Kimchi Sesame Navy Beans
This recipe is a celebration of the bold (and addictively delicious) flavors of Korean cooking. Kimchi, sweet and spicy gochujang, and toasted sesame join forces to jazz up the humble navy bean.
Enchilada Black Beans
These full-of-spice-but-not-spicy black beans get their savory flavor from a blend of dried chilis, tomato paste, apple cider vinegar, and spices. Perfect for making veggie enchiladas and so much more.
Coconut Curry Chickpeas
This chickpea recipe is a nod to delectable Malaysian curries, featuring heaps of aromatic ginger, galangal, lemongrass, and warm spices, plus coconut milk and Makrut lime.
Apricot Glazed Baked Beans
These fruity, jammy navy beans are our take on a classic. The tangy combo of peak-season apricot, apple cider vinegar, and savory spices come together like a ray of sunshine in a can.
Golden Butternut Lentil Stew
Hug-in-a-bowl. Red and green lentils are gently simmered until soft and tender with chunks of golden butternut squash, sweet coconut milk, and aromatic turmeric, mustard seed, and coriander seed.
Grilled Cheese Tomato Soup
No, there’s no intact grilled cheese sandwich inside this can. There is, however, the *essence* of grilled cheese: sharp cheddar and buttery sourdough pureed with classic creamy tomato soup. Perfectly cheesy, tomatoey, and toasty!
Fire Roasted Sweet Potato Chili
A roasty toasty veggie chili that tastes like it was cooked over a campfire! Packed with sweet potatoes, corn, red bell peppers, and re-roasted green chiles.
