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    You are in: Home / Cookbooks / Beans and Legumes
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    91 recipes in

    Beans and Legumes

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    Adapted from a recipe posted at Budget Bytes. The long slow cooking means you don't need to pre-soak the beans.

    Recipe #506917

    A delicious and refreshing salad offering a change from greens...

    Recipe #498024

    A very simple, easy, tasty weeknight meal in one pot.

    Recipe #481584

    Guacamole made lighter by adding a surprise ingredient! It really works! Adapted from America's Test Kitchen Family Cookbook.

    Recipe #360465

    A great meatless/vegetarian main entree. Courtesy of Aarti Sequeira. Food Network. I found the need to use more gram masala. I also used 8 oz. can tomato sauce because I have done this is the past with my grilled chicken tikka masala recipe. I thought it worked well. I also simmered longer than the suggested 10 minutes. Serve over basmati rice or scoop it up with Naan UPDATE: 2/11/11. I made this for the 2nd time. I just can't get enough of it! I added 1/2 serrano chili for a bit of heat, oh my what a fabulous addition to this recipe!

    Recipe #446647

    This hearty salad can be a side dish or a vegetarian main dish. It combines the sweet earthiness of beets with meaty lentils. Adapted from a recipe posted at Serious Eats. http://bit.ly/nza5pw

    Recipe #462548

    This summery salad combines sweet, smoky grilled corn with quick, easy, high-protein-and-fibre quinoa. Adapted from a recipe posted by Caroline Russock (from _Latin Grilling_ by Lourdes Castro - http://amzn.to/o4Zbq6 ). http://bit.ly/p8sfUK

    Recipe #460040

    This easy white bean dip is loaded with flavor. Slather it on crostini cut from a good crusty baguette and you'll be transported to the South of France. Adapted from a recipe by Kerry Saretsky at Serious Eats. http://bit.ly/qdJZ3o

    Recipe #460002

    This Madhur Jaffrey recipe pairs peas and potatoes with cumin, ginger, and a pinch of asafoetida. If you can't get asafoetida, substitute with equal parts onion powder and garlic powder. This recipe cries out for the freshest peas you can find; it will work with frozen peas (and may even cook faster) but won't taste quite the same. Adapted from a recipe by Nick Kindlesperger at Serious Eats. http://bit.ly/iSroPf

    Recipe #459702

    This recipe harnesses the nutty power of sesame (which normally appears in hummus anyway, in the form of tahini paste) to really amp up the flavor. Adapted from a recipe by Kerry Saretsky at Serious Eats. http://bit.ly/kW7EdA

    Recipe #459697

    Adapted from a recipe by Melissa d'Arabian of the Food Network. http://bit.ly/clM3lF

    Recipe #455301

    A hearty but slow-cooker-easy recipe. Adapted from a post at Al Dente. http://bit.ly/jmytZp

    Recipe #455300

    This easy, inexpensive soup is healthy and filling. It can be easily scaled up or down, and is vegan if made with vegetable stock or water. Adapted from a recipe by Phoebe Lapine and Cara Eisenpress at Serious Eats. http://bit.ly/gKP9zX

    Recipe #452181

    This carb-heavy dish is Egyptian comfort food. This recipe was cobbled together by Nick Kindlesperger in an attempt to recreate a dish he saw on Anthony Bourdain's _No Reservations_. It's simply and home-y, but is a little fussy because everything has to be cooked seperately, then combined at the end. Published at Serious Eats. http://bit.ly/fYRzQC

    Recipe #450169

    Crispy outside, creamy inside, soybeans three ways. Perfect for a bento box lunch. Adapted from a recipe at Serious Eats. http://bit.ly/hjgNUR

    Recipe #448835

    As ever, bruschetta refers to toasted bread, with or without toppings. This one is topped with a salsa of small white beans, tomatoes and olives. Adapted from a recipe by Kristy Swensson at Serious Eats. http://bit.ly/gSVJHM

    Recipe #445187

    Seriously Asian by Chichi Wang, from Serious Eats http://bit.ly/g1ObVg Serves 6 as a snack or appetizer

    Recipe #445175

    Adapted from a recipe at http://tiny.cc/9a2ra

    Recipe #440668

    A very peppery pancake from Nice, made with chickpea flour (and therefore gluten free). Adapted from a recipe at Al Dente (after a recipe by Mark Bittman in the _New York Times_). http://bit.ly/cleMr5

    Recipe #439802

    You could use pine nuts instead of almonds, if you prefer. Adapted from a recipe in _Moro_ by Samuel Clark, as published by Nick Kindlesperger at Serious Eats. http://bit.ly/bw6Gqz

    Recipe #439800

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