23 Delicious Fall Bean Recipes to Try This Season

Fall is the perfect season to enjoy warm, hearty, and comforting meals. As the temperatures drop and leaves turn golden, nothing hits the spot quite like a dish filled with beans.

Not only are beans nutritious and packed with protein and fiber, but they also pair beautifully with classic fall ingredients like pumpkin, squash, root vegetables, apples, and warm spices.

From savory stews to roasted salads and cozy casseroles, there’s a fall bean recipe for every taste and occasion.

In this post, we’re sharing 23 fall bean recipes that are perfect for weeknight dinners, holiday gatherings, or simply celebrating the season’s bounty.

23 Delicious Fall Bean Recipes to Try This Season

Beans are a versatile and satisfying ingredient that shine in fall recipes.

From creamy soups and stews to roasted bowls, casseroles, and salads, these 23 fall bean recipes are perfect for bringing warmth, flavor, and comfort to your table.

Whether you’re cooking for family, friends, or just yourself, these recipes are a celebration of autumn’s best flavors.

So grab your favorite beans, seasonal produce, and cozy up in the kitchen—fall cooking never tasted so good!

Harvest Bean and Butternut Squash Stew

This hearty fall stew combines tender beans with sweet butternut squash, aromatic herbs, and warming spices.

Perfect for cozy evenings, it’s both filling and full of seasonal flavors.

Ingredients:

• 2 cups dried cannellini beans (or 4 cups cooked/canned, drained and rinsed)
• 1 medium butternut squash, peeled and diced
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. If using dried beans, soak them overnight and cook until tender. Set aside.
2. In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
3. Add butternut squash and cook for another 5 minutes, stirring occasionally.
4. Stir in smoked paprika, cumin, thyme, and a pinch of salt and pepper. Cook for 1–2 minutes until fragrant.
5. Add the cooked beans, diced tomatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 25–30 minutes until squash is tender.
6. Remove the bay leaf, adjust seasoning as needed, and garnish with fresh parsley before serving.

This stew is a true celebration of fall flavors, combining creamy beans with sweet squash and aromatic spices.

It’s perfect served with crusty bread for a warm, comforting meal.

Autumn Three-Bean Chili

A twist on classic chili, this recipe uses three types of beans and seasonal vegetables for a hearty, protein-packed dish that’s ideal for crisp fall nights.

Ingredients:

• 1 cup black beans, cooked
• 1 cup kidney beans, cooked
• 1 cup chickpeas, cooked
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small pumpkin or kabocha squash, peeled and diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 cups vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft.
2. Add bell peppers and squash, cooking for 5–7 minutes.
3. Stir in chili powder, smoked paprika, coriander, salt, and pepper. Cook for 1–2 minutes until aromatic.
4. Add all three beans, crushed tomatoes, and vegetable broth. Stir well and bring to a simmer.
5. Cover and cook for 20–25 minutes, stirring occasionally, until squash is tender and flavors meld together.
6. Adjust seasoning, and serve hot, garnished with fresh cilantro.

This autumn chili is rich, comforting, and full of texture.

The combination of beans and seasonal vegetables makes it both nutritious and deeply satisfying.

Maple Roasted Bean and Root Vegetable Salad

This warm fall salad features roasted beans and root vegetables glazed with a touch of maple syrup, making it a sweet, savory, and hearty side dish or light main.

Ingredients:

• 1 cup chickpeas, cooked
• 1 cup green beans, trimmed
• 2 small parsnips, peeled and diced
• 2 small carrots, peeled and diced
• 1 small sweet potato, peeled and diced
• 3 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 teaspoon smoked paprika
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons toasted pumpkin seeds
• 1 tablespoon balsamic glaze (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss chickpeas, green beans, parsnips, carrots, and sweet potato with olive oil, maple syrup, smoked paprika, rosemary, salt, and pepper.
3. Spread evenly on a baking sheet and roast for 25–30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
4. Transfer to a serving bowl and sprinkle with toasted pumpkin seeds. Drizzle with balsamic glaze if desired.
5. Serve warm or at room temperature.

This roasted bean and root vegetable salad captures the essence of fall with its warm spices, sweet glaze, and crunchy textures.

It’s perfect as a side or a wholesome vegetarian main.

Smoky White Bean and Kale Soup

This soup is a hearty, nutrient-packed dish perfect for chilly fall evenings.

