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This easily prepared soup is made with canned black beans which are pureed with sauteed onion, garlic and green bell pepper.
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This version pays tribute to the classic green bean casserole but upgrades its components The cream of mushroom soup is replaced with crème fraîche and sautéed mushrooms; bacon and Gruyère are added to the mix; fresh green beans stand in for frozen (though you could use frozen in a pinch); and bread crumbs swap in for the Ritz crackers.
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A perennial picnic favorite that’s crunchy, briny, and sweet all at once.
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Black bean turkey burgers are a healthy dinner to prepare for weeknights and are ready in less than 20 minutes.
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Small shaped pasta, beans and a can of minestrone soup are added to pork sausage which has been browned with onions, onion powder and garlic to create this thick soup.
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Cream soup is combined with green beans and corn then topped with a cracker crumb crust to make an irresistible holiday side dish.
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Portuguese sausage is slowly cooked with potatoes, cabbage, kidney beans, ham and pasta in this rich, hearty soup.
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The black beans are joined by carrots, onion, potatoes, and corn to make vegetarian-friendly burgers.
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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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This recipe for stuffed peppers is vegetarian-friendly, as the filling is a cheesy mixture of rice, beans, and tomatoes.
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Pureed black beans and tomatoes are combined with vegetable broth to make a nice thick base for this soup, which hosts celery, carrots, onion and corn.
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Using cans of black beans and shoepeg corn gives you a shortcut to having salsa on your table in mere minutes.