Type what you have

Ingredients

• ✓ kidney bean
• green bean
• wax bean
• onion
• white sugar
• white vinegar
• vegetable oil
• salt
• black pepper
• celery seed

Instructions

1. 1 Gather all ingredients.
2. 2 Mix green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed together in a large salad bowl; cover and chill in the refrigerator for at least 12 hours.

By Eleanor Johnson

Ingredients

• ✓ kidney bean
• chickpea
• black bean
• green bean
• wax bean
• green pepper
• onion
• celery
• white sugar
• salad oil
• vinegar
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine garbanzo beans, kidney beans, black beans, green beans, wax beans, green pepper, onion, and celery in a large bowl; toss to mix.
3. 3 Whisk together sugar, oil, vinegar, salt, and pepper in a separate bowl until sugar is dissolved; pour over bean mixture. Mix well.
4. 4 Refrigerate salad until ready to serve.
5. 5 Enjoy!

By chemjo

Ingredients

• ✓ kidney bean
• hot pepper sauce
• chili powder
• black pepper
• cumin
• salt
• white sugar
• garlic
• lemon juice
• lime juice
• cilantro
• red wine vinegar
• olive oil
• red onion
• corn kernel
• red bell pepper
• green bell pepper
• cannellini bean
• black bean

Instructions

1. 1 Gather all ingredients.
2. 2 Combine beans, bell peppers, corn, and red onion in a large bowl.
3. 3 Whisk olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper together in a small bowl. Season with chili powder and hot sauce.
4. 4 Pour dressing over bean mixture and toss well. Refrigerate until chilled, about 1 hour. Serve cold.

By Karen Castle

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
• 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
• 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
• 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
• tomato vegetable juice
• tomato
• green chile pepper
• mixed vegetable
• potato

Instructions

1. 1 In a pot, mix together the tomato-vegetable juice, diced tomatoes, mixed vegetables, kidney beans and potatoes. Simmer over medium low heat for at least 30 minutes.

By Lea

Ingredients

• ✓ kidney bean
• bacon
• brown sugar
• onion
• salt
• pepper
• water

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place beans in a Dutch oven or large casserole dish. Mix in bacon, brown sugar, and onion; season with salt and pepper. Add just enough water to barely cover the beans.
2. 2 Cover, and bake for 6 to 8 hours in the preheated oven. Add more water if necessary.

By Luanne

Ingredients

• ✓ kidney bean
• onion
• egg
• sweet pickle
• mayonnaise
• celery
• salt
• black pepper

Instructions

1. 1 Combine kidney beans, onion, hard-boiled eggs, pickles, mayonnaise, and celery in a large bowl until well combined. Season with salt and black pepper.
2. 2 Refrigerate 8 hours to overnight to allow flavors to combine.

By cmac18

Ingredients

• ✓ kidney bean
• ground beef
• tomato
• tomato sauce
• green bell pepper
• onion flake
• chili powder
• cumin

Instructions

1. 1 Heat a large skillet over medium-high heat. Add ground beef; cook and stir until brown and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Transfer beef to a slow cooker; stir in beans, crushed tomatoes, tomato sauce, bell pepper, onion flakes, chili powder, and cumin to combine.
3. 3 Cover the slow cooker. Cook on Low until flavors have melded, 4 to 8 hours.

By SapphireNinja

Ingredients

• ✓ kidney bean
• sweet apple
• green bell pepper
• red onion
• white wine vinegar
• honey
• dijon mustard
• black pepper

Instructions

1. 1 In a medium bowl, combine the apples, bell pepper, red onion and kidney beans. In a separate bowl, whisk together the vinegar, honey, mustard and pepper. Pour over the salad, and stir gently to coat.

By GYMNAST9888

Ingredients

• ✓ kidney bean
• potato
• ground beef
• salt
• black pepper
• onion
• tomato soup

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
2. 2 Arrange potatoes at the bottom of the casserole dish. Crumble ground beef over potatoes, and sprinkle with 1/2 teaspoon salt and ground black pepper.
3. 3 Spread onions over meat and then beans. Pour undiluted soup over everything. Sprinkle with remaining 1/2 teaspoon salt. Cover.
4. 4 Bake for 30 minutes. Remove cover, and continue baking for 1 hour.

