Author: Katie Brown
Author: Gail Conde
Author: Bon Appétit Test Kitchen
Author: Lezlene Brown
Author: Pam Anderson
This soup uses refried beans as a thickener, so the resulting soup is very thick and rich without having to cook all day. Since I almost always have some leftover smashed pinto beans in my refrigerator,...
Author: Dr. John McDougall
Author: Mary Frances Heck
Author: Lisa A. Wilson
Author: Dawn Perry
Author: Ian Knauer
This side dish is so fast and easy, you can make a big batch and have it for the whole week. The simple marinade will fancy up any type of canned beans.
Author: Ignacio Mattos
Author: Ivy Manning
Author: Ruth A. Matson
Author: Claire Saffitz
Author: Donna Goodwin
Author: Kimberly Diamondidis
The beans for this light and lemony first course will need to soak overnight.
Author: Bon Appétit Test Kitchen
Author: Sheila Lukins
Author: Tracey Medeiros
Author: Ryan Hardy
This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.
Author: Louisa Shafia
Most people have heard of a torta-one of the traditional sandwiches of Mexico-but the cemita is its own unique breed of Mexican sandwich, wildly popular in Puebla, and named after the city's or the region's...
Author: Gonzalo Guzmán
This salad is perfect for a weekend lunch or a quick weeknight dinner.
Author: Seamus Mullen