| Recipe | Source |
|---|---|
| Baked Beans | Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
| Cassoulet (Bean Stew) | The Heritage Cookbook |
| Cocido Madrileño (Madrid-Style Chickpea Stew) | The Heritage Cookbook |
| Cuban Black Beans | Sous Vide for Everybody |
| Feijoada | Jerky |
| Maori Boil Up | The Heritage Cookbook |
| Red Beans and Rice with Andouille | On Cooking (5th Edition) |
| Red Beens and Boiled Rice | The Professional Chef (8th Edition) |
| Smoked Hock with Black-Eyed Peas | Bones: Recipes, History, & Lore |