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You smash half the chickpeas in this recipe to make a spread, sort of a warm rustic hummus enhanced with garlic cumin and hot pepper, along with a liberal drizzle of olive oil You can use either freshly cooked dried beans or canned chickpeas (also known as garbanzo beans), though freshly cooked is always preferable Tuck some into a pita for a vegetarian sandwich or serve as a dip to eat with bread and olives; a dollop of minty yogurt and a drizzle of tahini sauce make nice additions
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Crumbled tofu is mixed with beans and vegetables in this thick, spicy meatless chili that is sure to please!
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Brunch is for savory eggs, in my opinion. Serve this spicy Italian open-faced omelet with a cold glass of milk at your next brunch!
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Pasta shells get a south of the border makeover when filled with taco ingredients and your favorite salsa.
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Green beans are baked in a rich sauce of mozzarella cheese, cottage cheese and milk, and topped with a seasoned bread crumb crust.
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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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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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Get Hot Chocolate 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".
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Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. You can also add parsnips, rutabaga, or any similar vegetable; be creative!
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Get Spice-Rubbed Chicken Breast on Toasted Pita with Piquillo-White Bean Hummus and Arugula Salad Recipe from Food Network