By Sue

Ingredients

• ✓ kidney bean
• pinto bean
• lima bean
• great northern bean
• chili sauce
• brown sugar
• mustard
• worcestershire sauce
• molasses
• bacon

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a medium baking dish, mix kidney beans, pinto beans, lima beans, great northern beans, chili sauce, brown sugar, Dijon mustard, Worcestershire sauce and molasses. Top with bacon.
3. 3 Bake 1 hour in the preheated oven, until thick and bubbly.

By SHARONHOWARD

Ingredients

• ✓ kidney bean
• egg
• mayonnaise
• onion
• celery
• sweet pickle relish
• salt
• pepper

Instructions

1. 1 Place eggs in a saucepan and cover with cold water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water; peel and chop.
2. 2 Mix chopped eggs, kidney beans, mayonnaise, onion, celery, and relish together in a bowl until just combined; season with salt and pepper. For best flavor results, chill salad in the refrigerator before serving, at least 1 hour.

By Jackie Noel Smith

Ingredients

• ✓ kidney bean
• ground beef
• enchilada sauce
• garlic powder
• cornbread mix
• milk
• egg
• butter
• cheddar cheese

Instructions

1. 1 Place ground beef in a skillet over medium heat. Cook and stir beef until it is browned, about 10 minutes, breaking up meat as it cooks. Drain beef and place it into the slow cooker. Stir in kidney beans, enchilada sauce, and garlic powder.
2. 2 In a bowl, combine corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in Cheddar cheese. Spoon corn bread mixture over beef mixture in the slow cooker.
3. 3 Set the cooker to Low, cover, and cook until corn bread topping is cooked through and set, about 5 hours.

By Brandy

Ingredients

• ✓ kidney bean
• corn
• tomato
• green chili
• white vinegar
• brown sugar
• cumin
• onion flake
• salt
• black pepper

Instructions

1. 1 Combine kidney beans, corn, and tomatoes in a salad bowl.
2. 2 Whisk together vinegar, brown sugar, cumin, onion flakes, salt, and black pepper in a separate bowl. Spoon liquid from bowl of kidney bean mixture into dressing if needed for extra moisture. Mix until brown sugar has dissolved.
3. 3 Pour dressing over bean mixture and stir to combine. Refrigerate at least 1 hour.

By Lisa_P

Ingredients

• ✓ kidney bean
• olive oil
• onion
• garlic
• baby spinach
• beet green
• beet stem
• imitation bacon bits
• red wine vinegar
• salt

Instructions

1. 1 Drain the beans, but reserve about 1/4 cup of the liquid. Set the beans and reserved liquid aside.
2. 2 Heat olive oil in a skillet over medium heat, and cook the onion until transparent and beginning to turn brown, about 8 minutes; stir in garlic, and cook just until fragrant, about 1 more minute. Stir in spinach and beet greens, partially cover the pan, then cook until the leaves wilt, about 2 minutes. Sprinkle on the bacon bits. Stir in the kidney beans with reserved liquid, and cook the mixture, stirring often, for about 2 more minutes. Mix in the red wine vinegar, and cook until the pan juices reduce and the greens are tender, about 5 more minutes. Season to taste with salt.

By truckersmom

Ingredients

• ✓ kidney bean
• bacon
• baked bean
• pinto bean
• chili bean
• brown sugar
• ketchup
• worcestershire sauce
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
3. 3 Combine bacon, baked beans, kidney beans, pinto beans, chili beans, brown sugar, ketchup, and Worcestershire sauce in a large bowl; transfer to a large baking dish and top with Parmesan cheese.
4. 4 Bake in the preheated oven until cheese melts and beans are bubbling, about 45 minutes. Cool before serving, 20 minutes.

By CARISHERIDAN

Ingredients

• ✓ kidney bean
• ground beef
• onion
• potato
• water
• tomato puree
• chili powder
• salt

Instructions

1. 1 Heat a large saucepan over medium-high heat. Sauté beef and onion in the hot pan until onion is almost tender, about 5 minutes. Drain excess grease.
2. 2 Stir in potatoes, water, tomato purée, beans, chili powder, and salt; bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 30 minutes. Add more water if a thinner chili is desired.

By Nena Charles

Ingredients

• ✓ kidney bean
• cooking spray
• pork and beans
• lima bean
• onion
• brown sugar
• ketchup
• mustard
• bacon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 2 ½-quart baking dish with nonstick spray.
2. 2 Combine pork and beans, kidney beans, lima beans, onion, brown sugar, ketchup, and dry mustard in a large bowl; transfer to the prepared baking dish. Sprinkle with bacon. Cover the dish with aluminum foil.
3. 3 Bake in the preheated oven for 30 minutes. Remove foil; continue baking until bubbling, about 30 minutes more.

