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Dried Beans & Legumes

Beans, chickpeas, lentils, split peas. [photo: Ethiopian Spicy Split Lentil Stew (Yimser Wot)]
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46 Reviews |  By lazyme

Good side dish to a Mexican entree.

Recipe #179877

This is one of the most amazing dishes I've ever eaten. Rich and savory!

Recipe #8938

I found this recipe in an old edition of Taste of Home Magazine. From December/January 2003. Submitted by Cathee Bethel of Lebanon, Oregon.

Recipe #384098

This Middle Eastern-style beef casserole is easy to prepare and makes an excellent weekend lunch or supper dish.

Recipe #233660

These cute legumes are SO yummy! I made this for my nutrition class and it was a huge hit! Options for the vegan version are listed.

Recipe #145357

I decided to toast my Quinoa today and will go through this step by step as to how I did it so it came out nice and golden. I always make a few extra cups of Quinoa because I know I will want more. It takes time to do this right, but it is worth the effort in the long run.

Recipe #421986

From The Black Family Reunion cookbook. While growing up, my grandmother, rhoda Weekes, was known among family and friends as the master of black-eyed peas and rice. You may think I'm exaggerating, but I can remember folks coming from throughout the tri-state area if they heard Mother was "cookin' up a pot." I'd watch her throw a bit of this and a dash of that into the kettle. It still warms my spirit to remember her creating her magical dish, while I kept her company in her big, beautiful kitchen. I'm no longer a meat-eater, so the following is my vegetarian version of Rhoda Weekes' black-eyed peas and rice.-Susan L. Taylor, Editor-in-Chief, Essence Magazine

Recipe #387502

3 Reviews |  By Babzy

This makes a great lunch or snack and is low-fat. Great for bringing to work or school and can be eaten hot or cold. I like it with Braggs sprinkled on top (but I'm known to add braggs to any rice or couscous dish for extra flavour!). Could also add some cooked chicken to make a main dish, maybe with a side green salad or additional steamed veggies.

Recipe #203405

The roasted garlic adds a richness to the smoky heat of the chipotle peppers in this hearty(and yummy!) soup. It improves as the flavors delvelop, so go ahead and make it a day or two ahead! Adapted from Fields of Greens cookbook.

Recipe #465196

This is from whats4eats.com. I haven't tried it yet. You can also use butter or niter kibbeh (spiced butter) instead of the olive oil. Serve with injera. You tear off a small piece of it and use that to scoop up the mesir wat. If you can't get ahold of injera and just want a healthy lentil dish, you could always put it over rice.

Recipe #408641

This is a must-have recipe for those who love ethnic foods. This is a very filling option as well.

Recipe #219899

A spicy pea puree, goes very well with hot Injeera. Cooking time does not include soaking time for the peas.

Recipe #184005

Quick vegetarian recipe I enjoy. Recipe gotten online quite awhile back, I don't remember the source

Recipe #112493

3 Reviews |  By wklee

This thick soup of herbs, greens, legumes, grains, and noodles is cooked in a fried onion based liquid. It is customarily served as a starter before the actual meal is served. To serve, the soup is topped with creamy whey (kashk), fried onions with turmeric, lightly fried garlic, and fried mint. Without the whey, the soup is actually completely vegan, which is quite nice.

Recipe #298125

This is for the bean lovers!

Recipe #363332

This is simply lean beef and kidney beans in a delicious cinnamon and cumin-scented stew, with lots of parsley and chives and a splash of lemon juice. The unusual color is from turmeric, and it's best served with rice.

Recipe #94941

Unbelieveably easy, quick, healthy--and really good. From "20 Minutes to Dinner" by Bryanna Clark Grogan (The Book Publishing Co., 1997). Serves six as a main course with rice and salad, or more as a side.

Recipe #173251

I used a lot of the ingredients I would use for regular meatloaf. You can add more or less of anything and it will still turn out great.

Recipe #442258

It was a garage sale bargain I couldn't resist. So after all these years, I am first using a crockpot--and one of the first things I made was this--and these chickpeas are outrageously good. No more canned chickpeas for me.

Recipe #392583

8 Reviews |  By katew

This is easy and quick and tasty - adapted from an Australian Table magazine

Recipe #245240

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