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    You are in: Home / Cookbooks / Beans! etc.
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    21 recipes in

    Beans! etc.

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    7 Reviews |  By Elmotoo

    Mbaazi wa Nazi (Pigeon Peas with Coconut) are the Swahili way to prepare this popular tropical pulse. The pigeon pea is evidently native to Africa or Asia. In Egypt, the cultivation of pigeon peas began before 2000 B.C. Today pigeon peas are widely cultivated in all tropical and semi-tropical regions the world over, and are especially popular in India and the Caribbean.

    Recipe #140780

    1 Reviews |  By Elmotoo

    So named because this is how I made it tonight. I served it with recipe#471436.

    Recipe #474364

    5 Reviews |  By Elmotoo

    AKA Chilean Hearty Lentil Chowder with Chorizo.

    Recipe #139205

    3 Reviews |  By Elmotoo

    After loosely trying various recipes, this is the combination that worked for my family. It is spicy enough for dh abut not so blazing that the kids won't eat it. THE PICKY ONE had 5 tacos!! Dh's comment, "you've made this a few times before but this one I LIKE." You can use vegetable broth to keep it vegetarian or use chicken or beef. You can use a can of diced tomatoes (regular or Rotel) instead of taco sauce or salsa but it will take a bit longer to cook because of the added liquid. This made enough for our family of 4 to have 3-4 tacos each with just a little bit left over.

    Recipe #449289

    4 Reviews |  By Elmotoo

    Made this up last night & it is FABULOUS. It is very good at room temperature and the flavors improve as it sits, so it would work well made ahead for a picnic or potluck dinner.

    Recipe #303228

    4 Reviews |  By Elmotoo

    I made this up the other day when I had no idea what to make for dinner. I served it under poached eggs. My kids mentioned it would work wonderfully as a taco filling. There's probably several other uses, too! The ancho gives it a bit of heat without being overpowering.

    Recipe #478895

    7 Reviews |  By Elmotoo

    From North India. If you're like me & enjoy experimenting, go to the nearest Indian store (or online) & order up as many kinds of dal as you can & then find ways to use them! This was posted on a vegetarian website & I like the recipe so I swiped it to share here. Once you have the ingredients, it's a breeze to make! **The 2 hour soak time is NOT included in the cook time**

    Recipe #137217

    7 Reviews |  By Elmotoo

    From "One Thousand And One Delights" by Nahda Salah. Posted for Zaar World Tour II.

    Recipe #173611

    While researching Sumac for the NA*ME Forum, I stumbled across this recipe. YUM! The secret ingredient is sumac. Sumac is a sour spice used almost like salt in some parts of the Middle East. It’s also an ingredient of za'atar, a table seasoning frequently sprinkled on flat breads.

    Recipe #292579

    A simple, fairly quick recipe to enjoy as the nights grow cooler. And as NA*ME Tag gets busier! ;)

    Recipe #186145

    I found this at a vegetarian Middle eastern recipe site & it was different enough to submit for my own NA*ME cookbook.

    Recipe #185492

    Ready, Set, Cook! Contest Entry. Let Reynolds Wrap make your next meal easier! Using Reynolds Wrap to roast vegetables makes cleanup a snap! I created this recipe for RSC Special Edition/Reynold's Wrap. It is healthy & delicious! High protein & fiber, low on fat. Loaded with fresh vegetables & herbs! Enjoy! Cook time does include time to cook all parts but many can be done simultaneously.

    Recipe #486392

    I saw something similar on a buffet in Las Vegas. So I decided to make my own version. This feeds a crowd & multiplies/divides easily. Time to cook the grains is not included. This can be served hot or cold. Feel free to use different ingredients according to tastes & availability. This recipe was invented for substituting - it's a blueprint for a fabulous fiber-filled lowfat salad.

    Recipe #218918

    1 Reviews |  By Elmotoo

    I concocted this for RSC #7. I love the earthiness of roasted/grilled vegetables; I think they taste best prepared this way. I wanted a sauce that was a bit different with a lot of flavor. And the kids wanted pasta. ;)

    Recipe #131949

    2 Reviews |  By Elmotoo

    I took a bag of lima beans & a recipe from Mark Bittman's 'How to Cook Everything Vegetarian', used 3 different suggested variations then did my own tweaking to arrive at this. I went with a Middle Eastern twist. It is very lemony, thyme-y, creamy from the beans & olive oil, a bit of zip from the pepper; just delicious. And very easy. This made enough for 4 people's dinner w/out leftovers. Who knew lima beans could be SO good?? The 90 minute prep time is for cooking the beans and is approximate.

    Recipe #478894

    2 Reviews |  By Elmotoo

    Yah, well, for Superbowl Sunday, I just had to, lol. This fabulous salad is just too good to be true. Cooking time is zero unless you cook your own garbanzo beans.

    Recipe #353995

    5 Reviews |  By Elmotoo

    This is easily made vegetarian or vegan by substituting Morningstar Farms Veggie Crumbles for the beef & using soy cheese. Feel free to edit the spices to your own taste. Sometimes a dash of red pepper is nice. ;) I made this up & Mom wants it on paper for her Cardiac Rehab Cookbook & Wilderness Advanced Life Support course menu. Her ya go, Mom!!

    Recipe #321534

    5 Reviews |  By Elmotoo

    I've adapted many versions to arrive at this. THE PICKY ONE claims it's her favorite dish. So here it is.....as always, feel free to modify heat levels! This recipe is easily halved or multiplied.

    Recipe #183540

    6 Reviews |  By Elmotoo

    No, it's not too sweet! It is easy & delicious! Made for RSC Lucky #13. This does make quite a bit but it didn't last long in our family. It can be a side dish or served under a curry dish.

    Recipe #353997

    A basic, homey, simple soup. According to food historians, fassolatha (pronounced fah-so-LAH-thah) has been around since ancient Greek times. It is the national dish of Greece, representing the best of the Greek way of cooking: legumes, vegetables, herbs, and olive oil. Serving suggestions: Serve Fassolatha with a side of feta cheese sprinkled with pepper and oregano and doused in olive oil, crusty bread, black olives, and salty dishes like anchovies, smoked herring, or others of your choice.

    Recipe #170923

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