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Ground beef, olives, egg noodles, corn, taco sauce and seasoning give this throw together casserole it's South-of-the-border flavor.
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Crisp, golden brown potato slices are covered with cheese, beans, tomatoes, olives, green onions, and green chiles in this potato nacho recipe that is perfect for game day.
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These cookies are tasty and full of energy. Oatmeal, dried fruit, coconut and pureed cannelini beans make these cookies so healthy you could eat nothing else!
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A chili using no meat, eggs or dairy products. Tastes great in a bread bowl and is easy to make! This soup should never be made the same way twice! Add red, green or yellow bell peppers in the first step, experiment with the beans, or add whatever your heart desires. For a non-veggie dish, add 1 lb ground beef and some sour cream. This soup should never be made the same way twice! Add red, green or yellow bell peppers in the first step, experiment with the beans, or add whatever your heart desires. For a non-veggie dish, add 1 lb ground beef and some sour cream.
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Olives, basil, and parsley add new flavors to homemade hummus.
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Originally this came from a Cuban friend, but I've since doctored it quite a bit. This dish is hearty and a meal in itself. By adding more meat, beans, and rice, you can feed a large group of people. You might want to add more spice as well.
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Soft tortillas are filled with a colorful combination of sautéed carrot, black beans, and corn enhanced with chili powder and Pace® Picante Sauce.
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A light broth loaded with chunky Great Northern beans and topped with a sprinkling of bacon, this soup was inspired by the caldo gallego (a Spanish white-bean soup) Jose Garces serves at Amada.
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I'm not sure why it's called lasagna, but it is very good. A beef and refried bean mixture is buried in melted cheeses. Try serving it for a New Years or Super Bowl party.
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Get Hot Chocolate Recipe from Food Network
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Get Easy Spicy Black Bean Soup Recipe from Food Network
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Lubia Polo is a one-pot Persian dish with rice, ground beef, green beans, tomato sauce, and curry spices. You will need a nonstick pan so you can invert the dish onto a serving platter and preserve its crisp rice crust--the "tah digh".