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Budget-Friendly Bean Recipes to Save Money During 2026’s Inflation

By
Kylie Thomas
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0
A blue bowl holdsbraised cabbage and beans topped with a lemon slice and accompanied by a fork, spoon, and glass of lemon water.

As grocery prices continue to rise in 2026, finding affordable, nutritious meals has never been more important. Beans are a versatile, protein-packed pantry staple that can stretch your budget without sacrificing flavor. These easy and delicious bean recipes help you save money while keeping mealtime as something you look forward to.

Budget-Friendly Bean Recipes

Crispy Butter Beans with Whipped Chevre

Crispy Butter Beans with Whipped Chèvre - a delectable side dish featuring Goat Rodeo’s fresh chèvre cheese

Golden, crunchy butter beans are roasted to perfection and served alongside a smooth, tangy whipped chèvre. This easy recipe transforms boring butter beans into something you’ll want to serve for a Sunday family meal.

Braised Cabbage and Beans

A blue bowl holdsbraised cabbage and beans topped with a lemon slice and accompanied by a fork, spoon, and glass of lemon water.

Cook up a one‑pot dish that transforms humble cabbage and beans into a deeply comforting meal you’ll crave on chilly nights. Tender cabbage simmers slowly with beans, onions, garlic, and a bright squeeze of lemon.

Steaming Pot of Beans and Greens

A large bowl of steaming white beans and chopped kale stew garnished with carrots and tomatoes, served with crusty bread/garlic knots and a side salad on a green wooden table.

Hearty cannellini beans and tender kale bathe in a bowl of garlic, carrots, sage, roasted tomatoes, and lemon. Try finishing your bowl with a sprinkle of Parmesan, lemon zest, and a drizzle of olive oil along with a side of crusty bread.

Stanley Tucci Inspired Cannellini Beans and Greens alla Maria Rosa

A Stanley Tucci inspired beans and greens recipe on a bright green background

We’re always finding new ways to use beans. We like to change up the flavors so that we can feast on this ingredient several days a week. This plant‑forward Italian dish pairs cannellini beans with Maria Rosa sauce and wilted Tuscan kale.

Wintertime Rice and Beans

Wintertime Rice and Beans served in a steel bowl

Hearty rice and two kinds of beans intermingle with warming Vindaloo curry spice, star anise, and a touch of saffron to create a bowl that’s perfect for cold days. Simple to make yet full of global flair, this dish takes classic rice and beans to new heights.

Giant Beans with Honey and Dill

On a white plate sits a mound of GIANT BEANS WITH HONEY AND DILL.

If you’ve never tried Greek giant beans, you’re missing out. These beans roast in a tomato-onion sauce with notes of honey and fresh dill. While this can make a quick lunch, try it along with a main dish like chicken for low-cost, big-reward.

Roasted Acorn Squash with Lemony Pinto Beans and Zhoug

A side dish of Roasted Acorn Squash with Lemony Pinto Beans and Zhoug in an orange bowl. A gold spoon sits to the left. Zhoug Recipe

This dish brings together sweet, caramelized acorn squash and lemon pinto beans with a punchy zhoug sauce for a finish that’s bold and balanced. Not to mention, the protein and other health benefits from this dish are a must.

Save Your Dollars in 2026 with These Easy Canned Fish Recipes

8 Pasta Recipes to Avoid the Grocery Store Inflation of 2026

8 Chicken Recipes to Help Keep Dinner Affordable in 2026

Story by Kylie Thomas

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Build Santa a Cookie Plate on Christmas Eve

By
Kylie Thomas
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0
A plate of warm chocolate chip cookies and a glass of milk on a festive rug, with pine branches and a fireplace glowing in the background.

