A sprinkling of Parmesan and savory bits of bacon add tons of flavor to tender Swiss chard and creamy white beans cooked in a zesty tomato-based sauce.
Author: Craig
These spicy fritters made from black eyed peas are originally from the Dutch Antilles, a group of five small islands in the Caribbean.
Author: Linda
Pozole used to take me hours to make and something I could only do on the weekends when time allowed. Red pozole is traditionally made with pork but I've never loved it, so I came up with a vegetarian...
Author: Soup Loving Nicole
Mayocoba beans, Roma tomatoes, serrano chiles, roasted chicken breast, and cilantro come together in a simple, flavorful Mexican soup.
Author: gem
There's absolutely nothing wrong with green lentil soup, but once you start making it with black 'beluga' lentils, you'll have a hard time going back. These black beauties cook up melt-in-your-mouth tender,...
Author: Chef John
A hearty and delicious soup made with black-eyed peas and diced bacon. Serve with fresh baked rolls or biscuits.
Author: EmpressChristine
This country recipe combines black-eyed peas and okra for a down-home country taste. We like to make this recipe in the winter with fried chicken and mashed potatoes.
Author: Karinne Rooksberry Culley
A yummy soup that even picky kids will love! Red beans and black beans are mildly seasoned and simmered in vegetable broth. With these ingredients this is a healthy vegetarian soup with a complete protein....
Author: HEDDY66
I make these with leftover cooked black-eyed peas cooked with ham hocks or smoked turkey from New Year's. I sometimes top with a fried green tomato or left over candied yams. Get creative with them. I've...
Author: MAJIX
You don't have to soak beans when using an electric pressure cooker. Adjust the spices to your liking in this healthier, easy-to-make black bean soup that freezes well.
Author: bd.weld
This is almost like putting an old Baked Bean recipe on hyperdrive! Superb doesn't even come close to describing the taste. The beans will be good, if you keep them covered and refrigerated, for about...
Author: FINE2THCOMB
This recipe is my vegetarian adaptation of Pozole Verde: Hominy and Meat Soup with Green Herbs from 'A Cook's Tour of Mexico' by Nancy Zaslavsky. It's a great way to use up all the tomatillos and greens...
Author: Grace Preya.
This is a hearty soup served by my grandmother at many family gatherings. It is an absolute favorite. Tastes even better the next day! It is made with linguica, which is a slim Portuguese sausage heavily...
Author: Scotty Carreiro
Simmering meat and beans to tenderness with tomato and tamarind powder creates a hearty, delicious flavor. It's a perfect dish for the busy homemaker.
Author: lola
I came up with this when I became vegan. I serve it over basmati rice.
Author: Roxana M
An easy and flavorful take on split pea soup. (Note: I often strain out the pieces of pork belly and run the soup through my food processor - I like my split pea soup really thick and creamy!)
Author: vkarlson
This is probably the best baked bean recipe that I have come across. Three kinds of beans are baked with ground round and bacon. I use a 5 quart casserole dish.
Author: Michael D'Angelo
Here's a quick, easy to make supper! My husband loves to eat beans this way and even offers to wash dishes after eating it!
Author: SPEARL20
This is a healthy, tasty soup that is so easy to make. The quinoa adds plenty of protein to this soup.
Author: STTLADY
A spicy choice for snack food when you need to crunch on something. Great to put out at a party or have next to you at your computer. If you really love wasabi, you may wish to double or triple the coating...
Author: JANAT
An extremely fast and tasty pureed soup that has a hint of the islands! You can swirl in a dollop of sour cream, or if you'd like, crumble a few dried banana chips on top.
Author: carolpeitzsch
Sweet-and-spicy, 3-bean, baked beans. Substitute cayenne pepper for all or some of the chili powder if you like it spicier.
Author: CPENDERS
The Brazilian answer to baked beans!!! It is delicious when served as a sidedish with meat, but you can also make it a main dish and hand some rice with it!