Creamy white beans and tender kale are infused with smoky paprika and garlic for a comforting, savory flavor.

Ingredients:

• 2 cups cooked white beans (cannellini or navy beans)
• 1 bunch kale, stems removed and chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery for 5–7 minutes until softened.
2. Stir in smoked paprika and thyme, cooking for another minute until fragrant.
3. Add beans, vegetable broth, and bay leaf. Bring to a simmer and cook for 15 minutes.
4. Add chopped kale and cook for an additional 5–7 minutes until tender.
5. Remove bay leaf, season with salt, pepper, and a squeeze of lemon juice if desired. Serve hot.

This smoky white bean and kale soup is warm, filling, and packed with fall flavors.

It’s a perfect dish to cozy up with on a crisp evening.

Autumn Lentil and Bean Shepherd’s Pie

A vegetarian twist on the classic shepherd’s pie, this version uses a hearty bean and lentil filling with roasted autumn vegetables, topped with creamy mashed potatoes.

Ingredients:

• 1 cup cooked lentils
• 1 cup cooked kidney beans
• 2 medium carrots, diced
• 1 parsnip, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 tablespoon tomato paste
• 1/2 cup vegetable broth
• Salt and pepper to taste
• 3 cups mashed potatoes (prepared)
• 2 tablespoons olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté onion, garlic, carrots, and parsnip for 5–7 minutes until softened.
3. Stir in lentils, beans, tomato paste, thyme, smoked paprika, vegetable broth, salt, and pepper. Simmer for 5–10 minutes until flavors meld.
4. Transfer the mixture to a baking dish, spreading evenly.
5. Top with mashed potatoes, smoothing with a spatula, and bake for 20–25 minutes until the top is lightly golden.
6. Serve warm.

This lentil and bean shepherd’s pie is comforting, wholesome, and full of fall flavors. It’s a satisfying vegetarian alternative to a traditional pie.

Maple-Glazed Bean and Brussels Sprout Skillet

A quick, savory-sweet side dish featuring roasted beans and caramelized Brussels sprouts, accented with maple syrup and fall spices.

Ingredients:

• 1 cup cooked chickpeas
• 2 cups Brussels sprouts, halved
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 2 tablespoons toasted walnuts (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, smoked paprika, cinnamon, salt, and pepper.
2. Spread on a baking sheet and roast for 20 minutes, stirring halfway through.
3. Add chickpeas and drizzle maple syrup over the top. Roast for an additional 10 minutes until Brussels sprouts are caramelized.
4. Transfer to a serving dish and sprinkle with toasted walnuts if desired.

This skillet dish combines sweet, smoky, and nutty flavors for a perfect fall side.

It’s quick to make yet visually impressive and delicious.

Roasted Autumn Bean and Acorn Squash Bowl

This vibrant fall bowl pairs roasted acorn squash with seasoned beans, kale, and a maple-tahini dressing for a hearty, healthy, and visually stunning meal.

Ingredients:

• 1 small acorn squash, halved and seeds removed
• 1 cup cooked black beans
• 2 cups chopped kale, stems removed
• 1 small red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 2 tablespoons tahini
• 1 tablespoon maple syrup
• 1 tablespoon lemon juice
• 1–2 tablespoons water (to thin dressing)
• Pumpkin seeds for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Brush acorn squash halves with 1 tablespoon olive oil, season with salt, pepper, and cinnamon. Roast cut-side down for 25–30 minutes until tender.
2. While the squash roasts, heat 1 tablespoon olive oil in a skillet. Sauté red onion and kale for 5 minutes until wilted. Add black beans and smoked paprika, cooking for another 2–3 minutes.
3. Whisk tahini, maple syrup, lemon juice, and water to create a smooth dressing.
4. Serve roasted squash halves topped with the bean-kale mixture, drizzle with dressing, and sprinkle with pumpkin seeds.

This autumn bowl is a perfect balance of sweet, savory, and earthy flavors.

It’s filling, nutritious, and a beautiful centerpiece for any fall meal.

Warm Spiced Bean and Roasted Apple Salad

This warm salad combines tender beans with caramelized fall apples and a spiced vinaigrette, creating a sweet and savory dish perfect for autumn lunches or dinners.

