a bowl and proceed.) Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or up to three days. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside.
2. 2 Preheat an oven to 350 degrees F (175 degrees C).
3. 3 Drain the great Northern beans, garbanzo beans, navy beans, black beans, black-eyed peas, lentils, pinto beans, and kidney beans and place in a food processor. Blend beans while slowly drizzling the olive oil into the mixture. Blend in the hummus. Pour the batter into a large mixing bowl and stir in the nutmeg, ginger, cinnamon, allspice, cream of tartar, and vanilla extract. Pour the batter into the pie crust and smooth with a spatula. Place the second pie crust on top. Seal the edges using a fork.
4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By TaurusChefNYC

Ingredients

• ✓ kidney bean
• almond paste
• white sugar
• butter
• egg
• vanilla extract
• almond extract
• all-purpose flour
• salt
• puff pastry
• egg
• confectioners' sugar

Instructions

1. 1 To make the frangipane filling: Place almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add butter and remaining sugar and process until smooth; blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper; set aside.
3. 3 Roll out one sheet of puff pastry into an 11-inch square. Keep pastry cool, trying not to knead or stretch it. Use a large pie plate, cake pan, or skillet to trace an 11-inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry; place on a plate. Refrigerate both sheets.
4. 4 Mound almond frangipane filling onto the center of the pastry that is on the baking sheet. Leave about 1 ½ inch margin at the edges. Press the bean or fève down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the galette. Use a knife to make a crisscross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
5. 5 Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners' sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.
6. 6 Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or fève. Serve warm or cold.

By ULYBERT

Ingredients

• ✓ kidney bean
• olive oil
• shallot
• garlic
• long grain white rice
• bay leaf
• adobo seasoning
• salt
• black pepper
• clove
• parsley
• thyme
• scotch bonnet pepper

Instructions

1. 1 Place beans in a large pot, and cover with 3 inches of water. Bring to a boil, reduce heat, and simmer 1 1/2 hours, or until tender. Drain, reserving liquid.
2. 2 Heat oil in a large skillet over medium heat. Saute shallot and garlic until fragrant. Stir in cooked beans, and cook for 2 minutes. Measure reserved liquid, and add water to equal 5 cups; stir into skillet. Stir in the uncooked rice. Season with bay leaves, adobo seasoning, salt, pepper, and cloves. Place sprigs of parsley and thyme, and scotch bonnet pepper on top, and bring to a boil. Reduce heat, cover, and simmer for 18 to 20 minutes. Remove thyme, parsley, and scotch bonnet pepper to serve.

By La La

Ingredients

• ✓ kidney bean
• jasmine rice
• olive oil
• garlic
• green onion
• thyme
• chicken stock
• coconut milk
• scotch bonnet pepper
• salt
• brown sugar
• black pepper
• red pepper flake
• allspice
• cayenne pepper

Instructions

1. 1 Rinse rice in a fine strainer.
2. 2 Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
3. 3 Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.

By In the Kitchen with Iesha

Ingredients

• ✓ kidney bean
• cilantro
• balsamic vinegar
• tomato paste
• water
• cannellini bean
• black bean
• tomato
• clove
• salt
• sugar
• chile powder
• paprika
• cumin
• yellow bell pepper
• garlic
• onion
• olive oil
• cooking spray
• ground beef

Instructions

1. 1 Cook and stir ground round in a large, deep skillet over medium-high heat until crumbly and browned. Drain and set aside.
2. 2 Place a large Dutch oven over medium-high heat; coat with cooking spray and add olive oil. Add onion and garlic; cook and stir until onion is tender. Add bell pepper; cook and stir until tender. Season vegetables with cumin, paprika, chili powder, sugar, salt, and cloves; stir in stewed tomatoes, kidney beans, black beans, and cannellini beans. Add water to cover; bring to a boil. Stir in ground round and tomato paste; simmer for 30 minutes.
3. 3 Off heat, stir in vinegar. Top servings with cilantro.

By MAHooper

Ingredients

• ✓ kidney bean

Instructions

1. 1 Pour beans into a multi-functional pressure cooker (such as Instant Pot). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 28 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.

