18 Delicious Pink Bean Recipes for Every Occasion

Ever find yourself staring into your pantry, wondering what to do with that bag of pink beans? You’re in luck! From hearty soups to vibrant salads, pink beans are the versatile star of countless dishes. Whether you’re planning a cozy family dinner or a festive gathering, our roundup of 18 delicious recipes has something for every occasion. Dive in and discover how these little beans can bring big flavor to your table!

Spicy Pink Bean and Corn Salad

Great for summer picnics or a quick lunch, this Spicy Pink Bean and Corn Salad packs a punch with minimal effort.

Ingredients

• For the salad:
  • 2 cups cooked pink beans, drained and rinsed
  • 1 cup corn kernels, fresh or thawed from frozen
  • 1/2 cup diced red onion
  • 1/4 cup chopped cilantro
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • 1/2 tsp salt

Instructions

1. In a large bowl, combine pink beans, corn, red onion, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, chili powder, and salt until well blended.
3. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
4. Let the salad sit for 10 minutes to allow flavors to meld before serving.
5. Tip: For extra heat, add a diced jalapeño to the salad.
6. Tip: If using frozen corn, ensure it’s completely thawed and patted dry to avoid watering down the dressing.
7. Tip: Serve chilled for the best flavor and texture.

A vibrant mix of textures, the salad is crunchy from the corn and onions, creamy from the beans, with a spicy kick. Perfect as a standalone dish or as a hearty side to grilled meats.

Creamy Pink Bean Soup with Garlic

Ready to whip up a comforting bowl of creamy pink bean soup with garlic? This dish is a hearty, flavorful option for any meal, blending smooth textures with a punch of garlic.

Ingredients

• For the soup base:
  • 2 cups dried pink beans, soaked overnight
  • 1 tbsp olive oil
  • 4 garlic cloves, minced
  • 4 cups vegetable broth
• For finishing:
  • 1/2 cup heavy cream
  • Salt to taste

Instructions

1. Drain the soaked pink beans and rinse under cold water.
2. In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add the drained beans and vegetable broth to the pot. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 1 hour or until beans are tender.
5. Using an immersion blender, puree the soup until smooth. Tip: For a chunkier texture, blend only half the soup.
6. Stir in heavy cream and salt. Heat through for another 5 minutes. Tip: Adjust cream for desired thickness.
7. Serve hot. Tip: Garnish with a drizzle of olive oil or fresh herbs for extra flavor.

Yield a velvety soup with a rich garlic undertone. Perfect with crusty bread or as a starter for a dinner party.

Pink Bean and Avocado Tacos

A quick, vibrant dish that’s perfect for summer evenings, these tacos combine creamy avocado with hearty pink beans for a satisfying meal. Ready in under 30 minutes, they’re a fuss-free option for busy weeknights.

Ingredients

• For the filling:
  • 1 can (15 oz) pink beans, drained and rinsed
  • 1 tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt to taste
• For the avocado topping:
  • 2 ripe avocados, diced
  • 1 tbsp lime juice
  • 1/4 cup chopped cilantro
  • Salt to taste
• For serving:
  • 8 small corn tortillas
  • 1/2 cup crumbled queso fresco
  • Hot sauce to taste

Instructions

1. Heat olive oil in a skillet over medium heat. Add pink beans, cumin, smoked paprika, and salt. Cook for 5 minutes, stirring occasionally, until beans are warmed through.
2. In a bowl, combine diced avocados, lime juice, cilantro, and salt. Gently mix to avoid mashing the avocados.
3. Warm tortillas in a dry skillet over medium heat for 30 seconds on each side. Keep them wrapped in a towel to stay warm.
4. Assemble tacos by spooning bean mixture onto tortillas, topping with avocado mixture, and sprinkling with queso fresco. Add hot sauce if desired.

Just the right balance of creamy and crunchy, these tacos are a delight. Serve with a side of lime wedges for an extra zing.

Slow-Cooked Pink Bean Chili

Dive into a hearty bowl of slow-cooked pink bean chili, perfect for those chilly evenings. This recipe combines simplicity with deep flavors, requiring minimal prep for maximum taste.

