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This is a very thick, flavorful chili with lamb, tomatoes, and black beans that will keep you feeling satisfied for a long time.
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Nearly equal amounts of cheese, black beans, tomato, and avocado, spiced with cayenne, make a great twist on traditional guacamole.
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Inspired by Vietnamese banh mi sandwiches, these vegetarian mini burgers are topped with cilantro and sliced mango for a bright finish.
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Black beans, flax meal, and liquid smoke make these veggie burgers a flavorful substitute for hamburgers on the grill. Serve on buns with your favorite condiments.
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This recipe is by Moira Hodgson and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This hearty winter soup kicks boring canned soups to the curb.
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This one-dish meal features chicken breasts cooked with garlic, zucchini, white beans, and tomato.
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This recipe is by Jeannette Ferrary and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You can use beans or lentils to thicken an aioli. Mix and match the beans' flavor and color to the soup.
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Canned white beans and cooked chicken meat are mixed in chicken stock with tomatillos, green chilies, chopped tomatoes, and fresh corn kernels in this lightly seasoned chili.
cooking.nytimes.com
These have a delicate texture and a wonderful savory taste They’re a little tricky to turn, as they can fall apart Don’t make them too thick and use an offset spatula, and it will be easier for you
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Fiber-rich canned beets are just one of the many flavorful canned ingredients in your pantry and can be added to just about anything, like this delicious and nutritious salad.