Hi friends! I’m Kris, founder of Beans for Beings.
Beans for Beings began with one simple idea: to make eating beans easy and genuinely delicious.
I’m a plant-based chef and graduate of the Institute of Culinary Education. Through years of cooking with beans, I’ve learned just how versatile and truly delicious they can be when prepared with care.
What started as a personal way of cooking eventually grew into something I wanted to share more widely—through bean-powered recipes and small-batch bean dips designed for everyday eating.
Here, I share recipes and tips I’ve picked up along my journey to help you add more beans into your life in the most delicious and enjoyable ways possible.
Beans are our ally on the journey toward healthy, sustainable living, and I’m so happy you’re here.
My Bean Journey
My journey with beans began in 2017 when I went plant-based, and eventually led me to study plant-based cooking at the Institute of Culinary Education in New York City and work as a Commis Chef at the three-Michelin-Star restaurant Eleven Madison Park. These experiences showed me just how powerful thoughtfully prepared food can be, and that beans can truly shine at the center of the plate.
My decision to go plant-based was initially driven by a desire to live as healthily as possible. After watching a few documentaries on plant-based eating, my curiosity led me into deeper research. I dove into books like The China Study by Dr. T. Colin Campbell and How Not to Die by Dr. Michael Gregor, learned about factory farming, and began to understand how impactful and sustainable plant-based living is for both our bodies and the planet.
That said, I didn’t grow up eating this way. I was raised on the standard American diet, and when I first became plant-based, I had very little cooking experience and no real idea what to make. So rather than completely inventing new meals, I kept things simple by swapping meat for beans in foods I already loved. Black beans replaced ground beef in tacos. Meat bolognese became black bean bolognese. Meat chili became three-bean chili. White pasta became chickpea pasta.
Slowly, beans became the center of my plate.
Enter: Beans in a Blender
Everything changed when I started blending beans.
Noticing that most store-bought hummus felt heavy, oily, and single-note, I started experimenting with bean dips at home—blending up dips with navy beans, cannellini beans, black beans, pinto beans, you name it. I discovered dips made with white beans were even creamier and smoother than traditional hummus, while black and pinto bean dips paired beautifully with Mexican flavors.
I noticed that when beans were blended, they became incredibly creamy, satisfying, and versatile — without needing a lot of oil or added ingredients. So I started blending beans into everything: soups, sauces, pestos, salad dressings, desserts, and even smoothie bowls.
That was when the spark for Beans for Beings really clicked. From dips to dressings to desserts, I kept experiencing the same truth: everything is better with beans blended in.
Why Bean Dips?
Bean dips felt like the most natural place to start for sharing just how flavorful and genuinely delicious beans can be. They’re simple, satisfying, and endlessly versatile for everyday snacks, adding to meals, or sharing with friends. Beans for Beings is about making beans as easy to love, and bean dips bring that idea to life.
The Mission Now
My goal is simple: to make beans easy to love through creations that taste amazing and make you feel amazing.
Here, you’ll find bean-forward recipes and ideas, simple ways to cook with beans at home, the behind-the-scenes process of building a bean dip brand, and soon, the dips themselves.
Because at the heart of it all:
Beans are our ally in long-term health and vitality—nourishing our bodies, supporting the planet, and making meals significantly more delicious.
So let’s cook, share, and enjoy as many delicious beans as we can.
