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Beans and Peas Galore - 499 recipes

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In a 6 qt pot, heat the olive oil, paprika, and cumin over low heat, stirring until aromatic, 2 to 4 minutes

  • 1/4 cup olive oil
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • 1 or 2 medium bunches of scallions, trimmed, white parts cut into 1/4 inch pieces, enough green part cut similarly to fill 1/4 cup
  • 1 lb lentils (green, brow, red) (Red are preferred)
  • 5 1/2 cups chicken broth or vegetable soup
  • 3-4 cloves of garlic minced
  • 1 bunch of chard (red preferred but white or yellow stem work well too) stemmed and leaves roughly chopped
  • 1 bunch cilantro, coarsely chopped
  • Juice of 1 lemon
  • Kosher or sea salt to taste (use no much because broth typically has a lot of salt)
  • A small pinch of crushed red pepper flakes
  • Fresh ground pepper to taste
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Add the oil to a large saute pan or Dutch oven over medium-high heat

  • 1-2 tablespoons canola oil
  • 2-1/2 tablespoons chili powder (any type of chili powder: regular, chipotle, or ancho)
  • salt and pepper, to taste
  • 1 medium white onion, diced
  • 1 cup long grain white rice
  • sliced or shredded chicken from one rotisserie chicken (about 2 cups)
  • 2 big or 4 small garlic cloves, finely chopped
  • 1-1/2 cups chicken broth
  • One 15-ounce can black beans, drained and rinsed (optional)*
  • 1/4 cup chopped green onions
  • 1/3 cup chopped cilantro
  • 1/2 - 1 cup salsa for serving, if desired
  • warm toasted tortillas, if desired
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In a bowl, add the black beans, corn, onions, and cilantro

  • For the Vinaigrette:
  • 4 small sweet potatoes baked
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup corn fresh or frozen
  • 3 green onions, thinly sliced
  • 1/2 c. cilantro, chopped
  • 2 tbs limes juice
  • 1 tbs oil
  • 2 tsp honey
  • Pinch salt & pepper
1/5 (1 Votes)

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via Princess Cruises this is for a large amount of people

  • 500 g Garbanzo beans
  • 500 g red beans
  • 350 g chopped onion
  • 500 ml olive oil
  • 1 kg mix bell peppers diced
  • 3 pieces bay leaves
  • 250 g thyme
  • 250 g marjoram
  • 300 g tomato sauce
  • 200 g chopped garlic
  • Fresh basil leaves cut julienne
  • Salt & Pepper to taste
  • 2 carrots peeled and cut in half
  • 2 celery stalk
  • 2 onion peeled cut in half
  • 4 pieces fresh jalapeno chopped
  • 105 g dried chili flakes
0/5 (0 Votes)

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The Kitchy Kitchen

  • 4 or 5 15 oz cans of cannellini beans, rinsed and drained (or cooked yourself)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon of salt
  • 2 large cloves of garlic, minced
  • 1 28-ounce can crushed tomatoes
  • 1 tablespoon fresh oregano leaves, finely chopped
  • 1-2 tablespoons adobo sauce from a can of chipotle peppers
  • 2/3 cup spinach
  • 1/2 cup Cotija Cheese (or crumbled feta if you can't find Cotija)
  • 1 1/2 cup fresh breadcrumbs
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Zesty Shrimp and Black Bean Salad

  • 1/4 cup(s) cider vinegar
  • 3 tablespoon(s) extra-virgin olive oil
  • 1 tablespoon(s) minced chipotle chile in adobo (see Tips), or more to taste
  • 1 teaspoon(s) ground cumin
  • 1/4 teaspoon(s) salt
  • 1 pound(s) peeled and deveined cooked shrimp (see Tips), cut into 1/2-inch pieces
  • 1 can(s) (15-ounce) black beans, rinsed
  • 1 cup(s) quartered cherry tomatoes
  • 1 large poblano pepper or bell pepper, chopped
  • 1/4 cup(s) chopped scallions
  • 1/4 cup(s) chopped fresh cilantro
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Place all ingredients in a crockpot on low for 7-8 hours or high 4- 5 hours

  • 1 1/2 pounds groung beef or turkey
  • 1 28 oz can fire roasted tomatoes
  • 2 15.5 ox cans black beans , rinsed
  • 3 medium zucchini
  • 2 med onions chopped
  • 1/4 c tomato paste
  • 2 cloves garlic, chopped
  • 1 T chili powder
  • 1 t dried oregano
  • salt and pepper
  • sour cream, avocado, fresh cilantro
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Heat olive oil and add onion

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cans black beans, drained
  • 1 can corn, undrained
  • 1 can condensed tomato soup
  • 1 can vegetable broth
  • 2 cups water
  • 1/4 tsp pepper
  • 1 tbsp chili powder
  • 1/2 cup brown rice
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In large pot, brown veal over high heat

  • 4 cloves garlic, minced
  • 3 carrots, diced
  • 2 lb ground veal
  • 1 onion, chopped
  • 3 Tbsp chili powder
  • 1 Tbsp dried oregeno
  • 1 tsp ground cumin
  • 2 cans 28 oz diced tomatoes
  • 1 can 19 oz black beans, drained and rinsed
  • 1 cup beer (optional)
  • 1 each, green and red pepper, chopped
  • 1 1/2 cups corn kernels
  • Dash of hot pepper sauce
  • Dash of salt and pepper
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Place a soup pot over medium high heat and add the olive oil

  • 1/4 cup Olive Oil
  • 1/2 pound Sweet Italian Sausage (casings removed and filling broken up)
  • 2 1/2 cups Onion (small dice)
  • 1 teaspoon Chili Flakes
  • 12 cups Low Sodium Chicken Stock
  • 1/2 pound (1 cup) Dried Navy Beans or Great Northern Beans
  • 1 Bay Leaf
  • 1 15.5 oz Can Cannellini Beans
  • 8 cups Collard Greens Leaves (washed and roughly chopped)
  • Pecorino Romano (grated for garnish)Salt and Pepper (to taste)
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Spray a large saucepan with olive oil spray and heat it

  • 1 large onion, chopped
  • 2 ribs celery, diced
  • 2 carrots, diced
  • 4 cloves garlic, minced or pressed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/8-1/4 teaspoon chilli powder or cayenne
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground ginger
  • generous pinch saffron, lightly crushed
  • 2 bay leaves
  • 1 3-inch cinnamon stick
  • 3 cups cooked chickpeas (or 2 cans, drained and rinsed)
  • 8-10 cups vegetable broth (or water plus bouillon)
  • 1/4 cup moghrabieh or substitute (see above)
  • salt to taste
  • 1/2 cup chopped parsley
  • 2 tablespoons lemon juice
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Mix beans, tomato sauce, Rotel, drained corn and taco seasoning in crock pot

  • 2 cans Bush's Grilling Beans-Black Bean Fiesta
  • 1 15 oz. can tomato sauce
  • 2 15 oz. cans Rotel
  • 1 15 oz. can corn (drained)
  • 1/4 cup taco seasoning
  • 3 boneless chicken breasts (uncooked)
0/5 (0 Votes)

Any burning questions? Our chefs answer!

Black Bean Fiesta CHARD AND LENTIL SOUP from Samuel