By LauraF

Ingredients

• ✓ kidney bean
• olive oil cooking spray
• salt

Instructions

1. 1 Preheat an air fryer to 325 degrees F (165 degrees C) according to manufacturer's instructions.
2. 2 Spray kidney beans with olive oil cooking spray and toss with sea salt. Spread out in a single layer in the air fryer basket.
3. 3 Air-fry until all of the kidney beans have split open and have become crisp, 25 to 30 minutes. Air-fry for 5 more minutes if they look under-toasted; they all should be varying degrees of brown.
4. 4 Allow to cool and store in airtight container or sandwich bag.

By real_isopod_hours

Ingredients

• ✓ kidney bean
• ground beef
• tomato
• chili seasoning mix

Instructions

1. 1 Crumble beef into a large skillet over medium-high heat; cook and stir until evenly browned. Drain off excess grease.
2. 2 Stir kidney beans, tomatoes, and chili seasoning mix into beef; reduce heat to medium and simmer for 15 minutes.

By Jen

Ingredients

• ✓ kidney bean
• ground beef
• green lentil
• salsa
• cheddar cheese

Instructions

1. 1 Add beef, lentils, kidney beans, salsa, and Cheddar cheese to a small slow cooker, in that order. Cook on Low for 4 to 6 hours or on High for 2 to 4 hours.

By Linda at Bit of Flavor

Ingredients

• ✓ kidney bean
• onion
• garlic
• mayonnaise
• sweet relish
• salt
• white pepper
• mustard

Instructions

1. 1 In a medium bowl, stir together beans, onion, garlic, mayonnaise, and relish. Season with salt, white pepper, and mustard. Mix well, and refrigerate for several hours before serving.

By Kathy Bezemes Walstrom

Ingredients

• ✓ kidney bean
• red kidney bean
• tomato sauce
• salsa
• chili powder
• chicken thigh meat
• onion
• corn

Instructions

1. 1 Combine dark and light red kidney beans, tomato sauce, salsa, and chili powder in a slow cooker. Top with chicken, then onion, then corn; do not stir. Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours. Stir and serve.

By Anna

Ingredients

• ✓ kidney bean
• honey
• apple cider vinegar
• black pepper
• basil
• sage
• garlic
• hot pepper sauce
• olive oil

Instructions

1. 1 Pour the beans into a mixing bowl, and stir with honey, vinegar, black pepper, basil, sage, garlic, hot pepper sauce, and olive oil. Stir until evenly coated, serve, and enjoy!

By Chelsea

Ingredients

• ✓ kidney bean
• vegetarian burger crumble
• taco seasoning mix
• onion
• salsa
• corn tortilla chip
• cheddar cheese
• lettuce
• tomato

Instructions

1. 1 In a medium-size mixing bowl combine beans, burger, taco seasoning, onions, salsa, and refrigerate.
2. 2 When ready to serve, layer in individual bowls: chips, cheese, lettuce, bean mixture, and top with diced tomatoes.

By Katherine Denning

Ingredients

• ✓ kidney bean
• turkey meat
• tomato
• chili seasoning mix
• green chile pepper
• tomato sauce
• onion
• water

Instructions

1. 1 In a slow cooker, combine turkey, beans, tomatoes, chili seasoning, chile peppers, tomato sauce, onion and water. Cook on low 3 to 4 hours. Serve hot.

By CORWYNN DARKHOLME

Ingredients

• ✓ kidney bean
• ground beef
• tomato
• pinto bean
• corn
• taco seasoning
• buttermilk ranch dressing mix

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. 2 Stir browned ground beef, tomatoes, kidney beans, pinto beans, corn, taco seasoning, and ranch dressing mix together in the crock of a slow cooker.
3. 3 Cook on Low for at least 3 hours.

