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Beans and Peas Galore - 499 recipes

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More Bean and Pea recipes

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For the Black Bean Soup: In a large soup pot, heat the olive oil over medium-high heat

  • Black Bean Soup:
  • 2 tablespoons olive oil
  • 1 large onion (chopped)
  • 3 cloves garlic (peeled, chopped)
  • 1 teaspoon ground cumin
  • 2 tablespoons chili powder
  • 2 14- ounce cans black beans (rinsed, drained)
  • 1 14- ounce cans fire-roasted tomatoes (diced)
  • 1/2 cup heavy cream
  • 5 cups low-sodium vegetable broth
  • hot sauce
  • Kosher salt and freshly ground black pepper (to taste)
  • Lime Shrimp:
  • 1 clove garlic (peeled, chopped)
  • 3 tablespoons olive oil
  • 2 limes (zested and juiced)
  • 1/2 teaspoon crushed red pepper
  • 1/4 cup parsley (chopped)
  • pinch Kosher salt
  • 16 jumbo shrimp, peeled, deveined, and butterflied
3/5 (2 Votes)

By

south beach soup phase 1

  • 1 tablespoon extra virgin olive oil
  • 4 scallions, thinly sliced
  • 1 stalk celery, thinly sliced
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 ⁄8 teaspoon cayenne
  • 1 pinch salt
  • 1 pinch fresh ground black pepper
  • 30 ounces canned black beans, with their liquid
  • 15 ounces canned diced tomatoes, with their liquid
  • 1 1⁄2 cups low sodium chicken broth
  • 1 tablespoon fresh lime juice
4/5 (7 Votes)

By

Trim the fat from meat. Rub chops with pepper

  • 4 pork chops, 3/4” thick
  • 1/8 tsp pepper
  • 1 tbs oil
  • 1 15oz can black beans, drained & rinsed
  • 1 c. salsa
  • 1 tbs chopped fresh cilantro
5/5 (1 Votes)

By

A delicious vegan salad with a touch of sweetness from Turkish apricots

  • 2 Cup garbanzo beans, rinsed and drained
  • 1/4 red onion, diced
  • 1/2 cup fresh parsley, minced
  • 1/4 cup kalamata olives, pitted, sliced
  • 1/4 cup Turkish apricots, slivered
  • 3 T organic extra virgin olive oil or flax seed oil
  • 2 T Red Wine Vinegar
  • 1 clove garlic, minced
  • 1 T Dijon Mustard
  • 1/2 T each: marjoram, oregano, paprika
  • 1 Tsp sea salt
  • black pepper to taste
4.5/5 (2 Votes)

By

◾Preheat oven to 400 degrees F

  • 1 large sweet potato, peeled and diced (cook in the microwave for about 3-5 minutes, to soften)
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (14.5 oz.) can diced tomatoes, drained
  • 1/2 an onion, chopped
  • 1 red or green bell pepper, chopped
  • 1 teaspoon chili powder
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup salsa, divided
  • 2-4 tortillas, depending on size (corn, flour, sprouted, gluten-free or whole wheat)
  • 4 oz. shredded cheese, use vegan as desired (optional)
  • Salt & pepper to taste
3.9/5 (59 Votes)

By

Crumble and brown sausage in oil in a 6 or 8 quart pot

  • Indiana Harvest Sausage Lentil Soup Mix - Frontier Soups
  • 1 tablespoon olive oil
  • 1 pound mild Italian sausage
  • 12 cups beef broth
  • 2 to 3 medium zucchini, diced
  • 1 28-ounce can chopped tomatoes
  • 1 cup red wine
4/5 (35 Votes)

By

It's easy to make hearty split pea soup from scratch

  • 1 meaty ham bone
  • 2 tablespoons butter
  • 3 quarts water
  • 2 cans chicken broth
  • 1 large onion, chopped
  • 1 pound package of split peas
  • 1 bay leaf
  • 4 celery ribs, sliced, leaves included
  • 6 to 7 carrots, sliced
  • 1 1/2 cups diced ham
  • 2 tablespoons parsley
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 3 medium potatoes, diced (optional)
  • 3 Roma tomatoes, diced
4.3/5 (12 Votes)

By

Beans and rice is a familiar combination the world over, but Cuban black beans and rice is unique in that the rice ...

