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They say that if your plate is full of colors, you're doing the right thing. Well, this colorful dish can be a garnish, side salad, or act as a dip/salsa with...
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Get Toasted Bean and Cheese Open-Faced Sandwiches ("Molletes") Recipe from Food Network
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The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture. Drain them on paper towels for a few minutes before using; otherwise, you'll end up with soggy tortillas.
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Get Seared Snapper with Vidalia Onions and Bean Ragout Recipe from Food Network
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Here's a three-bean salad with fresh veggies tossed in a red wine vinaigrette with herbs and seasonings. Prep time is quick, then chill before serving. With a loaf of crusty bread, this salad is a meal in itself. Instead of sunflower seeds, you can top with slivered almonds or shredded cheese.
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Comforting, hearty, meaty, and savory, this three-bean hot dish is perfect for potlucks, and it's easy to keep warm in the slow cooker.
cooking.nytimes.com
This recipe is by Robert Farrar Capon and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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No pre-soaking beans required for this delicious bean and ham soup that's ready in a little more than an hour.
cooking.nytimes.com
A hearty bean soup does not always require hours on the stove Using the canned variety cuts the cook time down drastically for this colorful recipe, which takes no more than an hour start to finish You can save even more time by tackling some prep while starting to sauté the soup.
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Get (Web Exclusive) Round 2 Recipe: Bean Chili Quesadilla Recipe from Food Network
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Get White Pineapple Cobbler with Vanilla Bean Ice Cream Recipe from Food Network