Ingredients

• For the chili base:
  • 2 cups dried pink beans, rinsed
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp olive oil
• For the seasoning:
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
• For the liquid:
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes

Instructions

1. Heat olive oil in a large pot over medium heat. Tip: Ensure the pot is large enough to hold all ingredients.
2. Add diced onion and minced garlic. Sauté until translucent, about 5 minutes.
3. Stir in chili powder, cumin, smoked paprika, and salt. Cook for 1 minute to toast the spices. Tip: Toasting spices enhances their flavor.
4. Add dried pink beans, vegetable broth, and diced tomatoes. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally. Tip: Check the beans for tenderness after 1.5 hours.
6. Once beans are tender and chili has thickened, remove from heat. Let stand for 10 minutes before serving.

Kick back with this chili’s creamy beans and smoky undertones. Serve over rice or with crusty bread for a fulfilling meal.

Pink Bean and Quinoa Stuffed Peppers

Unleash a burst of flavor with these vibrant stuffed peppers, combining the earthy tones of quinoa and pink beans for a hearty meal. Perfect for a quick dinner or meal prep, they’re as nutritious as they are colorful.

Ingredients

For the filling:

• 1 cup cooked quinoa
• 1 can (15 oz) pink beans, drained and rinsed
• 1 tbsp olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt to taste

For the peppers:

• 4 large bell peppers, tops cut off and seeds removed
• 1/2 cup shredded cheese (optional)
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
3. Add cumin and smoked paprika to the skillet, stir for 30 seconds until fragrant.
4. Mix in pink beans and cooked quinoa, cook for 2 minutes. Season with salt.
5. Brush peppers with 1 tbsp olive oil inside and out. Place in a baking dish.
6. Fill each pepper with the quinoa mixture, pressing down gently.
7. Top with shredded cheese if using.
8. Bake for 25-30 minutes until peppers are tender and cheese is bubbly.

Zesty and satisfying, these stuffed peppers offer a delightful contrast between the soft filling and crisp pepper. Serve with a side of avocado slices for extra creaminess.

Pink Bean Hummus with Roasted Garlic

Tired of the same old hummus? Pink Bean Hummus with Roasted Garlic offers a vibrant twist on the classic. Its creamy texture and rich flavor will elevate your snack game.

Ingredients

• For the hummus:
  • 1 can (15 oz) pink beans, drained and rinsed
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1/4 cup olive oil
  • 1/2 tsp salt
• For the roasted garlic:
  • 1 head garlic
  • 1 tbsp olive oil

Instructions

1. Preheat oven to 400°F.
2. Cut the top off the head of garlic to expose the cloves. Drizzle with 1 tbsp olive oil and wrap in foil.
3. Roast garlic in the oven for 30 minutes, or until cloves are soft and golden.
4. Let garlic cool, then squeeze cloves out of their skins.
5. In a food processor, combine pink beans, tahini, lemon juice, 1/4 cup olive oil, salt, and roasted garlic.
6. Process until smooth, scraping down the sides as needed. Tip: For extra creaminess, add a tablespoon of water at a time until desired consistency is reached.
7. Transfer hummus to a serving bowl. Tip: Drizzle with olive oil and sprinkle with paprika for a beautiful finish.
8. Serve immediately or refrigerate. Tip: Flavors meld and intensify when chilled, making it even better the next day.

Great for dipping or spreading, this hummus boasts a smooth texture and a deep, garlicky flavor. Try it with crisp veggies or as a bold sandwich spread for a flavorful punch.

Pink Bean and Sweet Potato Stew

Lately, comfort food has taken a healthy twist with this hearty Pink Bean and Sweet Potato Stew. Perfect for chilly evenings, it’s a blend of sweet and savory that satisfies.

Ingredients

• For the stew base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 large sweet potato, peeled and cubed
  • 1 cup pink beans, soaked overnight
  • 4 cups vegetable broth
• For seasoning:
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic. Sauté until translucent, about 5 minutes.
3. Stir in sweet potato cubes and soaked pink beans.
4. Pour in vegetable broth, ensuring ingredients are submerged.
5. Bring to a boil, then reduce heat to simmer. Cover and cook for 45 minutes.
6. Add smoked paprika, cumin, and salt. Stir well.
7. Simmer uncovered for another 15 minutes, or until sweet potatoes are tender.
8. Remove from heat. Let stand for 5 minutes before serving.

