Mexican rice gets a broth-soaked makeover with this soup recipe that's filling enough to be your main course. Featuring three types of beans (kidney, pinto, and black), along with canned fire-roasted ...

Canned beans are one of chef Peter Dale's favorite ingredients. He says that they're "super cheap, a great source of protein, and they're ready when you are. Sometimes at home I'll cook canned ...

Instructions In a large skillet, heat your olive oil on medium heat until it's warmed (30 seconds or so). Mix in your garlic ...

These highly-rated chili recipes offer comforting flavors, whether you want a chunky, veggie and bean-focused chili or a ...

Beans are the ultimate slow food and Sando recommends soaking them for 2 to 6 hours, sauteeing garlic or some onion in a pot ...

Canned refried beans certainly take the work out of your next Mexican-inspired meal so you can focus on more elaborate Mexican recipes. But, their texture and flavor often need a little outside help.

Try lentils, black beans, garbanzo beans, pinto beans, cannelini, kidney beans, black-eyed peas, just to name a few! These selected recipes are delicious and nutritious while being adaptable to ...

The dense bean salad—or DBS, as it’s affectionately called—is a hearty, nutrient-packed entree, thanks in large part to its fiber and protein. A cup of pinto beans, for example, has 18 grams ...