Sentences with phrase «bean recipes because»

I love looking at all of these black bean recipes because, though I love them, I just don't work with them often enough!

Not exact matches

Made the bread tonight as per the recipe book «ml» and «g» measurements, and subbed in walnuts for almonds because that's what I had — Just testing a slice covered in my home made walnut and kidney bean spread... Yummy Think I need a touch more salt but I'm always a bit worried about over seasoning... I used mixed herbs but think I would love to add some garlic (powder maybe) next time, and use selected herbs rather than the commercial mix.

I have Rheumatoid Arthritis and the reason I found this site is because I was looking for recipes for mung beans.

Thanks for sharing this recipe — now I will have to add butter beans to my grocery list because they look dynamite!

For this recipe I took a shortcut and used some low sodium beans in a can, because I had a really busy day.

Hi, I was looking for a new soup recipe because I had a ton of white beans left from a batch of your sausage recipe.

One of the reasons I love this recipe is because I get my chili fix without the need for beans.

(If you're looking for a more traditional baked beans recipe, the Barefoot Contessa has a very good recipe, though be warned that they require some planning, because they simmer for six to eight hours.)

I have posted separate recipes for both the Refried Black Beans and the Creamy Raw Cashew Aioli — only because they can be used in different ways to complement other recipes — so just keep that in mind if you go to print this recipe out.

So anyway, I get what you were thinking and I wish people were more open to eating bean burgers because they ARE awesome:) + we also see that they're gentler to digest and pretty much so much easier to prepare than meat (not to mention so much cheaper;)-RRB- Point is, I'm just really happy you found this recipe and enjoyed these so much with your family:)

I did this to see the SP value without toppings and I believe it is 2SP per cup because the only things in the recipe with points are the beans, corn, and oil if you use any to saute your vegetables.

I have to admit that the only reason I looked at this recipe was because I had black bean in the cupboard and no meat in the freezer.

I have a recipe for falafels here on the blog, but instead of using fava beans I've been using chickpeas because they're easier to find in these here parts.

I just sauteed the eggplant and tomatoes, threw in some basil and white beans, and ate it over couscous, but because I am a hack, and not a recipe - writer, the final product was pretty meh.

Well, you are in luck because this Mexican red beans recipe is just that!

(By and large, these recipes don't contain any kitniot, because while it's easy to enjoy prepared kitniot foods like humous, making rice or beans from scratch on Pesach is an altogether more challenging proposition.)

Hope your crew is hungry, because this recipe makes four Mexican Pizzas like those served at the Bell: seasoned ground beef and refried beans are sandwiched between two crispy flour tortillas, topped with melted cheddar cheese, salsa, diced tomato and chopped green onion.

I still made the full recipe for the white bean salad because I wanted to use the leftovers for lunch.

Mine came in on Friday and my weekend consisted of (all recipes in 1/2 or 1 / 3s because there are only 2 of us): maple bacon biscuits, potato, scallion, feta frittata, butternut squash galette, eggplant calzone, white chocolate pudding with blackberry curd, peach sour cream pancakes (with pears instead of peaches), risotto and corn stuffed poblanos, the black bean recipe, and finally the lemon bars!

The recipe called for cannellini beans but I accidentally opened a can of chickpeas instead, and I think it was a happy accident, because chickpeas and quinoa go together so well.

Although dry beans take longer to cook, I like to use them in this recipe because the texture is so soft and creamy.

You can't use traditional pressure cooker recipes with the IP because it frankly takes way longer than real pressure cookers (my black beans cook in 2 - 4 minutes in my stovetop pressure cooker, with natural release, and it takes 16 minutes in the IP and then natural release!).

Well, my «once upon a time» was just a couple of weeks ago, I did meet Crescent at the North End, and while those recipes all sound too exotic and intimidating, they are not — because they are bound by the versatile, economical, beloved bean.

While I most of the time can't control my diet because of the culture and what is available (I have been eating a lot of corns, beans, and unfortunately lard), I look forward to receiving the e-mails of your recipes in the hopes of a healthier lifestyle again.

I was looking through your beans and legumes recipes, and only found it because it was referenced in your red bean curry.

He also had the nerve to tell me it tastes better than my vegan dulce de leche recipe (which is similar, minus the baking soda, cinnamon, and vanilla bean)(ok, really not alllllll that similar) because you can't taste the coconut at all.

Also, I love this recipe because all of the ingredients are available in Germany where people think kidney beans are the proper beans for Mexican food.

Kens Famous Baked Beans Redux Video Kens Famous Baked Beans Redux because we love taking a great recipe of ours and making...

LOVE this recipe, will probably make them for my voyage to the deep south for my husband's family thanksgiving (where people will attempt to feed me green beans cooked with bacon, because the meat isn't visible so its obviously vegan).

This recipe came about because I intended to make bean and cheese stuffed poblano peppers, but the peppers did not hold their shape because I lost my mind and blistered the skins off of them.

And I was really skeptical because earlier in the year I had tried a different black bean brownie recipe that the blogger swore by.

This recipe for vegan white bean bruschetta came together, like many of our recipes, because we wanted a easy and healthy option to feed a crowd.

I like to switch things up a lot (mainly because I have recipe ADD and am constantly on Pinterest, blogs & magazines) but we have a few regulars: — black bean burgers & sweet potato fries — frankly, any iteration of sweet potatoes and / or beans.

I followed the recipe exactly except I drained the black beans out of the can because I thought it might be too salty.

can i just say i love that this recipe calls for canned beans, because that means i can make it on a weeknight.

I had been using super finely ground coffee beans in my brownies in lieu of instant espresso powder but making this recipe I finally see that it is not the same thing, presumably because the instant powder dissolves.

This recipe is very filling because of the sweet potato and the fiber of the green beans.

I'm a huge fan of this three bean salad recipe because it's a great way to use up some of those pantry items, and once again, it's a great potluck recipe when you're in a pinch.

Of course it's based on an America's Test Kitchen recipe because if anyone was going to find the perfect bean: egg: breadcrumbs: flavor ratio, it was them.

Made this recipe with a few variations according to what I had in my pantry - used smaller dried great northern beans and grated pepper jack cheese because that is what I had.

I immediately dismissed the idea of making this recipe because I'm not big on beans & pasta together but I clicked through to the recipe and it looks so darn delicious!

I doubled the recipe and left out the beans, only because I did nt have any on hand but everything else was the same.

Because bitter chocolate has no sugar and no added fat (cocoa beans are about half fat), it is more stubborn to melt and may be slightly grainy in custard and ice cream recipes.

Going to try this tonight, but I just wanted to see on future recipes, if you'll offer suggestions for sourcing items like kombu or bean sprouts because I checked at my two local grocery stores and neither had them.

And okay, these roasted butternut squash and black bean tacos aren't necessarily a new recipe in the realm of cooking, but they've stuck around because they're just SO GOOD.

For this recipe, I took a shortcut and used some low sodium beans in a can because I had a really busy day but feel free to make your own beans.

It was fun to play around with the recipe because until I made black bean brownies a couple years ago, I had not tried brownies without flour.

I don't care for pudding (or black beans in my brownies) but I'm bookmarking this recipe for warmer days because pudding (silly autocorrect tried changing pudding to pissing) pops!

Although I just love eating green beans, the thought of sauteing them or steaming them just wasn't appealing to me, probably because of the hot weather, so thankfully I remembered this recipe that I make every summer.

While many dairy - free sauces are made from raw nuts or seeds, I love using garbanzo beans in this recipe because they are so cheap and easily accessible.