Now, the stew boasts a creamy texture with a smoky depth. Serve it over quinoa or with a slice of crusty bread for a complete meal.

Pink Bean and Spinach Curry

A hearty Pink Bean and Spinach Curry brings comfort and nutrition to your table in under 30 minutes. Perfect for weeknights, this dish balances creamy beans with fresh spinach in a spiced tomato base.

Ingredients

For the curry base:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1/2 tsp salt

For the final mix:

• 1 can (15 oz) pink beans, drained and rinsed
• 2 cups fresh spinach, roughly chopped
• 1/2 cup water

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add diced onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Pour in diced tomatoes, add cumin, coriander, turmeric, cayenne, and salt. Simmer for 10 minutes, stirring occasionally.
5. Add pink beans and water, bring to a gentle boil.
6. Fold in spinach, cook until just wilted, about 2 minutes. Tip: Overcooking spinach loses its vibrant color and nutrients.
7. Adjust thickness with more water if needed, simmer for another 2 minutes. Tip: The curry should coat the back of a spoon.
8. Remove from heat, let sit for 5 minutes to thicken. Tip: Resting allows flavors to meld.

Great for meal prep, this curry thickens overnight, making it even more flavorful. Serve over quinoa or with naan for a satisfying meal.

Pink Bean and Rice Casserole

Zesty and hearty, this Pink Bean and Rice Casserole is a one-dish wonder that combines simplicity with flavor. Perfect for busy weeknights, it’s a crowd-pleaser that requires minimal prep.

Ingredients

– For the casserole: 1 cup pink beans (rinsed), 1 cup white rice (uncooked), 2 cups vegetable broth, 1 tbsp olive oil, 1 medium onion (diced), 2 cloves garlic (minced), 1 tsp cumin, 1/2 tsp salt, 1/4 tsp black pepper.

Instructions

1. Preheat oven to 375°F.2. Heat olive oil in a large skillet over medium heat.3. Add diced onion and minced garlic to the skillet; sauté until translucent, about 5 minutes. Tip: Stir frequently to prevent burning.4. Stir in cumin, salt, and black pepper; cook for 1 minute until fragrant.5. Add pink beans, uncooked rice, and vegetable broth to the skillet; bring to a boil.6. Transfer the mixture to a greased casserole dish.7. Cover with foil and bake for 45 minutes. Tip: Check at 30 minutes to ensure the rice is absorbing the liquid properly.8. Remove foil and bake for an additional 10 minutes to lightly brown the top. Tip: Let it sit for 5 minutes before serving for easier scooping. Unbelievably creamy with a slight chew from the rice, this casserole pairs wonderfully with a crisp green salad or topped with avocado slices for extra richness.

Pink Bean and Tomato Bruschetta

Let’s dive into a vibrant Pink Bean and Tomato Bruschetta that’s as easy to make as it is delicious. Perfect for summer gatherings or a quick snack.

Ingredients

• For the bruschetta:
  • 1 baguette, sliced into 1/2-inch pieces
  • 2 tbsp olive oil
  • 1 garlic clove, minced
• For the topping:
  • 1 cup pink beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 2 tbsp fresh basil, chopped
  • 1 tbsp balsamic vinegar
  • Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Arrange baguette slices on a baking sheet. Brush each slice with olive oil.
3. Bake for 5-7 minutes until edges are golden. Tip: Watch closely to prevent burning.
4. Rub the toasted baguette slices with the minced garlic clove while still warm.
5. In a bowl, combine pink beans, cherry tomatoes, red onion, basil, and balsamic vinegar. Tip: Let the mixture sit for 10 minutes to meld flavors.
6. Season the bean and tomato mixture with salt and pepper to taste.
7. Spoon the mixture onto the toasted baguette slices. Tip: For extra flavor, drizzle with a bit more olive oil before serving.

Great for its creamy beans against the crisp toast, this bruschetta bursts with freshness. Try serving it with a sprinkle of feta cheese for an extra tang.

