From Ladies' Home Journal

In Mexico, frijoles are served either soupy in broth or mashed and fried. This mouthwatering recipe, with pinto beans and salt pork, features both versions.

Frijoles

From EatingWell

Like poor people everywhere, mountain people in the South thrived for centuries on food that was indigenous, inexpensive and healthful. These days "soup beans" speak instant comfort to anyone who had familial connections from Appalachia, where every garden produced shelling beans that could be eaten fresh or grown to maturity for dry beans. Serve this thick, stewlike soup with cornbread, pickle relish and diced sweet onion.

Soup Beans

From Diabetic Living

Kick the flavor of the Mexican-style soup up a notch with a sprinkling of cilantro and a squirt of lime juice.

Southwestern Pinto Bean Soup

From Food & Wine

Some chilis need to simmer for a long time to help the flavors develop. This one doesn't because Melissa Rubel Jacobson, F&W Test Kitchen Associate, mixes in a little bit of bacon, which instantly adds meatiness and a nice smoky flavor.

Quick Three-Bean Chili

From Midwest Living

The ribs are simmered until tender then coated in barbecue sauce to make a hearty topper for the flavorful soup.

Prairie-Style Bean Soup with Beef Ribs

From Fine Cooking Magazine

New Mexico red chiles are common dried chiles found in many grocery stores. You can also use a couple of chilcostle chiles or tiny cascabels in place of some of the New Mexico red chiles for a more complex flavor. To order chiles by mail, try Coyote Cafe General Store (800-866-4695) or Pendry's Chile Supply (800-533-1870).

Chicken & Pinto Bean Chili

From EatingWell

An adaptation of the Andalusian dish fabada, this pinto bean stew is seasoned with andouille sausage, bacon, tomatoes, onions, peppers and smoked paprika. Fans of spicy beans should use the full amount of minced chile pepper (or more). Serve with brown rice and sour cream.

Pinto Bean & Andouille Sausage Stew

From Family Circle

Chopped bacon gives smoky flavor to this spicy budget-minded chili. Use the biscuits to soak up every last drop.

Three-Bean Chili 'n' Biscuits

From Fine Cooking Magazine

Chunks of leftover brisket make this chili much more interesting than one made with ground beef. If you don't have time to cook beans, skip that step and use 3 cups drained and rinsed canned beans instead.

Brisket and Bean Chili

From EatingWell

Shaped like a flattened drum, buttercup squash most closely resembles the local squash used in this comforting hearty soup from northern Brazil. It has a dark green peel, a grayish turban-shaped top and dense orange flesh. Hubbard, butternut or delicata squashes could also be used. Instead of the lip-numbing Brazilian green jambu, we have used spinach. For a more festive look, serve in a roasted squash half (see Tip).

Amazon Bean Soup with Winter Squash & Greens

From Family Circle

Packaged turkey meatballs turn chili into a 30-minute recipe. For added interest, it's made with three kinds of beans--kidney, pinto, and black.

Turkey-Bean Chili