Search Results (19,793 found)
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This Asian-inspired hummus recipe swaps in edamame beans and toasted sesame oil for the traditional garbanzo beans and tahini.
cooking.nytimes.com
This is an ideal soup for roasted stock, if you're able to make some Other beans you can use in this recipe: split peas, black-eyed peas, pinto or any pink bean, or black beans.
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Come home to this savory soup, made in the slow cooker with tender chicken, white beans, sweet corn, and salsa.
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Just blend a can of white beans with some seasoning, kalamata olives, and fresh basil.
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Cannellini beans, or white kidney beans, are smaller than Great Northern beans and add just the right texture in this roasted chicken salad.
cooking.nytimes.com
This recipe is by Enid Nemy and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Here is a meaty, rich, lightly spiced mix with all the heartiness of my usual chili variations, but graced with an unusual, mineral flavor from the lamb and sweetness from the white beans.
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Come home to this savory soup, made in the slow cooker with tender chicken, white beans, sweet corn and salsa.
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An easy Tuscan-style bean dip that's made in the food processor.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hours 40 minutes, plus overnight soak and a few hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Black beans, white beans, and vegetable stock combine to make a hearty soup spiked with the flavors of thyme and cumin.
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Fresh asparagus and white beans are tossed in a homemade vinaigrette creating a delightful summer salad perfect for lunch or picnics.