By Lucinda

Ingredients

• ✓ kidney bean
• ground beef
• processed cheese food
• tomato sauce
• tomato
• green chili
• red onion
• cayenne pepper

Instructions

1. 1 Heat a large pot over medium-high heat. Cook and stir beef in the pot until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Stir cheese, kidney beans, tomato sauce, tomatoes, green chilies, red onion, and cayenne pepper with the beef. Reduce heat to low. Cook and stir beef mixture until the cheese is melted completely, about 10 minutes.

By Lee Ellen BrunGates

Ingredients

• ✓ kidney bean
• ham bone
• onion
• tomato
• potato
• green bell pepper
• water
• chicken bouillon

Instructions

1. 1 Place the ham bone, onion, tomatoes, kidney beans, potatoes, and green pepper into a 3 quart or larger slow cooker. Dissolve the bouillon cubes in water, and pour into the slow cooker.
2. 2 Cover, and cook on High until warm. Reduce heat to Low, and continue to cook for 5 to 6 hours.

By TOOTSWEET13

Ingredients

• ✓ kidney bean
• ground beef
• tomato soup
• onion
• potato

Instructions

1. 1 Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until browned. Drain grease, and transfer beef to a slow cooker. Mix in the tomato soups (undiluted), onions, potatoes, and beans.
2. 2 Cover, and cook on the Low setting for 4 to 5 hours, until stew is thick and potatoes are tender.

By DebCroff

Ingredients

• ✓ kidney bean
• ground beef
• rice sides cheddar broccoli
• water
• flour tortilla
• salsa
• cheddar cheese
• green onion

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Cook ground beef in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until beef is done, about 5 minutes. Remove beef mixture and set aside.
3. 3 Stir Knorr® Rice Sides™ - Cheddar Broccoli, water and beans into same skillet and bring to a boil over high heat. Reduce heat to medium and cook covered 7 minutes or until rice is tender. Stir in beef mixture. Remove from heat and let stand 2 minutes. Stir in 1/2 cup salsa and 1/2 cup cheese.
4. 4 Spoon about 3/4 cup rice mixture onto each tortilla; roll-up.
5. 5 Evenly spread 1/2 cup salsa in bottom of 13 x 9-inch greased baking dish. Arrange burritos, seam-side-down. Spoon remaining salsa down center of burritos, then sprinkle with remaining 1/2 cup cheese. Cover tightly with aluminum foil and bake 25 minutes or until heated through. Garnish with green onions.

By Knorr

Ingredients

• ✓ kidney bean
• smoked sausage
• water
• white rice
• onion
• garlic
• cajun seasoning
• hot pepper sauce
• salt
• bay leaf

Instructions

1. 1 In a 6-quart or larger slow cooker, combine smoked sausage, kidney beans, water, rice, onion, and garlic. Season with Cajun seasoning, hot pepper sauce, salt, and bay leaf. Cover and set on High. Once mixture is heated through, stir until well combined.
2. 2 Cover and cook on Low for 6 hours or High for 4 hours.

By Syndi Davis

Ingredients

• ✓ kidney bean
• ground beef
• tomato
• onion
• green bell pepper
• red bell pepper
• chili powder
• garlic
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Cook and stir ground beef in a skillet over medium heat until no longer pink, about 10 minutes. Drain.
2. 2 Transfer ground beef to a slow cooker.
3. 3 Stir in kidney beans, diced tomatoes, onion, half the green bell peppers, half the red bell peppers, chili powder, garlic, salt, and ground black pepper until well combined.
4. 4 Place remaining green bell peppers and red bell peppers on top of mixture.
5. 5 Cover the cooker and cook on High setting until vegetables are soft and the flavors have blended, about 2 hours.
6. 6 Stir chili and cook on Low setting for 6 more hours.
7. 7 Serve in bowls; garnish each serving with 1 tablespoon of shredded Cheddar cheese.

By jrgh17

Ingredients

• ✓ kidney bean
• bacon
• onion
• ketchup
• mustard
• brown sugar
• worcestershire sauce
• hot pepper sauce
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat a large pot over medium-high heat. Cook and stir bacon and onion in pot until the onion is tender, 7 to 10 minutes; add ketchup, dry mustard, brown sugar, Worcestershire sauce, hot pepper sauce, salt, and black pepper.
3. 3 Reduce heat to low and cook bean mixture at a simmer until hot, about 10 minutes; pour into a large casserole dish.
4. 4 Bake in preheated oven until bubbling on top, 10 to 15 minutes.

