Search Results (3,246 found)
cooking.nytimes.com
This pasta is one reason I always keep a few cans of tomatoes and cannellinis in my pantry Beans contribute protein to this pasta, which makes a great vegan dish if you serve it without the cheese.
This pasta is one reason I always keep a few cans of tomatoes and cannellinis in my pantry Beans contribute protein to this pasta, which makes a great vegan dish if you serve it without the cheese.
www.delish.com
To make pasta in advance, cool then toss it with a bit of oil to help keep the strands from sticking to one another while in the refrigerator.
To make pasta in advance, cool then toss it with a bit of oil to help keep the strands from sticking to one another while in the refrigerator.
Ingredients:
olive oil, leeks, cannellini beans, chicken broth, sage, fettuccine, lemon juice, heavy cream, parmesan cheese, parsley
www.chowhound.com
The best black beans I have ever had were at "Aca Los Tacos" in a side street taco stand in Cancun in the late 80's (it is probably squashed by KFC by now...
The best black beans I have ever had were at "Aca Los Tacos" in a side street taco stand in Cancun in the late 80's (it is probably squashed by KFC by now...
Ingredients:
black beans, garlic
www.chowhound.com
A healthy black bean veggie burgers recipe.
A healthy black bean veggie burgers recipe.
Ingredients:
eggplant, olive oil, garlic, yellow onion, apple cider vinegar, parsley, black beans, almond flour, brown rice, smoked paprika, coriander, cumin, thyme, egg, panko, canola oil, butter, hamburger buns, red onion
cooking.nytimes.com
This recipe, brought to The Times in 2004 by Karen Olsson as part of a collection of regional recipes published in The New York Times Magazine, comes from Juan in a Million, in East Austin To best appreciate this Tex-Mex favorite, she writes, “the procedure is as follows: Smear the tortilla with a spoonful of the beans, pile on the migas, followed by a dollop of salsa, and tell your cardiologist to kiss your widening behind.” Follow her advice, or don’t But do garnish it with a bright salsa fresca or pico de gallo, and enjoy.
This recipe, brought to The Times in 2004 by Karen Olsson as part of a collection of regional recipes published in The New York Times Magazine, comes from Juan in a Million, in East Austin To best appreciate this Tex-Mex favorite, she writes, “the procedure is as follows: Smear the tortilla with a spoonful of the beans, pile on the migas, followed by a dollop of salsa, and tell your cardiologist to kiss your widening behind.” Follow her advice, or don’t But do garnish it with a bright salsa fresca or pico de gallo, and enjoy.
Ingredients:
butter, yellow onion, tomato, pepper, eggs, tortilla chips, cheddar cheese, corn tortillas, refried beans, salsa fresca
www.allrecipes.com
The tomato taste and seasonings are worth the time and effort. Try the sauce with okra, too. Enjoy!
The tomato taste and seasonings are worth the time and effort. Try the sauce with okra, too. Enjoy!
Ingredients:
green beans, lemon juice, onion, olive oil, tomatoes, tomato sauce, parsley, water, bay leaf
cooking.nytimes.com
In this Turkish method, vegetables (and sometimes beans) are cooked in plenty of olive oil — usually with tomatoes, onions and one or two other ingredients — until they have almost lost their shape Then they are cooled and served at room temperature, when their flavors are at their fullest Very often an herb or citrus juice is added just before serving for a little spark; thick yogurt and lemon wedges are standard accompaniments
In this Turkish method, vegetables (and sometimes beans) are cooked in plenty of olive oil — usually with tomatoes, onions and one or two other ingredients — until they have almost lost their shape Then they are cooled and served at room temperature, when their flavors are at their fullest Very often an herb or citrus juice is added just before serving for a little spark; thick yogurt and lemon wedges are standard accompaniments
www.chowhound.com
On Fridays I always end up with a mash-up of food in my fridge, garden & cupboard. Food I hate to throw away. This week I made a brothy dish of Greens...
On Fridays I always end up with a mash-up of food in my fridge, garden & cupboard. Food I hate to throw away. This week I made a brothy dish of Greens...
www.allrecipes.com
Brussels sprouts, carrots, and garbanzo beans simmered with soy milk, tamari, and garlic, are tossed with basmati rice and spooned into baked butternut squash. A delicious vegetarian and vegan main dish.
Brussels sprouts, carrots, and garbanzo beans simmered with soy milk, tamari, and garlic, are tossed with basmati rice and spooned into baked butternut squash. A delicious vegetarian and vegan main dish.
Ingredients:
butternut squash, basmati rice, brussels sprouts, carrot, garbanzo beans, soy milk, tamari, turmeric, cloves
www.allrecipes.com
A twist on potato salad. Green beans and potatoes are served in a Dijon mustard and balsamic vinaigrette.
A twist on potato salad. Green beans and potatoes are served in a Dijon mustard and balsamic vinaigrette.
Ingredients:
potatoes, green beans, basil, red onion, balsamic vinegar, dijon mustard, lemon juice, garlic, worcestershire sauce, olive oil
www.allrecipes.com
This basic chili recipe includes all the important ingredients: ground beef, tomatoes, kidney beans, and chili powder for a simple and delicious chili every time.
This basic chili recipe includes all the important ingredients: ground beef, tomatoes, kidney beans, and chili powder for a simple and delicious chili every time.
Ingredients:
beef, onions, cloves, celery, carrot, tomatoes, tomato sauce, chili powder, italian seasoning, salt, kidney beans
cooking.nytimes.com
I prefer to cook my own black beans for this pâté With white and red beans, the difference between canned and home-cooked isnât significant enough to matter in the pâté It does matter with the black beans, though
I prefer to cook my own black beans for this pâté With white and red beans, the difference between canned and home-cooked isnât significant enough to matter in the pâté It does matter with the black beans, though