Sautéed spinach and white pea beans are stuffed into bread boats and topped with eggs, crumbled bacon and cheddar cheese for a filling weekend breakfast.
For a twist on how to serve chili, try this baked enchilada recipe that starts off with a fabulous Beef and Black Bean Chili, made from pantry basics.
For the fall evenings that get chilly but need something quick, this beef and mushroom chili will fill you up with a delicious, warm, one-pot meal.
This is a snap to pull together with simple pantry ingredients. Use it to fill tortillas and bake as a casserole or just serve from the pot with wedges of baked tortilla.
Enjoy the flavors of a traditional Muffuletta stuffed into a burger. A blended chicken and bean patty is grilled and topped with provolone cheese and an olive spread for a little taste of southern comfort food.
Ground beef and smashed kidney beans are seasoned with warm spices and formed into delicious meatballs packed with protein and fibre – perfect for make-ahead lunches and quick weeknight dinners. Use white kidney beans if you don’t want the kids to spot them.
A secret ingredient puts a twist on this traditional street food. All-beef wieners, coated in a cornmeal and white bean batter, then deep fried until golden brown.
These simple and hearty “meat”balls are made with Romano beans and umami-rich mushrooms. Featuring classic Italian flavours that you have come to love in a traditional meatball.