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This recipe calls for broccoli, snow peas, carrots, and green beans, but you can use any of your favorites. The vegetables are stir fried with garlic, ginger, and soy sauce. Serve over your favorite rice.
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Chickpeas, cilantro, and tahini are combined with cumin and chili powder in this vegetarian burger that happens to be gluten-free too!
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Ready in under an hour, this taco bake layers seasoned ground beef on a cornbread base and is covered with Cheddar cheese and corn chips.
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This crunchy bean salad is tossed with celery, green peppers, and cucumbers and coated with a vinegar-based dressing for a perfect picnic salad.
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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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This traditional three bean salad tosses green beans, wax beans, and kidney beans together with a warm vinaigrette dressing and is marinated overnight for maximum flavor.
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Anko, sweet red bean paste, is a popular filling for Asian desserts and is quick and easy to make at home, thanks to this DIY recipe!
Ingredients: beans, water, sugar
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Tempeh, bell peppers, and 3 kinds of beans simmer in a tasty, garlicky spice mix to make this vegan chili just perfect for chilly evenings.
Ingredients: beans, cayenne pepper
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Make cold brew coffee at home! It's so easy, and your iced coffee will never taste watery or bitter again.
Ingredients: coffee beans, water
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Try this twist on an enchilada using Old El Paso® refried black beans; vegetarians and meat eaters will love the delicious taste.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.