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These quick and delicious quesadillas are filled with rice, corn, black beans, and cheese and served with your favorite salsa.
cooking.nytimes.com
This velvety purée of black beans and coconut milk is the perfect accompaniment to Mayi Moulen, a Haitian recipe for garlicky polenta-like porridge Slices of nutty avocado offer a gentle contrast in texture and another element of richness It was adapted from the Haitian cooking instructor Cindy Similien-Johnson, who remembers it from her grandmother’s house.
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No cans here! Fresh mushrooms, onion, and herbs with frozen green beans, sour cream, and cheddar cheese make this a delightfully tasty twist on the traditional casserole.
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Make this white chicken chili with creamy cannellini beans, fresh zucchini, and zesty chilies--ready to serve in 30 minutes.
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A tasty, nutrient-packed salad that can be eaten by itself or as a side dish. Makes a great lunch the next day too! Add more lemon juice and olive oil if you like your salad to have a lot of dressing. Use garbanzo beans in place of kidney beans if you prefer.
www.chowhound.com
A simple and healthy summer salad recipe made with green beans, cherry tomatoes, and a tangy lemon-shallot vinaigrette.
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Using canned beans and tomatoes helps make a quick Italian-style soup featuring spinach and chicken sausage in this fairly simple recipe.
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This mixture of black beans, avocado, corn, and bell pepper gets a boost of flavor from picante sauce and lemon juice for a delightful Mexican-inspired salad.
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These crispy baked flautas filled with black beans, spinach, salsa, and Monterey Jack cheese are perfect for a Mexican-inspired vegetarian meal.
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Great quick dinner, perfect for summer corn leftovers. Two ears of corn yield one cup of kernels. Top with shredded cheese.
www.delish.com
Dried beans are one of the best things to prepare in a pressure cooker: After a 30-minute quick-soak, the beans become creamy in just seven minutes.
cooking.nytimes.com
Soup doesn't have to be loaded with meat to be deeply satisfying This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact Quinoa adds a lovely bit of texture, and beans – practically any variety will do – add heft and a wonderful creaminess as they break down in the broth