Beans are a culinary cornerstone, their humble appearance masking a wealth of flavor, nutrition, and cultural significance. Across continents and cuisines, beans take on different forms and roles, creating dishes that are as diverse as the cultures that prepare them. While staples like baked beans or chili might come to mind first, many countries elevate beans uniquely and unexpectedly. This guide uncovers how these unassuming legumes are transformed into extraordinary dishes across the globe.

The Sweet Side of Beans: Desserts You Didn’t Expect

In many Asian countries, beans find a surprising home in desserts. Unlike in Western cooking, where sweetness typically comes from fruits or dairy, beans like adzuki and mung are turned into Paste to sweeten cakes, pastries, and even beverages. Japanese anko, a red bean paste, is a staple ingredient in traditional sweets such as mochi, dorayaki (bean paste-filled pancakes), and Taiyaki (fish-shaped cakes). Anko’s creamy texture and natural sweetness balance perfectly with slightly salty or starchy elements.

In the Philippines, Ginataang munggo transforms mung beans into a comforting dessert. The dish combines coconut milk, sugar, and cooked mung beans, creating a velvety, subtly sweet porridge often served warm. Similarly, sweet soups like red bean soup are popular in China, providing a light and nourishing end to meals.

These dishes highlight the versatility of beans in global cuisine. From creamy fillings to silky broths, beans’ natural richness, and mild flavors provide a perfect canvas for sweet preparations, proving they can shine beyond savory dishes.

Beans as the Soul of Hearty Stews

Beans have long been a staple ingredient in hearty stews worldwide, embodying comfort and sustenance. In Brazil, feijoada, a slow-cooked black bean stew with pork, is considered a national dish. This rich, flavorful meal is typically served with rice, orange slices, and farofa (toasted cassava flour), creating a balanced combination of savory, acidic, and nutty elements.

Across the Atlantic in France, cassoulet takes center stage. This slow-cooked casserole blends white beans with meats like duck confit, pork sausage, and lamb, encapsulating the rustic spirit of southern French cuisine. Every bite tells a story of resourceful cooking, where beans are elevated into a dish fit for celebrations.

Meanwhile, Ethiopia offers shiro wat, a chickpea stew made with spiced chickpea flour, garlic, and berbere (a fiery spice blend). Eaten with injera, a spongy sourdough flatbread, it exemplifies the role beans play as a source of plant-based protein in regions with limited access to meat.

Many cultures utilize various types of beans in their traditional dishes, showcasing the versatility and richness of this ingredient in global cuisine. These stews nourish and bring people together, reflecting the communal nature of food and culture.

Unexpected Applications: Fermented and Fried Beans

Fermentation and frying transform beans into culinary innovations that enhance flavor profiles and textures. In Korea, doenjang (fermented soybean paste) is a foundational ingredient in soups and stews, offering a deep umami punch. The paste is made by fermenting soybeans with brine for months, developing a complex, savory and slightly tangy flavor profile. Similarly, Japan’s natto—fermented soybeans—is a polarizing dish known for its sticky texture and earthy flavor, often eaten with rice for breakfast.

In Nigeria, beans take center stage in Akara, a street food made from black-eyed pea batter. The beans are soaked, blended with onions and peppers, and deep-fried into golden fritters. Akara is crisp on the outside, soft on the inside, and flavorful, often enjoyed with pap (a cornmeal pudding) or bread.

In Latin America, fried beans make a star appearance in refried beans (frijoles refritos). Typically made from pinto or black beans, this dish involves cooking beans, mashing them, and frying them with lard or oil until creamy. Refried beans are a staple in Mexican cuisine, appearing as a side dish or filling for tacos, burritos, and more.

These fermented and fried innovations underscore the resourcefulness of global cuisines. By using techniques that amplify beans’ flavors or create new textures, they demonstrate the endless possibilities for this simple yet profound ingredient.

Beans are more than a pantry staple—they are cultural symbols, sources of sustenance, and culinary chameleons. Whether sweetened, stewed, or fermented, their presence in dishes worldwide reveals an impressive depth of creativity and adaptability. Their ability to cross borders and adapt to diverse traditions makes them a true global ingredient.

Published by: Khy Talara