  • Table salt
  • 1 1 1 cup dried black beans, rinsed and picked over
  • 2 2 2 cups low-sodium chicken broth (see note)
  • 2 2 2 cups water
  • 2 2 2 large green bell peppers, halved and seeded
  • 1 1 1 large onion, halved at equator and peeled, root end left intact
  • 1 1 5 5 garlic, 5 medium cloves removed and minced or pressed through garlic press (about 5 teaspoons), remaining head halved at equator with skin left intact
  • 2 2 2 bay leaves
  • 1 1/2 1 1/2 1/2 cups long grain white rice
  • 2 2 2 tablespoons olive oil
  • 6 6 1/4-inch ounces lean salt pork, cut into 1/4-inch dice (see note)
  • 1 1 1 tablespoon minced fresh oregano leaves
  • 4 4 4 teaspoons ground cumin
  • 2 2 2 tablespoons red wine vinegar
  • 2 2 2 medium scallions, sliced thin
  • 1 1 8 lime, cut into 8 wedges
4.3/5 (22 Votes)

By

This simple and tasty Lima Bean and Dumpling Soup is so easy to put together

  • 2 bags frozen lima beans, large or small
  • 1 can petite tomatoes
  • 1 can whole corn, not drained
  • 1 stick butter
  • 1 package frozen dumplings
3.7/5 (81 Votes)

By

Heat the oil in a large, heavy pot or Dutch oven over medium-high heat

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely diced
  • 2 carrots, finely diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, thinly sliced
  • 1 tablespoon fresh rosemary, chopped
  • Kosher salt and freshly ground black pepper
  • 1 cup brown lentils, rinsed
  • 6 cups vegetable broth
  • 12 ounces Swiss chard, (about 2 bunches), stems removed and pickled, leaves thinly shredded
  • Zest and juice of 2 lemons
4/5 (9 Votes)

By

Looking for a simple soup that is sure to please to add to the dinner rotation? This recipe has got you covered! Th...

  • Ingredients
  • 1 Tbsp olive oil
  • 12 oz beef Polska Kiebasa Sausage, sliced into 1/4-inch thick slices (I used Hillshire Farm and really liked it)
  • 1 1/2 cups chopped carrots (about 3)
  • 1 1/3 cups chopped yellow onion (1 medium)
  • 1 cup chopped celery (2 stalks)
  • 4 cloves garlic, minced
  • 3 (14.5 oz cans) low-sodium chicken broth
  • 1 cup water
  • 1 Tbsp dried parsley
  • 1 tsp dried rosemary, crushed
  • 1/2 tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • 6 oz kale, thick ribs removed, chopped (about 1 1/2 bunches. 5 oz if using pre-cut)
  • 2 (14.5 oz) cans cannellini beans, drained and rinsed
  • Shredded parmesan cheese, for serving
4.4/5 (8 Votes)

By

1. Toss the carrots in the olive oil along with the spices

  • 4 large carrots (peeled and slices 1/4 inch thick)
  • 1 tablespoon olive oil
  • 1 tablespoon moroccan spice blend
  • 1/2 cup red quinoa
  • 1/2 cup white quinoa
  • 2 cups water (or vegetable broth)
  • 2 teaspoons moroccan spice blend
  • 1 cup chickpeas (drained and rinsed)
  • 1/4 cup red onion (diced)
  • 1/4 cup raisins
  • 1/4 cup pine nuts (toasted)
  • 1 handful parsley (chopped)
  • 2 tablespoons olive oil
  • 1 lemon (zest and juice)
  • 1 teaspoon moroccan spice blend
  • salt and pepper to taste
4.4/5 (9 Votes)

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Moroccan Roasted Carrot and Chickpea Quinoa Salad Black Bean Soup with Lime Shrimp-The Chew