Hey,
Dinner’s
Almost
Ready!

Create flavor-packed meals presto pronto with our line of canned (but never bland) beans.

Have You Been Introduced?

This recipe is a celebration of the bold (and wildly delicious) flavors of Korean cooking. Kimchi, sweet and spicy gochujang, and toasted sesame oil join forces to jazz up the humble navy bean.

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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.

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These buttery cannellini beans are simmered in a supremely creamy (and sneakily vegan, even Nonna won’t know the difference!) tomato vodka sauce accented with garlic and a hint of crushed red pepper.

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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.

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These chickpeas are zhuzhed up with harissa paste, a big squeeze of lemon, and a blend of toasty spices to create a sauce that's warm and smoky with a just-right citrusy zip.

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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.

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