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Content tagged with “Beans/Legumes” (Page 7)

Bean & Salmon Salad with Anchovy-Arugula Dressing
This simple bean and salmon salad becomes something truly exciting when dressed with a bold dressing flavored with...
Pot of Beans
Here’s a basic method for cooking beans. Soaking the beans is not required, but makes the beans cook faster and more...
Acorn Squash Stuffed with Chard & White Beans
Acorn squash’s natural shape makes it just right for stuffing. This filling has Mediterranean flair: olives, tomato...
Acorn Squash Stuffed with Chard & White Beans for Two
Acorn squash’s natural shape makes it just right for stuffing, and one squash is perfect for serving two people. This...
Quick Paella with Shrimp & Mussels
Our quick take on paella is studded with mussels and shrimp. Traditional paella made with short-grain rice takes a...
Black Bean & Salmon Tostadas
Pickled jalapeños, cilantro and avocado perk up convenient canned salmon for a quick tostada topping. Skip store-bought...
Indian Mango Dal
More than 60 different types of dal (or dhal) are made across India. The basic dish contains lentils or other legumes...
Spicy Peanut Noodles
When you can't get out to get take-out, make these easy favorites yourself with what's in the pantry.
Edamame-Ginger Dip
Think of this dip as an Asian version of hummus, made with edamame, ginger and soy. Serve with rice crackers and/or...
One-Skillet Bean & Broccoli Rabe Supper
If beans and greens are not a part of your regular menu, this one-pot dish will change your mind. Sausage and garlic...
Bean Burgers with Spicy Guacamole
These bean burgers will even please carnivores. The cornmeal coating gives a pleasant crunch and smoked paprika, cumin...
Bean & Butternut Tacos with Green Salsa
Beans and roasted butternut squash make an outstanding vegetarian taco filling. For the best flavor, use fresh, good-...
Spiced Chickpea “Nuts”
When roasted in a hot oven, chickpeas become super crunchy. They’re a great low-fat substitute for nuts when salty...
Zucchini, Fennel & White Bean Pasta
Turn humble pasta and beans gourmet by adding roasted vegetables, fresh mint and tangy, salty aged goat cheese. When...
Minestrone with Endive & Pepperoni
Considering that this minestrone soup incorporates mostly frozen vegetables, it is remarkably savory and aromatic. Look...
Toasted Pita & Bean Salad
Beans add protein to this tasty riff on the classic Middle Eastern salad fattoush, made with lettuce, cucumbers, tomato...
Rice & Lentil Salad
A simple dressing of sherry vinegar, Dijon mustard and paprika flavors this rice and lentil salad. It's a great...
Chicken & Spinach Soup with Fresh Pesto
This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients—boneless, skinless chicken breast,...
Caramelized Onion & White Bean Flatbread
Here we top pizza with herbed mashed beans, sliced plum tomatoes, sweet caramelized onions and some shredded Gouda for...
Squash, Chickpea & Red Lentil Stew
Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.
Quinoa & Black Beans
Stir in your favorite jarred salsa for extra zing. Also good the next day for lunch.
Soup Beans
Like poor people everywhere, mountain people in the South thrived for centuries on food that was indigenous,...
Shredded Turkey & Pinto Bean Burritos
We created this with leftover turkey in mind. Leftover or rotisserie chicken can also be used. Make it a Meal: Serve...
Catalan Sauteed Polenta & Butter Beans
This dish is a satisfying vegetarian meal complete with spinach, beans and polenta, inspired by classic Spanish flavors...
Bean Bolognese
Fiber-rich beans stand in for the beef and pork in this surprisingly rich-tasting vegetarian take on pasta Bolognese....
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