Pink Bean and Kale Soup

Cooking doesn’t have to be complicated to be delicious. This Pink Bean and Kale Soup is proof, combining simplicity with deep flavors in just a few steps.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
• For the body:
  • 2 cups pink beans, cooked
  • 2 cups kale, chopped
  • 1 tsp smoked paprika
  • Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add diced onion and minced garlic. Sauté until translucent, about 5 minutes.
3. Pour in vegetable broth, bringing the mixture to a boil.
4. Reduce heat to low. Add pink beans and smoked paprika. Simmer for 10 minutes.
5. Stir in chopped kale. Cook until kale is wilted, about 5 minutes.
6. Season with salt to taste before serving.

Perfectly balanced, this soup offers a creamy texture from the beans against the slight crunch of kale. Serve with a drizzle of olive oil and crusty bread for a hearty meal.

Pink Bean and Cheese Quesadillas

Overlooked yet utterly satisfying, pink bean and cheese quesadillas are a quick, flavorful meal. Perfect for busy weeknights or lazy weekends, they’re a crowd-pleaser with minimal effort.

Ingredients

• For the filling:
  • 1 cup cooked pink beans, drained
  • 1 cup shredded Monterey Jack cheese
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
• For assembly:
  • 4 large flour tortillas
  • 2 tbsp unsalted butter, melted

Instructions

1. In a bowl, mix pink beans, Monterey Jack cheese, ground cumin, and salt until well combined.
2. Heat a large skillet over medium heat (350°F).
3. Brush one side of a tortilla with melted butter and place it butter-side down in the skillet.
4. Spread half of the bean and cheese mixture evenly over the tortilla.
5. Top with another tortilla and brush the top with melted butter.
6. Cook for 3-4 minutes until the bottom is golden brown and crispy. Flip carefully.
7. Cook the other side for another 3-4 minutes until golden and the cheese is melted.
8. Repeat with the remaining tortillas and filling.
9. Cut each quesadilla into wedges and serve immediately.

The quesadillas are crispy on the outside with a gooey, flavorful filling. Serve with a dollop of sour cream or a side of fresh salsa for an extra kick.

Pink Bean and Sausage Skillet

Craving a hearty meal that’s both simple and satisfying? This Pink Bean and Sausage Skillet is your answer. It’s a one-pan wonder that combines smoky flavors with creamy beans for a comforting dish.

Ingredients

• For the skillet:
  • 1 tbsp olive oil
  • 1 lb smoked sausage, sliced into 1/2-inch pieces
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) pink beans, drained and rinsed
  • 1/2 cup chicken broth
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add sliced sausage and cook until browned, about 5 minutes. Remove and set aside.
3. In the same skillet, add diced onion and cook until soft, about 3 minutes. Tip: Don’t clean the skillet to keep the flavors.
4. Add minced garlic and cook for 30 seconds until fragrant.
5. Stir in pink beans, chicken broth, and smoked paprika. Bring to a simmer.
6. Return the sausage to the skillet. Simmer for 10 minutes, stirring occasionally. Tip: The broth should reduce slightly.
7. Season with salt and pepper. Tip: Taste before adding salt as the sausage and broth may be salty enough.

Perfectly creamy beans and smoky sausage make this dish a crowd-pleaser. Serve it over rice or with crusty bread to soak up the sauce.

Pink Bean and Coconut Milk Curry

Savory and comforting, this Pink Bean and Coconut Milk Curry is a weeknight lifesaver. It’s creamy, flavorful, and ready in under 30 minutes.

Ingredients

• For the curry:
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 can (15 oz) pink beans, drained and rinsed
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and curry powder, cooking for 1 minute until fragrant.
4. Add pink beans, coconut milk, and vegetable broth to the skillet.
5. Bring to a simmer and cook for 15 minutes, stirring occasionally.
6. Season with salt to taste before serving.

Rich and creamy, this curry pairs perfectly with steamed rice or naan. The pink beans add a subtle sweetness, making it a hit with both kids and adults.

Pink Bean and Cornbread Bake

Kickstart your meal with this hearty Pink Bean and Cornbread Bake, a perfect blend of savory and sweet. It’s a crowd-pleaser that combines creamy beans with a golden cornbread topping.