Christmas Eve is filled with anticipation, wonder, and traditions that make the holiday feel truly magical. One of the most cherished moments of the night is preparing a special cookie plate for Santa, a small but meaningful gesture that delights children and adults alike. Building Santa a cookie plate offers an opportunity to slow down, get creative, and enjoy time together while adding a personal touch to the evening’s festivities. Thoughtfully chosen treats, festive presentation, and a bit of holiday imagination turn this simple tradition into a memorable experience that captures the spirit of Christmas and keeps the magic alive well into the night.

Gingerbread Cookies

A pile of gingerbread cookies decorated with white icing and red bulb sprinles.

While baking these warmly spiced cookies, fill your home with the inviting scents of cinnamon and ginger. Have fun with your little ones shaping these into festive figures. Whether you decorate them with icing or let their traditional form shine, each bite is full of holiday cheer.

Pine Needle Shortbread Cookies

A dark green plate filled with Christmas tree-shaped shortbread cookies, some dusted with powdered sugar.

Add a woodland twist to your cookie plate this Christmas Eve. These buttery cookies feature finely chopped pine needles, giving them the flavor of winter forests. Finish them with a light dusting of powdered sugar as a memorable treat to share while preparing for Santa’s visit.

Glendorn Chocolate Chip Cookies

A plate of warm chocolate chip cookies and a glass of milk on a festive rug, with pine branches and a fireplace glowing in the background.

You can’t have Christmas without the timeless chocolate chip cookie. This particular recipe creates cookies with golden edges as well as soft, chewy centers. You just may want to make an extra batch of these ones so that there are still some available for Santa at the end of the night.

Mom’s Iced Christmas Sugar Cookies

A few holiday themed Iced Sugar Cookies sit on a metal tin tray with ribbon and ornament bulbs around the try.

Add a burst of color and creativity to your Christmas Eve cookie plate with classic sugar cookies. Soft, buttery cut-outs become a festive canvas for icing, sprinkles, and anything else your mind desires. It’s a nostalgic treat that Santa is sure to love.

French Meringue Cookies

A plate full of French meringue cookies in snowflake shapes and topped with cherries amongst a table full of cookies.

Airy little clouds of sweetness give you a bit of a break from the cake-like texture of Christmas cookies. You can even pipe the meringue into various shapes such as the snowflakes above. Adding this cookie to your plate makes sure you have a variety ready for Santa.

Drinks Other Than Milk to Leave Out for Santa

Eight Maids-a-Milking Coconut Coquito

A set of coquito cocktails on a black bavkground

Even Santa could use a break from the cold to dream of the tropics. Creamy and spiced this recipe is inspired by the traditional Puerto Rican holiday favorite, coquito. Rich with coconut flavor, baking spices, and a touch of rum, this velvety drink feels like a cozy hug.

Coffee and Bourbon Cocktail, The Revolver

The Revolver is a bold and sophisticated whiskey cocktail with a balanced blend of rich bourbon, aromatic coffee liqueur, and a touch of zesty orange bitters, garnished with an orange twist.

When delivering presents to all the children all over the world, we could use a hard one ourselves. Keep Santa awake and warm as he sips on The Revolver. A hint of orange bitters finds the perfect middle between the coffee and bourbon. Just go easy on the serving size, he still has a sleigh to drive after all!

Cardamom and Clove Oat Milk Latte

A cardamom and clove oat milk latte in front of a small espresso machine.

In case your Santa prefers something warming without the booze, there’s a recipe for him too. It’s a latte that wraps rich spices and creamy oat milk together. Thoughtful, soothing, and full of seasonal charm, it’s a perfect companion to a cookie plate.

Story by Kylie Thomas

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Margarita Verde

By
Ethan Chmura
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0
Margarita Verde with smoking wood as garnish greenery in the background

Chef Richard Sandoval’s Art of Zero-Proof reimagines a mid-century classic. The Margarita Verde boldly reworks the iconic 1960s cocktail. It uses non-alcoholic Almave Blanco and Lyre’s Orange Sec as its spirited foundation. Layers of herbal pandan and subtle jalapeño warmth build complexity, while hoja santa oil and Palo Santo smoke add a final aromatic signature. This modern craft cocktail engages all the senses, from its oolong salt rim to its smoky finish.