By JimChicago52

Ingredients

• ✓ kidney bean
• ground beef
• green bell pepper
• red bell pepper
• onion
• garlic
• tomato sauce
• water
• chili powder

Instructions

1. 1 Cook ground beef in a large pot over medium-high heat, stirring to crumble, until evenly browned. Drain off grease.
2. 2 Reduce heat to medium; add kidney beans, bell peppers, onion, and garlic to pot. Cook and stir, 1 to 3 minutes. Stir in tomato sauce and water; season with chili powder. Simmer over low heat, uncovered, for 40 minutes.

By MISSCANADA

Ingredients

• ✓ kidney bean
• tomato
• cucumber
• red onion
• firm tofu
• basil
• balsamic vinaigrette salad dressing
• salt
• pepper

Instructions

1. 1 Combine tomato, cucumber, red onion, kidney beans, tofu, and basil in a large bowl.
2. 2 Toss with balsamic vinaigrette salad dressing and season with salt and pepper just before serving.

By Tigrgrrl

Ingredients

• ✓ kidney bean
• white sugar
• white vinegar
• canola oil
• black pepper
• wax bean
• green bean
• green bell pepper
• green onion

Instructions

1. 1 Combine sugar, vinegar, oil, and black pepper in a small saucepan over medium-low to low heat; cook and stir until sugar is dissolved, 3 to 5 minutes. Off heat, cool slightly.
2. 2 Toss kidney beans, wax beans, green beans, bell pepper, and green onions together in a large bowl until combined. Pour slightly cooled vinaigrette over bean-vegetable mixture; toss to coat.
3. 3 Cover the bowl with plastic wrap; marinate in the refrigerator before serving or freezing, at least 12 hours, stirring once or twice.
4. 4 Drain salad; serve using a slotted spoon.

By MistyK

Ingredients

• ✓ kidney bean
• bacon
• onion
• green bell pepper
• baked bean
• chili bean
• bbq sauce
• cheddar cheese
• green onion

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cook bacon in a large nonstick skillet over medium-high heat, turning occasionally, until crisp. Drain on paper towels. Discard all but 3 tablespoons bacon drippings from the skillet.
3. 3 Add onion and bell pepper to the skillet; cook until softened, about 5 minutes. Add beans, barbecue sauce, and ½ bacon; bring to a boil. Transfer beans to a 1 ½-quart baking dish; cover dish with aluminum foil.
4. 4 Bake in the preheated oven until bubbling, about 20 minutes.
5. 5 Remove foil; top with Cheddar cheese and reserved ½ bacon. Bake until cheese is melted, about 5 minutes. Sprinkle with green onions before serving.

By BM

Ingredients

• ✓ kidney bean
• ground beef
• bacon
• baked bean
• pork
• lima bean
• onion
• ketchup
• brown sugar
• mustard

Instructions

1. 1 Gather the ingredients.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef and bacon together in the hot skillet until beef is browned and crumbly, about 7 to 10 minutes.
3. 3 Transfer hamburger and bacon into a slow cooker; stir in baked beans with pork, kidney beans, lima beans, onions, ketchup, brown sugar, and mustard.
4. 4 Cover and cook on Low until thickened and bubbling, at least 3 hours.

By Heather

Ingredients

• ✓ kidney bean
• onion
• mayonnaise
• sweet pickle relish
• mustard
• worcestershire sauce
• horseradish
• garlic powder
• salt
• black pepper

Instructions

1. 1 Rinse kidney beans; set aside to drain.
2. 2 Stir together onion, mayonnaise, relish, dry mustard, Worcestershire sauce, horseradish, garlic powder, salt, and pepper in a medium bowl.
3. 3 Gently mix in kidney beans until coated with dressing. Refrigerate until serving.

By JOJO121864

Ingredients

• ✓ kidney bean
• ground beef
• onion
• tomato sauce
• red kidney bean
• salsa
• chili seasoning mix
• black pepper
• garlic salt

Instructions

1. 1 Place ground beef and onion into a large nonstick saucepan over medium heat. Cook and stir until beef is browned and crumbly and onion is translucent, about 10 minutes. Drain grease if desired.
2. 2 Stir in tomato sauce, light and dark kidney beans, salsa, chili seasoning, pepper, and garlic salt until well combined. Reduce the heat to low and simmer for at least 1 hour before serving.

By Deb