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Tempting Turtle Beans

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From the May 2002 issue of Sunset Magazine. We don't make this recipe often because it's rich, greasy, salty and fattening. Tradition dictates that you eat this right out of an individual sized Frito bag. I prefer to layer the ingredients into a Fiestaware chili bowl and then pay my respect to the Frito gods. Try with a dollop of sour cream.

Recipe #109862

From www.TopSecretRecipes.com I got this copycat recipe off of Top Secret Recipes site.I love Friday's Black Bean Soup because of its spiciness and I was so happy to find this! This is so easy to prepare! You can make this soup on the stovetop or in the slow cooker.I brought this soup to a boil on the stove and then put it in the slow cooker and let it simmer on low for 2-3 hours. If you like black bean soup, you're gonna love this!

Recipe #102274

I know the title seems somewhat bizarre, but the slight "hint" of semi-sweet chocolate gives this vegetarian chili a real depth of flavor. It reminds me somewhat of a sweet, yet spicy mole sauce. This recipe was adapted from one I found in the "Moosewood Restaurant Celebrates" cookbook.

Recipe #89066

This is a delicious and satisfying family meal for 4 people, the first I have ever cooked using black turtle beans. Preparation time does not include soaking and cooking, if dried black beans are used. If choosing the latter, I highly recommend Becky Fenter's Black Beans Recipe #22162, which I have adapted, slightly (see below).

Recipe #62478

10 Reviews |  By Renita

This is a recipe I got on the weight watchers web site. It is SO GOOD and only 6 points for a hearty serving. Even if you aren't watching your weight, it is a great and filling dish.

Recipe #61268

A south of the border blend of textures and flavors. serve hot as a main dish or a side dish with grilled meat or chicken.

Recipe #55768

163 Reviews |  By Dib's

I got this recipe from a little old lady who ran a cantina near the beach in Ensanada Mexico. Black beans are the best for this recipe. If the color throws you use red.

Recipe #10614

198 Reviews |  By najwa

This is my own version of Panera Bread's black bean soup. It tastes a lot like it, and I love it! Use vegetable stock to make it vegetarian.

Recipe #49737

An extremely flavorful way to combine chicken and the ever growing popularity of black beans. Lots of flavor and a great thick broth. Its very healthy for you too! Serve with Recipe #43730.

Recipe #43728

These are "fajitas" that you can make up ahead of time - you make the filling then put it in a thermal container and bring it along with you to picnics and fill your tortillas on the spot. The meat and other ingredients are cubed/diced, rather than in strips, to make it easier to use as a filling. I like adding vegetables into meals whenever I can, so there are some ingredients in this you might not usually see in fajitas! ;) Prep time includes marination. (This recipe is also an entry for the June 2002 "Ready, Set, Cook" contest at RecipeZaar.)

Recipe #31579

Don't pay up to $1 per can for black beans when you can make them yourself for pennies! These tasty beans work great in Santa Fe style recipes or as a substitute for refried beans. Tested at high altitude.

Recipe #16969

14 Reviews |  By BeckyF

Serve these beans hot with steamed rice or torillas, or use them in Spinach and Bean Quesadillas. They may be frozen in airtight containers for future use.

Recipe #22162

This is a very colourful side dish that I serve with jerk chicken or barbecued steaks. I quite often will take this to a pot luck along with several copies of the recipe, as it is always requested. For more of a bite, add a finely chopped jalapeno directly to the salad in addition to the sliced jalapenos on top.

Recipe #41952

2 Reviews |  By Nose

I like this recipe because it is so simple. I love the rich, velvety flavor and texture of black beans, and this unfussy soup highlights those qualities. I like that it starts with dried beans, which have less salt and a nicer texture than canned, but does not require you to pre-soak them (although you can). Unlike many of the black bean recipes here, this one does not have ham, chicken broth, or tomatoes. If you leave off the sour cream or use something non-dairy, it will be vegan. I got this from the newspaper in Raleigh, North Carolina. It says it's from the Carolina Coffee Shop. I think the article said something about it being from an independent Carolina Coffee Shop in Chapel Hill, but there is a chain, one of which is in Raleigh, so I'm not sure. I like to put rice in mine (it's still a soup, not black beans and rice), but it's also good with cornbread.

Recipe #105003

3 Reviews |  By Tish

A filling easy soup to make...takes a little preparation if you use dried black beans, but worth the effort.

Recipe #20373

This is from the "Fix-It and Forget-It Cookbook" for slow-cookers. I love this, and do my husband and son. Make sure to add the vinegar at the end, it makes a big, delicious difference! We like ours with fresh cornbread.

Recipe #83647

14 Reviews |  By Geema

This delicious casserole looks and cuts like a pie, revealing layers of beans and cheese and tomatoes. Make it up ahead of time if you want and just put it in the oven at dinner time. I like this made with pepper jack cheese too.

Recipe #64784

1 Reviews |  By chia

an easy appetizer to get your party started!

Recipe #64515

I am enjoying a love affair with black turtle beans and cooked up this tasty, colorful, satisfying, little number tonight. In the freezer, I had a batch of Becky Fenters' cooked black beans (recipe #22162), but you can use canned beans if you have them on hand. This recipe is very versatile. You can cook the pancakes well ahead of time, and store them in the freezer. Alternatively, you can serve the chilli beef 'n' black beans on heated tortillas or freshly cooked, puff parathas, as I did tonight. Whichever you choose, it is just lovely with lots of chopped cilantro and sour cream on top! Preparation and cook time does not include making pancakes.

Recipe #62772

This recipe is an adaptation of a recipe which was printed in Cooking Light. We enjoy this recipe because it is quick, filling, and inexpensive to prepare.

Recipe #26478

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