Explore more delicuous spirit-free cocktails in our complete Dry January mocktail guide.

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Margarita Verde with smoking wood as garnish greenery in the background

Margarita Verde

  • Author: Chef Richard Sandoval
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Description

An herbal, smoky zero-proof margarita.

 

Ingredients

Scale
  • 2 oz Almave blanco 
  • .5 oz Lyre’s Orange Sec
  • .5 oz Lime juice
  • .25 Pandan & Jalapeño syrup
  • 5 drops Hoja Santa & pink pepper oil
  • Oolong salt rim
  • Palo Santo Stick

Instructions

  1. In a cocktail shaker, combine Almave Blanco  with Lyre’s non-alcoholic orange liqueur, lime juice, and pandan syrup with ice and shake.
  2. Serve in a Nick and Nora glass (previously garnished with Hoja Santa salt) using a strainer.
  3. Garnish with a Hoja Santa coin and drops of Hoja Santa & pink pepper oil.
  4. Light with Palo Santo stick on fire and place across rim of glass and a circle made of hoja santa lea

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Recipe by Chef Richard Sandoval
Photography Courtesy of Richard Sandoval Hospitality

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Espresso Maíztini

By
Ethan Chmura
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0
Espresso Maiztini with coffee beans in foreground

The classic espresso martini receives a playful, zero-proof makeover with the Espresso Maíztini. This inventive cocktail from Richard Sandoval’s Art of Zero-Proof guide swaps traditional spirits for Ritual Zero-Proof Rum and a unique, buttered popcorn-infused coffee liqueur. Cold brew and a touch of corn syrup build a rich, smooth base. Finally, a fragrant clove and cinnamon foam elegantly crowns the drink. This recipe delivers the bold, cozy flavors of the original in an entirely new way.

Click here to find more for Dry January mocktails!

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Espresso Maiztini with coffee beans in foreground

Espresso Maíztini

  • Author: Chef Richard Sandoval
Print Recipe

Description

This martini mixes buttered popcorn-infused coffee liqueur with zero-proof rum and cold brew, topped with a spiced foam.

Ingredients

Scale

Instructions

  1. Infuse the freshly popped popcorn with the non-alcoholic coffee liqueur, strain.
  2. In a shaker, add the rum, na coffee liqueur, cold brew, corn syrup and shake with ice.
  3. Strain and serve in a chilled glass.
  4. Garnish with a clove and cinnamon foam and coffee beans

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Recipe by Chef Richard Sandoval
Photography Courtesy of Richard Sandoval Hospitality

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Grapefruit Sour

By
Ethan Chmura
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0
Grapefruit Sour

The Grapefruit Sour offers a bright, non-alcoholic take on a classic. It draws inspiration from the 1860s Pisco Sour. This version uses vibrant Giffard Non-Alcoholic Grapefruit Liqueur. Tart hibiscus tea and fresh citrus provide a balanced flavor. A subtle hint of hazelnut adds depth. A cloud of velvety foam completes the drink. This recipe honors the sour’s rich history in a spirit-free way. You can find this drink and explore the full collection in Richard Sandoval’s Art of Zero-Proof guide.

Explore the full curated collection in our complete mocktail guide for Dry January.

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Grapefruit Sour

Grapefruit Sour

  • Author: Chef Richard Sandoval
Print Recipe

Description

This non-alcoholic sour builds on grapefruit liqueur and hibiscus tea with a hint of hazelnut, finished with a luxurious foam.

