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    You are in: Home / Cookbooks / Beans and Rice
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    18 recipes in

    Beans and Rice


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    This dish was inspired by Vote_for_Pedro's White Bean & Spinach Soup. Like the original, this is quick, easy and full of flavor. It makes a nice dinner for 4 served with a good salad or it can be a starting course and serve more. Use 3 or 4 cups of broth according to how thick you like your soups or how much liquid your pasta absorbs.

    Recipe #150898

    This zesty lemon rice is the perfect side dish for your favorite fish dinner.

    Recipe #75113

    This is an excellent bean salad. Nice as a first course for dinner or as lunch plate. Times do not include soak or stand time.

    Recipe #202049

    This goes great with a turkey or chicken dinner, I also add in 2 tablespoons fresh minced garlic with the onions, I suggest to have your broth very hot when adding to the rice :)

    Recipe #77505

    69 Reviews |  By PanNan

    My sister-in-law who was born and raised in Mexico City shared this recipe for sprucing up canned refried beans. They taste like you've been cooking them for hours.

    Recipe #41168

    Great side dish for your Mexican fiesta. Try with Recipe #17130! It is as good as you'll find in any Mexican restaurant. Update: 1 teaspoon cumin was added to original recipe. I took some of my reviewers suggestion and added 1 teaspoon of cumin to the recipe. They were right. Cumin definitely adds to the taste.

    Recipe #17126

    7 Reviews |  By Annacia

    A zesty, flavorful version of the traditional refried beans. Jalapenos add a mild heat and the cheese adds a subtle creamy flavor. These are a big hit at potlucks and fiestas. This is easily doubled or tripled.

    Recipe #234154

    Stewed pork dish served up on mexican rice with tortillas and jalepenos

    Recipe #206154

    This is one of my many variations of the old Italian standby. Please feel free to adjust the types and/or amount of the dried herbs to suit your taste

    Recipe #60404

    My aunt has been bringing these beans to cookouts for as long as I can remember. She finally parted with the recipe. I was surprised at the ease. They bake up so good.

    Recipe #39478

    This is a recipe that I first found in Gourmet Magazine. I changed a few things around to adjust to my taste buds. It's a very hearty and fresh tasting. A nice change from regular chili.

    Recipe #143965

    An old "Emeril" New Orleans recipe - I've changed some of the spices a bit. The first time I used the original recipe, it nearly took the top of my head off. It's really good with pork.

    Recipe #160537

    2 Reviews |  By Lennie

    Found this recipe in a Canadian Living magazine and had to try it. It's really yummy, and makes a good amount too. Hubby didn't seem too thrilled that it had carrots in it, but he said he liked it, AND he went back for seconds LOL.

    Recipe #114231

    A wonderful accompaniment to any seafood or chicken dish.

    Recipe #51504

    I first tried this recipe while traveling in Chile. I later found that it originated in Spain and migrated over to Chile. The Chilean version is a little different than the original Spanish one but I personally prefer it. Be prepared - it's a rich dish and rather time consuming, but perfect for a cold winter evening.

    Recipe #153716

    88 Reviews |  By PaulaG

    This is easy, simple and wonderful. The original recipe which was printed in the Spring 2005 Penzeys catalog, calls for long-grain rice; however, I liked it much better with basmati. Also, the original recipe called for minced onion but I found it worked very well with dried onion. I indicated that the butter is optional, because I did not add it.

    Recipe #113983

    These are great black beans - very healthy and delicious. The seasonings are just right.

    Recipe #80909

    I adopted this recipe. Here is the original poster's description: This will yield perfect rice. You can , of course add other things to your rice if you wish. Dried cranberries or raisins work well.

    Recipe #53520


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