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This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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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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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.
cooking.nytimes.com
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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Quick and easy black beans with a hint of cilantro are ready in less than an hour thanks to cooking in the pressure cooker.
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Delicious black beans pureed and combined with chorizo, onions, and a hint of garlic. Perfect as an enchilada filler or as a side dish.
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This black pepper-blackberry slush is softer than (but similar to) a granita. It's great as a dessert, or to cleanse your palate in between courses.
Ingredients: water, sugar, black pepper, salt
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Black-eyed peas are mashed with crumbled bacon and roasted red pepper, then formed into patties, and fried until golden, crispy, and delicious.
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Black bean vegetable soup with pureed tomatoes and corn is a hearty and warm dish to serve on cold days.
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Get Blackberry-Black Pepper Cocktail Recipe from Food Network