 

Ingredients

Scale
  • 1.5 oz Giffard Non-Alcoholic Grapefruit Liqueur
  • 1.5 oz Hibiscus tea concentrate
  • 0.25 oz Hazelnut liqueur (or essence)
  • 0.5 oz Lime juice
  • 0.5 Simple syrup
  • 1 oz Grapefruit juice
  • 1 oz Super foam
  • Sorrel or green shoots

Instructions

  1. Combine all ingredients in a shaker
  2. Add ice and shake vigorously.
  3. Remove ice and shake again.
  4. Serve in a double strained in the glass
  5. Garnish with sorrel or green shoots

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Recipe by Chef Richard Sandoval
Photography Courtesy of Richard Sandoval Hospitality

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Poached Pears in Spiced Red Wine 

By
Keith Recker
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0
Three poached pears in a red color sit on a small plate while a larger plate and bowl holds another full pear off to the side of the table setting.

One of winter’s most gorgeous fruits is the pear. It’s simple, sweet flavor and crunchy texture stay ripe and ready during the colder months. But, what if you could take this fruit and make it into a tender and delicious delicacy. By poaching pears in a bit of dry red wine, sugar, cinnamon, cloves, cardamom, coriander, lemon, and ginger, you create stunning red pears drizzled overtop with syrup. Just one bite fills your mouth and soul with feelings of comfort and quiet luxury.

What are Poached Pears?

Poached pears gently cook in a liquid until they become tender while still keeping their shape. The poaching liquid is usually a mixture of water, wine, juice, or syrup. Often it’s also flavored with sugar, spices, citrus peel, or vanilla to reflect those seasonal tastes. As the pears slowly simmer, they absorb the flavors and develop a soft, delicate texture. Try pairing them with ice cream for a decadent dessert.

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Three poached pears in a red color sit on a small plate while a larger plate and bowl holds another full pear off to the side of the table setting.

Poached Pears in Spiced Red Wine 

  • Author: Keith Recker
Print Recipe

Description

Stunning red pears make for a beautiful centerpiece.

Ingredients

Scale
  • 2 cups sugar
  • 4 cups dry red wine (e.g., Merlot, Cabernet Sauvignon)
  • 4 cinnamon sticks
  • 1 tsp whole cloves
  • 1 tsp whole cardamon pods
  • ½ tsp whole coriander seeds
  • 1” fresh ginger, cut into 4 slices
  • Zest of one lemon (cut in strips with vegetable peeler)
  • 6 to 8 firm Bosc Pears, peeled and cored, and trimmed to have a flat base**
  • 2 tsp Vnlla Cncept Pure Vanilla Extract

Instructions

  1. In a nine-quart Dutch oven, add sugar, wine, spices and zest. Put on high heat and stir until the mixture is steaming. Turn heat to low.
  2. Stand 6 to 8 pears upright in the liquid. 6 makes for easier maneuvering but 8 is fine. Baste them with a large spoon. Cover tightly and let simmer for 10 minutes.
  3. Baste them again, and tip them over gently so that one side is immersed in wine. Stir very gently. Cover tightly and let simmer for 10 minutes.
  4. Using two spoons, turn the pears so that the uncolored side is immersed in wine. Stir very gently. Cover tightly and let simmer for 10 minutes.
  5. Using a sharp paring knife, check the thickest part of the largest pear for tenderness. If it is not tender all the way through, flip the pears again, and simmer for another 10 minutes and check again. Cook until tender.
  6. Once tender, remove the pears with two spoons and stand them on a large plate or platter. Once cool, cover with cling film and set aside.
  7. Remove the whole spices. Reduce the poaching liquid over a low flame, stirring every couple of minutes until it has a syrupy consistency and can coat the back of a spoon. Stir in vanilla extract. Reduce a little more if necessary, but only a little to let the vanilla come through fully.
  8. Cover the Dutch oven until serving time, at which point, gently warm the syrup a bit. Plate the pears individually with a scoop of vanilla icing. Drizzle with warm syrup. Serve quickly!
  9. Keep extra syrup in a jar for future ice cream desserts.
  10. If you have any leftover pears, refrigerate until the next day. Using a sheet of store-bought pie crust defrosted according to package instructions, make a galette!
  11. Place a round of pie crust on a foil- or Silpat-covered baking sheet. Place thin slices of poached pear over the crust, leaving at least an inch uncovered around all edges.
  12. Once the pear slices are placed, fold up the uncovered edges to create a crust. Brush with eggwash. Bake until crust is golden brown. Serve on its own or with ice cream. Drizzle with extra syrup.
  13. Refrigerate extra syrup in a lidded jar. Drizzle over ice cream and/or fresh berries. Make a kir cocktail by stirring a few spoons into white wine or champagne. Don’t waste a drop.

