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cooking.nytimes.com
This recipe is by Melissa Clark and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
The most simple quick side dish to accompany a steak, roast, pork, or just about anything. Cans of cannellini, some herbs and nothing more. It is hearty and...
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Get Sweet and Spicy Baked Red Bed Beans Recipe from Food Network
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Get Arepas with Black Beans, Mango and Avocado Recipe from Food Network
www.allrecipes.com
Italian-style tomatoes go for a brief simmer with tender white cannellini beans and fresh spinach. Serve over hot penne and spoon crumbled bits of feta cheese over the top for a creamy sharp bite with every mouthful.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 1/2 to 3 hours, overnight marinating. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Here's our version of a classic favorite. Spinach adds a nice dose of greenery.
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This recipe can be eaten as a side dish or as a light meal. It's great with a grilled pork chop and some crusty bread. Its origins date back to North African cultures and is one of the very popular choices of tapas in Seville's bars.
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Where most chowders have milk as their base, this one uses chicken stock and pureed corn, with a little half-and-half stirred in just before serving to make it nice and creamy.
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I had some left over cabbage and ham hock and threw this together. I was very surprised because it sounded yucky.
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Get Crispy Crunchy Pig Candy Sriracha Baked Beans Recipe from Food Network
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I have worked for some time on making the perfect baked beans that don't require soaking beans overnight. Taste these and you will think they are from scratch...