Author: Marlies Monika
As a busy college student, I don't have much time to eat, let alone cook. I've been making this soup for myself my whole college career, since it's a soup my mom made when I was growing up. This soup is...
Author: Molly
Black beans are a staple in Cuban cooking, typically served with either yellow or white rice. Give them a good squeeze of fresh lime juice, garnish with some chopped cilantro (we also add some chopped...
Author: lutzflcat
I devised this simple snack for my Cinco de Mayo Fiesta party years ago. An instant hit, they get gobbled up so fast that I enlist guests and form an assembly line at the grill, no skillet needed. Guests...
Author: lucylove
These falafels are the closest thing to NYC street vendor falafels! Made the traditional way with dried soaked chickpeas! Great on a pita with lettuce, cucumber and yogurt. Asafoetida is usually found...
Author: Kathleen Woods Rubino
Southern-style black-eyed peas made without meat or saturated fat. Based on a Cajun recipe.
Author: R A Naccari
The rosemary adds a distinctive flavor to this wonderful soup.
Author: Cathy H.
A delicious, flavorful, and healthy variation of lentil and vegetable soup with Middle Eastern flavors.
Author: Melissa Gardner
Definitely not quick, but well worth the wait, these beans are thick, sweet, and tangy. I've never served these without someone requesting the recipe.
Author: Alice Shockley
Best ever Southern-style black-eyed peas made in the slow cooker with bacon! We make these annually for New Year's!
Author: Katrina Hendrix
I know a busy schedule is just the way of life nowadays, so here is a quick slow cooker soup that's super easy and yummy too! Rice, lentils and mixed veggies seasoned with garlic, salt and pepper.
Author: Renee Kralic
Vegetarian baked beans with a rich, smoky, and meaty flavor.
Author: Soup Loving Nicole
Instead of buying canned chickpeas, I use my pressure cooker to cook them from dry. I don't need to soak them ahead of time, and I can keep the fresh cooking liquid for different uses (like subbing for...
Author: LauraF
This Lebanese lentil soup is a beautiful sunny color thanks to red lentils. Garnish with a drizzle of olive oil and a dash of aleppo pepper, if desired.
Author: LauraF
This white bean soup is also known as army soup or Pasulj in Serbian. Great on a winter day served with bread.
Author: Katrina Pescador
Warm lentils served with cool yoghurt and the spice of green onions makes this dish a refreshing and filling side dish or entree.
Author: CASSANDRAHEARN
I converted my mum's amazing baked bean recipe for the Instant Pot®. I normally have to wait for over 40 minutes as it cooks in the oven, but I love it so much I converted the recipe to cook in the Instant...
Author: thedailygourmet
This is a spicy, fruity black bean pureed soup that goes well with a small scoop of sour cream
Author: Doug Matthews
This is a great vegan lentil soup recipe that I often make when I have leftover rice to use up. It is very filling and tastes even better the next day.
Author: MisterHealthy
This recipe has been tweaked many times over the years and is a great hit. The cucumber wasabi dipping sauce is fantastic! Even the kids love them and good luck getting them to eat plain green beans!
Author: KitchenWitch
Delicious Instant Pot® split pea soup that delivers rich, deep flavor in just over an hour.
Author: vicky
Southern traditional New Year's black-eyed pea stew cooked in the Instant Pot®.
Author: Lisa Ferron
Want to wow everyone at the bar-b-que? Then this is the recipe. This is one of my most requested recipes!
Author: Daphne Esparza
This makes a very large pot of a delicious, hearty ground beef and lentil soup that is perfect to warm you up on a cold winter day. And the bonus is -- lots of leftovers for tomorrow!
Author: Melissa
Smells, looks, and tastes delicious. As with many soup recipes, use this as the basis for an aromatic, tasty soup. I've made it with fresh minced ginger, fresh minced turmeric, and fresh ground cardamom....
Author: Carolyn LaLumiere Miller