5 Bean Recipes To Add To Your Meal-Prep Rotation ASAP

Illustrated by Vero Romero.
We're huge proponents of dedicating one night a week to meal prep (to avoid all those $14 lunch salads or last-minute food deliveries at the end of a long day), but even buying groceries for the week can get overwhelming and expensive. The key? Finding one star ingredient you can make work for all different kinds of delicious meals. Enter: beans.
Although they often take a backseat to other sources of protein, beans are affordable, incredibly healthy (they're high in fiber and antioxidants), and easy to whip up all year long — from summer to the dead of winter.
That's why, together with BUSH’S® Beans and chef Natasha Feldman of Nosh With Tash, we created five delicious bean recipes to give you a head start. Click through as Tash reveals how they're made, and prepare to never look at a can of beans the same way again.
1 of 5
Honey Jalapeño Black Beans
"This is my go-to bean dish because it's easy to throw together and super versatile. They're a little bit spicy, really creamy, and the honey adds a nice hint of sweetness," Feldman says. "They also last really long in the fridge, so make a big batch, and mix and match them with your meals for the week. They're perfect for tacos, breakfast burritos, brown-rice bowls, and grilled fish with fresh lime juice squeezed on top."


2 tbsp olive oil
1 yellow onion, chopped
2 cloves of garlic, minced
1 jalapeño, minced
1 tbsp honey
3 cans of BUSH’S® Black Beans
Juice of one lime
1/4 cup cilantro, chopped
Salt and pepper


1. Heat olive oil in a medium-sized saucepan over a medium flame.

2. Once hot, add onion and a big pinch of salt. Let the onion sweat until it's translucent and aromatic.

3. Add garlic and jalapeño. Cook for 5 minutes or until all of the vegetables are soft.

4. Add honey and stir to coat all the vegetables.

5. Add beans. Give them a good mix in the pot, and reduce the heat to low.

6. Cover the pot with a lid and cook for 45 minutes, stirring every few minutes to ensure that the beans don't stick to the bottom of the pan. They will slowly start to break down and take on the texture of refried beans. The more you stir the beans, the more "refried" the texture becomes.

7. Once the texture is right, squeeze in lime. Finish with cilantro and salt and pepper to taste.
2 of 5
Actually Delicious Vegetarian Chili
"Sunday night is the perfect time to cook up a big batch of a hearty soup that you can portion out for lunches during the week. Veggie chili is a great one to throw into the rotation because it's really high in protein and it gets better as it sits. If you want more vegetables in the chili, you can add a few handfuls of spinach or baby kale just before serving."


2 tbsp olive oil
1 yellow onion, chopped
1 jalapeño, chopped
2 cloves of garlic, minced
1 carrot, chopped
1 bell pepper, chopped
2 tsp chili powder
1/2 tsp cumin
1/2 tsp oregano
1 tsp tomato paste
1 can of BUSH’S® Mild Kidney Chili Beans
1 can of BUSH’S® Mild Pinto Chili Beans
1 14-0z can diced tomatoes
4 cups vegetable stock
1/4 cup cilantro, chopped (optional for serving)
1 lime, cut in wedges for serving
Salt and pepper


1. Heat a large pot over a medium flame, and add olive oil.

2. Once the oil is hot, add onion and a big pinch of salt. Cook for about 5 minutes until it becomes translucent and aromatic.

3. Add jalapeño, garlic, and another pinch of salt.

4. Stir until vegetables are soft. Then add in carrot and bell pepper.

5. Stir well, reduce heat to medium low, and then pour in spices (chili powder, cumin, and oregano) followed by tomato paste.

6. Stir again, and cook until the tomato paste begins to darken.

7. Add in all beans, tomatoes, and vegetable stock.

8. Reduce to a simmer, and cook for 45 minutes until the chili has slightly thickened and the beans have started to absorb the flavors in the broth. The longer the chili cooks, the more flavorful it becomes, so if you have the time, let it simmer longer.

9. Add salt and pepper to taste, and serve with cilantro and a squeeze of fresh lime juice.
3 of 5
Fiesta Black Bean Enchiladas
"Enchiladas may not be something you'd think to whip up on a regular weeknight, but this recipe will totally change that. This lightened-up version has just enough cheese and sauce to get the point across, plus plenty of veggies. Enchiladas also freeze really well, so I like to make a double batch, cooking one of them up and putting the other in the freezer for another week."


