Pinto Bean

The beans need to soak in water overnight, so start this recipe at least a day ahead.

"Drunken" Beans

Coca-Cola was invented in the late 1800s by Atlanta pharmacist John Styth Pemberton, and it really hit its stride after the turn of the century. The company has introduced several variations over the years (Diet Coke, Cherry Coke and the short-lived New Coke), but Coca-Cola Classic has always been the big seller. And it has made its way into quite a few recipes, including a Coca-Cola cake and a Coke-glazed baked ham. Here it adds a sweet caramel note to a simple version of baked beans.

Team these with grilled or broiled chicken, or add a green salad and some crusty whole wheat bread for a simple supper.

This dish is an excellent accompaniment to almost any Mexican meal. The beans should be whole, perfectly tender, and swimming in a generous amount of broth.

This refried-bean-slathered gordita with all the fixings is a Mazatlán specialty.

A hearty, wholesome twist on the classic, with brown rice, canned beans, and mushrooms.

Neither a tamale nor a pie, this cozy Tex-Mex casserole is a mash-up of beefy bean chili and homemade cornbread.

This crispy-but-tender fried tuna is reminiscent of its porky namesake—particularly when paired with rich refried beans and bright pickled onions.

This warm, melty, cheesy version of classic seven-layer dip marries the best of refried beans and queso for game day and beyond.

This refried beans recipe comes from cookbook author Rick Martinez’s dad, who uses salt pork and bacon drippings for deeply savory beans.

Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.

These veggie enchiladas feature a charred tomatillo salsa verde, creamy pinto beans, and plenty of cheese.

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.

These fillings would also work wrapped up in a tortilla or lavash.

Browning and then braising whole legs for this turkey chili adds both body and flavor to the final product—so much better than the ground stuff.