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Small shaped pasta, beans and a can of minestrone soup are added to pork sausage which has been browned with onions, onion powder and garlic to create this thick soup.
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Cream soup is combined with green beans and corn then topped with a cracker crumb crust to make an irresistible holiday side dish.
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Portuguese sausage is slowly cooked with potatoes, cabbage, kidney beans, ham and pasta in this rich, hearty soup.
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Pureed black beans and tomatoes are combined with vegetable broth to make a nice thick base for this soup, which hosts celery, carrots, onion and corn.
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This recipe for stuffed peppers is vegetarian-friendly, as the filling is a cheesy mixture of rice, beans, and tomatoes.
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Using cans of black beans and shoepeg corn gives you a shortcut to having salsa on your table in mere minutes.
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Diced tomatoes with green chilies, black beans, brown rice, and a trio of cheeses make a simple casserole.
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These vegetarian burgers made with black beans and quinoa are delicious!
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This easily prepared soup is made with canned black beans which are pureed with sauteed onion, garlic and green bell pepper.
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A perennial picnic favorite that’s crunchy, briny, and sweet all at once.
cooking.nytimes.com
This version pays tribute to the classic green bean casserole but upgrades its components The cream of mushroom soup is replaced with crème fraîche and sautéed mushrooms; bacon and Gruyère are added to the mix; fresh green beans stand in for frozen (though you could use frozen in a pinch); and bread crumbs swap in for the Ritz crackers.
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A recipe we use throughout the year as well as for holidays. I have also had this made with cauliflower. Originally submitted to ThanksgivingRecipe.com.