Articles filed under Beans

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  • Southwestern Black Bean, Quinoa and Mango Medley Aug 6, 2013 5:06 AM
    Southwestern Black Bean, Quinoa and Mango Medley

  • Grilled Stuffed Peppers Jul 30, 2013 6:01 AM
    Grilled Stuffed Peppers: Clark Garlock

  • Mediterranean Bean Salad Jul 24, 2013 6:00 AM
    Mediterranean Bean Salad

  • Jalapeño Turkey-Black Bean Chili With Crisped Potatoes May 29, 2013 6:00 AM
    Jalapeno Turkey-Black Bean Chili With Crisped Potatoes

  • Chopped Mexican Salad May 1, 2013 6:00 AM
    Mexican Chopped Salad

  • Pasta With Chickpeas, Celery and Parsley Apr 24, 2013 6:00 AM
    Pasta With Chickpeas, Celery and Parsley

  • Balsamic Chicken, White Bean and Carrot Salad Apr 17, 2013 7:41 AM
    Kosher salt 2-3 medium carrots (6 ounces total), cut into ¼-inch thick matchsticks about 1½ inches long 2 tablespoons balsamic vinegar 2 tablespoons red wine vinegar 2 teaspoons Dijon-style mustard 3 tablespoons chopped fresh chives ¼ teaspoon sugar Freshly ground black pepper 6 tablespoons extra-virgin olive oil 1 pound cooked boneless, skinless chicken breast, cut or torn into bite-size pieces 1¾ cups cooked or canned no-salt-added Great Northern beans, drained and rinsed 2 large ribs celery (4 ounces total), cut into ¼-inch dice Bring a small pot of lightly salted water to a boil over high heat. Prepare a medium bowl of ice water. Once the water comes to a boil, add the carrot matchsticks. Cook 1 minute, then drain and transfer to the ice-water bath to sit for 5 minutes. Drain and pat dry; place in a mixing bowl. In a small bowl, whisk together the balsamic and red wine vinegars, mustard, chives and sugar. Season with salt and pepper to taste. Whisk in the oil in a slow, steady stream to form an emulsified dressing. Taste, and adjust the seasoning as needed, then add the dressing to the carrots along with the chicken, beans and celery. Toss to coat and combine. Let the salad sit at room temperature for 15 minutes — or better yet, in the refrigerator for a day — to meld flavors. Bring to room temperature before serving. Serves seven to eight. Nutrition values per serving (assumes eight): 240 calories, 12 g fat (2 g saturated), 12 g carbohydrates, 4 g fiber, 1 g sugar, 21 g protein, 50 mg cholesterol, 85 mg sodium. Stephanie Witt Sedgwick for The Washington Post

  • Spicy Bean Soup Mar 26, 2013 1:29 PM
    Spicy Bean Soup:Soupalooza

  • Catherine’s Spicy Chicken Soup Feb 27, 2013 10:17 AM
    Catherine's Spicy Chicken Soup

  • Kitchen Scoop: Turkey chili scores with Super Bowl watchers Jan 30, 2013 7:03 AM
    Super Bowl of Chili: Kitchen Scoop

  • Quinoa Bean Soup Jan 29, 2013 6:00 AM
    Quinoa Bean Soup: Rose Allen

  • Chicken Chili with Hominy Jan 23, 2013 5:47 AM
    White Chili

  • Smoky Pork, Bacon and White Bean Chili Jan 23, 2013 5:47 AM
    Smoky Pork, Bacon and White Bean Chili

  • Chipotle Beef Chili Jan 23, 2013 5:47 AM
    Chipotle Beef Chili

  • Vegetarian Bean Chili Jan 23, 2013 5:47 AM
    Vegetarian Bean Chili

  • New Orleans Red Beans Jan 15, 2013 5:15 AM
    New Orleans Red Beans and Rice: Andrew Ledet

  • Pumpkin and White Bean Soup with Sourdough Croutons Jan 14, 2013 2:02 PM
    Pumpkin and White Bean Soup

  • Easy Pasta Fagioli Jan 2, 2013 4:51 PM
    ½ cup finely chopped onion 1 garlic clove ¼ cup olive oil 3 cans (14.5 ounces each) stewed tomatoes 2 cans (14 ounces) reduced sodium chicken broth ½ cup chopped Italian leaf parsley Dried basil and oregano (about 1 teaspoon each) Salt and black pepper to taste 4 cans (15 ounces each) cannellini beans drained and rinsed (or Great Northern beans) ½ pound ditalini pasta In a large pot, saute onion in the olive oil. Add the garlic and cook until soft. Add the tomatoes, chicken broth, parsley, pepper, basil and oregano. (If desired, lightly mash the tomatoes before adding them.) After bringing it to a boil, add the beans. Bring to a boil, lower the heat and simmer 30 minutes. In the meantime, boil water for the pasta. Cook the pasta and drain, reserving 2 cups of the pasta water. Add the pasta to the soup along with the pasta water. Serve with freshly grated Romano cheese along with crusty Italian bread. Serves eight (1½ cup servings). “101 Foods That Could Save Your Life” by David Grotto (Bantam Press, 2008)

  • Shelled Edamame, Roasted Pepper Pasta Jan 2, 2013 6:51 AM
    Edamame and Roasted Red Pepper Pasta

  • Tailgate Baked Beans Oct 10, 2012 5:53 AM
    Tailgate Baked: Mary Beth Thornton

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