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Three different beans and some TVP are slow-cooked with lots of herbs and spices.
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This recipe is by Pierre Franey and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fill your kids up with a cheesy, Mexican-inspired mac and beef dish with beans and salsa.
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Make simmered black-eyed peas with tomatoes, traditionally served with pink rice, as a Southern side dish at Passover. With a simple collection of ingredients...
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Get Mapo Tofu Recipe from Food Network
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Combine broccoli, carrots, sunflower seeds, and garbanzo beans together for a colorful salad everyone in the family will love.
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Layers and more layers make this tortilla and bean casserole incredible. It includes three kinds of beans, lots of cheese, and goodies such as jalapeno peppers, cumin, salsa, and sour cream.
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Southwest cooking at its best. Two different kinds of beans are zipped up with picante sauce, cilantro, garlic and tomato, and then layered between a stack of flour tortillas. Pop into a hot oven and 40 minutes later it emerges - seven layers of delight.
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This taco salad uses a bed of spinach instead of tortillas for a lighter version of a taco salad with bell pepper, onion, and mushrooms.
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Pearl onions are caramelized, then quickly sauteed with green beans. The combination of flavors is what makes this dish a hit!
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A recipe for black pepper togarashi.