Ingredients

For the bean layer:

• 2 cups cooked pink beans, drained
• 1 cup tomato sauce
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp salt

For the cornbread layer:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup melted butter
• 1 egg

Instructions

1. Preheat oven to 375°F. Grease a 9-inch baking dish.
2. In a bowl, mix pink beans, tomato sauce, chili powder, cumin, and salt. Spread evenly in the dish.
3. Tip: For extra flavor, sauté the spices in a pan before adding to the beans.
4. In another bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
5. Add milk, melted butter, and egg to the dry ingredients. Stir until just combined.
6. Tip: Do not overmix the cornbread batter to keep it light and fluffy.
7. Pour the cornbread batter over the bean layer. Smooth the top with a spatula.
8. Bake for 25 minutes or until the cornbread is golden and a toothpick comes out clean.
9. Tip: Let the bake rest for 5 minutes before serving to set the layers.

Layers of creamy pink beans and sweet cornbread create a comforting texture. Serve with a dollop of sour cream or a side of crisp salad for a complete meal.

Pink Bean and Mushroom Stir-Fry

Whip up a quick, nutritious meal with this Pink Bean and Mushroom Stir-Fry. Perfect for busy weeknights, it’s packed with flavor and ready in minutes.

Ingredients

• For the stir-fry:
  • 1 tbsp olive oil
  • 2 cups sliced mushrooms
  • 1 cup pink beans, rinsed and drained
  • 1/2 cup diced onion
  • 1 garlic clove, minced
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp sesame oil

Instructions

1. Heat olive oil in a large skillet over medium-high heat (350°F).
2. Add mushrooms and onion to the skillet. Cook for 5 minutes, stirring occasionally, until mushrooms are golden.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Add pink beans to the skillet. Cook for 2 minutes, stirring gently to avoid mashing the beans.
5. In a small bowl, whisk together soy sauce, honey, and sesame oil.
6. Pour the sauce over the stir-fry. Stir to coat evenly and cook for another 2 minutes.
7. Remove from heat. Serve immediately.

Pink beans add a creamy texture, while mushrooms bring an earthy depth. Try serving over quinoa for an extra protein boost.

Pink Bean and Pasta Salad

Pink Bean and Pasta Salad is a refreshing, protein-packed dish perfect for summer picnics or quick lunches.

Ingredients

• For the salad:
  • 2 cups cooked pasta, cooled
  • 1 can (15 oz) pink beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the cooked pasta, pink beans, cherry tomatoes, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well blended.
3. Pour the dressing over the salad and toss gently to coat all ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.
4. Serve chilled or at room temperature. Tip: For extra crunch, add 1/2 cup of diced cucumber or celery.
5. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Tip: This salad tastes even better the next day as the flavors continue to develop.

Fresh and vibrant, this salad offers a delightful mix of textures from the creamy beans to the al dente pasta. Serve it on a bed of greens for a more substantial meal or as is for a light, satisfying dish.

Pink Bean and Chorizo Stew

You won’t find a more comforting dish than this hearty Pink Bean and Chorizo Stew. Perfect for chilly evenings, it’s a flavorful one-pot wonder that comes together with minimal fuss.

Ingredients

• For the stew:
  • 1 tbsp olive oil
  • 1 cup diced chorizo
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 cups pink beans, soaked overnight
  • 4 cups chicken stock
  • 1 tsp smoked paprika
  • Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced chorizo. Cook until lightly browned, about 5 minutes.
3. Tip: Render the chorizo fat well for deeper flavor.
4. Add diced onion and minced garlic. Sauté until translucent, about 3 minutes.
5. Tip: Don’t rush the onions; caramelizing them slightly adds sweetness.
6. Drain soaked pink beans and add to the pot.
7. Pour in chicken stock. Bring to a boil.
8. Reduce heat to low. Simmer for 1.5 hours, or until beans are tender.
9. Tip: Skim off any foam that forms on top for a clearer stew.
10. Stir in smoked paprika and salt. Cook for another 5 minutes.

A rich, smoky stew with tender beans and spicy chorizo. Serve with crusty bread to soak up the flavorful broth.

Summary

Looking for a way to spice up your meals with nutritious and versatile pink beans? Our roundup of 18 delicious recipes has something for every occasion, from cozy dinners to festive gatherings. We hope you’ll try these dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!