Ingredients:

• 1 cup cooked cannellini beans
• 2 medium apples, cored and sliced
• 4 cups mixed greens (optional)
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1/4 cup chopped walnuts, toasted

Instructions:

1. Preheat oven to 375°F (190°C). Toss apple slices with 1 tablespoon olive oil, cinnamon, nutmeg, salt, and pepper. Roast for 15–20 minutes until tender and slightly caramelized.
2. In a small bowl, whisk together apple cider vinegar, maple syrup, Dijon mustard, and remaining olive oil to make the vinaigrette.
3. In a large bowl, combine beans, roasted apples, and greens (if using). Drizzle with vinaigrette and toss gently.
4. Top with toasted walnuts and serve warm.

This spiced bean and apple salad captures the essence of fall with its sweet, tart, and savory flavors. It’s satisfying, light, and perfect for seasonal meals.

Pumpkin and Bean Chili with Sage

A cozy, fall-friendly chili that combines pumpkin, beans, and aromatic sage for a warm, hearty, and flavorful vegetarian dish.

Ingredients:

• 1 cup cooked black beans
• 1 cup cooked kidney beans
• 1 small pumpkin or butternut squash, peeled and diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried sage
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 5–7 minutes until softened.
2. Add pumpkin, smoked paprika, cumin, sage, salt, and pepper. Stir for 2 minutes until fragrant.
3. Add beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes until pumpkin is tender.
4. Taste and adjust seasoning before serving.

This pumpkin and bean chili is hearty, aromatic, and full of fall flavors.

It’s a warming dish that’s perfect for chilly evenings, ideal with cornbread or crusty bread on the side.

10. Sweet Potato and White Bean Casserole

This comforting casserole combines creamy white beans with roasted sweet potatoes, sage, and a crunchy breadcrumb topping for a perfect fall dinner side or vegetarian main.

Ingredients:

• 2 cups cooked white beans
• 2 medium sweet potatoes, peeled and diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Toss diced sweet potatoes with 1 tablespoon olive oil, salt, pepper, and smoked paprika. Roast for 20–25 minutes until tender.
2. In a skillet, sauté onion and garlic in remaining olive oil until soft. Add white beans and sage, cooking for 2–3 minutes until fragrant.
3. Combine roasted sweet potatoes with the bean mixture and transfer to a baking dish.
4. Mix breadcrumbs with Parmesan and sprinkle over the top. Bake for 15–20 minutes until golden and crispy.

This casserole is hearty, aromatic, and full of fall flavors.

The combination of creamy beans, sweet potatoes, and crunchy topping makes it irresistible.

Autumn Bean and Roasted Beet Salad

This colorful salad features roasted beets, mixed beans, and a tangy vinaigrette for a warm and earthy fall dish that works as a side or light main.

Ingredients:

• 1 cup cooked kidney beans
• 1 cup cooked chickpeas
• 2 medium beets, peeled and diced
• 4 cups mixed greens (optional)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1/4 cup toasted pecans

Instructions:

1. Preheat oven to 400°F (200°C). Toss beets with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a small bowl, whisk together remaining olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make vinaigrette.
3. In a large bowl, combine roasted beets, beans, and greens (if using). Drizzle with vinaigrette and toss gently.
4. Sprinkle with toasted pecans before serving.

This roasted beet and bean salad is earthy, sweet, and satisfying.

The combination of warm roasted vegetables and beans creates a perfect fall flavor profile.

Spiced Bean and Mushroom Risotto

A creamy risotto with beans and earthy mushrooms, enhanced with fall spices and fresh herbs, creating a comforting and elegant autumn dish.

Ingredients:

• 1 cup Arborio rice
• 1 cup cooked white beans
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth, warmed
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan (optional)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet or saucepan. Sauté onion and garlic until soft. Add mushrooms and cook until tender.
2. Stir in Arborio rice, coating with oil and mushrooms for 1–2 minutes.
3. Gradually add warmed vegetable broth, one ladle at a time, stirring constantly until liquid is absorbed before adding more.
4. Once rice is tender and creamy, stir in white beans, smoked paprika, thyme, salt, and pepper. Cook for 2–3 minutes.
5. Remove from heat and stir in Parmesan if using. Garnish with fresh parsley before serving.

This spiced bean and mushroom risotto is creamy, earthy, and satisfying.

Perfect for a cozy fall dinner, it’s a dish that feels both comforting and elegant.

