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cooking.nytimes.com
You find variations on this fava bean purée in Southern Italy, the Middle East and Morocco This one, from Apulia, is the simplest The purée should have the texture of hummus.
Ingredients: fava beans, salt, garlic, olive oil
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Simmering meat and beans to tenderness with tomato and tamarind powder creates a hearty, delicious flavor. It's a perfect dish for the busy homemaker.
cooking.nytimes.com
This is inspired by a classic dish from Apulia, the heel of the Italian boot The authentic dish is a warm purée of skinned dried fava beans, served with cooked greens, usually chicory, a bitter green that is in the same family as escarole If you are getting big heads of escarole or another hearty bitter lettuce called Batavia in your C.S.A
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This is a quick and delicious warm salad that can be either a light lunch, or a side dish to a nice steak or pork chop dinner.
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Tasty refried black beans are worth the time to prepare when made with turkey bacon, jalapeno, chicken stock, and cilantro. This also makes a great savory spread for bread.
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This recipe seasons green beans with shallot and garlic and then adds Parmesan cheese for a great side dish suitable for Thanksgiving dinner.
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This is an easy and delicious take on a Louisiana classic that you can prepare and cook in 40 minutes! I use turkey kielbasa to cut down on the fat, but not the flavor.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh green beans are cooked whole in canola and sesame oils, then splashed with soy sauce and served with toasted sesame seeds.
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Flavorful herbs, fresh vegetables and NO YOLKS® Noodles make this homemade chicken noodle soup an all-time favorite.
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Get Nacho Layer Dip Recipe from Food Network
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A recipe for easy baked beans with navy beans, bacon, molasses, onion, and ketchup made in a slow cooker.