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cooking.nytimes.com
This is a big, comforting soup — nothing fancy, just a hearty potage with lots of texture and layers of sweet and savory, earthy and vegetal flavors Serve it to hungry houseguests and children for lunch or dinner.
www.allrecipes.com
Brown rice gets dressed up Mexican style, with kidney and black beans, corn, peppers, lime, and cilantro in a colorful cold salad.
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A family favorite for 30 years, this Kielbasa and bean casserole is great for potluck suppers.
cooking.nytimes.com
This chili-like stew relies on spicy, fresh green chorizo for its bright, zesty flavor It only takes half an hour to make your own green chorizo, but you can substitute any kind of fresh (uncured) store-bought sausage, as long as it’s got a kick Then add some chopped garlic, along with minced parsley and roasted poblano pepper for the green factor
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Get Succotash Salad Recipe from Food Network
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Get Pasta e Fagioli Recipe from Food Network
www.chowhound.com
This recipe for tortilla soup is novel on many fronts. For starters, it is vegetarian, and even vegan if you leave off the yogurt garnish. Second, it is water...
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This bean salad is best served at room temperature after being chilled in the refrigerator overnight to allow the flavors to meld, but can be enjoyed immediately if you're in need of a quick dish.
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Get Smoked Sausage and Baked Bean Soup Recipe from Food Network
www.delish.com
Two types of pepper, sweet red bell and fiery jalapeno, conspire to give this rib-sticking soup a mild kick.
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Small dinner pie made with salsa, tortillas, refried beans, cheese, and onions.
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This recipe is similar to refried beans without the frying. These slow cooker beans will go well with any of your favorite Mexican dinners.