Notes

We have also used wonderful Asian Pears from Subarashii Kudamono for this recipe and would happily do so again!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Keith Recker
Styling by Danny Mankin
Table Setting by Colleen Simonds
Tablecloth and Placemat from Mrs. Alice
Plates from Anthropologie
Blue Vintage Glasses from Bryce Glass
Napkins from Amanda Lindroth
Bamboo Flatware, Found
Photography by Star Laliberte

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Coco & Mango Milk Punch

By
Ethan Chmura
-
0
Coco and Mango Milk Punch greenery in the background

Chef Richard Sandoval’s Art of Zero-Proof collection reaches back centuries. It revives a classic technique for a modern palate. The Coco & Mango Milk Punch reinterprets the elegant 1680s milk punch, using the non-alcoholic Almave Blanco as its base. The result is a silky-smooth, tropical cocktail. In particular, the rich creaminess of coconut and mango meets the subtle, lingering heat of dried chili. This creates a beautifully clarified sip that’s both decadent and surprisingly light for this Coco & Mango Milk Punch.

Inspired to try more? Click here to see all the inventive drinks in our Dry January mocktail collection.

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Coco and Mango Milk Punch greenery in the background

Coco and Mango Milk Punch

  • Author: Chef Richard Sandoval
  • Yield: Make 7 cocktails (Milk clarified) 1x
Print Recipe

Description

This non-alcoholic milk punch combines Almave Blanco with clarified tropical flavors of coconut and mango.

Ingredients

Scale
  • 12.5 oz coconut water
  • 14 oz pineapple juice
  • 7 oz sugar-free mango puree
  • 5 oz lime juice
  • 7 oz whole milk

(Filter all this with fine cloth)

  • Dried Chili hairs
  • Dehydrated Orange wheel
  • Large Format ice cube

Instructions

  1. Prepare the clarification using the milk technique.
  2. Serve 3 oz of the batch plus 1.75 oz of Almave per cocktail over large ice in a chilled double Rocks glass.
  3. Garnish with chili hair and a dried.

Did you make this recipe?

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Recipe by Chef Richard Sandoval
Photography Courtesy of Richard Sandoval Hospitality

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Garden Grove Highball

By
Ethan Chmura
-
0
Garden Grove Highball greenery in the background

From Chef Richard Sandoval’s Art of Zero-Proof collection, the Garden Grove Highball offers a vibrant departure from spirit-forward drinks. This effervescent creation builds on the highball’s refreshing framework with Seedlip Grove 42, a bright splash of yuzu, and crisp cucumber tonic. Additionally, the Garden Grove Highball is all finished with an elegant, aromatic foam perfumed with bergamot and cedar. This foam creates a masterful composition that is as much a fragrant bouquet as it is a cooling sip.

Love a bright, fizzy drink? Explore a full collection of spirit-free cocktails, from highballs to shaken sours.

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Garden Grove Highball greenery in the background

Garden Grove Highball

  • Author: Chef Richard Sandoval
Print Recipe

Description

This bright highball layers Seedlip Grove 42 with yuzu, cucumber tonic, and an elegant bergamot-cedar foam.