Cranberry-Maple Bean Bake

This sweet and savory bake combines tender beans with tart cranberries and a hint of maple syrup, creating a festive fall side dish or vegetarian main.

Ingredients:

• 2 cups cooked navy beans
• 1/2 cup fresh or dried cranberries
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup maple syrup
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup breadcrumbs (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet and sauté onion and garlic until softened.
3. In a baking dish, combine beans, cranberries, sautéed onion and garlic, maple syrup, thyme, cinnamon, salt, and pepper.
4. Sprinkle breadcrumbs over the top if desired. Bake for 20–25 minutes until golden and bubbly.
5. Serve warm as a side or main.

This cranberry-maple bean bake balances sweet and savory perfectly, making it a comforting and festive fall dish.

Roasted Chestnut and Bean Stew

A rich and earthy stew that combines tender beans, roasted chestnuts, and root vegetables, perfect for cozy autumn dinners.

Ingredients:

• 1 cup cooked cannellini beans
• 1 cup roasted chestnuts, chopped
• 2 carrots, diced
• 1 parsnip, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and parsnip for 5–7 minutes until softened.
2. Add beans, roasted chestnuts, vegetable broth, thyme, smoked paprika, salt, and pepper. Bring to a boil.
3. Reduce heat and simmer for 25–30 minutes until vegetables are tender and flavors meld.
4. Serve hot with crusty bread.

The combination of chestnuts and beans gives this stew a rich, earthy flavor, perfect for warming up on a chilly fall evening.

Caramelized Onion, Bean, and Sage Tart

This savory tart pairs creamy beans with sweet caramelized onions and fragrant sage in a flaky pastry, making it a perfect fall appetizer or main.

Ingredients:

• 1 sheet puff pastry or shortcrust pastry
• 1 cup cooked white beans
• 2 large onions, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon fresh or dried sage
• Salt and pepper to taste
• 1/4 cup grated Parmesan (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Heat olive oil in a skillet and slowly caramelize onions over low heat for 20–25 minutes until golden and sweet.
3. Stir in sage, salt, and pepper, and remove from heat.
4. Roll out pastry and place on a baking sheet. Spread beans evenly over pastry, then top with caramelized onions. Sprinkle with Parmesan if using.
5. Bake for 20–25 minutes until pastry is golden and crisp.
6. Serve warm.

This tart is a perfect balance of sweet, savory, and earthy flavors.

It’s a stunning and delicious way to celebrate fall ingredients.

Spicy Pumpkin and Black Bean Soup

This warming soup combines black beans with roasted pumpkin, garlic, and warming spices.

It’s hearty, flavorful, and perfect for chilly fall evenings.

Ingredients:

• 1 cup cooked black beans
• 2 cups pumpkin, peeled and diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 4 cups vegetable broth
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add pumpkin, smoked paprika, cayenne (if using), salt, and pepper. Cook for 5 minutes, stirring occasionally.
3. Add black beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until pumpkin is tender.
4. Use an immersion blender to partially puree the soup for a creamy texture while leaving some chunks.
5. Garnish with fresh cilantro and serve hot.

This pumpkin and black bean soup is rich, slightly spicy, and deeply satisfying.

It captures the cozy flavors of fall in every spoonful.

Autumn Bean and Quinoa Stuffed Peppers

Bell peppers stuffed with a mixture of beans, quinoa, fall vegetables, and warming spices make a hearty, nutritious, and colorful fall meal.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup cooked black beans
• 1 cup cooked quinoa
• 1 small zucchini, diced
• 1 small carrot, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup shredded cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet and sauté onion, garlic, carrot, and zucchini for 5–7 minutes until tender.
3. In a bowl, mix sautéed vegetables with cooked quinoa, black beans, smoked paprika, thyme, salt, and pepper.
4. Stuff the bell peppers with the mixture and place in a baking dish. Top with shredded cheese if desired.
5. Cover with foil and bake for 25–30 minutes. Remove foil and bake an additional 10 minutes until peppers are tender and cheese is golden.

These stuffed peppers are hearty, colorful, and full of fall flavors.

They’re a complete meal that’s both comforting and nutritious.

Savory Bean and Roasted Root Vegetable Hash

A warm, hearty hash made with roasted root vegetables and beans, perfect for breakfast, brunch, or a light dinner during fall.

