If You Can Put It on Pasta, You Can Put It on Beans

I wouldn’t call beans “neutral,” but they do adapt well to various flavor profiles across countless cuisines. They have more flavor—and fiber—than wheat pasta, and they’re right at home in meaty ragù, pesto, or even a verdant Roman broccoli sauce. If you can put it on pasta, you can put it on beans.

I recommend browsing this collection of our favorite pasta sauces for inspiration—then putting those sauces on beans—but if that approach is too casual for you, we have full-fledged recipes, too.

Creamy "pasta-less pasta": Cannellini Beans and Cabbage with Pancetta and Parmesan

“It reminds me of a pasta-less savory pasta dish,” wrote one reader. It packs a ton of comforting flavor into a single pot, and it’s excessively cost effective. A can of cannellini beans, a little over a pound of cabbage, salty pancetta and umami-packed Parm cook down into a creamy mess that’s perfect for scooping up with crusty bread. Garnish with fresh basil or parsley to balance the richness.

Pasta with beans: Rigatoni with Swiss Chard, White Beans and Rosemary

Don’t want to choose between beans and pasta? Add beans to pasta. In this one-pot wonder, the deep-green leaves of Swiss chard add a mineraly, spinach-like flavor, while the crisp stems have a sweet earthiness that’s not unlike beets (the two vegetables are, in fact, related). We use both parts in this hearty pasta and bean dish, sautéing the stems for a few minutes before wilting the leaves. Pasta, greens and beans all are mild-mannered, so for boldness we add garlic, pancetta, pepper flakes, rosemary and pecorino Romano cheese—classic Italian flavors.

Eat like a mangiafagioli: Tuscan-Style Shrimp with White Beans

With its miles of coastline and reputation as the home of mangiafagioli—or bean eaters—it’s no surprise that shrimp and white beans are a classic pairing in the cuisine of Tuscany, Italy. In this quick, easy recipe, the two are the stars, but with so few supporting ingredients, it’s important to use a dry white wine that’s good enough to drink on its own. Serve warm or at room temperature with a leafy salad and crusty bread to round out the meal.

More like pizza than pasta: Roasted Tomatoes and White Beans with Burrata

The flavors in this dish remind me more of pizza than pasta, but I still think it qualifies for this roundup. This hearty, flavorful vegetarian traybake requires only a handful of ingredients, minimal prep and zero time at the stovetop. Burrata is an orb of fresh mozzarella filled with rich, buttery cream and curds. It is highly perishable, so typically is sold in well-stocked supermarkets, Italian markets or specialty cheese shops. If not available, fresh mozzarella is a fine substitute. Drizzle generously with olive oil at the end and serve with warm, crusty bread.

Rice and beans, Italian-style: Rosemary-Tomato Rice and Beans (Riso e Fagioli)

This is more risotto-adjacent than pasta-inspired, but the flavors you’d expect to find in a dish of spaghetti are there, with the addition of woodsy rosemary. This tomatoey Italian version of rice and beans uses Arborio rice, which yields a satisfyingly creamy consistency. The only knifework required is slicing a couple garlic cloves, so the prep goes quickly and dinner can be on the table in about half an hour. Roman beans also are known as borlotti or cranberry beans; if they’re not available, pinto beans, which have a similar texture, are a fine substitute.

Want to hear more from Claire? Sign up for her weekly newsletter here.

Claire Lower

Claire Lower is the Digital Editor for Christopher Kimball’s Milk Street, with over a decade of experience as a food writer and recipe developer. Claire began writing about food (and drinks) during the blogging boom in the late 2000s, eventually leaving her job as a lab technician to pursue writing full-time. After freelancing for publications such as Serious Eats, Yahoo Food, xoJane and Cherry Bombe Magazine, she eventually landed at Lifehacker, where she served as the Senior Food Editor for nearly eight years. Claire lives in Portland, Oregon with a very friendly dog and very mean cat. When not in the kitchen (or at her laptop), you can find her deadlifting at the gym, fly fishing or trying to master figure drawing at her local art studio.