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cooking.nytimes.com
This colorful mixture is hard to resist, with its contrasting chewy and crunchy textures and the nutty Asian dressing Black rice, high in antioxidant-rich anthocyanins, is now a staple in my pantry.
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Chorizo stuffed patty pan squash with black beans is a great summer side dish and leftovers work well in burritos.
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This creamy risotto glows with bright green fresh vegetables.
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Sometimes simpler is better. This six ingredient bean soup recipe is a delicious combination of navy beans, carrots, onion, and bacon, simmered until the soup is thick and the beans are tender. A winner with children and adults alike.
cooking.nytimes.com
When I was testing my vegan pho broth for a Recipes for Health series last spring I froze a few containers of the broth; I had forgotten how good it is I didn’t have some of the traditional ingredients for pho – bean sprouts, cilantro, scallions, green chiles – so I used what I had and it was definitely pho I used cayenne for heat and a chiffonade of romaine lettuce was a good stand-in for the bean sprouts, crunchy and fresh
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This easy recipe for braised white beans with chard has canned cannellini beans, onion, garlic, Swiss chard, and parsley.
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The hazelnuts and lemon zest add a wonderful light touch. It's a favorite!
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Get Covered Wagon Beans Recipe from Food Network
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Get Provencal French Beans Recipe from Food Network
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Get Greens and Beans Recipe from Food Network
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A nice mix of green beans, onion, and tomatoes simmered until soft and delicious! Just like Ya Ya used to make!