Ingredients:

• 1 cup cooked chickpeas
• 2 medium sweet potatoes, diced
• 2 carrots, diced
• 1 parsnip, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes, carrots, and parsnip with 1 tablespoon olive oil, smoked paprika, rosemary, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a skillet, heat remaining olive oil and sauté onion and garlic until soft.
3. Add roasted vegetables and chickpeas to the skillet. Cook for 5–7 minutes, stirring occasionally, until heated through and slightly crisp on the edges.
4. Garnish with fresh parsley and serve hot.

This bean and root vegetable hash is hearty, earthy, and full of fall flavors.

It’s a versatile dish that works any time of day.

Maple-Roasted Bean and Carrot Medley

This simple side dish features roasted beans and carrots glazed with maple syrup and seasoned with autumn spices.

It’s sweet, savory, and perfect for a cozy fall dinner.

Ingredients:

• 1 cup cooked cannellini beans
• 3 large carrots, sliced
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss carrots with olive oil, maple syrup, smoked paprika, cinnamon, salt, and pepper.
3. Spread carrots on a baking sheet and roast for 20 minutes.
4. Add beans to the sheet and roast for an additional 10 minutes until everything is tender and slightly caramelized.
5. Garnish with fresh thyme and serve warm.

The combination of maple, spices, and roasted beans makes this a sweet-savory dish perfect for fall dinners or holiday sides.

Tuscan Bean and Roasted Pepper Stew

A rustic stew with beans, roasted red peppers, tomatoes, and Italian herbs. It’s hearty, flavorful, and full of seasonal comfort.

Ingredients:

• 1 cup cooked cannellini beans
• 1 cup cooked kidney beans
• 2 roasted red peppers, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add roasted peppers, beans, diced tomatoes, vegetable broth, oregano, and basil. Stir to combine.
3. Bring to a boil, then reduce heat and simmer for 20–25 minutes until flavors meld.
4. Adjust seasoning with salt and pepper before serving.

This Tuscan bean stew is aromatic, hearty, and perfect for warming up on crisp fall evenings.

Pair it with crusty bread for a complete meal.

Butternut Squash and Bean Curry

A creamy, mildly spiced curry featuring tender beans and sweet butternut squash.

This dish is perfect for cozy fall dinners.

Ingredients:

• 1 cup cooked chickpeas
• 2 cups diced butternut squash
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, and ginger until fragrant.
2. Add butternut squash, curry powder, cumin, salt, and pepper. Cook for 5–7 minutes, stirring occasionally.
3. Stir in chickpeas and coconut milk. Simmer for 15–20 minutes until squash is tender and the curry is creamy.
4. Garnish with fresh cilantro and serve with rice or flatbread.

This butternut squash and bean curry is creamy, comforting, and full of warming fall spices.

It’s perfect for a cozy weeknight meal.

Harvest Bean and Cornbread Casserole

A comforting casserole featuring beans, seasonal vegetables, and a golden cornbread topping.

Perfect for a cozy autumn dinner or holiday side.

Ingredients:

• 2 cups cooked pinto beans
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup prepared cornbread batter
• 1/4 cup shredded cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Heat olive oil in a skillet and sauté onion, garlic, and carrot until soft.
2. Stir in beans, corn, smoked paprika, thyme, salt, and pepper. Cook for 2–3 minutes until combined.
3. Transfer mixture to a baking dish. Spread cornbread batter evenly over the top. Sprinkle with cheese if using.
4. Bake for 25–30 minutes until cornbread is golden and cooked through.
5. Serve warm.

This harvest casserole is hearty, flavorful, and perfect for fall gatherings.

The cornbread topping adds a golden, comforting touch.

Caramelized Onion, Bean, and Apple Skillet

A sweet-and-savory skillet combining beans, caramelized onions, and tender fall apples.

It’s perfect as a side dish or vegetarian main.

Ingredients:

• 1 cup cooked navy beans
• 2 medium apples, sliced
• 2 large onions, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme
• 1/2 teaspoon cinnamon
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onions and cook slowly for 15–20 minutes until caramelized.
2. Add apple slices, thyme, cinnamon, salt, and pepper. Cook for another 5–7 minutes until apples are tender.
3. Stir in cooked beans and heat through for 2–3 minutes.
4. Serve warm as a side or main dish.

This skillet dish balances sweet, savory, and earthy flavors perfectly.

It’s a simple yet elegant way to showcase fall ingredients