What to make with kidney beans

Rice an' peas is a traditional Caribbean dish, done easy in a rice cooker, great for your ital-eating Rastafarian or vegan friends.

Also needs: rice, coconut milk

Githeri (also spelled githere, mutheri, or muthere) is a traditional Kenyan dish made by boiling maize and beans together until tender.

Also needs: corn, onion, tomatoes

Also needs: bacon, molasses, brown sugar, rum, mustard

Also needs: baking soda, onion, tomatoes, chile peppers, garam masala

This is from Bob Uhl’s recipe for Azteca found on his bachelor recipes site. It is inspired—in the loosest sense; it is not at all historical—by the diet of the Aztecs, whence comes the name.

Also needs: corn, black beans, onion, garlic, chile peppers, mustard seed

Antioqueño beans is an icon of Colombian food.

Also needs: tomatoes, green onions, cumin, allspice, broth or stock, plantain

This is excellent with Indian potatoes and Indian rice.

Also needs: lentils, onion, tomatoes, paprika, cumin, turmeric

Chili made with bell-peppers, served over white rice.

Also needs: ground beef, onion, bell pepper, chili powder, garlic powder, tomatoes, rice

Ibihaza is a traditional dish from Rwanda that features flavorful and hearty beans cooked to perfection.

Also needs: onion, garlic, cumin, paprika, coriander, thyme, bay leaves

Habichuela con dulce, also known as sweet beans or sweet cream of beans is a Dominican dessert that is mostly made during Good Friday.

Also needs: raisins, evaporated milk, condensed milk, vanilla, cinnamon, cloves, sweet potato, milk

Also needs: black beans, tomatoes, tomato paste, garlic, onion, bell pepper, chili powder, cayenne pepper, thyme, basil, oregano

See the chili con carne entry for more on the history of chili. This is a variation on the theme which includes sweet peppers, chipotles, leftover grilled hamburgers, and beer.

Also needs: onion, garlic, ground beef, cumin, chili powder, chile peppers, beer, tomatoes, tomato paste, black beans, sour cream

Dal makhani is a delicacy from Punjab, India. Traditionally this dal was cooked slowly, for hours, on charcoal. This gave it a creamy texture. It had ‘malai’ (cream) or fresh butter added to it.

Also needs: urad dal, chile peppers, turmeric, ginger, butter, asafoetida, bay leaves, cinnamon, cloves, ginger garlic paste, tomatoes, coriander, cream