Ingredients

Scale

Instructions

  1. In a highball glass, add Seedlip, elderflower syrup, and yuzu juice.
  2. Stir gently with a bar spoon.
  3. Fill the glass with ice.
  4. Pour in 2 oz of cucumber-flavored FeverTree tonic and top with homemade bergamot and cedar foam.
  5. Garnish with a mint sprig and dehydrated lemon.

Did you make this recipe?

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Recipe by Chef Richard Sandoval
Photography Courtesy of Richard Sandoval Hospitality

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Aloe & Apple White No-Groni

By
Ethan Chmura
-
0
ALOE & APPLE WHITE NO-GRONI greenery in the background

For those seeking the sophisticated bitterness of a classic Negroni without the spirits, Chef Richard Sandoval presents a crisp and botanical alternative. This Aloe & Apple White No-Groni from the Art of Zero-Proof collection elegantly reimagines the 1910s original. It swaps gin for the herbal notes of Seedlip Garden 108. Additionally, it tempers the aperitif’s bite with fresh aloe vera and a tart apple shrub. The result is a balanced, pre-batched cocktail that’s both a refreshment and a revelation.

Ready to expand your zero-proof bar? Click here to see an entire lineup of craft mocktails, from smoky classics to bright sours.

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ALOE & APPLE WHITE NO-GRONI greenery in the background

Aloe and Apple White No-Groni

  • Author: Richard Sandoval
  • Yield: Make 7 cocktails (pre batch) 1x
Print Recipe

Description

This spirit-free cocktail rebalances the Negroni with crisp apple and soothing aloe vera.

Ingredients

Scale

Instructions

  1. In a container, combine all the ingredients and blend with an immersion blender until thoroughly incorporated.
  2. Strain through a fine mesh filter (it’s important not to use a coffee filter).
  3. Bottle and store refrigerated.
  4. When serving a pre-batch cocktail, serve 3.5 oz of the mix.
  5. Garnish with fresh apple slices

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Chef Richard Sandoval
Photography Courtesy of Richard Sandoval Hospitality

Subscribe to TABLE Magazine’s print edition.

Blackberry Penicillin

By
Ethan Chmura
-
0
Blackberry Penicillin with cherry garnish and greenery in the background

Crafted for the modern drinker by Chef Richard Sandoval, this zero-proof, 1970’s inspired mocktail from the Art of Zero-Proof collection confidently steps beyond simple fruit mixes. This sophisticated drink is a direct descendant of the modern classics that inspired it: the fruity Bramble and the medicinal Penicillin. The Blackberry Penicillin masterfully blends the smoky depth of lapsang souchong tea with the bold spice of a ginger-honey shrub. Plus, it includes Lyre’s N/A bourbon. It is finished with a lush blackberry swirl. Thus, it delivers a multi-layered sip that redefines what a spirit-free drink can be.

Ready to shake up your Dry January? Discover more refined, non-alcoholic creations like the Blackberry Penicillin here!

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Blackberry Penicillin with cherry garnish and greenery in the background

Blackberry Penicillin

  • Author: Chef Richard Sandoval
Print Recipe

Description

A non-alcoholic tribute to the Bramble and Penicillin, featuring smoky lapsang souchong tea, ginger, and blackberry.

Ingredients

Scale
  • 1.5 oz Lyre’s N/A Bourbon
  • 1 oz lapsang souchong (black tea) concentrate
  • 1 oz ginger and honey shrub
  • 0.5 lemon juice
  • 0.5 oz Ghia Berry Apéritif
  • Coconut flakes
  • 3 bar spoon blackberry jam
  • Crushed ice

Instructions

  1. In a shaker, add Lyre’s Bourbon with ginger and honey shrub, and lemon juice. Add ice and shake.
  2. Strain into a double Rocks glass and add crushed ice.
  3. Finish by pouring the blackberry jam and berry aperitif over the ice and mixing.
  4. Garnish with blackberry jam & coconut flakes.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Chef Richard Sandoval
Photography Courtesy of Richard Sandoval Hospitality

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