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This rice cooker Spanish rice gets big flavor from salsa, tomatoes, cumin, chili powder, and peppers; perfect it more vegetables and spices.
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Coconut milk and pumpkin puree are the heart of this soup recipe.
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Tomato sauce, cannelini beans, navy beans and ditalini pasta are seasoned with parsley, basil and oregano in this chunky soup.
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Thai black rice and kidney beans give this vegan veggie burger a meaty texture; vital wheat gluten helps it keep its shape when cooked.
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Once you try cold-brewing your coffee, you may never go back to your coffee maker! Coarsely ground coffee, cold water, and a bit of time and patience delivers a less-acidic brew you'll love.
Ingredients: coffee beans, water
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Inspired by Vietnamese banh mi sandwiches, these vegetarian mini burgers are topped with cilantro and sliced mango for a bright finish.
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These tacos are perfect for a new cook canned beans and corn are easy to use for a quick meal. Hot green chiles and sour cream sauce add zip.
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Chocolate pudding gets a high-protein Mexican twist: this simple and delicious recipe is made with beans and mole sauce spices.
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A substantial dip recipe modeled on a taco, packed with chicken, beans, green chiles, and cheese and made for serving with a cold beer and tortilla chips.
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Recipe for Green Beans with Goat Cheese and Fresh Lemon Vinaigrette, as seen in the August 2007 issue of 'O, The Oprah Magazine.'
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This absolutely delicious soup was created to help use up the Adzuki beans, wild rice, and sweet potatoes in my pantry. I decided to use the sweet potato instead of regular potatoes, and was delightfully surprised by the wonderful flavor blend it created with the sweetness of the onions, garlic, and Adzuki beans. I also wanted to try escarole in a soup, and the result was fantastic. Adzuki beans are found in any health food or specialty store, and in many national grocery chains. They have a great nutty, slightly sweet taste, and are especially tasty added to chicken soups of any kind.