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This recipe is by Craig Claiborne and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Rockin' Baked Beans Recipe from Food Network
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cooking.nytimes.com
I call the dish a tagine because it tastes like a Tunisian stew; its warm triumvirate of spices — coriander, cumin and caraway — are always present in the classic Tunisian spice mix called tabil It is inspired by the Tunisian tagines I make to serve with couscous, but I served this instead with whole grain flatbread Since my version is vegetarian, I cooked the onions and fennel in olive oil before adding them to the beans so the dish would have a bit of fat and the vegetables would have more flavor.
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This robust Italian soup recipe is perfect for family dinners and lunch the next day if there's any left.
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Get Marylou's Stuffed Peppers Recipe from Food Network