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cooking.nytimes.com
This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ground chicken mixed with green onion, bread crumbs, coriander, chili sauce and lemon juice for a uniquely Thai flavor.
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A hearty black bean and mixed meat stew that is often called the national dish of Brazil.
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This delectable, free-form tart requires no fancy cutting or shaping of dough, but still looks elegant. Full of green spring vegetables and topped with nutty Gruyère cheese, this pastry is the perfect dish to serve at your next gathering.
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Get Egg-and-Bean Dinner Salad Recipe from Food Network
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Light, a little sweet, crisp, and refreshing defines this salad combining chopped cucumbers, papaya, green beans, and a roma tomato with a zingy citrus dressing.
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A ground beef, green bean casserole ringed with mashed potatoes and topped with shredded cheese.
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Pita bread halves are served warm with Mexican-inspired vegetarian ingredients for a fast, fresh, and different lunch.
cooking.nytimes.com
Although this looks like a Mediterranean soup, I came across it in Veracruz, where the cuisine still has Spanish overtones I have eaten a similar fava bean dish in Spain You can find skinned, split fava beans in Middle Eastern markets.
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One of our family's all-time favorites. Make it as spicy or mild as you please. It is hearty on a cold winter's night. If you are cooking for a crowd, this recipe can easily be doubled. Be sure to serve this with cornbread!
www.delish.com
Kahlua, figs, and chocolate-coated coffee beans bring this simple dessert to a high level of sophistication.