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This is a hearty Russian vegetable soup with a great flavor. Add seasonal veggies for more variety. Enjoy!
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This ultrasimple soup requires little more than a couple of cans of black beans, some onion and a bit of cumin.
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Shredded chicken gets a burst of zesty flavor when it's combined with green chiles and hot jalapeño pepper sauce to make a fresh-tasting chili that's ready in under an hour.
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Beans, corn, scallions, bell peppers and onions are mixed together and napped with a vinaigrette dressing that has had a few niceties added: cilantro, pepper, cayenne and cumin. Toss and let sit overnight. Wonderful!
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This is a quintessential summer dish with corn, beans and chicken in a tangy coconut-curry sauce.
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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.
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Black beans and corn are tossed with a creamy, spiced dressing creating an addictive salad perfect for any summer get-together.
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Black beans and tomatoes are simmered with onions and garlic and then tossed with wilted spinach for a colorful side 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.
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All you need is a couple cans of beans, an onion, some bacon, and spices to whip up this simple but delicious soup.
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These tacos are perfect for a new cook canned beans and corn are easy to use for a quick meal. Hot green chiles and sour cream sauce add zip.
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Sauteed mushrooms, cooked black beans, and store-bought salsa are layered with corn tortillas in a baking dish to create this Tex-Mex-inspired casserole, perfect for any weeknight meal. Top with Monterey Jack cheese and bake until melted and bubbling.