Foods by "Bean" category| Page 13

White Bean and Vegetable Soup

Cumin and Coriander Spiced Chick Pea Salad

Ranch Beans

Tricolor Vegetable Pâté

Author: Roxanne E. Chan

Big Beans and Tomato Vinaigrette

If you'd like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with...

Author: Kelly Mariani

Frijoles Borrachos

BOBBY FLAY'S HONEY RUM BAKED BLACK BEANS

Goya Black Beans & Rice

Black Bean and Espresso Chili

Mussels and Clams with Vermouth, Cannellini Beans, and Cavolo Nero

Panfried Black Bean Coriander Cakes

Antipasto Pasta Salad

Spring Vegetables with Shallots and Lemon

Baked Beans in Tomato Sauce

White beans bake in tomato sauce with bacon, onions, garlic, honey, stock, and chili pepper flakes. The result is a unique tangy, savory version of baked...

Author: Elise Bauer

Tomato, Black Eyed Pea, and Bell Pepper Stew

Balsamic Bean Dip with Fresh Veggies

Author: Amy Finley

Black Bean, Yellow Pepper, and Cumin Chili

Salvadoran Stuffed Masa Cakes

Author: Rubén Martínez

Lemon Soup with Garbanzo Beans

ARROZ CONGRI (CUBAN RICE AND BLACK BEANS)

California Vegetable and Chickpea Chili

Author: James Villas

Chicken, Rice and Bean Salad

Cannellini and Fennel Salad with Roasted Peppers, Mushrooms, and Zucchini

Lemony Shrimp & Bean Stew (NYT)

Black Eyed Pea Corn Muffins

Basic Hummus

Our basic hummus recipe is supersmooth and rich in tahini, and can be simply spread over a plate, drizzled with olive oil, and eaten with a pita.

Author: Yotam Ottolenghi

Navy Bean and Escarole Stew with Feta and Olives

There's no stock in this wintry vegetarian stew recipe-it relies on the starchy bean cooking liquid for its flavor (which is a polite way of saying sorry,...

Author: Claire Saffitz

Piononos

Black Bean, Sausage, and Sweet Potato Soup

Bacon and Molasses Beans

Author: Steven Raichlen

Vegetable Chili

Even better over rice. Top it with sour cream and grated cheddar cheese.

Pine Nut and White Bean Dip

Toasting the pine nuts until they're properly golden brown to the center and not just on the surface is key in coaxing out maximum flavor. That said, pine...

Author: Janice Tiefenbach