Beans Are Trending Again—Here’s How to Cook Them

Note: We have not personally tested these recipes. They come from The Arcadia Mobile Market Seasonal Cookbook by Juju Harris.

If it feels like beans are suddenly everywhere again, you’re not imagining it. A recent NPR article highlights how, during uncertain economic times, people tend to turn to beans and legumes—an affordable, nutritious, and incredibly versatile staple.

Beans are rich in protein, packed with fiber, and easy to stretch into satisfying meals. They’re also accessible, making them an ideal ingredient for households looking to make healthy, budget-conscious choices.

Inspired by this growing trend, we partnered with our Wellness Coach, Karyn, to share a few bean-centered recipes that our neighbors can try at home. Whether you’re cooking for your family or just looking to add more plant-forward meals into your week, these recipes offer simple, flexible ways to use pantry staples.

Half-Veggie Burgers

Serves 8

These burgers combine beans or lentils with ground meat for a balanced, flavorful option that stretches ingredients further.

Ingredients

• 3 cups cooked lentils or beans
• 1 cup finely chopped bell pepper (or other vegetable)
• 1 pound ground beef or other ground meat
• 1 egg (optional)
• Salt and pepper, to taste
• 8 buns

Directions

1. Roughly mash the lentils or beans with the back of a large spoon.
2. Mix with the chopped vegetables and ground meat. If grilling, add the egg to help bind the patties. Season with salt and pepper and form into 8 patties.
3. Cook in a skillet over medium-high heat (or on a grill) until browned, about 5 minutes per side. Add cheese after flipping if desired.
4. Serve on toasted buns with your favorite toppings and vegetables.

Tip: Any leftover uncooked patties can be refrigerated for a few days or frozen for up to 2 weeks.

Spicy Black Bean Patties

Serves 8

A hearty, plant-forward option with bold flavor and a crispy finish.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, peeled and thinly sliced
• 3 garlic cloves, pressed
• 1 teaspoon hot sauce
• 1 tablespoon ground cumin
• 2 cans black beans, drained and rinsed
• Salt and pepper, to taste
• 1 large sweet potato, peeled and coarsely grated
• 2 large eggs, lightly beaten
• 1/2 cup plain dried breadcrumbs

Directions

1. Preheat broiler to high.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and cook about 1 minute. Add garlic, hot sauce, and cumin and cook until fragrant, about 30 seconds. Transfer to a bowl.
3. Add black beans and mash, leaving about one-quarter of the beans whole. Season with salt and pepper. Fold in sweet potato, eggs, and breadcrumbs.
4. Brush a baking sheet with remaining olive oil. Shape mixture into 8 patties and place on the sheet.
5. Broil about 8–10 minutes until browned, then carefully flip and broil an additional 2–3 minutes until crisp.

Beans & Greens Tacos

Serves 6

A quick, colorful meal that highlights beans alongside fresh greens and simple toppings.

Ingredients

• Vegetable oil (for coating tortillas)
• 6 corn tortillas
• 2 cups black or pinto beans
• 1/2 pound collard greens, shredded
• 1 cup shredded Monterey Jack or Cheddar cheese
• 2 cups tomatoes, diced
• 3 scallions, sliced
• 1/2 bunch cilantro, chopped
• 1 lime, cut into wedges
• Hot sauce or salsa

Directions

1. Preheat oven to 400°F.
2. Lightly coat tortillas with vegetable oil and place on a baking sheet. Bake about 10 minutes until golden and crisp.
3. In a large pot over medium heat, warm the beans and collard greens, stirring occasionally, until heated through.
4. Assemble tacos by layering beans and greens onto tortillas. Top with cheese, tomatoes, scallions, and cilantro.
5. Serve with lime wedges and hot sauce or salsa.

Why Beans Matter Right Now

Beans are more than just a pantry staple—they’re a powerful community resource. They’re affordable, shelf-stable, and adaptable across cuisines and dietary needs. At a time when many families are stretching their grocery budgets, beans offer a way to create filling, nutritious meals without sacrificing flavor.

We’re grateful to partner with Karyn to share simple recipes that help make healthy eating more accessible. If you try any of these dishes, we’d love to hear how they turned out and what variations you made your own.