Egyptian Edamame Stew by RecipeKing

Egyptian Edamame Stew is a spicy take on the traditional Egyptian classic "ful medames". This recipe uses Edamame which is fresh green soybeans. It is found in the frozen section of most large supermarkets. It comes packaged both (in the shell) and shelled. You will need the shelled variety for this recipe. Total recipe time is just…

Vermont Baked Beans by Micheline

These are my favourite baked beans because they remain white when cooked and just sweet enough. I always double the recipe. Freezes well.

Black Bean Burger by Carolinaheartstrings

In an effort to eat healthier in the New Year, I decided to try my hand at making a black bean burger. Not too bad. I liked it a lot and this particular recipe can be spiced up or down depending on your own individual taste. I used ingredients and spices that I had in my pantry so this recipe can just be a starting point idea for…

Pachai Payaru Kulambu (Green Moong Dal Curry) by Navaneetham Krishnan

Thick creamy aromatic curry; scented with curry leaves and ghee.

Homemade Franks & Beans by Chez la mere

courtesy dinneralovestory.com and This is based on a Victoria Granof recipe from Time for Dinner

Ney Sambar (Ghee Dhal Curry) by Navaneetham Krishnan

Enriching and irressible fragrance of ghee which makes this curry even more delectable.

Chickpeas with Chorizo by Kyra Martin

I absolutely loved this! I'm a huge fan of chorizo and this was great. I cheated though and used canned chickpeas, so I altered the recipe slightly from the original to make sure all the spices got incorporated. I think it turned out pretty good.

Falafel Salad by Food Wine Thyme

Country Style Beans by Beth Roan

These beans were so good!! My picky daughter even had seconds.

Apricot Pork and Beans by Carolinaheartstrings

Pork and beans – an “All American” side dish that I gave a little tweak to recently. We love the white Great Northern beans and I used them in this version with some dried apricots to create a side dish that could just as easily be served as a main dish. My sweetie was raised up on rice, a Carolina crop for centuries, and asked for…

Red Beans & Rice by Wendi Taylor

Simple, delicious, & healthy

Red Beans & Rice by Beth Roan

I had to find a use for my leftover ham bone from Easter.

Cherokee Mojo Stew by Gabriel Denison Chandler

This can be made with venison or goat, but doesn't play so well with chicken. A great stew to satisfy and pick most of the ingredients from your garden. This recipe is for 2-3 people, so increase accordingly. For wine buffs, a sturdy Shiraz or classic Cabernet marries well.

Chickpeas Veggie Burger Patties by Gourmandelle LifestyleBlog

This recipe is perfect for camping trips because it doesn’t spoil fast and it is also very filling. I don’t normally fry veggies but I had to finish this dish super-fast and I chose the easy but not-so-healthy path. Anyway, even though I fried the burgers I used a small amount of oil and I also fried them for a very short time. The…

Pinto Beans by sunlit2

Got this recipe from juliecooks.com. I added avacado chunks as well as fresh diced tomato with shredded cheese and sour cream. My son said it tasted like tacos but with beans. I liked it and pretty healthy.