By whino247

Ingredients

• ✓ kidney bean
• white rice
• water
• luncheon meat
• butter
• onion flake

Instructions

1. 1 Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, combine kidney beans with liquid, luncheon meat, butter, and onion flakes in a large saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 15 minutes, stirring occasionally. Spoon bean mixture over cooked rice; serve.

By CYNDMN28

Ingredients

• ✓ kidney bean
• sweet potato
• tomato
• onion
• red bell pepper
• garlic
• chili powder
• paprika
• salt
• water
• orange juice

Instructions

1. 1 Place sweet potatoes in a 6-quart slow cooker. Add kidney beans, diced tomatoes, onion, bell pepper, garlic, chili powder, paprika, and salt. Pour in water and orange juice. Cover.
2. 2 Cook on High until sweet potatoes are fork tender, 3 to 4 hours, or on Low for 6 to 8 hours.

By Nate Bartlett

Ingredients

• ✓ kidney bean
• ground beef
• taco seasoning mix
• salsa
• water
• flour tortilla
• tex mex cheese
• sour cream
• green onion

Instructions

1. 1 Brown meat in large nonstick skillet on medium-high heat; drain.
2. 2 Add next 4 ingredients; stir. Bring to boil; simmer on medium-low heat 5 minutes, stirring occasionally.
3. 3 Stir in tortilla pieces; top with cheese. Cover. Remove from heat; let stand 5 minutes or until cheese is melted. Top with sour cream and onions.

By Cracker Barrel

Ingredients

• ✓ kidney bean
• olive oil
• smoked beef sausage
• onion
• green bell pepper
• celery
• garlic
• chicken broth
• cajun seasoning
• thyme
• bay leaf
• rice

Instructions

1. 1 Place kidney beans into a large container and cover with several inches of cool water; let soak for 2 hours.
2. 2 Turn pot on "Saute" mode; add olive oil and sausage. Cook and stir until sausage is browned, about 5 minutes. Add onion mix and garlic; cook and stir until onion mix is soft, 5 to 10 minutes. Turn off pot.
3. 3 Drain beans and add to pot; stir in chicken broth, Cajun seasoning, thyme, and bay leaves.
4. 4 Place lid on pot, turn valve to "Sealing" and push "Bean" button, about 30 minutes. When pot beeps, use the natural pressure release until the pin goes down. Remove lid.
5. 5 Serve beans over rice.

By OleMSRebel

Ingredients

• ✓ kidney bean
• corn
• white hominy
• pinto bean
• salsa
• chili powder
• cumin
• water
• chicken

Instructions

1. 1 Stir together the corn, hominy, pinto beans, and kidney beans in a large saucepan over medium heat; bring to a boil. Stir in the salsa, chili powder, cumin, and water; return to a boil. Cook another 15 minutes. Stir in the chicken to serve.

By McKaydensMomma08

Ingredients

• ✓ kidney bean
• black bean
• butter bean
• lima bean
• brown sugar
• onion
• tomato sauce
• celery
• white wine vinegar
• mustard powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir black beans, kidney beans, butter beans, lima beans, brown sugar, onion, tomato sauce, celery, vinegar, and mustard powder together in a four-quart casserole dish; cover with aluminum foil.
3. 3 Bake in the preheated oven for 1 hour.

By Willy Emmanuel

Ingredients

• ✓ kidney bean
• olive oil
• mushroom
• garlic
• onion
• celery
• tomato sauce
• tomato paste
• corn

Instructions

1. 1 Heat the oil in a large skillet. Sautee the mushrooms, garlic, onion and celery until tender. Transfer them to a stock pot or slow cooker. Stir in the tomato sauce, tomato paste, beans and Mexican-style corn. Cook for at least an hour to blend the flavors.

By Summer Adams