I came up witih this recipe when I was in high school and just kept fiddling with it over the years. I've got it figured out where the whole family likes it very well. Sometimes we have this over Fritos...
Author: St. Louie Suzie
Make and share this Indian Style Mung Beans recipe from Food.com.
Author: Missy Wombat
My DH always asks for this soup once the cooler weather comes around. We love it!! It's also a good soup to entertain with because it is filling. The mint is optional but we think it adds an extra kick...
Author: Rosealicious Chef
I've added to my mom's basic baked beans recipe over the years. It depends on how much of a hurry I'm in if I put in the additions. More often times than not I just use her basic recipe. I've noted "optional"...
Author: Queen Puff
Having just moved back from Jordan, i had to perfect a recipe for hummus, the fast food of Jordan. I finally got the texture righ even while using canned chick peas. Two secrets- finding the right brand...
Author: Cookie Jarvis
Everything in it but the kitchen sink; a stick-to-your-ribs winter soup. One of our favourites when the wind starts a-blowin' and the grey skies start a-snowin'. Don't be tempted to use onions instead...
Author: Jenny Sanders
Garbanzo beans are energizing, heart-boosting and protein-rich. A really delicious salad from Kalyn's Kitchen blog.
Author: gailanng
The best I've ever eaten; it's addictive. The Dressing is the key!...Repeat after me...Green Goddess, only! If you can't find it in the market, use Recipe #73913. This can be made ahead and served cold....
Author: Caroline Cooks
A delicious vegitarian dish. "Musaqa'a (moo-sa-KAH) is similar to French ratatouille. Though the pronunciation is the same, and both contain eggplant, this vegetarian dish is not the same as Greek moussaka....
Author: UmmBinat
My husband and I love chili. This one is non-traditional but we loved the blend of spices. Very different. From Southern Living.
Author: ratherbeswimmin
Make and share this Southern Lima Beans & Bacon recipe from Food.com.
Author: daisygrl64
This is the simplest dish to put together, and it's gotten TONS of great compliments every time it's been brought to a party. I like this because it takes NO TIME to prepare, does not require the use of...
Author: Kozmic Blues
Make and share this Moroccan Carrot-Chickpea Salad recipe from Food.com.
Author: Ex-Pat Mama
Make and share this Very Yummy Spicy Dilly Beans recipe from Food.com.
Author: Secret Agent
Make and share this Tuscan White Bean and Garlic Soup recipe from Food.com.
Author: pkothari
Make and share this Hearty Beef & Bean Burritos recipe from Food.com.
Author: Laura Bruce
I keep this chili in the refrig nearly all winter long. We actually eat it for breakfast, lunch and dinner. Always a hit with friends and family. I tweeked this chili and used ideas from several different...
Author: Chef Sharon R
Adjust the amount of jalapeno to suit your taste, or use a mild or hot salsa instead of medium; I would not like these any spicier than they already are. I make these in a pressure skillet, a shallow version...
Author: zeldaz51
I got this from a crock pot recipe book - I'll be honest I haven't tried it yet. I'm posting it here so I can try it soon and throw away the scrap of paper it's scribbled on!
Author: HeatherDiane
From Pillsbury Soups and Chili, February 1998. I replaced the chorizo with vegetarian "soyrizo".
Author: COOKGIRl
Make and share this Red Bean and Barley Soup recipe from Food.com.
Author: ratherbeswimmin
Honest to goodness, these are THE best baked beans I have ever had. I'm tossing any and all recipes I have held on to and replacing them with this one. The recipe comes from my husband's cuz Ellen. She...
Author: Chicagoland Chef du
I took a Cooks illustrated recipe for tomatoes and combined it with ideas from other recipes on this site for garbanzo beans. Adding the smoked Spanish paprika added a subtle but exotic complexity. This...
Author: One Happy Woman
Quick and easy salad. Great for barbeques. Use red or yellow bell pepper, whichever you prefer.
