A Companion to the Bean Dinner Helper
The “Beans +” Formulas
Found an idea that sounds good? Use the matching formula below for the flexible structure, then let your pantry, preferences, and appetite shape the meal.
Formula 1
Beans + Broth
Soup or stew
Bean or Legume + Aromatic Base + Broth + Vegetable, Starch, or Greens + Herbs and Spices + Bright Finish = Soup or Stew
Begin with the beans you have and enough broth to create the consistency you want. Add vegetables and flavor builders, simmer until everything tastes connected, then finish with something bright.
Basic Formula
Bean or legume – ½ cup dry split peas or lentils; or 1–1½ cups cooked beans
Aromatic base – ½–1 cup total
Broth – 2½–4 cups, plus more as needed
Vegetable, starch, or greens – 1–2 cups total
Herbs and spices – To taste
Bright finish – 1–2 teaspoons acid plus a small handful of herbs
Build It In Four Moves
Keep in mind: The firmest vegetable and any dry lentils or split peas should be completely tender. If the soup becomes too thick before they soften, add broth or water about ½ cup at a time.
Formula 2
Beans + Pasta
A Comforting Pasta Dinner
Beans + Pasta + Vegetables or Greens + Broth or Sauce + Herbs and Spices + Bright Finish = A Comforting Pasta Dinner
Beans and pasta are one of those combinations that prove a satisfying dinner doesn’t need to be complicated. Two pantry staples, a vegetable or handful of greens, and a few simple flavor builders can become a comforting meal in about the time it takes to cook the pasta.
Basic Formula
Bean or legume – 1–1½ cups cooked
Pasta – 3–4 ounces dry
Vegetables or greens – 1–2 cups
Broth, pasta water, or sauce – ½–1 cup broth or loose sauce, or 2–4 tablespoons concentrated sauce loosened with pasta water.
Herbs and spices – To taste
Bright finish – A spoonful, sprinkle, or splash
Build It In Four Moves
Keep in mind: Drain the pasta, but do not rinse it unless the package directs you to. The starch left on its surface helps the broth or sauce cling when you finish everything together.
Formula 3
Beans + Grain
A Hearty Bowl
Beans + Grain + Vegetables or Greens + Dressing or Sauce + Bright Finish + Optional Crunch = A Hearty Bowl
Choose a grain that fits your dietary needs and preferences and works with what you already have. Aim for two satisfying bowls—one for each of you, or one now and one for another day. You don’t need the maximum amount of every ingredient.
Basic Formula
Bean or legume – 1–1½ cups cooked
Grain – 1–1½ cups cooked
Vegetables or greens – 2–3 cups
Dressing or sauce – 3–6 tablespoons
Bright finish – A splash or small handful
Optional crunch – 1–3 tablespoons
Build It In Four Moves
Keep in mind: One Skillet Is Often Enough. Warm the grain and beans together with a splash of broth. Add cooked vegetables just long enough to heat through, then assemble with anything fresh.
Formula 4
Beans + Vegetables
A Hearty Salad
Beans + Crisp or Cooked-and-Cooled Vegetables + Optional Leafy Greens + Optional Fruit + Fresh Herbs + Bright Dressing + Optional Crunch = A Hearty Salad
Beans give a vegetable salad enough substance to become dinner. Combine them with crisp vegetables, fresh herbs, and a bright dressing. Add fresh or dried fruit when you want sweetness, color, or another layer of texture. Leafy greens and substantial vegetables such as potatoes, winter squash, or beets can make the salad even heartier.
Basic Formula
Bean or legume – 1–1½ cups cooked
Crisp or cooled vegetables – 2–3 cups total
Optional leafy greens – 1–2 loosely packed cups (about 1–2 handfuls)
Optional fruit – ½–1 cup fresh fruit, or 1–3 tablespoons dried fruit
Fresh herbs – 2–4 tablespoons chopped or a small handful
Bright dressing – 2–4 tablespoons
Optional crunch – 1–3 tablespoons
Build It In Four Moves
Keep in mind: Dress the beans and sturdy vegetables first. If saving a portion for tomorrow, keep delicate greens, juicy vegetables, fruit, and crunchy toppings separate until serving.
Formula 5a
Beans + Sauce
Something Entirely Different – Put the Beans in a Sauce
Beans + Flavorful Sauce + Vegetable or Green + Bright Finish = A Saucy Bean Dinner
Here, the sauce leads the way. Marinara gives the beans an Italian direction; curry sauce makes them warm and fragrant; salsa verde makes them bright and lively; and mushroom gravy turns them into something savory and comforting. The beans remain whole—or mostly whole—and become the substantial component of the dish. Add vegetables or greens, simmer everything together briefly, and dinner is nearly done.
Basic Formula
Bean or legume – 1–1½ cups cooked
Flavorful sauce – ½–¾ cup loose sauce or 2–4 tablespoons concentrated sauce
Vegetable or green – 1–2 cups total
Broth or water – As needed
Bright finish – Add to taste after cooking
Optional serving base – As desired
Build It In Four Moves
Keep in mind: The finished dish should be saucy enough to coat the beans and vegetables without becoming soup. If the sauce is too thick, add liquid a tablespoon or two at a time. If it is too thin, simmer it uncovered for a few minutes or mash some of the beans into it.
Formula 5b
Beans + Sauce
Something Entirely Different – Turn the Beans Into the Sauce
Bean Beans + Flavorful Liquid + Flavor Builders + Bright Finish = A Sauce, Spread, Filling, or Thickener
This formula makes a batch of sauce, rather than a complete dinner. The amount you use will depend on whether you’re coating pasta, spooning it over vegetables, or adding it to a bowl. Begin with less liquid and add more for the consistency you want.
Basic Formula
Bean or legume – 1 cup cooked
What the beans will become – Choose the intended use first
Flavorful liquid – Begin with 2 tablespoons; add more as needed.
Flavor builders – Add to taste
Bright finish – Add to taste after cooking
Additional liquid – Add 1 tablespoon at a time
Build It In Five Moves
Keep in mind: The amount of liquid determines what the beans become. Keep the mixture thick for a spread or filling. Add more liquid for a creamy sauce. Blend a portion with broth and stir it into a soup, stew, or gravy when you simply need more body.