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The traditional green bean casserole gets a different twist with fresh green beans in a sour cream-based sauce topped with Swiss cheese and buttery corn flakes. Serve during the holidays or special occasions!
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This is a mock pecan pie, which is quite similar to pecan pie, except that it uses pinto beans instead of pecans.
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Ham bone infuses this lima bean soup with flavor as it simmers slowly into a thick and hearty meal that many Depression-era families enjoyed.
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A salad made with elbow macaroni and kidney beans has a red wine vinegar and light mayonnaise dressing. It is perfect for picnics!
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I am overrun with wild cilantro in my back yard. Literally, it feeds my compost bin more than my family even though we use it in everything. This sauce (perhaps more of a pesto) is fabulous on anything but the obvious choices are chicken and tuna. Enjoy.
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Your dinner guests won't miss the beef once they taste this extravagantly seasoned turkey and veggie chili.
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Chef John says the key to great refried beans is to make them with lard. Serve on, with, or in nachos, layered dips, quesadillas--the possibilities are endless.
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An unexpected, aromatic flavor combination.
Ingredients: salt, vanilla bean
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These are tasty alternatives to both regular french fries and also a way to get in your veggies! I make them by the truckload and freeze them. My husband hates green beans but gobbles these up! Serve with Ranch dressing or another favorite dipping sauce.
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These vegan black bean quesadillas replace the traditional cheese filling with pureed great Northern beans, nutritional yeast, and lots of spices for a tasty Mexican-inspired meal.
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Coconut oil, agave nectar, and chipotle chile powder create a sweet and spicy treat ready in minutes.
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Big, creamy butter beans give a tuna and celery salad terrific heartiness.