Author: opheliamiller
The only part in this recipe that is time consuming is the peas. If you haven't got the time to boil the peas just buy canned peas (3 cans should do it).
Author: Nye McClelland
I'm not one for baked beans, but I tried these at a BBQ and just had to have the recipe. Now I'm passing this recipe on to you. ENJOY!! Very interesting flavor.
Author: Tracy Horne
My local Mexican market sells these luscious beans in bulk. I came up with this recipe after trying them for the first time. The beans cook up fairly quickly and have a tender skin; they are buttery and...
Author: One Happy Woman
I usually increase the brown sugar to about 3/4 cup and double the molasses to sweeten the beans up and I omit the bacon/pork. I cook the beans and then throw everything in the crock pot to cook for 8-10...
Author: Eldeevee
Make and share this Great Northern Bean & Olive Soup recipe from Food.com.
Author: TGM1613
Make and share this Red's Prize Winnin' Pintos recipe from Food.com.
Author: Nimz_
Although avocados are full of "good" monounsaturated fats, they do pack on about 30 grams of fat per medium-sized fruit. That's an awful lot of overall calories for a small amount of food. I've used only...
Author: Diet It Up
Make and share this Classic Italian Bean Salad recipe from Food.com.
Author: Jubes
I first came across the idea of red kidney beans in damson sauce in Rose Elliot's "The Bean Book". I've since discovered that Rose's recipe is based on a Russian dish called Lobio. I've made a few tweaks...
Author: Mrs B
An extremely easy but delicious dish assembled for a barbeque side dish. The flavor is great and it makes a wonderful accompaniment to any grilled meat.
Author: hkuhar2002
The following is an authentic Egyptian recipe for restaurant style kusherie--a traditional Egyptian dish. This dish was taught to me by my Egyptian husband. It is simple, healthy, inexpensive and a real...
Author: UmmIbrahim
Make and share this Navy Bean & Cabbage Soup recipe from Food.com.
Author: Julie in TX
Vegetarian chili recipe that appeared in a 1988 Bon Appetit magazine. Wheat berries add a nice chewy bite. If unavailable, they can be omitted. Serve with Baked Polenta with Cheese and Jalapenos. Instructions...
Author: mme5650
Make and share this Slow Cooker BBQ Pinto Beans recipe from Food.com.
Author: Dancer
This is a very good soup for end of summer or clear out the freezer-just adjust cooking time's if your making the later.
Author: Diana Adcock
This is our family's favorite minestrone soup recipe. We've tried others and keep coming back to this one, because it's usually healthier (no oil) and has more ingredients I have on hand. It's such a healthy...
Author: Enjolinfam
My mom makes this for a lot of get-togethers and everyone loves it. Here's my take on it. Let me know how you like!
Author: Lil Miss Nikki
I got this recipe from David Wade's (a renowned chef) radio show last Spring. He got the recipe from some place in San Fernando. They are delicious and the flavor can be changed depending on the type of...
Author: M Messer
I LOVE picnics & sometimes I go to areas where I can't heat up anything. Chicken is good cold, so why not beans? I finally got my recipe for slow cooked beans just right. I love them cold, almost better...
Author: CabinKat
I've made this thick stew for many years, it's a family favorite. If I recall, the recipe came from a Woman's Day magazine. This is a quick meal with great flavor!
Author: Lindas Kitch
Make and share this Portuguese Garbanzo Bean Salad With Roasted Garlic recipe from Food.com.
Author: dicentra
Make and share this Spanish Black Bean Soup - Vegan recipe from Food.com.
Author: turtledove
Done in 20 minutes on the stovetop; I like to serve this with my Low Carb Mexi Baked Chicken for a complete and festive low carb dinner. Also a tasty, easy side dish to serve with your tacos, fajitas,...
Author: TheDancingCook
This is based on a recipe from drfuhrman.com. It is a delicious split pea soup with some extras that give the flavor an interesting twist. I simplified the instructions to make it easier to prepare.....For...
Author: Anne Sainz