1 tbsp olive oil
1 small yellow onion, sliced into thin rounds
2 cloves of garlic, sliced
2 zucchinis, cubed
2 ears of corn, kernels cut off the cob
1/2 tsp cumin
1/2 tsp sweet paprika
1/2 tsp dried oregano
1/2 tsp garlic powder
1 can of BUSH’S® Black Bean Fiesta™, extra liquid drained from can
8 oz spinach
3/4 cup cilantro, chopped
Juice of 1/2 a lime
Salt to taste
8 whole-wheat tortillas
8 oz Mexican cheese blend or shredded mozzarella
8 oz red enchilada sauce
Sour cream, extra limes, and cilantro (optional for serving)


1. Preheat your oven to 400ºF.

2. In your largest sauté pan, heat olive oil over a medium flame.

3. Once oil is nice and hot, add in onion and sauté for a few minutes until it becomes translucent.

4. Add in garlic, followed by zucchini.

5. Cook zucchini for about 5 minutes until almost tender.

6. Toss in all of the corn and spices (cumin, paprika, oregano, and garlic powder), and mix.

7. Add in beans and spinach. Stir until spinach is wilted.

8. Sprinkle with cilantro and lime. Taste and add more lime, cilantro, or some salt, if needed.

9. Grab a 9x13 baking dish (or any baking receptacle you have with high sides), and put one tortilla at the bottom.

10. Sprinkle about 2 tbsp of cheese into the tortilla, followed by 1/8 of your vegetable mixture.

11. Roll up the seam of the tortilla towards the bottom of the pan, and repeat until all 8 tortillas are in the baking dish.

12. Top with enchilada sauce and the rest of the cheese.

13. Bake for 20 minutes until cheese starts to bubble and turn golden.

14. Serve with a dollop of sour cream, a squeeze of lime juice, and a sprinkle of cilantro.
4 of 5
Barbecue Baked Beans & Charred Corn Salad
"Baked beans and corn on the cob are classic sides usually enjoyed individually, but thrown together, they make a unique salad that's perfect for a summer BBQ. The salty, tangy, creamy beans counterbalance the crisp sweet corn wonderfully. If you don't have a BBQ on your calendar, they're also great with grilled chicken and a simple salad for a weekend lunch or dinner at home!"


5 ears of corn
1 tbsp canola oil
1/4 tsp red pepper flakes
Salt and pepper to taste
1 can BUSH’S® Barbecue Baked Beans
1 tbsp red onion, chopped
2 tsp lime juice
1/4 tsp rosemary, minced


1. Turn on your broiler to preheat.

2. Coat all corn cobs with canola oil, red pepper flakes, and a sprinkling of salt and pepper.

3. Put corn onto a baking sheet, and broil until one side is nicely charred, 3-6 minutes depending on your broiler. Cooking only one side of the corn ensures that it’s still nice and crisp, but if you like more well cooked corn, char it on two sides.

4. While corn is cooling, combine beans, red onion, lime juice, and rosemary in a large mixing bowl.

5. Cut corn off of the cob, and add it to the bowl.

6. Give all the ingredients a good toss, and add extra salt, pepper, lime juice, and red pepper flakes to taste.
5 of 5
Southwestern Style Pinto Beans with Garlicky Greens & Grilled Shrimp
"If you're looking for an incredibly quick and simple summer meal, you can't go wrong using BUSH’S® Southwestern Style Pinto Beans as a base. The beans have a built-in seasoning that takes out some of the more time-intensive steps typically necessary to build a bold flavor. Just sauté the garlic greens, grill up a few shrimp, heat the beans, and — voila — you have a spicy, well-balanced summer dinner."


3 cans BUSH’S® Southwestern Style Pinto Beans
2 tbsp olive oil
6 cloves of garlic, sliced
2 bunches of broccolini, chopped into 1-inch sections
2 large bunches of kale, stems removed and leaves chopped
1 tbsp canola oil
1/2 tsp cumin
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp brown sugar
24 shrimp, uncooked without the shell and deveined
Lime wedges and green onions (optional for serving)


1. Preheat a grill (or a grill pan) over high heat for the shrimp.

2. Put all beans into a pot, and warm them over a medium-low flame while you prepare your greens and shrimp. If you like a softer texture (more like refried beans), mash them with a potato masher while they’re cooking.

3. Add olive oil to a large sauté pan, and heat it over a medium flame until it’s nice and warm.

4. Cook garlic for only a minute until it’s aromatic, and toss in broccolini and a pinch of salt.

5. Give broccolini a good mix so that it’s evenly coated in the garlic, then add kale into the pan. If you have a lid that fits the pan, cover it to help speed up the cooking time.

6. Cook for 10 minutes until kale is soft and broccolini is tender.

7. In a small mixing bowl, combine canola oil, cumin, salt, garlic powder, paprika, and brown sugar. Give the ingredients a good toss and add in shrimp.

8. Coat shrimp thoroughly, and then toss it on the grill or grill pan.

9. After about a minute, turn the shrimp and cook for another minute (2 minutes per side if you like your shrimp well-done).

10. Once the shrimp is finished cooking, quickly remove it from the grill (it overcooks fast).

11. To serve, put the beans at the bottom of a plate or bowl, add the greens, and top with a few shrimp. Serve with a squeeze of lime or some chopped green onions on top.

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